[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Utilization of Agri By-Products for Value Addition as a Protein Source.

Purnima Kaul, Tiku (2018) Utilization of Agri By-Products for Value Addition as a Protein Source. Agricultural Research & Technology, 13 (2). pp. 1-3.

[img] PDF
Agri Res & Tech Open Access J 13(2) 2018.pdf - Published Version
Restricted to Registered users only

Download (370kB) | Request a copy

Abstract

Agriculture is essential for the well-being of the society consuming 70 percent of the global water resources and occupies about 40 percent of the total land surface. With increasing world population there is a growing demand for food production worldwide, arising the need for relatively low-cost foods, which have reduced influence on the environment. Proteins form the essential and integral part of our food. Many plant-based by-products have captured the attention of researchers and industries. Here, the review gives some insight into the various sources available, which can be exploited for extraction of proteins for human consumption. It will cover some of the studies related to utilization of oil seed by-products, by-products generated from rice milling and legume industry that are rich sources of proteins.

Item Type: Article
Uncontrolled Keywords: Oil seed cakes; Legume milling by-products; Tomato seeds; Watermelon seeds
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Feb 2019 11:02
Last Modified: 06 Feb 2019 11:02
URI: http://ir.cftri.com/id/eprint/13929

Actions (login required)

View Item View Item