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A protein value cost index (PVCI) for rating the protein value of processed supplementary foods.

Parpia, H. A. B. and Swaminathan, M. and Daniel, V. A. (1972) A protein value cost index (PVCI) for rating the protein value of processed supplementary foods. Nutrition Reports International, 5. pp. 233-242.

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Abstract

A Protein Value Cost Index (PVCI) for rating the relative value of processed protein foods, weaning foods and infant foods has been suggested. The index (PVCI) is obtained by multiplying the quantity (g) of protein supplied by the food per U.S. cent by the PER of the food. The PVCI values for peanut flour and soybean flour forti_ fied with vitamins and minerals are 37 and 30 as compared with values 15-27 for skim milk powder. The PVC! values for infant foods based on soybean or blends of peanut and skim milk powder vary from 8-9 compared with 5 for whole -milk powder. The PVCI values for protein enriched cereal toods vary from 12 to 20 as compared with a value of 5 for protein enriched biscuits. The index indicates that oilseed meals and their blends are the most economical sources of proteins for feeding mal_ nourished children in the developing countries.

Item Type: Article
Uncontrolled Keywords: Protein Value Cost Index processed supplementary foods
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Dec 2016 08:50
Last Modified: 19 Dec 2016 08:50
URI: http://ir.cftri.com/id/eprint/2547

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