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Digestibility coefficient and biological value of the proteins of the alga Scenedsmus acutus processed by different methods.

Becker, W. E. and Venkataraman, L. V. and Khanum, P. M. (1976) Digestibility coefficient and biological value of the proteins of the alga Scenedsmus acutus processed by different methods. Nutrition Reports International, 14 (4). pp. 457-466.

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Abstract

The green alga Scenedesmus acutus was drumdried, sundried or sundried and cooked for 20 min at 100 deg C and given as protein source in diets containing protein 10 and, in the case of sundried, 20%, for 10 days. Biological value was for 10% drumdried algal protein 80.8, 20% drumdried 67.1, sundried 72.1 and cooked sundried 71.9%; digestibility was, respectively, 81.4, 77.4, 72.5 and 77.1% and net protein utilization 65.8, 52.0, 52.0 and 55.5%.

Item Type: Article
Uncontrolled Keywords: protein-value; processing-
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 01 Algae
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Feb 2015 07:45
Last Modified: 10 Feb 2015 07:45
URI: http://ir.cftri.com/id/eprint/6551

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