Nutritional evaluation of pre-digested protein-rich foods (miso-like products) and the effect of their supplementation to poor rice diet. III.

Rao, N. N. and Rao, T. N. R. (1972) Nutritional evaluation of pre-digested protein-rich foods (miso-like products) and the effect of their supplementation to poor rice diet. III. Journal of Food Science and Technology, 9 (3). 127-128, 4 ref..

PDF Journal of Food Science and Technology, India, Volume-9(3 (1972) 127-128.pdf - Published Version Restricted to Registered users only Download (77kB)

Abstract

Defatted groundnut meal and Bengal gram dhal in the proportion 2:1 were used to prepare miso-like products; rice-koji was used in one preparation (i) and corn-koji in the other (ii). Chemical analysis gave the following values (%) for (i) and (ii) respectively: moisture 7.8, 7.8; total N 4.74, 5.12; protein 29.60, 32.13; ether extract 3.36, 5.21; NaCl 14.26, 15.72; reducing sugars 21.30, 11.93; starch 7.46, 6.90; and acidity as lactic acid 6.75, 5.63. 2 other similar products, not subjected to fermentation, were also prepared for comparison in protein efficiency ratio (PER) studies; these indicated that fermentation caused significant improvements in PER values. The beneficial effect of fermentation in the preparation of miso-like products is due to the degradation of carbohydrates and proteins present in the raw materials. The higher value of PER for fermented products was apparently due to an increase in solubility and degradation of proteins. Supplementation of a poor rice-diet fed to rats with 10% miso-like products resulted in a significant improvement in growth rate.

Item Type:	Article
Uncontrolled Keywords:	FERMENTED-FOODS; fermented foods; GROUNDNUTS-; fermented /groundnut/ products; CHICK-PEAS-; fermented /Bengal gram/ products; MOISTURE-CONTENT; /moisture/ in fermented legume products; NITROGEN-; /N/ in fermented legume products; PROTEINS-(UNCONVENTIONAL); /protein/ in fermented legume products; FATS-(VEGETABLE); /fat/ in fermented legume products; SOIDUM-CHLORIDE; /NaCl/ in fermented legume products; SUGARS-; /reducing sugars/ in fermented legume products; STARCH-; /starch/ in fermented legume products; ACIDITY-; /acidity/ of fermented legume products; NUTRITIONAL-VALUE; /nutritional value/ of fermented legume products; MISO-; miso-like products
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 Dec 2016 11:32
Last Modified:	19 Dec 2016 11:32
URI:	http://ir.cftri.res.in/id/eprint/7211

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