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Proximate analysis and essential amino acid composition of improved varieties of oats.

Rao, P. H. and Rani, R. P. and Srinivasan, K. S. and Shurpalekar, S. R. (1974) Proximate analysis and essential amino acid composition of improved varieties of oats. Journal of Food Science and Technology, India, 44 (8). 501-509, 19 ref..

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Abstract

3 new varieties of oats namely NP-101, Rapida and Kent and a commercial sample have been evaluated for their chemical and essential amino acid compositions. Rapida variety has max. protein content of 14.2% as compared to 7.8% of the commercial sample. The results indicate a possible inverse relationship between the protein content and lysine content for these varieties.

Item Type: Article
Uncontrolled Keywords: AMINO-ACIDS; oats, var. & essential amino acids in; OATS-; var. & essential amino acids in oats; BREED-; LYSINE-; oats, var. & lysine in
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Mar 2010 11:39
Last Modified: 22 Oct 2018 05:43
URI: http://ir.cftri.com/id/eprint/7127

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