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Utilization Of Low Cost Proteinaceous Raw Materials For Preparation Of High Quality Protein

Anwesha, Sarkar (2004) Utilization Of Low Cost Proteinaceous Raw Materials For Preparation Of High Quality Protein. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: <p align="justify">Widening of food basket to enhance local accessibility to food, using the unconventional and inexpensive proteinaceous resources for ensuring the food security of vulnerable section of the people and preparation of high quality protein from agro biodiverse under-utilized raw materials are issues relevant to tackle hunger, poverty and malnutrition. About twenty-five proteinaceous raw materials have been searched for. The main objective was to prepare a protein blend by suitable combination of two or more of these proteinaceous raw materials which have excellent protein quality, coupled with other nutritive values like vitamins and mineral contents and at the same time they are of minimum cost and readily available. Not only the nutritive values, some of these sources contain important phytochemicals. Scopes of non-conventional nutrients and especially phytochemicals (nonnutrient plant chemicals that contain protective, disease preventing compounds) with medicinal properties have been identified and many of them are widely incorporated into our foods today. Phytochemicals have today played a cardinal role in the marriage of nutrition and pharmaceutical, which has led to the development of a new category of nutrients/ingredients called “Nutraceuticals” (nutrition + pharmaceutical or Pharmaceutical nutrients). Thus foods have now been accepted to be capable of playing not only a “health promoting” but also a “disease preventing” role, over and above its routine function of supporting growth and maintenance. The study was carried out to select such protein sources that are of high nutritive value particularly protein quality; possess potential health benefits so that they can be used for preparation of high quality protein.</p>
Uncontrolled Keywords: proteinaceous raw materials protein utilization low cost
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Feb 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/424

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