Supplementary value of the proteins of blue green algae Spirulina platensis to rice and wheat proteins.

Devi, M. A. and Venkataraman, L. V. (1983) Supplementary value of the proteins of blue green algae Spirulina platensis to rice and wheat proteins. Nutrition Reports International, 28 (5). 1029-1035; 15 ref..

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Abstract

Male Wistar rats 21 days old were given diets with protein supplied by rice and wheat to which were added the blue green alga Spirulina platensis to supply 25 or 50% of total protein. Protein efficiency ratio (PER) of the rice diet increased from 2.45 to 2.63 when Spirulina was added to supply 25% of protein and to 2.93 with Spirulina 50% of protein. Values for the wheat diet were 1.24 for wheat alone, 1.84 with Spirulina 25% of protein and 2.29 with Spirulina 50% of protein. PER of Spirulina alone was 2.24.

Item Type:	Article
Uncontrolled Keywords:	Algal-protein; protein-quality; Nutrition-; protein-; diets-; wheat-
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 01 Algae 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	31 Aug 2021 04:00
Last Modified:	31 Aug 2021 04:00
URI:	http://ir.cftri.res.in/id/eprint/8560

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