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Supplementary value of precooked roller dried protein foods based on full fat soy flour and low fat groundnut flour to poor Indian diet.

Shurpalekar, S. R. and Soma Korula, S. and Joseph, A. A. and Parthasarathy, L. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Supplementary value of precooked roller dried protein foods based on full fat soy flour and low fat groundnut flour to poor Indian diet. Journal of Science of Food and Agriculture, 15. pp. 373-377.

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Abstract

The protein efficie,ncy ratio (PER) and supplementary value to a poor Indian rice diet of precooked roller-dried protein foods based on full-fat soya flour and a I : I blend of full-fat soya flour and low-fat groundnut flour respectively and fortified with DL-methionine and certain vitamins a.nd minerals, have been studied using weanling albino rats. The PER of the foods were 2'25 and 1'92 respectively as compared with 3'09 for skim milk powder. Fortification of the foods with DL-methionine (I'6 g. per IOO g. of protein) improved significantly the PER to 2'99 and 2'52 respectively. Supplementation of a poor rice diet with the above foods to provide about 2'5% extra protein in the diet resulted in a highly significant increase in the growth of rats. No significant differences were observed in the mean protein contents of the carcasses or livers of rats receiving the protein foods or skim milk powder. The livers of rats fed on diets containing the protein foods were quite normal, while those of rats fed on the rice diet showed mild parenchymal damage of protein deficiency type and mild fatty infiltration. Large-scale production and use of fortified protein foods based on soya and groundnut flours will help effectively in overcoming the incidence of protein malnutrition among young children in developing countries.

Item Type: Article
Uncontrolled Keywords: supplementary value, poor Indian rice diet, precooked roller-dried protein foods, full-fat soya flour
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Jun 2013 07:27
Last Modified: 11 Jun 2013 07:27
URI: http://ir.cftri.com/id/eprint/2917

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