تعیین ارزش پروتئینی یک نمونه غذای خانگی بر پایه مخلوط برنج و عدس

Background and purpose: Evaluation of the quality of food proteins has a great importance from of biological and economical perspectives. That is why, biological, microbiological, chemical and integrated methods have been used and introduced for determining the quality of Proteins. Among exsisting methods, NPR, RNPR and TPD have been suggested as appropriate methods to determine the quality of Proteins. Considering the importance of protein quality in foods, especially in low scale families, this study has been conducted to evaluate the aim the protein quality by the use of the mentioned methods in a sample homemade food based on rice (a variety of Mazandaran rice) -lentil mixture in 2007. Materials and Methods: This experimental study was conducted on wistar rats, aged 21 days under 6 diets in 8 groups including case (home made food), standard (Casein+Methionine) and basal (Protein free) to determine NPR and RNPR and other 3 diets (case, standard and basal) to study TPD. Duration of study for NPR was 14 days. Protein intake and increase in weight were determined to calculate NPR. Duration of study for TPD was 9 days. The amounts of nitrogen intake and fecal nitrogen were determined to calculate TPD. NPR, RNPR and TPD of the group Casein+Methionine with homemade food was analyzed by t- test. Results: NPR values for casein + methionine protein of home-made food were 4.3 ± 0.4 and 3.6 ± 0.6 , respectively (P=0.02). TPD values were 92.8 ± 4 and 75.8 ± 5.8 (P<0.0001), for Casein+Methionine and home made food proteins, respectively. Also, RNPR was 83.6 % and homemade food / Casein TPD was 81.6. Conclusion: Findings showed that homemade food TPD and NPR based on rice-lentil mixture is lower than Casein.