The protein and the amino acid composition of some rice and maize varieties grown in North Vietnam

Bui Huy Khoi, Le Doan Dien, Radomir Lásztity, Andras Salgó

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

The protein and amino acid composition of several rice and maize varieties grown in North Vietnam, and their digestibility, was determined. The protein content (N×5.95) of rice cultivars ranged from 7.0 to 10.8% of which 70–80% was in the glutelin fraction. The true digestibility was relatively good (87.6–91.8%). In general, lysine and threonine were found to be the first and second nutritionally limiting amino acids, except for two varieties, which had a low content of sulphur‐containing amino acids. The protein content of maize cultivars ranged from 8.4 to 12.9%. Zein and glutelin were the main components occurring in near‐equal quantities (except in the opaque‐2 mutant). The overall amino acid distribution was similar to that of maize grown in other countries. Lysine levels were relatively low, and it was the first nutritionally limiting amino acid, except in the opaque‐2 cultivar, tryptophan being the second one. The digestibility ranged from 87.5 to 91.1%.

Original languageEnglish
Pages (from-to)137-143
Number of pages7
JournalJournal of the Science of Food and Agriculture
Volume39
Issue number2
DOIs
Publication statusPublished - 1987

Fingerprint

Vietnam
amino acid composition
Zea mays
glutelins
limiting amino acids
digestibility
Amino Acids
rice
corn
lysine
cultivars
protein content
Glutens
zein
Proteins
amino acids
proteins
Lysine
threonine
tryptophan

Keywords

  • amino acid composition
  • digestibility
  • maize
  • protein
  • protein fractions
  • Rice

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

Cite this

The protein and the amino acid composition of some rice and maize varieties grown in North Vietnam. / Khoi, Bui Huy; Dien, Le Doan; Lásztity, Radomir; Salgó, Andras.

In: Journal of the Science of Food and Agriculture, Vol. 39, No. 2, 1987, p. 137-143.

Research output: Contribution to journalArticle

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