Nutritional assessment of seed proteins in rice bean [Vigna Umbellata (Thumb.) Ohwi and Ohashi

Abstract

Seeds of three rice bean accessions had 17.26 to 21.42% protein, 3.46 to 4.03% fat, 61.09 to 64.73% carbohydrates 3.99 to 4.58% ash and 5.22 to 7.43% fiber (dry weight basis). The most limiting amino acids in the seed meal, albumin and globulin fractions, were methionine and cysteine with chemical scores of these fractions being 38% to 59%. The amino acid pattern of globulin and seed meal were similar. The in vitro protein digestibility (IVPD) ranged from 82 to 86% for the seed meal, 86 to 88.5% for the albumin and 75.9 to 83.3% for the globulin. Relative nutritive values (RNV) of raw mature seed of two accessions were 22.6% and 42.4% and increased to 55.6% to 79.4% after boiling and roasting. © 1991 Kluwer Academic Publishers.

Source or Periodical Title

Plant Foods for Human Nutrition

ISSN

9219668

Page

2021-09-01

Document Type

Article

Subject

albumin, amino acid composition, globulin, glutelin, in vitro protein digestibility, prolamin, relative nutritive value, rice bean, seed proteins, Vigna umbellata

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