Assessment on Nutritional Compositions and Value of Jimo Wild Soybean(PDF)
《大豆科学》[ISSN:1000-9841/CN:23-1227/S]
- Issue:
- 2013年03期
- Page:
- 355-360
- Research Field:
- Publishing date:
Info
- Title:
- Assessment on Nutritional Compositions and Value of Jimo Wild Soybean
- Author(s):
- WANG Min; LIANG Yu; WANG Xin-xin; ZHANG Li; WANG Dong-feng
- (College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)
- Keywords:
- Wild soybean; Main ingredients; Nutrition evaluation; Fatty acid; Amino acid
- PACS:
- S565.1
- DOI:
- 10.11861/j.issn.1000-9841.2013.03.0355
- Abstract:
- The objective of the study was to determine the nutritive value of Jimo wild soybean,by comparing the main compositions of Jimo wild soybean with the cultivated soybean.The results showed that the protein content,fat content and total sugar content of Jimo wild soybean were 40.74%,16.91% and 11.26%,respectively,which were not significantly different from cultivated soybean.Compared with cultivated soybean,Jimo wild soybean contained more iron,calcium and less zinc,magnesium elements,less kinds of fatty acids,but much more contents of linoleic acid and linolenic acid.The amounts of total detected eighteen kinds of amino acids in wild soybeans were higher than that in the cultivated soybeans.Essential amino acid index(EAAI),biological value(BV),nutrient index(NI)and score of ratio coefficient of amino acid(SRCAA)of Jimo wild soybean were 5.41%,5.90%,1.02% and 3.71%,respectively,higher than those of the cultivated soybean.The results indicated that Jimo wild soybean was an excellent source of highquality protein with comprehensive and balanced composition of nutritive substance,which providing the theoretical basis for further exploitation and utilization of Jimo wild soybean.
Last Update: 2014-03-04