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Studies on nutritive value of leaf proteins and some factors affecting their quality.

Rau, B. H. S. and Ramana, K. V. R. and Singh, N. (1972) Studies on nutritive value of leaf proteins and some factors affecting their quality. Journal of the Science of Food and Agriculture, 23 (2). 233-245, 21 ref..

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Abstract

Albino rats were fed diets containing different leaf proteins at 1.6% N. From data on 4 wk growth and protein efficiency ratio (PER), leaf proteins from 5 of the 19 plant species were found to be of good quality, inducing a wt. gain of greater than 40 g with a PER greater than 1.75; these were from cauliflower, cabbage, knolkohl, turnip and radish, and were nutritionally 66% as efficient as skim milk. Various analyses were carried out for factors likely to affect quality. The N content of leaf proteins varied widely, from approximate equal to3.8 in carrot and tecoma to approximate equal to9.6% in lucerne. The ash content was extremely high in carrot leaf protein (37%), high in beetroot (16%) and in the range 4.3-9.1 in cauliflower, knolkohl, lucerne, Sesbania cannabina, horsegram and tecoma. High ash and soluble solids content decreased the quality of leaf protein preparations. The total phenolic contents of different leaf proteins were in the range 1.4-2.2%, indicating no apparent relation to the differences in quality. The analyses for S-fractions showed inorganic S in a very low range of 0.01-0.03% bearing no relation to the ash content of leaf proteins; the organic S and cystine S were in the ranges 0.22-0.70% and 0.12-0.37% respectively, with the poor quality leaf proteins generally showing lower S values.

Item Type: Article
Uncontrolled Keywords: NUTRITIONAL-VALUE; Nutritional value of leaf protein; PROTEINS-(UNCONVENTIONAL); CARROTS-; Nutritional value of /carrot/ leaf protein; BEETS-; Nutritional value of /beet/ leaf protein; CAULIFLOWER-; Nutritional value of /cauliflower/ leaf protein; CABBAGE-; Nutritional value of /cabbage/ leaf protein; TURNIPS-; Nutritional value of /turnip/ leaf protein; RADISHES-; Nutritional value of /radish/ leaf protein; MINERALS-; /Ash/ in leaf protein; SOLIDS-; / soluble solids/ in leaf protein; SULPHUR-; /S/ in leaf protein; CYSTINE-; /cystine/ in leaf protein; PHENOLS-; /phenols/ in leaf protein; NITROGEN-; /N/ in leaf protein
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 16 Nutritive value > 09 Leaf protein
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Sep 2014 10:52
Last Modified: 24 Sep 2014 10:52
URI: http://ir.cftri.com/id/eprint/7245

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