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The effect of feeding unbaked raw mixes and high-protein biscuits on blood plasma amino acid levels in rats.

Prabhavati, C. and Rao, P. H. and Rao, S. V. and Bains, G. S. (1974) The effect of feeding unbaked raw mixes and high-protein biscuits on blood plasma amino acid levels in rats. Journal of Food Science and Technology India, 11 (3). pp. 137-139.

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Abstract

Weanling male albino rats were given test diets containing high-protein raw or cooked biscuit mixes as protein source. After 1 wk on the diets, the concn. of free lysine, methionine, threonine and tryptophan in the blood plasma was determined microbiologically. Plasma lysine levels were significantly lower in rats fed the cooked biscuits (8.3 and 9.4 mu g/ml) compared with those fed the unbaked ingredients (26.8 and 28.5 mu g/ml) or dried skim-milk (85.3 mu g/ml). Threonine levels were much higher and methionine and tryptophan levels slightly higher in the plasma of rats fed the cooked biscuit mixes compared with those fed uncooked mixes. This is thought to be a result of the reduced availability of the lysine. Examination of plasma amino acid scores confirmed that lysine was the most limiting amino acid in the cooked biscuits, while lysine, threonine and methionine were co-limiting in the uncooked mix.

Item Type: Article
Uncontrolled Keywords: amino-acids; methionine-; tryptophan-; lysine-; availability-; feeds-; blood-; biscuits-
Subjects: 600 Technology > 01 Medical sciences > 13 Nutrition-Human
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Mar 2010 11:30
Last Modified: 30 Dec 2016 12:50
URI: http://ir.cftri.com/id/eprint/8603

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