title: [Cassia aphylla flour. Study of its chemical composition and the biological quality of its proteins].
abstract: The chemical and biological value of the flour from Cassia aphylla was determined. The chemical study showed that this flour contains a good amount of protein, calcium, phosphorus, iron, ascorbic acid, niacin and thiamine. It is also a good source of lysine and sulfur amino acids. Tests concerning nutritive value carried out were: net protein utilization (NPU), 54.7 +/- 2.45; digestibility, 71.00 +/- 0.30; biological value, 77.00, and protein efficiency ratio (PER) 1.74, corrected with respect to casein. Toxicological tests were performed with rats during a period of 30 days. The criteria used in these tests were: hematological data, organ weights, liver composition and histopathology of the liver and kidney. These tests revealed no signs of pathological damage under the experimental conditions used by us. Based on these results, it can be concluded that this product has a potential value as a feedstuff.
mesh_terms: D000821:Animal Feed; D000818:Animals; D002366:Cassia / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis*; D005260:Female; D005433:Flour / Q000032:analysis*; D008297:Male; D009753:Nutritive Value; D010940:Plant Proteins / Q000032:analysis*; D010946:Plants, Medicinal / Q000032:analysis*; D051381:Rats
chemical_list: D004044:Dietary Proteins; D010940:Plant Proteins
vernacular_title: Harina de Cassia aphylla. Estudio de la composición química y calidad biológica de la proteina.