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Lysine Content and Invivo Protein Utilization

Nurul Hoque Choudhury
Chief Scientific Officer and Head
Grain Quality and Nutrition Division

Khandaker Aminul Kabir
Principal Scientific officer
Grain Quality and Nutrition Division

Sunil Kumar Biswas
Senior Scientific Officer
Grain Quality and Nutrition Division

Abstract/ Executive Summary:

Lysine is the first limiting amino acid in rice protein, which induces the utilization of protein in human body. It varies in rice from variety to variety. The study was conducted to determine lysine content in different rice varieties and the utilization of rice protein differing in lysine content. Rice varieties varied in lysine content. It influenced the invivo protein utilization.

Keywords: Rice, Protein and lysine

Location: Grain Quality and Nutrition Division laboratory, BRRI HQ

Start Date: 01-07-1992

End Date: 01-06-1993

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To determine lysine content in different rice varieties and the utilization of protein of two rice varieties differing in lysine content was studied.

Methodology:

Fifteen rice varieties were used. Rice protein content varied from 6.5-11.1% in brown rice of 15 varieties studied. Most of the varieties had protein content between 7 and 8%. During milling, the content was reduced by 10-13%. Lysine content varied from 3.0-4.5 g/100g protein in brown rice which was reduced by 11-38% during milling. Pajam and BR11 had similar protein content but differed lysine content. These two varieties were used to determine invivo protein utilization.

Source of Information: BRRI Annual Report 1992-1993, Page no. 130, BRRI, Gazipur-1701, Bangladesh

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Pajam and BR11 protein was 3.4% and that of Pajam was 2.5%. Both the varieties had similar dry matter digestibility. The invivo protein digestibility was also similar. The biological value and net protein utilization of their protein varied, BR11 protein had higher values for both the parameters. It showed that varieties having higher lysine had better utilization of protein.

Knowledge Management: Report/Proceedings