Nutritional value of yellow beans (Phaseolus vulgaris) associated to soya (Glycine max)
Autor(a) principal: | |
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Data de Publicação: | 1976 |
Outros Autores: | , , , |
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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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 |