Nutritional quality of hydrogen peroxide treated groundnut protein.

Sreedhara, N. and Subramanian, N. (1991) Nutritional quality of hydrogen peroxide treated groundnut protein. Journal of Agricultural and Food Chemistry, 39 (4). pp. 744-747.

PDF J. Agric. Food Chem. 1991, 39, 744-747.pdf - Published Version Restricted to Registered users only Download (486kB) | Request a copy

Abstract

Treatment of groundnut protein dispersion with hydrogen peroxide to destroy aflatoxin impaired the protein quality of isolated protein. The NPU and PER values of the treated isolate were significantly lower than those of the untreated isolate. Supplementation of the HzOZ-treated protein isolates with lysine, methionine, and threonine promoted growth in rats comparable with that of the untreated protein fed at 10% level. Similar growth response was obtained when the HzOz-treated protein isolate was fed at 20% level in the diet without any amino acid supplementation; however, the efficiency of protein utilization was lowered.

Item Type:	Article
Uncontrolled Keywords:	hydrogen peroxide, Groundnut, nutritional quality, protein efficiency ratio
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 33 Nuts
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Mar 2018 10:52
Last Modified:	06 Mar 2018 10:52
URI:	http://ir.cftri.res.in/id/eprint/4742

Actions (login required)

View Item