Studies on a vegetable protein mixture based on peanut and soy flours.

Narayana Rao, M. and Rajagopalan, R. and Swaminathan, M. and Parpia, H. A. B. (1965) Studies on a vegetable protein mixture based on peanut and soy flours. Journal of American Oil Chemists' Society, 42. pp. 658-661.

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Abstract

A vegetable protpin mixture made up of 50% edible peanut flour and 50% full-fat soya flour and· fortifird with 1% each of l-lysinp and dlmethionine and adequate amts of essential vitamins and minerals has been developed. Two formulations, 1) unseasoned and 2) seasoned have been developed for use in sweet and savoury preparations; both the formulations keep well f9r more than 9 months at :HC when stored in hermetically sealed cans. 'I'hE' protein mixture contains 49.2% protein which posspsses a PER of 2.80 and NPlT of 72.3; thE'se values compare favourably with those for skim milk powdrr. Growth studirs on albino rats and ferding trials on s,~hool children have shown that the protein mixture has a signifieant supplementary value to poor cereal-based diets. 'I'he mixture fortified with methionine alone is equally effective as skim milk powder for the treatment of kwashiorkor.

Item Type:	Article
Uncontrolled Keywords:	vegetable protein mixture, edible peanut flour, full-fat soya flour
Subjects:	600 Technology > 01 Medical sciences > 11 Malnutrition 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Jun 2013 05:55
Last Modified:	11 Jun 2013 05:55
URI:	http://ir.cftri.res.in/id/eprint/5569

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