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Nutritional evaluation of vegetable protein isolates and their formulations.

Anantharaman, K. and Subramanian, N. and Gopalan, K. K. and Bhatia, D. S. (1960) Nutritional evaluation of vegetable protein isolates and their formulations. Proceedings of the symposium on Proteins, Mysore. pp. 363-368.

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Abstract

The processing of vegetable materials for the isolation of edible proteins is a development of recent origin. In view of their high protein content and bland flavour, isolated proteins are specially suited for the preparation of protein-rich foods for infants and children. Among the various sources for the production of protein isolates, oilseeds and oilseed meals occupy the prime place because of their relative abundance and ease of processing. Edible soyabean protein is produced in the U.S.A. on a commercial scale and is finding increasing application in the form of both familiar and new types of foods'. Pilot plants for the economic production of groundnut protein are at present in operation in India' and elsewhere' and these efforts may lead to the large scale production of the protein isolate for various food uses. The nutritive value of groundnut as a source of dietary protein has been investigated by many workers. Majority of the studies have been made with groundnut meal or the defatted oil cake rather than with isolated proteins'''. The low biological value of groundnut protein is due to the poor pattern of essential amino acids, the limiting amino acid being methionine; secondary deficiencies are lysine and possibly threonine and isoleucine''. Amino acid analyses show that there is little difference between the composition of the isolate and that of the meal'. Grate demonstrated the beneficial effects of supplementing groundnut meal with methionine on growing chicks and Cama and Morton" showed that the addition of methionine to the meal improved the protein efficiency ratio in albino rats. Marais and Smuts", on the other hand, failed to obtain any significant improvement in the growth rate of rats with methionine supplemented meals. Altschul' found that isolated groundnut protein had about the same nutritional value as groundnut meal when fed as a supplement in chick rations. Murphy and Dunn" found that at 19 per cent protein level in the diet the isolate had to be supplemented with lysine and methionine for satisfactory reproduction and lactation in the case of mice. It was, therefore, of interest to assess the nutritive value of the protein isolate from the kernel or the cake and study the effect of supplementation with amino acids and other proteins.

Item Type: Article
Uncontrolled Keywords: vegetable materials, edible proteins, nutritive value
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 23 Vegetables
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Jul 2012 05:49
Last Modified: 12 Jul 2012 05:49
URI: http://ir.cftri.com/id/eprint/4741

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