Supplementary value of low fat cottonseed flour to poor vegetarian diets based on certain cereals.

Krishnamurthy, K. and Pantulu, A. J. and Narayana Rao, M. and Swaminathan, M. and Raghunatha Rao, Y. K. and Subrahmanyan, V. (1959) Supplementary value of low fat cottonseed flour to poor vegetarian diets based on certain cereals. Indian Journal of Physiology and Allied Sciences, 13 (1). pp. 20-24.

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Abstract

Considerable interest has recently been evinced in many countries on the utilisation of specially processed low-fat oil seed flours as sources of protein for supplementing human diets (1-8). Processed soya flour suitable for human consumption is being manufactured in large quantities in U.S.A. Good quality peanut and cottonseed flours are being produced in limited amounts (2). Recently specially processed low-fat peanut flour' has been used successfully in the production of Indian multipurpose food and in fortifying macaroni product (7,8). Cottonseed meal is available in large quantities in India as a by-product of the cottonseed oil industry. The meal contains about 40-45 per cent of proteins of fairly high biological value (5). Kuppuswamy et al (5) studied the supplementary value of expeller pressed cottonseed meal to poor rice diet. No information is, however, available on the supplementary value of cottonseed flour to diets based on other cereals and millets, and also on the supplementary relationship of cottonseed proteins to those of certain cereals. In view of this, investigations were undertaken to find out (1) the supplementary value of alcohol extracted cottonseed flour to poor vegetarian diets based on rice, jowar, ragi and wheat, (2) the biological value of the proteins of expeller pressed and alcohol extracted cottonseed meal, and (3) the supplementary relations between cottonseed proteins and certain cereal proteins.

Item Type:	Article
Uncontrolled Keywords:	supplementary relations, cottonseed proteins, cereal proteins
Subjects:	600 Technology > 01 Medical sciences > 13 Nutrition-Human 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 03 Cotton seed
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Dec 2012 06:18
Last Modified:	17 Dec 2012 06:18
URI:	http://ir.cftri.res.in/id/eprint/2909

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