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Extraneous cellulose: Effect on protein utilization.

Narayana Rao, M. and Sundaravalli, O. E. (1970) Extraneous cellulose: Effect on protein utilization. Journal of American Dietetic Association, 37. pp. 517-519.

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Abstract

SINCE THE EARLY work of Rubner, it has been shown that the digestibility of bread or flour decreases as more of the bran is included and the cellulose content increases. It appears likely that the principal controlling factor affecting the digestibility of high extraction flours is the cellulose or undigestible residue which they contain. The actual mechanism which accounts for the lower digestibility of protein as the fiber content of the diet is raised is not yet clear. McCance et al. studied (1) the rate of passage of brown and white bread through the digestive tract of man radiologically and found that the brown bread was evacuated from the stomach and passed through the small intestine more rapidly than white bread; the residue from the brown bread, when in the ileum and colon, appeared to be greater than that from the white bread. An inverse correlation between the time required for food to pass through the gut and the digestibility of protein has been observed. Recent work carried out in our laboratories revealed (2) that inclusion of 5 to 20 per cent of extraneous cellulose in a finely divided form ( > 300 mesh) in a 26 per cent casein diet did not significantly influence the gastric emptying time in adult albino rats. The present investigation was carried out to evaluate the effect of such a cellulose in the diet on the nitrogen utilization in weanling rats. Investigations were carried out both under conditions in which the percentages of protein and of protein calories were kept constant.

Item Type: Article
Uncontrolled Keywords: cellulose, nitrogen utilization, weanling rats, protein utilization
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 15 Cellulose Chemistry
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 May 2012 11:16
Last Modified: 16 May 2012 11:16
URI: http://ir.cftri.com/id/eprint/4179

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