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Effect of lysine and milk protein supplements on the protein efficiency ratio of wheat macaroni.

Bains, G. S. and Venkat Rao, S. and Bhatia, D. S. and Subramanyan, V. (1964) Effect of lysine and milk protein supplements on the protein efficiency ratio of wheat macaroni. British Journal of Nutrition, 18. pp. 241-244.

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The milling of wheat into flour and semolina is known to diminish the quality of the protein. For example, Hove, Carpenter & Harrel (1945) found that the protein efficiency ratio (PER) of wheat, about 1.4, was decreased to 0.84 for patent flour at dietary levels of protein of 10.2 and 9.8 respectively. Others reported a PER of 0.25 for 70% extraction flour determined at an 8% level of protein in the diet (Harris & Burress, I9j9) and of 1-68 for whole wheat (Morgan, 1931). Increased consumption of such milled products in processed forms such as bread and macaroni in countries where people consume largely vegetarian diets would necessitate fortification of such products to improve both quality and quantity of protein. The main limiting essential amino acid of cereals and their milled products is lysine (Osborne & Mendel, 1914, 1919;M itchell &Smuts, 1932;B lock & Mitchell, 1946-7). The possibility of improving the quality of bread proteins has been studied by several workers, including Carlson, Hafner & Hayward (1946), Kosenberg & Rohdenburg (1951, 1952), Rosenberg, Rohdenburg & Baldini (1954), Hutchinson, Moran & Pace (1956a, b), Jahnke & Schuck (1957), Sabiston & Kennedy (1957), Howard, Monson, Bauer & Block (1958), Brown, Flodin, Gray & P a p e r (1959), McLaughlan & Morrison (1960) and Morrison & Campbell (1960), but macaroni products have not received similar attention. Our investigation was therefore undertaken with a view to improving the protein content and the nutritive value of macaroni protein by supplements such as lysine and milk protein, as determined by measurement of PER and of liver composition with weanling rats.

Item Type: Article
Uncontrolled Keywords: nutritive value wheat macaroni protein content lysine milk solids
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Nov 2008 03:57
Last Modified: 04 May 2012 10:27
URI: http://ir.cftri.com/id/eprint/3939

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