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Effect of heat treatment on the nutritive value of wheat germ.

Kumar, G. V. and Emilia Verghese, T. and Haridas Rao, P. and Shurpalekar, S. R. (1980) Effect of heat treatment on the nutritive value of wheat germ. Journal of Food Science and Technology, 17 (6). 256-258, 13 ref..

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Unprocessed wheat germ was (i) toasted at 150 degree C for 20 min, (ii) steamed for 10 min or (iii) blended with groundnut flour (80:20) and dried in a double drum drier at 35 lb/in-2 gauge steam pressure and 3 rev/min drum speed. Protein efficiency ratio (PER) of these were determined at 85% purity and 10% protein level with rats. The PER of (ii) was 2.84, which was significantly higher than that of (i) and (iii) which were 2.64 and 2.55 resp. The available lysine (g/100 g protein) of the proteins of raw wheat germ, (i), (ii) and (iii) were 5.71, 5.17, 5.61 and 5.40 resp. In (ii) and (iii) a drastic reduction in extractability of protein in 5% potassium sulphate solution and a total destruction of trypsin inhibitor was observed.

Item Type: Article
Uncontrolled Keywords: NUTRITIONAL-VALUES; wheat germ, heat treatment & PER of; GERM-; TOASTING-; wheat germ, toasting & PER of; STEAMING-; wheat germ, steaming & PER of; DRYING-; wheat germ, drying & PER of; WHEAT-; heat treatment & PER of wheat germ
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 06 Preservation and Storage > 07 Radiation
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Sep 2010 11:21
Last Modified: 28 Dec 2011 09:55
URI: http://ir.cftri.com/id/eprint/6823

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