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The dye absorption test as an indicator of the nutritive quality of heat-processed navy bean

By: Contributor(s): Material type: ArticleArticleLanguage: English Description: 9(1):71-78Subject(s): LOC classification:
  • 20838
 In: Animal Feed Science and TechnologySummary: En condiciones estandarizadas, la absorcion del tinte cresol rojo por la harina integral de frijol blanco, aumento de aprox. 2.0 mg/g en muestras crudas hasta 3.8 mg/g en muestras optimamente cocidas. se obtuvo un coeficiente de correlacion prom. de 0.93 entre el valor de ligamiento del tinte y la proporcion ganancia:alimento de ratas alimentadas con dietas que contenian en total 51 raciones de frijol blanco diferentemente procesadas en 5 expt. de bioensayo. juzgado por el deterioro en la proporcion ganancia:alimento de las ratas, no causo cambio posterior en el valor de ligamiento del tinte hasta que las muestras se carbonaron, despues de lo cual se observaron valores de ligamiento del tinte del orden de 1.5 mg/g. naturaleza practica de la prueba para indicar la calidad nutritiva del frijol blanco procesado termicamente. (RA-CIAT)Summary: Under standardized conditions, the absorption of cresol red dye by navy bean meal increased from approx. 2.0 mg/g for raw samples up to 3.8 mg/g for optimally cooked samples. Within this range, a pooled correlation coefficient of 0.93 was obtained between dye binding value and gain:feed ratio of rats fed on diets comprising, in total, 51 differently processed navy bean meals in 5 bioassay expt. Overheating of navy bean, as judged by a deterioration in the gain:feed ratio of rats, caused no further change in dye binding value until samples charred, whereupon dye binding values of the order of 1.5 mg/g were observed. The practicality of the test for indicating the nutritive quality of heat-processed navy bean is discussed in the light of these findings. (AS)
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Item type Current library Collection Call number Copy number Status Date due Barcode Item holds
Journal Article Journal Article CIAT Library Document collection CINFOS Document Collection CINFOS 20838 (Browse shelf(Opens below)) c.1 Short Loan 100040676
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En condiciones estandarizadas, la absorcion del tinte cresol rojo por la harina integral de frijol blanco, aumento de aprox. 2.0 mg/g en muestras crudas hasta 3.8 mg/g en muestras optimamente cocidas. se obtuvo un coeficiente de correlacion prom. de 0.93 entre el valor de ligamiento del tinte y la proporcion ganancia:alimento de ratas alimentadas con dietas que contenian en total 51 raciones de frijol blanco diferentemente procesadas en 5 expt. de bioensayo. juzgado por el deterioro en la proporcion ganancia:alimento de las ratas, no causo cambio posterior en el valor de ligamiento del tinte hasta que las muestras se carbonaron, despues de lo cual se observaron valores de ligamiento del tinte del orden de 1.5 mg/g. naturaleza practica de la prueba para indicar la calidad nutritiva del frijol blanco procesado termicamente. (RA-CIAT) spa

Under standardized conditions, the absorption of cresol red dye by navy bean meal increased from approx. 2.0 mg/g for raw samples up to 3.8 mg/g for optimally cooked samples. Within this range, a pooled correlation coefficient of 0.93 was obtained between dye binding value and gain:feed ratio of rats fed on diets comprising, in total, 51 differently processed navy bean meals in 5 bioassay expt. Overheating of navy bean, as judged by a deterioration in the gain:feed ratio of rats, caused no further change in dye binding value until samples charred, whereupon dye binding values of the order of 1.5 mg/g were observed. The practicality of the test for indicating the nutritive quality of heat-processed navy bean is discussed in the light of these findings. (AS) eng

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