Nutritional evaluation of some leaf protein preparations.

Gurmukh, Singh. and Singh, N. (1985) Nutritional evaluation of some leaf protein preparations. Indian Journal of Nutrition and Dietetics, 22 (10). 308-312, 8 ref..

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Abstract

Clarified extract of lucerne was processed to yield (i) heat precipitated (unfractionated) leaf protein concentrate (LPC); (ii) heat precipitated and isopropanol extracted LPC; (iii) cytoplasmic LPC fractionated by heat; and (iv) cytoplasmic LPC fractionated with isoamyl alcohol. Highest digestibility (96.18%) and biological value (76.95%) comparable to that of casein was observed in (iii). (iv) and (i) were similar in their digestibility. Both (ii) and (iii) showed significant differences in their biological value in comparison with (i) and (iv).

Item Type:	Article
Uncontrolled Keywords:	NUTRITIONAL-VALUES; lucerne protein preparations, nutritional values of; PROTEIN-PRODUCTS; LUCERNE-; nutritional values of lucerne protein preparations
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:	23 Aug 2021 10:38
Last Modified:	23 Aug 2021 10:38
URI:	http://ir.cftri.res.in/id/eprint/6579

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