Effect of different methods of processing on the protein efficiency ratio of the green alga Scenedesmus acutus.

Becker, W. E. and Venkataraman, L. V. and Khanum, P. M. (1976) Effect of different methods of processing on the protein efficiency ratio of the green alga Scenedesmus acutus. Nutrition Reports International, 14 (3). 305-314, 24 ref..

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Abstract

Studies on effects of drying method on the protein nutritional value of the alga Scenedesmus acutus are described. 4 drying methods were tested: (i) drum-drying; (i) sun-drying (with preliminary cooking of the algae); (iii) sun-drying (without preliminary cooking); and (iv) freeze-drying. Protein efficiency ratio (PER) was evaluated in rat feeding trials. Tables of data are given for the chemical composition and essential amino acid composition of the raw algae, and the PER of the dried samples. The use of dried S. acutus as a protein-rich food is discussed.

Item Type:	Article
Uncontrolled Keywords:	NUTRITIONAL-VALUES; Scenedesmus acutus, drying & proteins efficiency ratios of; PROTEINS-(UNCONVENTIONAL); DRYING-; ALGAE-
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 01 Algae 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Feb 2015 07:43
Last Modified:	10 Feb 2015 07:43
URI:	http://ir.cftri.res.in/id/eprint/7080

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