Studies on some Egyptian foods. Part 2: The effect of protein on blood constituents of rats
| Autor: | A. E. El-Shamy, K. A. El-Aziz, M. Z. Awadalla, A. M. El-Gedaily |
|---|---|
| Rok vydání: | 1980 |
| Předmět: |
Globulin
Medicine (miscellaneous) Biochemistry Lupinus Serum amino acids Casein Total serum protein Animals Food science Serum Albumin Plants Medicinal biology Albumin food and beverages Fabaceae Blood Proteins biology.organism_classification Blood proteins Rats Seeds biology.protein Egypt Serum Globulins Dietary Proteins Food Analysis Food Science |
| Zdroj: | Zeitschrift fur Ernahrungswissenschaft. 19(4) |
| ISSN: | 0044-264X |
| Popis: | This study was undertaken to study the changes of the blood constituents of rats fed different proteins (lupinus termis, Guiza 1, 2 and balady; fenugreek seeds, raw, roasted, and germinated). The total serum protein for animals fed casein was slightly higher than those fed other proteins. Total serum protein of animals fed lupinus termis, roasted and germinated fenugreek was higher than those fed raw seeds. The albumin/globulin ratios showed a similar trend. The ratio of nonessential to essential free serum amino acids of rats fed non-protein diet was higher than those fed protein. Lupinus termis and fenugreek seeds are good sources of protein. Treatment of seeds either by heat of germination improves the nutritive value of the proteins. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink