We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
CHEMICAL COMPOSITION OF JATOBÁ-DO-CERRADO (HYMENAEA STIGONOCARPA Mart.) FLOUR AND ITS EFFECT ON GROWTH OF RATS.
- Authors
Batista, Ângela Giovana; Esteves, Elizabethe Adriana; Dessimoni-Pinto, Nísia Andrade Villela; Oliveira, Lidiane Guedes; Pires, Shaila Turbay; Santana, Reynaldo Campos
- Abstract
The aim of this study was to evaluate the chemical composition of jatobá-do-cerrado flour and its effects on rat's growth. The chemical composition of the flour was determined according to AOAC. The PER, NPR, food efficiency ratio (FER), food conversion ratio (FCR), dry matter digestibility (DMD) and fecal output were evaluated by an assay in which animals were fed according the AIN- 93 diet: casein (CAS) diet and another having 50% of its protein source from jatobá flour (JAT). Chemical analysis showed significant amounts of crude fibre and minerals (potassium, magnesium, calcium and zinc) in the flour. The CAS group ate more and gained more weight than JAT group (p<0.05). JAT was less efficient on converting diet in body weight. PER was lower for JAT (p<0.05), but no significant difference was observed for NPR values (p>0.05). Faeces moisture and dried weight for JAT were higher, which corroborated its lower DMD (p<0.05). Although JAT group had to intake more diet to promote weight gain, the protein utilization was acceptable. Therefore, further studies are necessary for better understand nutrient and phytochemical composition, their bioavailability, and metabolic effects of jatobá-do-cerrado flour.
- Subjects
HYMENAEA; CAESALPINIACEAE; LABORATORY rats; RAINFALL; BIOAVAILABILITY
- Publication
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2011, Vol 22, Issue 2, p173
- ISSN
0103-4235
- Publication type
Article