Studies on milk substitutes of vegetable origin. 3. The nutritive value of spray dried soyabean milk fortified with DL-methionine and spray dried powder from a 2:1 blend of soyabean milk and sesame

Shurpalekar, S. R. and Chandrashekhara, M. R. and Lahiry, N. L. and Swaminathan, M. and Indiramma, K. and Subrahmanyan, V. (1961) Studies on milk substitutes of vegetable origin. 3. The nutritive value of spray dried soyabean milk fortified with DL-methionine and spray dried powder from a 2:1 blend of soyabean milk and sesame. Annals of Biochemistry and Experimental Medicine, 21 (6). pp. 143-150.

PDF Annals of Biochemistry and Experimental Medicine, Volume-21(6 (1961) 143-150.pdf - Published Version Restricted to Registered users only Download (190kB)

Abstract

In an earlier publication (1) from this laboratory, we reported that the overall nutritive value of spray-dried vegetable milk substitute (from a blend of soyabean and groundnut milk) was significantly Jess than that of modified cow's milk and that fortification of the vegetable milk substitute with dl·methionine increased markedly the overall nutritive value of the blend and also the protein efficiency ratio (PER) almost to the same level a;; that of modified cow's milk powder. There is also evidence that the proteins ofsesame supplement, to a marked extent, those of soyabean (2). A spray.dried powder from a blend of soyabean and sesame milk known as 'Saridele' is being manufactured in Indonesia (3). Joseph et a. (4) found that fortification of soyabean meal with dl-methionine raised the PER of the proteins almost to the same level as that of milk proteins. It was, therefore, considered of importance to study the nutritive value of spray dried powders from soyabean milk fortified with dl-methionine and also from a blend of soyabean and sesame milk, as compared to that of modified cow's milk powder.

Item Type:	Article
Uncontrolled Keywords:	spray-dried vegetable milk, soyabean milk, groundnut milk,nutritive value
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Jul 2016 05:57
Last Modified:	27 Jul 2016 05:57
URI:	http://ir.cftri.res.in/id/eprint/5653

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