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Nutritive value of the proteins of a high protein food based on a blend of groundnut protein isolate and Bengal gram flour.

Panemangalore, M. and Kantha, Joseph and Narayana Rao, M. and Subramanian, N. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Nutritive value of the proteins of a high protein food based on a blend of groundnut protein isolate and Bengal gram flour. Food Science, 11. pp. 199-201.

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Abstract

In a preceding paper, the results of studies on the preparation and shelf-life of a high protein food based on groundnut protein isolate and Bengalgram flour were reported1. The product contained about twice as much proteins as the Indian multipurpose food which is based on a 3:1 blend of groundnut flour and Bengalgram flour developed by Subrahmanyan et al2. The present paper deals with studies on the protein efficiency ratio of the proteins of high protein food as compared with that of milk proteins.

Item Type: Article
Uncontrolled Keywords: high protein food, groundnut protein isolate, Bengalgram flour,
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jul 2012 06:26
Last Modified: 23 Jul 2012 06:26
URI: http://ir.cftri.com/id/eprint/4765

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