Nutritional evaluation of basmati rice (Oryza sativa L.) genotypes

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作者：
Deka, S.C.
Sood, D.R.
Gupta, K.R.
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来源：
Journal of Food Science and Technology | 2000年 / 37卷 / 03期
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摘要：
Growth studies and nutritional evaluation of `Basmati-370', `Pusa Basmati-1' and `Haryana Basmati-1' were carried out in rats. Moisture, crude proteins, ether extractives, crude fibre, mineral matter, carbohydrates and energy of the basmati rice varieties ranged from 11.15 to 11.29; 8.23 to 8.41; 1.17 to 1.21; 0.87 to 0.92; 1.08 to 1.14; 77.14 to 77.32 and 352.5 to 366.0 kcal/100 g, respectively. Feed efficiency ratio and protein efficiency ratio values did not differ among rice diets. `Pusa Basmati-1' appeared to have better apparent protein digestibility, true protein digestibility, biological value, net protein utilization, utilizable protein and liver enzymes.
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页码：272 / 276
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