تحسين القيمة الغذائية لبروتينات الأرز بتدعيمها بالبقول أو الحليب

Abstract EN

The Protein percentage ratio of Iraqi rice (Anbar) was 9.7%.The amino acids profile for this protein showed a high deficiency in lysine and its chemical score was 68% followed by the second limiting amino acid threonine .Supplementation of rice flour with legumes flour (lentil or broad bean ) at protein content 75 rice:25 lentil or broad bean the protein content increased to 11-12% and the chemical score to 87% and 90% respectively and threonine was the first limiting amino acid .The supplementation of rice protein 30: 25 skim milk protein increased the protein content to 12.5% and the chemical score reached 100% for this mixture .Available lysine ratio wasincreased from 3gm/100gm protein for rice flour to ( 4.5,5.0, 6.4) gm/100gm protein for the mixture with lentil ,broad bean and skim milk respectively.

Suchmixtures are a well known locally food in Iraq and other Arabian countries which should be encouraged as a balanced protein sources.