Nutritive value of the proteins of groundnut flour and 4:1 blend of groundnut flour and skim milk powder.

Tasker, P. K. and Joseph, A. A. and Ananthaswamy, H. N. and Indiramma, K. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Nutritive value of the proteins of groundnut flour and 4:1 blend of groundnut flour and skim milk powder. Food Science, 11. pp. 173-175.

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Abstract

Proteins of vegetable origin, in general, are partially lacking in one or more of the essential amino acids. Hence they possess a lower nutritive value than animal proteins1. It is now well recognised that proteins from different sources mutually supplement each other and blends of two or more proteins may possess a higher biological value than the individual components.2 One of the most abundantly available protein rich foods in India and Africa is low fat groundnut flour. The limiting amino acids in groundnut flour are methionine, lysine and threonine3. The availability of all the essential amino acids from groundnut protein is uniformly high in the case of albino rats4. Groundnut proteins when incorporated at 20 per cent level in the diet have been reported to promote good growth in experimental animals5. At a lower level (10 per cent), groundnut proteins have been found to be inferior to milk proteins in promoting growth6. In the present investigation, the protein efficiency ratios of the proteins of groundnut flour and a 4:1 blend of groundnut flour and skim milk powder have been determined at 10, 15 and 20 per cent levels of protein intake.

Item Type:	Article
Uncontrolled Keywords:	Proteins, vegetable origin, groundnut flour, skim milk powder
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 33 Nuts
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Jul 2012 07:24
Last Modified:	23 Jul 2012 07:24
URI:	http://ir.cftri.res.in/id/eprint/4767

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