Archivos Latinoamericanos de Nutrición (Dec 2000)
Nutritional value of mung bean (Vigna radiata) as effected by cooking and supplementation
Abstract
The study was conducted to improve the nutritional value of Mung (Vigna radiata) by supplementation with different kinds of meat. Diets were prepared using raw and cooked Mung and then cooked Mung was supplemented with poultry, mutton and beef at 10, 15, and 20 percent levels. Nutritional value of Mung was determined by chemical analysis as well as by rat assay. Mung had 25 percent protein and minor losses were observed during cooking. It had 1.21 percent lysine which was reduced by 43 percent on cooking. Other amino acids also showed losses during cooking. The Protein Efficiency Ratio (PER) of diet containing Mung was significantly reduced on cooking (1.86 vs 1.40). On the contrary cooking resulted in some improvement of Net Protein utilization (NPU) and True Digestibility (TD) of the Mung based diets. Twenty percent level of different meats showed better results in terms of PER, NPU and TD.Valor nutricional del frijol Mungo (Vigna radiata) suplementado y cocido. Este trabajo se llevó a efecto para mejorar el valor nutricional del frijol Mungo por suplementación con diferentes tipos de carne. Se prepararon dietas con frijol Mungo crudo y cocido suplementado con carne de pollo, carnero y bovino, a 10%, 15% y 20%. El valor nutricional fue determinado por análisis químico y por ensayos con ratas. El frijol Mungo tiene 25% de proteínas y se observaron pérdidas menores durante la cocción así como de algunos aminoácidos. La Relación de Eficiencia Proteínica (PER) de la dieta con frijol Mungo disminuyó significativamente durante la cocción (1,86 vs 1,40). Por el contrario, la cocción provocó un ligero incremento en la Utilización Proteínica Neta (NPU) y en la Digestibilidad Verdadera (DV) de las dietas basadas en Mungo. Un nivel de 20% de las diferentes carnes provocó mejores resultados en términos de PER, NPU y DV.
