出版社：Japanese Society of Nutrition and Food Science
摘要：This experiment was conducted to examine the nutritive qualities of faba bean protein. The coefficient of in vitro digestibility was determined by the two methods using pepsin and trypsin. Digestibility of faba bean protein by pepsin was similar to that of casein, but it was significantly higher than that of broad bean protein. However, its digestibility by trypsin was lower than that of casein and significantly higher than that of broad bean protein. Trypsin inhibitor activity of faba bean protein was not so strong as that of soy bean. As compared to the provisional amino acids pattern reported by FAO/WHO in 1973, faba bean protein was found to be poor in S-containing amino acids, which were the first limiting amino acid. The amino acid score and the egg score of faba bean protein were 37 and 36, respectively. Protein efficiency ratio (PER) of faba bean meal group was 1.04±0.26, similar to that of broad bean meal group (1.45±0.12). By adding Met to faba bean meal, PER was raised to 2.88±0.27, close to the values of casein group (3.06±0.16) and of soy bean meal group (2.21±0.09). Biological value of faba bean meal group was found to be 72.0±3.4. The coefficient of apparent digestibility of faba bean meal group was 83.9±4.3%. It resembles to the value of broad bean meal group (82.9±1.3%), and was significantly lower than that of casein (96.4±0.5%).
