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The effect of supplementation with limiting amino acids on the PER of a low-cost protein food based on wheat and soyabean flours and fortified with essential vitamins and minerals.

Narayanaswamy, D. and Daniel, V. A. and Desai, B. L. M. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1970) The effect of supplementation with limiting amino acids on the PER of a low-cost protein food based on wheat and soyabean flours and fortified with essential vitamins and minerals. Nutrition Reports International, 2 (4). pp. 225-230.

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Abstract

A low cost protein food based on a blend of 70 parts of wheat flour and 30 parts of processed full fat soybean flour and fortified with vitamins and minerals has been prepared. The food contained about 22.5% proteins. The PER of the food at 10% protein level was 1.93. Addition of methionine significantly increased the PER to 2.40 while addition of mixture of methionine, threonine and lysine further increased the PER to 2.91, as compared with 3.0 for milk proteins.

Item Type: Article
Uncontrolled Keywords: low cost protein food, wheat flour, soybean flour
Subjects: 600 Technology > 01 Medical sciences > 13 Nutrition-Human
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 May 2012 06:56
Last Modified: 22 May 2012 06:56
URI: http://ir.cftri.com/id/eprint/6002

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