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The effect of supplements of groundnut flour or groundnut protein isolate fortified with calcium salts and vitamins or of skim milk powder on the digestibility of coefficient, biological value and

Kantha, Joseph and Tasker, P. K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1963) The effect of supplements of groundnut flour or groundnut protein isolate fortified with calcium salts and vitamins or of skim milk powder on the digestibility of coefficient, biological value and. British Journal of Nutrition, 17. pp. 13-18.

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Abstract

The production of milk and other protective foods in many tropical and subtropical countries is inadequate to meet the needs of the population (FAO, 1959). The diets consumed in these countries are in general deficient in proteins, certain vitamins and minerals (FAO, 1959; Jelliffe, 1955). The problem of providing low-cost supplementary foods based on locally available protein-rich foods of vegetable origin has recently been engaging the attention of research workers (Subrahmanyan, Narayanarao & Swaminathan, 1960; Scrimshaw & Bressani, 1961) and also of international agencies (Autret & van Veen, 1955). Among the promising protein sources are oilseed meals and legumes. Groundnut meal is available in large quantities as a by-product of the oil industry in many countries (Altschul, 1958). Joseph, Narayanarao, Swaminathan & Subrahmanyan (1957) have reported that the incorporation in a poor Indian rice diet of a processed protein food, based on a 3 : I blend of low-fat groundnut flour and chick-pea (Cicer arietinum) flour and fortified with calcium salts and vitamins, caused a significant increase in the retention of nitrogen, calcium and phosphorus by children. The proteins of groundnut contain less lysine, methionine, threonine and tryptophan than milk proteins (Block & Weiss, 1956). No information is available on the comparative retentions of N on a poor Indian rice diet supplemented with equal amounts of proteins from groundnut or milk. Therefore the metabolism of N, Ca and P and the digestibility coefficients and biological value of the proteins and net protein utilization were studied in children receiving a poor rice diet supplemented with the same amounts of proteins, Ca and P either from groundnut flour (GF) or groundnut protein isolate (GPI) fortified with Ca salts and vitamins or from skim-milk powder. The results of experiments with these diets relating to 5, Ca and P metabolism have recently been published (Joseph, Tasker, Narayanarao, Sankaran, Swaminathan, Sreenivasan & Subrahmanyan, 1962). The present paper is concerned with the digestibility coefficient and biological value of the proteins and net protein utilization.

Item Type: Article
Uncontrolled Keywords: net protein utilization biological value proteins digestibility coefficient
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 01 Medical sciences > 03 Child nutrition
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Nov 2008 04:53
Last Modified: 07 May 2012 05:16
URI: http://ir.cftri.com/id/eprint/6009

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