1978•Journal of the Science of Food and AgricultureRequires access

Studies on the essential amino acid composition, protein fractions and biological value (BV) of some new varieties of rice

J. K. Chavan, Surinder K. Duggal

Abstract

Abstract The protein quality of newly evolved high‐yielding Indian varieties of rice, namely, Improved Sabarmati, Pusa 2‐21, Jaya and Padma has been evaluated and compared with an old existing popular variety i.e. Basmati‐370. All the new varieties were found superior in their limiting amino acid content (lysine, tryptophan and methionine) and the ratio of various fractions of proteins. The animal feeding tests for biological value (BV), true digestibility (TD), net protein utilisation (NPU) and utilisable nitrogen (UN) also showed their superiority over Basmati‐370.

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Key concepts: Biological value, Methionine, Protein quality, Essential amino acid, Lysine, Net protein utilization, Limiting, Tryptophan