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Biochemistry and N u t r i t i o n<br />
a chemical method involving the use of<br />
a - a - d i p y r i d i n e . The method evolved by<br />
Kohler et al has been Improved. The food<br />
s t u f f s analyzed were found to vary widely<br />
in percentage of t o t a l i r o n available.<br />
Leafy vegetables and condiments and spices,<br />
usually considered good source of i r o n ,<br />
show a low percentage a v a i l a b i l i t y , while<br />
the other groups of foodstuffs contain i r o n<br />
of which about 30 to 40% is available.<br />
Pigeonpea has 23.3% of t o t a l i r o n available.<br />
RANGANATHAN, S., A.R. SUNDARARAJAN, and<br />
M. SWAMINATHAK. 1937.<br />
Survey of the n u t r i t i v e value of Indian<br />
food s t u f f s . Indian J. Med. Res.<br />
24(3):689-706. 331<br />
Pulses are a good source of p r o t e i n ,<br />
containing on an average 24.47%. They are<br />
somewhat richer than cereals in most chemical<br />
constituents and, on the average,<br />
more than twice as r i c h in proteins.<br />
Detailed analyses of various chemical<br />
constituents of d i f f e r e n t food s t u f f s are<br />
tabulated. More emphasis should be l a i d<br />
on b i o l o g i c a l value of p r o t e i n s , and on<br />
the concentrations and a v a i l a b i l i t y of<br />
mineral s a l t s .<br />
RAO, P.S. 1969.<br />
Studies on the d i g e s t i b i l i t y of carbohydrates<br />
in pulses. Indian J. Med. Res.<br />
57(11):2151-2157. 332<br />
In vitro d i g e s t i b i l i t y studies of raw and<br />
cooked Bengal gram, green gram, red gram,<br />
and black gram and their starches w i t h<br />
commercial a-amylase indicated that carbohydrates<br />
of green gram are better digested<br />
than any other pulses investigated.<br />
RATHNASWAMY, R., R. VEERASWAMY, and<br />
G.A. PALANISWAMY. 1973.<br />
Studies on red gram (Cajanus oajan (L.)<br />
M i l l s p . ) seed characters, cooking q u a l i t y<br />
and protein content. Madras Agric. J.<br />
60(6):396-398. 333<br />
An assessment was made of the seed charact<br />
e r s , cooking q u a l i t y , and protein contents<br />
of the annual and perennial types of red<br />
gram. The perennial types MS-9537,<br />
PLS-362, and PLS-363 had bigger and heavier<br />
seeds than those of the annuals and SA-1.<br />
The annual types, which were richer in<br />
protein (21.1%),also cooked more e a s i l y .<br />
ROYES, W.V., and A.C. FINCHAM. 1975.<br />
Grain q u a l i t y in Cajanus and Cioer. F i r s t<br />
International Workshop on Grain Legumes.<br />
13-16 Jan 1975. ICRISAT. Hyderabad, I n d i a .<br />
209-212. 334<br />
Means f o r estimating protein q u a l i t y , amino<br />
acid p r o f i l e s , breeding for amino acid<br />
contents, problems and other considerations<br />
of n u t r i t i o n are discussed.<br />
RUDRA, M.K., and L.M. CHOWDHURY. 1950.<br />
Methionine content of cereals and legumes.<br />
Nature 166:568. 335<br />
Methionine was estimated c o l o r i m e t r i c a l l y<br />
and the percentage value obtained for red<br />
gram was 0.15. It was considered that<br />
lathyrism in animals fed on vetch pea is<br />
connected w i t h the low methionine content<br />
of t h i s p l a n t .<br />
SANKARAN, S., and V. SRINIVASAN. 1963.<br />
Evaluation of red gram types f o r cooking<br />
q u a l i t y . Madras Agric. J. 50(1):<br />
470-472. 336<br />
The cooking q u a l i t y of nine introduced<br />
c u l t i v a r s of red gram (Cajanus aajan) was<br />
poorer than that of c u l t i v a r SA-1. Since<br />
there is evidence of a s i g n i f i c a n t negative<br />
c o r r e l a t i o n between cooking time and protein<br />
content, these types were presumably<br />
i n f e r i o r to the standard also in q u a l i t y .<br />
SEVILLA-EUSEBIO, J . , J.C. MAMARIL,<br />
J.A. EUSEBIO, and R.R. GONZALES. 1968.<br />
Studies on Philippine leguminous seeds as<br />
protein foods. I. Evaluation of protein<br />
q u a l i t y in some l o c a l beans based on t h e i r<br />
amino acid patterns. P h i l i p p . Agric.<br />
52(4):211-217. 337<br />
Amino acid compositions of ( i ) mungo (Fhaeeolus<br />
aureus) ( i i ) paayap (Vigna sinensis)<br />
( i i i ) kadyos (Cajanus oajan) and ( i v )<br />
tapilan (Phaseolus oaloartus) bean determined<br />
by a modified ion-exchange method<br />
after hydrolysis were compared w i t h the<br />
amino acid composition of whole egg.<br />
SEVILLA-EUSEBIO, J . , R.R. GONZALES,<br />
J.A. EUSEBIO, and P.F. ALCANTARA. 1968.<br />
Studies on Philippine leguminous seeds as<br />
protein foods. I I . Effect of heat on the<br />
b i o l o g i c a l value of mungo, paayap, t a p i l a n ,<br />
and kadyos beans. P h i l i p p . Agric.<br />
52(4): 218-232. 338<br />
To assess the q u a l i t y of proteins in ( i )<br />
mungo (Phaseolus aureus) (11) paayap (Vigna<br />
sinensis) ( i i i ) kadyos (Cajanus oajan) and<br />
(iv) tapilan (Phaseolus oaloartus), feeding<br />
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