Amino acid composition, relative nutritive value and in vitro protein digestibility of several Philippine indigenous legumes
This study demonstrates variability in amino acid composition among accessions of several Philippine indigenous legumes. Moreover, two accessions of D. lablab were identified to have high level of methionine (greater than 2%). Methionine was identified as the first limiting amino acid with leucine,...
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| Veröffentlicht in: | Plant foods for human nutrition (Dordrecht) 1991, Vol.41 (1), p.59-68 |
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| container_title | Plant foods for human nutrition (Dordrecht) |
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| creator | Laurena, A.C. (University of the Philippines Los Banos, Laguna (Philippines). Inst. of Plant Breeding) Rodriguez, F.M Sabino, N.G Zamora, A.F Mendoza, E.M.T |
| description | This study demonstrates variability in amino acid composition among accessions of several Philippine indigenous legumes. Moreover, two accessions of D. lablab were identified to have high level of methionine (greater than 2%). Methionine was identified as the first limiting amino acid with leucine, and threonine as the second limiting amino acids for most legumes studies. The IVPDs of the legumes under study ranged from greater than 70 to 79%. Raw mature seeds had relatively low RNVs of 11 to 68% which increased to 68 to 94% and 51 to 89% after boiling and roasting, respectively. |
| doi_str_mv | 10.1007/bf02196383 |
| format | Article |
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(University of the Philippines Los Banos, Laguna (Philippines). Inst. of Plant Breeding) ; Rodriguez, F.M ; Sabino, N.G ; Zamora, A.F ; Mendoza, E.M.T</creator><creatorcontrib>Laurena, A.C. (University of the Philippines Los Banos, Laguna (Philippines). Inst. of Plant Breeding) ; Rodriguez, F.M ; Sabino, N.G ; Zamora, A.F ; Mendoza, E.M.T</creatorcontrib><description>This study demonstrates variability in amino acid composition among accessions of several Philippine indigenous legumes. Moreover, two accessions of D. lablab were identified to have high level of methionine (greater than 2%). Methionine was identified as the first limiting amino acid with leucine, and threonine as the second limiting amino acids for most legumes studies. The IVPDs of the legumes under study ranged from greater than 70 to 79%. 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Psychology ; GRAIN LEGUMES ; Hot Temperature ; LEGUMINEUSE A GRAINS ; LEGUMINOSAS DE GRANO ; NUTRITIVE VALUE ; PHILIPPINES ; Plant Proteins - metabolism ; Plants, Medicinal ; Protease Inhibitors - metabolism ; PROTEINAS ; PROTEINE ; PROTEINS ; Tannins - metabolism ; VALEUR NUTRITIVE ; VALOR NUTRITIVO</subject><ispartof>Plant foods for human nutrition (Dordrecht), 1991, Vol.41 (1), p.59-68</ispartof><rights>1992 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c352t-de7eb8566b21602e04256abfbaf9066748d570d4889c3e25675343f483d54b6a3</citedby><cites>FETCH-LOGICAL-c352t-de7eb8566b21602e04256abfbaf9066748d570d4889c3e25675343f483d54b6a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,4010,27904,27905,27906</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=5404261$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/2017428$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Laurena, A.C. (University of the Philippines Los Banos, Laguna (Philippines). Inst. of Plant Breeding)</creatorcontrib><creatorcontrib>Rodriguez, F.M</creatorcontrib><creatorcontrib>Sabino, N.G</creatorcontrib><creatorcontrib>Zamora, A.F</creatorcontrib><creatorcontrib>Mendoza, E.M.T</creatorcontrib><title>Amino acid composition, relative nutritive value and in vitro protein digestibility of several Philippine indigenous legumes</title><title>Plant foods for human nutrition (Dordrecht)</title><addtitle>Plant Foods Hum Nutr</addtitle><description>This study demonstrates variability in amino acid composition among accessions of several Philippine indigenous legumes. Moreover, two accessions of D. lablab were identified to have high level of methionine (greater than 2%). Methionine was identified as the first limiting amino acid with leucine, and threonine as the second limiting amino acids for most legumes studies. The IVPDs of the legumes under study ranged from greater than 70 to 79%. Raw mature seeds had relatively low RNVs of 11 to 68% which increased to 68 to 94% and 51 to 89% after boiling and roasting, respectively.</description><subject>ACIDE AMINE</subject><subject>AMINO ACIDS</subject><subject>Amino Acids - analysis</subject><subject>AMINOACIDOS</subject><subject>Biological and medical sciences</subject><subject>DIGESTIBILIDAD</subject><subject>DIGESTIBILITE</subject><subject>DIGESTIBILITY</subject><subject>Digestion</subject><subject>Fabaceae</subject><subject>FILIPINAS</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GRAIN LEGUMES</subject><subject>Hot Temperature</subject><subject>LEGUMINEUSE A GRAINS</subject><subject>LEGUMINOSAS DE GRANO</subject><subject>NUTRITIVE VALUE</subject><subject>PHILIPPINES</subject><subject>Plant Proteins - metabolism</subject><subject>Plants, Medicinal</subject><subject>Protease Inhibitors - metabolism</subject><subject>PROTEINAS</subject><subject>PROTEINE</subject><subject>PROTEINS</subject><subject>Tannins - metabolism</subject><subject>VALEUR NUTRITIVE</subject><subject>VALOR NUTRITIVO</subject><issn>0921-9668</issn><issn>1573-9104</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1991</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNo9kc1P3DAQxS3UCpaPC8dKlXxAHKqmtePPHAGVttIKOJRz5CTjrZFjp3ayElL_eEx3y8njeT-P3jwjdE7JF0qI-tpZUtNGMs0O0IoKxaqGEv4OrUhT06qRUh-h45yfSIGlFIfosCZU8Vqv0N-r0YWITe8G3MdxitnNLobPOIE3s9sCDsuc3L9qa_wC2IQBu4C3bk4RTynOUG6D20CeXee8m59xtDjDFpLx-OF3aU2TC1AevVIhLhl72Cwj5FP03hqf4Wx_nqDH22-_bn5U6_vvP2-u1lXPRD1XAyjotJCyq6kkNRBeC2k62xnbECkV14NQZOBaNz2DoinBOLNcs0HwThp2gi53c4vdP0sx2o4u9-C9CVDstJoIqghpCvhpB_Yp5pzAtlNyo0nPLSXta9Tt9e3_qAv8cT916UYY3tB9tkW_2Osm98bbZELv8hsmeNlD0oJ92GHWxNZsUkHu1uX_GFGUvQA3SI9t</recordid><startdate>1991</startdate><enddate>1991</enddate><creator>Laurena, A.C. (University of the Philippines Los Banos, Laguna (Philippines). Inst. of Plant Breeding)</creator><creator>Rodriguez, F.M</creator><creator>Sabino, N.G</creator><creator>Zamora, A.F</creator><creator>Mendoza, E.M.T</creator><general>Springer</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>1991</creationdate><title>Amino acid composition, relative nutritive value and in vitro protein digestibility of several Philippine indigenous legumes</title><author>Laurena, A.C. (University of the Philippines Los Banos, Laguna (Philippines). Inst. of Plant Breeding) ; Rodriguez, F.M ; Sabino, N.G ; Zamora, A.F ; Mendoza, E.M.T</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c352t-de7eb8566b21602e04256abfbaf9066748d570d4889c3e25675343f483d54b6a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1991</creationdate><topic>ACIDE AMINE</topic><topic>AMINO ACIDS</topic><topic>Amino Acids - analysis</topic><topic>AMINOACIDOS</topic><topic>Biological and medical sciences</topic><topic>DIGESTIBILIDAD</topic><topic>DIGESTIBILITE</topic><topic>DIGESTIBILITY</topic><topic>Digestion</topic><topic>Fabaceae</topic><topic>FILIPINAS</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>GRAIN LEGUMES</topic><topic>Hot Temperature</topic><topic>LEGUMINEUSE A GRAINS</topic><topic>LEGUMINOSAS DE GRANO</topic><topic>NUTRITIVE VALUE</topic><topic>PHILIPPINES</topic><topic>Plant Proteins - metabolism</topic><topic>Plants, Medicinal</topic><topic>Protease Inhibitors - metabolism</topic><topic>PROTEINAS</topic><topic>PROTEINE</topic><topic>PROTEINS</topic><topic>Tannins - metabolism</topic><topic>VALEUR NUTRITIVE</topic><topic>VALOR NUTRITIVO</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Laurena, A.C. (University of the Philippines Los Banos, Laguna (Philippines). Inst. of Plant Breeding)</creatorcontrib><creatorcontrib>Rodriguez, F.M</creatorcontrib><creatorcontrib>Sabino, N.G</creatorcontrib><creatorcontrib>Zamora, A.F</creatorcontrib><creatorcontrib>Mendoza, E.M.T</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Plant foods for human nutrition (Dordrecht)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Laurena, A.C. (University of the Philippines Los Banos, Laguna (Philippines). Inst. of Plant Breeding)</au><au>Rodriguez, F.M</au><au>Sabino, N.G</au><au>Zamora, A.F</au><au>Mendoza, E.M.T</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Amino acid composition, relative nutritive value and in vitro protein digestibility of several Philippine indigenous legumes</atitle><jtitle>Plant foods for human nutrition (Dordrecht)</jtitle><addtitle>Plant Foods Hum Nutr</addtitle><date>1991</date><risdate>1991</risdate><volume>41</volume><issue>1</issue><spage>59</spage><epage>68</epage><pages>59-68</pages><issn>0921-9668</issn><eissn>1573-9104</eissn><abstract>This study demonstrates variability in amino acid composition among accessions of several Philippine indigenous legumes. Moreover, two accessions of D. lablab were identified to have high level of methionine (greater than 2%). Methionine was identified as the first limiting amino acid with leucine, and threonine as the second limiting amino acids for most legumes studies. The IVPDs of the legumes under study ranged from greater than 70 to 79%. Raw mature seeds had relatively low RNVs of 11 to 68% which increased to 68 to 94% and 51 to 89% after boiling and roasting, respectively.</abstract><cop>Heidelberg</cop><pub>Springer</pub><pmid>2017428</pmid><doi>10.1007/bf02196383</doi><tpages>10</tpages></addata></record> |
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| ispartof | Plant foods for human nutrition (Dordrecht), 1991, Vol.41 (1), p.59-68 |
| issn | 0921-9668 1573-9104 |
| language | eng |
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| subjects | ACIDE AMINE AMINO ACIDS Amino Acids - analysis AMINOACIDOS Biological and medical sciences DIGESTIBILIDAD DIGESTIBILITE DIGESTIBILITY Digestion Fabaceae FILIPINAS Food industries Fundamental and applied biological sciences. Psychology GRAIN LEGUMES Hot Temperature LEGUMINEUSE A GRAINS LEGUMINOSAS DE GRANO NUTRITIVE VALUE PHILIPPINES Plant Proteins - metabolism Plants, Medicinal Protease Inhibitors - metabolism PROTEINAS PROTEINE PROTEINS Tannins - metabolism VALEUR NUTRITIVE VALOR NUTRITIVO |
| title | Amino acid composition, relative nutritive value and in vitro protein digestibility of several Philippine indigenous legumes |
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