Nutritional improvement of Lobia (Phaseolus vulgaris) by supplementation with poultry, mutton and beef meat

International Journal of Food Sciences and Nutrition

Volumn 52, Issue 6, 2001, Pages 521-526

  Bhatty, N ^a   Gilani, A H ^a   Nagra, S A ^a  

^a UNIVERSITY OF THE PUNJAB   (Pakistan)

Author keywords

[No Author keywords available]

Indexed keywords

PROTEIN;

ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; ASSAY; BEAN; CHEMICAL ANALYSIS; CONTROLLED STUDY; COOKING; DIET SUPPLEMENTATION; DIETARY INTAKE; DIGESTION; FOOD COMPOSITION; MEAT; NONHUMAN; NUTRIENT; NUTRITIONAL VALUE; POULTRY; RAT;

ANALYSIS OF VARIANCE; ANIMALS; CATTLE; DIETARY PROTEINS; FABACEAE; FOOD HANDLING; HEAT; MEAT PRODUCTS; NUTRITIVE VALUE; PLANTS, MEDICINAL; POULTRY PRODUCTS; RATS; SHEEP;

EID: 0034820670     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (30)

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2. Effect of cooking and supplementation with different kinds of meat on the nutritional value of Mash (Vigna mungo)
3. Effect of cooking and supplementation on nutritional value of Gram (Cicer arietinum)
4. Relationship between content and intake of bean polyphenolics and protein digestibility in human
5. Nutritional value of cereal products, beans and starches
6. Some Pattern of Amino Acid Requirement
7. Inhibition of the growth of rats by purified heamagglutinin fraction insolated from Phaseolus vulgaris
8. Soluble and insoluble dietary fiber in cooked common bean (Phaseolus vugaris) seeds
9. Protein-cross linking
10. Protein digestibility and trypsin inhibitor activity of legume seeds
11. Contents and digestibility of carbohydrates of chickpea and black gram as affected by domestic processing and cooking
12. Studies on the essential amino acid of common pulses
13. Studies on protein quality in legumes with special reference to factors interfering with protein utilization and digestibility of brown bean (Phaseolus vulgaris)
14. Protein quality in legumes. Effect of soaking on heat treatments and amino acid supplementation on rats
15. The effect of the consumption of red kidney beans (Phaseolus vulgaris) on the growth of rats and implication for human population
16. Proximate composition and yield of raw and cooked mature dry legumes
17. A determination of the net utilization of protein by shortened methods
18. Care and maintenance of animals
19. Physio chemical and functional properties of common bean (Phaseolus vulgaris) starches
20. Comparative nutritive value of beaf, mutton and chicken meets and their extracts
21. Retention of selected nutrients in cooked kidney beans. (Phaseolus vulgaris L.)
22. Composition and nutritive value of beans (Phaseolus vulgaris L.)
23. Automatic recording for use in the use of chromatography of amino acids
24. The nutritional value of dry bean (Phaseolus vulgaris)
25. Oligosaccharides composition and trypsin inhibitor activity of P. vulgaris and the effect of germination on the galactoside composition and fermentation in human colon
26. Changes in carbohydrate composition of legume after soaking and cooking
27. Inheritance of physio-chemical seed characters related to culinary quality in dry beans