Effect of treatment on composition and protein and energy utilization of rice and mung bean by rats

Yellow rice derived from stack-burned unthreshed grains had lower lysine content than white milled rice. Stack burning did not affect energy digestibility in growing rats but decreased true nitrogen digestibility and net protein utilization (NPU). Increasing parboiling time from 20 to 60 min had no adverse effect on energy and protein utilization of parboiled milled rice. Defatting of rice bran-polish with petroleum ether at 50°C had no effect on protein utilization but decreased energy content and utilization. Mechanical dehulling of mung bean (Vigna radiata [L.] Wilczek) reduced fiber content, increased energy and protein digestibility but decreased biological value (BV) and NPU. Toasting and winnowing the bean reduced lysine content, improved digestible energy but decreased BV and NPU. Cooking the bean preparations improved the biological value only in mechanically dehulled bean with resultant higher NPU than that of whole bean.     

Relationship between content and intake of bean polyphenolics and protein digestibility in humans

The purpose of this study was to determine the effect of bean polyphenolics on bean protein digestibility in humans. Steam pressure cooking decreased tannic acid in beans by: 38.2 (white), 23.9 (red), 38.5 (white:black mixture, 50:50), 20.5 (Ipala black) and 44.4% (Jalpatagua black). The reduction in catechin was: 57.5, 97.6, 83.0, 78.7 and 88.4%, respectively. The content of tannic acid in dried cooked beans was: 284.9 in white, 834.5 in red, 620.2 in the white:black mixture, 1,021 in Ipala black and 1,009 mg/100 g in the Jalpatagua black bean. These percentages correlate significantly with fecal nitrogen (r=0.29, p<0.05). Catechin of the dried cooked beans was 7.5 in white, 27.4 in red, 25.4 in the white:black mixture (50:50), and 60.1 and 55.5 mg/100 g in each of the black cultivars, and correlated significantly with fecal nitrogen (r=0.34, p<0.01), absorbed nitrogen (r=–0.37, p<0.01) and protein digestibility (r=–0.35, p<0.01). It was concluded that one of the factors that reduces bean protein digestibility is the polyphenlic compound.     

供氮水平对稻株铁、锰、铜、锌含量和稻米品质的影响

采用室内盆栽试验,研究了不同氮肥施用量对水稻铁、锰、铜、锌含量和稻米品质的影响。 随着氮肥使用量的增加,与对照相比,4种微量元素在稻株地上部组织中的含量增加。施氮水平对两个品种徽量元素含量的总体影响趋势一致,只是在稻株中含量不同,表明施氮量对品种的特性表达没有影响。糙米中微量元素含量随着施氮量的增加表现出先升高后降低的趋势,其中以氮肥使用量在160 kg/hm2时增幅最大。此时,IR64的糙米中的铁、锰、铜、锌含量分别比对照增加28.96%、41.34%、58.31%和16.0%,而IR68144的糙米铁、锰、铜、锌含量分别比对照增加2216%、13.75%、8.75%和2021%。同时,随着氮肥使用量的增加,籽粒蛋白质含量增加,直链淀粉含量降低,糙米的胶稠度变大。说明合理的氮肥管理措施可在一定程度上调控籽粒微量元素积累,改善稻米营养品质。     

The nutritive value of all-vegetable protein diets based on legume,cereal and tuber in weanling rats

Thirty albino weanling male rats (45–55 g) were divided into five groups of six rats each on the basis of body weight and fed combinations of dehulled brown beans (DBB); parboiled rice (R); and cassava meal (G) which provided 10% protein for 35 days. Casein served as the reference protein. Combinations of DBB (50–80%); with R (18–48%); and G (2%) produced varied effects on body weight, nitrogen (N) intake, N digestibility and retention, BV, liver weight and plasma albumin (P<0.05).The DBB:R:G (70:28:2) blend induced decreases in all the parameters tested except for the BV and PER values. The control group produced digested and retained N, protein efficiency ratio (PER), weight gain and liver weight that were significantly higher than for those of the test diets (P<0.05). These results appear to suggest that starchy foods when blended with legumes at low levels produced good quality protein comparable to casein.     

Effects of Different Nitrogen Fertilizer Levels on Fe, Mn, Cu and Zn Concentrations in Shoot and Grain Quality in Rice （Oryza sativa）

In a pot experiment, effects of N fertilizer application on the concentrations of Fe, Mn, Cu and Zn in shoot of rice and the quality of brown rice were studied. In the treatments with N fertilizer application, the concentrations of Fe, Mn, Cu and Zn in most parts of rice shoot increased compared with control (no N fertilizer application). This indicated that the transportation ability of microelements from root to shoot in rice was improved with N fertilizer application. Effect of N fertilizer on IR68144 was similar to that of on IR64, but the concentrations of the microelements in plant differed, suggesting that the characteristic expression of the two rice genotypes was not controlled by the amount of N fertilizer supplied. The concentrations of those microelements in brown rice increased at first and then decreased with increasing N fertilizer application, reaching the highest at 160 kg/ha, at which the Fe, Mn, Cu and Zn concentrations in brown rice increased by 28.96%, 41.34%, 58.31% and 16.0% for IR64, and by 22.16%, 13.75%, 8.75% and 20.21% for IR68144 compared with control, respectively. Moreover, N fertilizer promoted the accumulation of protein, decreased the accumulation of amylose in grain, and enhanced gel consistency of brown rice. These results indicate that appropriate N fertilizer management could increase micronutrient contents in grain and improve nutrition quality of rice.     

粳稻“龙锦1号/香软米1578” F3家系群糙米矿质元素含量变异及相关性分析

 利用粳稻品种间杂交组合“龙锦1号/香软米1578”的196份F3家系,对糙米中Fe、Se、Zn、Cu、Mn、Ca、Mg、K、Na和P等10种矿质元素含量的变异及其相关性进行了分析。 10种矿质元素在F3家系间均有较大的变异,其中Na含量变异最大,Zn含量变异最小,变异系数分别为77.69％和12.04％。各矿质元素含量的变异系数大小顺序为Na>Se>Cu>Fe>Mg>Mn>Ca>P>K>Zn。不同矿质元素含量也有较大的差异,F3家系群各矿质元素含量平均值高低排序为P>K>Mg>Ca>Fe>Mn>Zn>Na>Cu>Se。糙米中10种矿质元素含量在F3家系群中均表现为正态分布,为由多基因控制的数量性状。Zn与Fe、Cu,Mn与Mg、Ca、K、P,Ca与Mg、K、Na、P,Mg与K、P,P与K、Na含量呈显著或极显著正相关,而Fe与Se、Mn与Na、Mg与Na含量呈显著或极显著负相关。Mn、Ca、Mg、K、P含量与其他矿质元素含量间的相关关系较Fe、Se、Cu、Zn含量与其他矿质元素含量间的相关关系更为密切。     

Effects of Nitrogen Fertilization and Genotype on Rice Grain Macronutrients and Micronutrients

High nitrogen(N)input features China’s intensive rice production system.To elucidate N and genotype effects on accumulation of macronutrients and micronutrients in grains of japonica rice,and to discuss its significance in rice production,a three-year field experiment involving six japonica rice varieties and seven N treatments were performed.Macronutrients(Ca,Mg,K,and Na)and micronutrients(Cu,Fe,Mn,and Zn)concentrations in brown and milled rice were measured using an atomic absorption spectrophotometer.For macronutrients,no consistently significant effect of N was detected in both brown and milled rice.For micronutrients,N showed significant effect,especially in lowering Zn accumulation in brown and milled rice.In addition,N tended to increase Fe concentration in milled rice.Genotype showed larger effect on distribution of minerals in milled rice than N.The high-yielding variety,Wuyunjing 7,accumulated larger proportion of Mg,K,and Zn in the milled rice as compared with the other five varieties,and could be of value for rice breeding programs aiming at high nutritional quality.The results demonstrated differences in response to N between macronutrients and micronutrients,and are of significance for coping with‘hidden hunger’both in humans and crops through agronomical practices.     

Evaluation of the protein quality of rice supplemented with bean or crayfish in rats

Weanling male rats (45–60 g) were used to compare the supplemental effects to rice protein of bean or crayfish protein. Rats were fed various combinations of rice plus bean (B) or crayfish (C) to provide 1.6 g N/100 g of the daily diet for 28-day growth studies and a 7-day N balance period. Five different diets were fed. Six rats were assigned to each diet on the basis of body weight. Combinations of R:B of 80:20 and of R:C of 80:20 produced food intake, weight gain, PER, N intake, digested and retained N; and liver weight values that were comparable. However, increasing C to 30% of the dietary protein led to reduced value for food intake, weight gain, PER, N intake, digested and retained N, BV, NPU, and liver weight when compared with values obtained when B was increased to 30% (P<0.05). The results appear to indicate that, above a certain level of supplementation, brown bean protein is superior to crayfish as a supplement to rice protein.     

Effects of soaking,cooking and fermentation on composition,in-vitro starch digestibility and nutritive value of common beans

A common bean variety, grown in Burundi, was either fermented, soaked and/or cooked, and then assessed for nutrient composition, in-vitro starch digestibility and protein nutritive value. A decrease in ash, most minerals, vitamins, and some essential amino acids was noted for soaked, cooked and soaked-cooked beans. Compared to untreated beans, soaking decreased soluble sugar (9.8 percent) but increased starch (7.3 percent) and soluble fiber (16.9 percent). In cooked beans, an increase in soluble sugar (1.5 percent), and a decrease in thiamine (81.7 percent), starch (24.6 percent) and soluble fiber (16.6 percent) and nitrogen (2.9 percent) contents were observed. Crude fiber (6.9 percent) and starch (10.0 percent) increased while fat (17.6 percent), fatty acids (linoleic: 10.7 percent; linolenic: 14.3 percent) and soluble sugars (25.4 percent) and nitrogen (14.4 percent) decreased in soaked-cooked beans. Fermentation increased potassium (11.6 percent), soluble fiber (18.9 percent), and some amino acids but decreased fatty acids (linoleic: 13.5 percent; linolenic: 19.9 percent), soluble sugar (75.2 percent) and vitamin (riboflavin: 41.0 percent; niacin: 24.5 percent) contents in common beans. However, the in-vitro starch digestibility was greatly improved (12.3 percent) by cooking while it decreased in soaked beans (29.2 percent). Soaking-cooking and fermentation did not have any significant effect on the digestibility of common bean starch. Finally, among the five treatments applied to common beans, only fermentation showed a significant improvement (8.3 percent) on the protein nutritive value of this legume.     

常见食用豆类提取液抗氧化特性研究

以大豆(黄豆)、绿大豆、黑大豆、黑小豆、蚕豆、绿豆、赤豆、刀豆、芸豆、饭豆、麻豇豆、花豇豆、豌豆、小扁豆、鹰嘴豆等为原料,采用清除[DPPH·]自由基和猪油体系的抗氧化试验来测定其抗氧化特性,为食用豆类功能特性的开发利用提供参考.结果表明:刀豆、黑小豆、花豇豆清除[DPPH·]自由基的能力明显强于其他豆类,鹰嘴豆、绿大豆、黄大豆清除自由基能力较弱.刀豆、芸豆、饭豆的提取液能显著延长猪油氧化的诱导时间,表现出很强的抗猪油氧化能力,赤豆、蚕豆、花豇豆的抗猪油氧化能力则相对较弱.     

氮、磷、锌营养对水稻籽粒植酸含量的影响及与几种矿质元素间的相关性

以协青早、秀水110及其辐射诱变获得的低植酸突变系（HIPi1和HIPj1）为材料,通过水培试验对不同氮、磷、锌浓度处理下水稻籽粒植酸含量差异及与几种矿质元素间的相关性进行了比较分析。高水平氮、磷、锌浓度处理的籽粒植酸含量较同一品种的低氮、磷、锌处理均有所降低,但在水稻生育期间,籽粒植酸含量对磷、锌处理浓度变化的敏感性,则因品种的植酸类型特征而异;氮、磷浓度增加能分别提高铁或降低铜在籽粒中的积累,但在高锌处理下,籽粒铁含量明显降低、而钾和镁的含量等却有所升高; 籽粒植酸含量一般与K、Mg、Fe、Cu 4种矿质元素含量呈正相关、与籽粒Zn含量呈负相关,但统计显著水平因品种而异。低植酸突变体籽粒中的K、Mg、Fe、Zn等含量虽略有下降,但可以通过适当的介质营养条件来调节有关矿质营养在水稻籽粒中的积累。     

Growth,yield and nitrogen performance of faba bean intercrops with oat and triticale at varying seeding ratios

Intercropping of grain legumes with cereals may offer several advantages over sole crops for forage production and is commonly used, particularly in low‐input agriculture. Faba bean (Vicia faba L.), oat (Avena sativa L.) and triticale (×Triticosecale Wittmack) sole crops as well as the intercrops of faba bean with each of the above cereals, in three seeding ratios (75:25, 50:50 and 25:75), were compared for dry‐matter (DM) yield, nitrogen (N) concentration, chlorophyll content, growth rate and plant height in a 2‐year field experiment. Triticale sole crop and faba bean intercrops with triticale provided higher DM yield than faba bean sole crop and the intercrops of faba bean with oat. Growth rates of faba bean, oat and triticale in mixtures were lower than those in sole crops. Faba bean plants were taller in the intercrops than in the sole crop at 3 weeks after tillering (WAT), whereas at 6 WAT, the trend was different as faba bean plants in the sole crop were taller than in the intercrops. N concentration was higher for the cereals when faba bean was included in the mixture. Crude protein (CP) concentration was the highest in faba bean sole crop followed by the faba bean intercrops with oat. However, triticale sole crop and faba bean mixtures with triticale provided higher CP yield than all other crops because of their highest DM yield. Thus, mixtures of faba beans with triticale could be a promising alternative for increased forage production because of their capacity for high DM and protein yields.     

氮磷钾肥对稻米铁、锌、铜、锰、镁、钙含量和产量的影响

 采用田间试验，在四川省西昌市用两个水稻品种研究了氮、磷、钾肥施用量对稻米中铁、锌、铜、锰、镁、钙含量和产量的影响。结果表明，稻米中铁、锌、铜、锰、镁、钙含量均随着施氮量增加先上升后下降，滇屯502的铁、锌、铜、锰、镁、钙含量和产量都以施用90 kg/hm2 N最高，稻谷产量以施用180 kg/hm2 N最高；而合系39的铁、锌、铜、锰、镁、钙的含量以施用180 kg/hm2 N最高，稻谷产量以施用270 kg/hm2 N最高，说明供试籼型品种滇屯502对氮肥的敏感性较粳型品种合系39强；磷肥明显降低了稻米中铁、铜、锰、钙的含量和产量，适量增施磷肥有利于增加稻米中镁的含量和产量；适量施用钾肥有利于提高稻米中铁、锌、铜、锰含量和产量，两供试品种铁、锌、铜、锰含量均以90 kg/hm2 K2O时最高，而钾肥明显降低了稻米中镁、钙的含量和产量。     

Effects of Zn rates and application forms on protein and some micronutrients accumulation in common bean (Phaseolus vulgaris L.)

In order to investigation the effects of Zn rates and application forms on protein and element contents (Fe, Cu, Mn, N and Zn) in bean plant, an experiment was conducted as a factorial based on completely randomized design at greenhouse conditions during 2006. Treatments were included zinc rates in 4 levels (10, 20, 30 and 40 mg Zn kg(-1) soil(-1) in ZnSO4 source) and 3 application forms (soil application, seed pelleting and foliar spraying). Results showed that Zn rates had significant effect on accumulation of Zn, Cu, Mn and N in bean leaves. Nitrogen accumulation in leaves reduced with increasing of zinc in the soil. Among Zn application forms, spray application had the highest accumulation of Fe, Zn and Mn in leaves (423.17, 282.89 and 88.17 mg kg(-1), respectively). The highest Zn content in seed was observed in 20 and 40 mg Zn kg(-1) soil(-1) levels (46.39 and 45.62 mg kg(-1), respectively). Meanwhile, all treatments of Zn (both rate and application) had not significant effects on Cu and Mn accumulation in bean seeds. According to interaction effects between Zn rates and application forms, the highest Fe content in seed was observed when 40 mg kg(-1) soil(-1) of Zn was applied as foliar spraying. The seed protein content nearly was stable while Zn levels was increased from 20 to 40 mg Zn kg(-1) soil(-1). Grain yield had significant correlation to zinc and Cu of leaves but, biomass had significant and negative correlation to Zn content of leaves at p < 0.05% probability levels.     

Supplementation of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) protein with cereal proteins

The quality of the cowpea bean protein was improved through supplementations with flours from beans exposed to microwave oven treated with cereal proteins such as wheat, rice, corn, and sorghum. Biological assays results with these blends showed that the casein exceeded the other diets concerning digestibility only; however, in parameters such as biological value, net protein utilization (NPU), protein efficiency ratio (PER) and nutritional efficiency ratio (NER), no significant differences occurred. Among all elaborated blends, the one with irradiated beans submitted to microwave oven for 30 minutes (65%) + rice (35%) presented the best results. The soup elaborated with the best supplemented blend was satisfactory concerning color, odor, flavor and texture.     

Protein quality of some Nigerian traditional diets based on the African yambean (Sphenostylis stenocarpa) and pigeon pea (Cajanus cajan)

The protein quality of Nigerian traditional diets based on the African yambean (AYB) and pigeon pea (PP) were performed by in vivo and in vitro bioassays. The individual foods were processed, cooked, dried and mixed to resemble the traditional diets. Weanling male Wistar rats (45–55 g) were used for the bioassay. The rats were fed ad libitum for 35 days of which 28 days were for growth and 7 days for N-balance. All the eleven diets including casein (control) provided 1.6 g N/100 g diet. The parameters tested include PER, growth, N-balance, BV, NPU and apparent digestibility (AD). The rats fed the AYB diets, except AYB: Agidi (Ag), showed superiority in most of the parameters tested. There were significant positive correlations between PER and NPU (r=0.925;p<0.001); PER and AD (r=0.908;p<0.001); PER and body weight gain (r=0.969;p<0.001). The in vitro protein digestibility of the diets was significantly correlated (r=0.80;p<0.01) with the in vivo apparent digestibility. These parameters were used to rank the various diets. Crayfish protein was a better supplement to legume/cereal or legume starchy staple mixtures than leguminous oil seed. However, supplementation of PP: steamed corn (SC) diet with crayfish did not prove beneficial. The result showed that diets based on the African yambean, an under-exploited legume, are nutritious. The need for its reintroduction into the fare of the populace through increased production and appropriate processing technology is stressed. The results of this study can form a base for the standardization of Nigerian diets based on these legumes.     

应用东乡野生稻回交重组自交系群体分析糙米矿质含量QTL

【目的】 强化粮食作物的必需矿物质有利于缓解人们矿质营养缺乏症。【方法】 从协青早B//协青早B/东乡野生稻BC₁F₅群体中挑选到1个单株A58,与协青早B回交,构建了BC₂F_4:5群体。采用电感耦合等离子体原子发射光谱仪ICP-AES测定132个BC₂F_4:5株系的糙米Mg、Ca、Zn、Fe、Mn和Cu含量,应用Windows QTL Cartographer 2.5进行糙米矿质QTL分析。【结果】 共检测到17个糙米矿质含量QTL,分别位于第1、4、6、8、9和11等6条染色体上,包括Mg含量1个、Ca含量4个、Zn含量4个、Fe含量2个、Mn含量2个和Cu含量4个。这些QTL解释表型变异的5.0%~47.2%,其中8个QTL的增效等位基因来自东乡野生稻。【结论】 12个QTL聚集于5条染色体上的5个QTL簇,表明不同矿质营养元素涉及到共同遗传生理机制,可通过分子标记辅助选择方法将有利等位基因应用于稻米营养品质改良。     

In vitro starch digestibility,degree of gelatinization and functional properties of twin screw prepared cereal-legume pasta

The investigation explores the possibility of utilizing legume flour (pigeon pea:10–30%) and brown rice flour (35–45%) for production of pasta using twin screw extruder. RSM was used to analyse the effect of feed moisture (28–36%), barrel temperature (70–110 °C) and legume:brown rice ratio on quality responses (in vitro starch and protein digestibility, degree of starch gelatinization, cooking quality, pasting properties, color and textural properties) of pasta. Extrusion processing significantly enhanced in vitro starch and protein digestibility of prepared pasta. The in vitro starch and protein digestibility of pasta ranged between 15.00 and 26.77 g/100 g and 50.34–84.82 g/100 g respectively. Addition of brown rice flour and pigeon pea flour exhibited dominating positive effect on cooking quality of the pasta. Degree of gelatinization of prepared pasta was found in range of 52.13–90.10 per cent. Color characteristics viz. luminosity, redness and yellowness of pasta enhanced with feed moisture. Pasting properties revealed lower peak and final viscosity at higher processing conditions. Firmness of cooked pasta elevated with an increase in the barrel temperature. Acceptability score of health based pasta on the basis of sensory attributes was 8 as inferred from 9 point hedonic scale.     

Optimizing forage yield of durum wheat/field bean intercropping through N fertilization and row ratio

Intercropping (IC) cereals and legumes could be an option for obtaining forage suitable for ensiling and enabling reduced N fertilization. Two experiments were performed in central Italy with durum wheat (Triticum durum Desf.) and field bean (Vicia faba L. var. minor) grown for forage production in IC and as sole crops (SC) with different N rates (20 and 50 kg ha^?1) and row ratios (1:1 and 2:1 cereal/legume). The aims were to assess (i) whether IC is a feasible option to reduce N fertilization; (ii) the best combination of practices to obtain forage suitable for ensiling; and (iii) competition/facilitation effects exerted by field bean on durum wheat. Results showed IC allowed fertilizer‐N reduction and led to improved forage yield with better quality, compared with SC. Land equivalent ratio indicated a high efficiency of the IC, by up to 26% with respect to SC. Field bean was the dominant species of IC, but N fertilization reduced its competitive ability and enhanced that of wheat. In the intercrop fertilized with 50 kg N ha^?1, the proportion of the wheat in the herbage (0·34–0·41 of the total dry matter) was sufficient for ensiling of the forage mass. Field bean exerted both competition and facilitation effects on the cereal. N uptake of durum wheat was greater under IC with beans than as wheat SC.     

Use of two varieties of hard-to-cook beans (Phaseolus vulgaris) and cowpeas (Vigna unguiculata) in the processing of koki (a steamed legume product)

Koki is a nutritious cowpea-based food product usually processed by steam cooking whipped cowpea (Vigna unguiculata) paste mixed with spices and palm oil. A study was carried out to investigate the effect of the partial replacement of cowpeas (CP) with hard-to-cook (HTC) beans on the chemical, nutritional and sensory characteristics of koki. Towards this objective, two varieties of beans – Phaseolus vulgaris (red kidney beans – RKB and mottled brown beans – MBB), each with the HTC defect, were separately incorporated into cowpea paste in the following Bean:CP ratios 0:100, 20:80, 30:70, 40:60, 50:50, 60:40 and processed into koki. Incorporation of dry HTC beans into cowpeas in the making of koki affected the bulking properties of the uncooked paste, the nutrient composition, essential amino acid content, antinutritional factors, digestibility as well as the sensory attributes of cooked koki. Sensory tests showed that a highly acceptable, nutritious and digestible koki can be processed from cowpeas partially replaced with dry HTC bean paste up to levels of about 40–50% depending on the variety of dry bean used.