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Nutritive value of lucerne-leaf proteins Biological value of lucerne proteins and their supplementary relations to rice proteins measured by balance and rat-growth methods

Sur, B. K. (2007) Nutritive value of lucerne-leaf proteins Biological value of lucerne proteins and their supplementary relations to rice proteins measured by balance and rat-growth methods. British Journal of Nutrition, 15. pp. 419-424.

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Abstract

In the present paper, experiments on the biological value of lucerne-leaf proteins and their supplementary relations to rice proteins are described. Both the Thomas- Mitchell balance-sheet method and the rat-growth method were used. Whole lucerneleaf powder was given throughout, since the object was to ascertain the value of the whole leaf and not of the extracted protein. The effect of mild autoclaving on the protein efficiency ratio was also investigated, with the idea in mind that lucerne has to be processed to make it palatable and that autoclaving might reproduce in some degree the effects of processing. EXPERIMENTAL

Item Type: Article
Uncontrolled Keywords: biological value lucerne-leaf proteins supplementary relations rice proteins
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 09 Leaf protein
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Nov 2008 05:35
Last Modified: 07 May 2012 05:54
URI: http://ir.cftri.com/id/eprint/2721

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