Nutritional value of yellow beans (Phaseolus vulgaris) associated to soya (Glycine max)

Detalhes bibliográficos
Autor(a) principal: Shima, Hisako
Data de Publicação: 1976
Outros Autores: Solum, Maria Josefina Leuba, Mattos, Leda Ulson, Sacchi, Carlos E., Margarido, Sílvio A.
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista da Escola de Enfermagem da USP (Online)
Texto Completo: https://www.revistas.usp.br/reeusp/article/view/135449
Resumo: The authors developed an experimental study with albino rats, in order to evaluate nutritional value of three different mixtures of yellow beans and soya, determining NPR (Net Protein Ratio) and NPU (Net Protein Utilization) according to BENDER & DOELL (1957) index. They verified that the association of yellow bean and soya, in the three proportions that were studied, efficiency of protein utilization increased considerably when compared to yellow beans used alone. There was no significative difference between 75/25 and 50/50 mixture proportions, but there were differences among these two and the 25/75 mixture, wich, revealed proteic value similar to the soya alone.
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spelling Nutritional value of yellow beans (Phaseolus vulgaris) associated to soya (Glycine max)VALOR NUTRITIVO DA ASSOCIAÇÃO DE FEIJÃO JALO (Phaseoulus vulgaris) COM FEIJÃO SOJA (Glycine max)The authors developed an experimental study with albino rats, in order to evaluate nutritional value of three different mixtures of yellow beans and soya, determining NPR (Net Protein Ratio) and NPU (Net Protein Utilization) according to BENDER & DOELL (1957) index. They verified that the association of yellow bean and soya, in the three proportions that were studied, efficiency of protein utilization increased considerably when compared to yellow beans used alone. There was no significative difference between 75/25 and 50/50 mixture proportions, but there were differences among these two and the 25/75 mixture, wich, revealed proteic value similar to the soya alone.Resumo Os autores elaboraram um estudo experimental em ratos para avaliar o valor nutritivo de três associações distintas de feijão jalo com feijão soja, determinando os índices de valor protéico de BENDER e DOELL (1957) = NPR (Net Protein Ratio) e NPU (Net Protein Utilization) teórico. Verificaram que a associação do feijão jalo ao soja, nas três proporções estudadas, aumentou significativamente a eficiência de utilização protéica, quando comparada à do feijão jalo usado isoladamente. No entanto, quando comparadas à soja isolada, as associações, contendo 25/75 e 50/50 de feijão jalo/soja, revelaram um valor proteico significativamente menor.Universidade de São Paulo. Escola de Enfermagem1976-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistas.usp.br/reeusp/article/view/13544910.1590/0080-6234197601000200249Revista da Escola de Enfermagem da USP; v. 10 n. 2 (1976); 249-259Revista da Escola de Enfermagem da USP; Vol. 10 No. 2 (1976); 249-259Revista da Escola de Enfermagem da USP; Vol. 10 Núm. 2 (1976); 249-2591980-220X0080-6234reponame:Revista da Escola de Enfermagem da USP (Online)instname:Universidade de São Paulo (USP)instacron:USPporhttps://www.revistas.usp.br/reeusp/article/view/135449/131301http://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessShima, HisakoSolum, Maria Josefina LeubaMattos, Leda UlsonSacchi, Carlos E.Margarido, Sílvio A.2017-08-11T19:14:32Zoai:revistas.usp.br:article/135449Revistahttps://www.revistas.usp.br/reeuspPUBhttps://www.revistas.usp.br/reeusp/oai||nursingscholar@usp.br1980-220X0080-6234opendoar:2017-08-11T19:14:32Revista da Escola de Enfermagem da USP (Online) - Universidade de São Paulo (USP)false
dc.title.none.fl_str_mv Nutritional value of yellow beans (Phaseolus vulgaris) associated to soya (Glycine max)
VALOR NUTRITIVO DA ASSOCIAÇÃO DE FEIJÃO JALO (Phaseoulus vulgaris) COM FEIJÃO SOJA (Glycine max)
title Nutritional value of yellow beans (Phaseolus vulgaris) associated to soya (Glycine max)
spellingShingle Nutritional value of yellow beans (Phaseolus vulgaris) associated to soya (Glycine max)
Shima, Hisako
title_short Nutritional value of yellow beans (Phaseolus vulgaris) associated to soya (Glycine max)
title_full Nutritional value of yellow beans (Phaseolus vulgaris) associated to soya (Glycine max)
title_fullStr Nutritional value of yellow beans (Phaseolus vulgaris) associated to soya (Glycine max)
title_full_unstemmed Nutritional value of yellow beans (Phaseolus vulgaris) associated to soya (Glycine max)
title_sort Nutritional value of yellow beans (Phaseolus vulgaris) associated to soya (Glycine max)
author Shima, Hisako
author_facet Shima, Hisako
Solum, Maria Josefina Leuba
Mattos, Leda Ulson
Sacchi, Carlos E.
Margarido, Sílvio A.
author_role author
author2 Solum, Maria Josefina Leuba
Mattos, Leda Ulson
Sacchi, Carlos E.
Margarido, Sílvio A.
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Shima, Hisako
Solum, Maria Josefina Leuba
Mattos, Leda Ulson
Sacchi, Carlos E.
Margarido, Sílvio A.
description The authors developed an experimental study with albino rats, in order to evaluate nutritional value of three different mixtures of yellow beans and soya, determining NPR (Net Protein Ratio) and NPU (Net Protein Utilization) according to BENDER & DOELL (1957) index. They verified that the association of yellow bean and soya, in the three proportions that were studied, efficiency of protein utilization increased considerably when compared to yellow beans used alone. There was no significative difference between 75/25 and 50/50 mixture proportions, but there were differences among these two and the 25/75 mixture, wich, revealed proteic value similar to the soya alone.
publishDate 1976
dc.date.none.fl_str_mv 1976-08-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistas.usp.br/reeusp/article/view/135449
10.1590/0080-6234197601000200249
url https://www.revistas.usp.br/reeusp/article/view/135449
identifier_str_mv 10.1590/0080-6234197601000200249
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistas.usp.br/reeusp/article/view/135449/131301
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade de São Paulo. Escola de Enfermagem
publisher.none.fl_str_mv Universidade de São Paulo. Escola de Enfermagem
dc.source.none.fl_str_mv Revista da Escola de Enfermagem da USP; v. 10 n. 2 (1976); 249-259
Revista da Escola de Enfermagem da USP; Vol. 10 No. 2 (1976); 249-259
Revista da Escola de Enfermagem da USP; Vol. 10 Núm. 2 (1976); 249-259
1980-220X
0080-6234
reponame:Revista da Escola de Enfermagem da USP (Online)
instname:Universidade de São Paulo (USP)
instacron:USP
instname_str Universidade de São Paulo (USP)
instacron_str USP
institution USP
reponame_str Revista da Escola de Enfermagem da USP (Online)
collection Revista da Escola de Enfermagem da USP (Online)
repository.name.fl_str_mv Revista da Escola de Enfermagem da USP (Online) - Universidade de São Paulo (USP)
repository.mail.fl_str_mv ||nursingscholar@usp.br
_version_ 1800221740029181952

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