In vitro methods to assess the nutritive value of leaf protein concentrate.

Maliwal, B. P. (1983) In vitro methods to assess the nutritive value of leaf protein concentrate. Journal of Agricultural and Food Chemistry, 31 (2). 315-319, 26 ref..

PDF J. Agric. Food Chem. 1983, 31, 315-319.pdf - Published Version Restricted to Registered users only Download (701kB) | Request a copy

Abstract

Leaf protein concentrate (LPC) from 9 plants was analysed for in vitro digestibility and amino acid composition by chemical methods. These LPC were also assessed in animal experiments for true digestibility and net protein ratio (NPR). There were marked differences among the LPCs in amino acid composition (available lysine, S amino acids, histidine, and tryptophan), pepsin and pepsin-pancreatin digestibility, and the food intake, growth, and digestibility in the animal experiments. There were good correlations between in vitro and in vivo digestibility, between S amino acids and NPR, and among the changes in various amino acids and available lysine. Pepsin-pancreatin digestibility, available lysine, and contents of S amino acids promise to be a sensitive and rapid in vitro measure of the nutritive value of LPC.

Item Type:	Article
Uncontrolled Keywords:	NUTRITIONAL-VALUES; leaf protein concentrates, nutritional values assay for; PROTEIN-PRODUCTS
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 09 Leaf protein
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Feb 2018 08:55
Last Modified:	28 Feb 2018 08:55
URI:	http://ir.cftri.res.in/id/eprint/6736

Actions (login required)

View Item