TY - JOUR
T1 - Evaluation of the nutritional quality of nontoxic kernel flour from jatropha curcas l. in rats
AU - Martinez Herrera, Jorge
AU - Jimenez Martinez, Cristian
AU - Martinez Ayala, Alma
AU - Garduño Siciliano, Leticia
AU - Mora Escobedo, Rosalva
AU - Davila Ortiz, Gloria
AU - Chamorro Cevallos, German
AU - Makkar, Harinder
AU - Francis, George
AU - Becker, Klaus
PY - 2012/4
Y1 - 2012/4
N2 - The origin of Jatropha curcas L. is in Central America, probably Mexico, although it is also distributed in South America, Africa and Asia. In Mexico, it grows as nontoxic and toxic J.curcas genotypes. In this work, the protein quality including protein efficiency ratio (PER), net protein ratio (NPR) and true digestibility (TD) of nontoxic genotype defatted flour was assessed using Wistar rats. The probed diets contained flour (3), flour-lysine, 1% (4), flour-phytase, 500FTU (5) and two control diets: nitrogen-free (1) and casein (2). The rats were fed for 28 days. The PER (1.37, 1.77 and 1.61) and NPR (1.80, 2.29 and 2.12) obtained values for diets (3.4 and 5) were lower than those obtained for casein (2.07 and 2.46), respectively. No statistical differences were found in TD.
AB - The origin of Jatropha curcas L. is in Central America, probably Mexico, although it is also distributed in South America, Africa and Asia. In Mexico, it grows as nontoxic and toxic J.curcas genotypes. In this work, the protein quality including protein efficiency ratio (PER), net protein ratio (NPR) and true digestibility (TD) of nontoxic genotype defatted flour was assessed using Wistar rats. The probed diets contained flour (3), flour-lysine, 1% (4), flour-phytase, 500FTU (5) and two control diets: nitrogen-free (1) and casein (2). The rats were fed for 28 days. The PER (1.37, 1.77 and 1.61) and NPR (1.80, 2.29 and 2.12) obtained values for diets (3.4 and 5) were lower than those obtained for casein (2.07 and 2.46), respectively. No statistical differences were found in TD.
UR - http://www.scopus.com/inward/record.url?scp=84859443996&partnerID=8YFLogxK
U2 - 10.1111/j.1745-4557.2011.00432.x
DO - 10.1111/j.1745-4557.2011.00432.x
M3 - Artículo
SN - 0146-9428
VL - 35
SP - 152
EP - 158
JO - Journal of Food Quality
JF - Journal of Food Quality
IS - 2
ER -