Narayanaswamy, D. and Daniel, V. A. and Desai, B. L. M. and Rajalakshmi, D. and Swaminathan, M. and Parpia, H. A. B. (1970) The effect of supplementation with limiting amino acids on the PER of a low-cost protein food based on wheat and soyabean flours and fortified with essential vitamins and minerals. Nutrition Reports International, 2 (4). pp. 225-230.
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Abstract
A low cost protein food based on a blend of
70 parts of wheat flour and 30 parts of processed
full fat soybean flour and fortified with vitamins
and minerals has been prepared. The food contained
about 22.5% proteins. The PER of the food at 10%
protein level was 1.93. Addition of methionine
significantly increased the PER to 2.40 while addition
of mixture of methionine, threonine and lysine
further increased the PER to 2.91, as compared with
3.0 for milk proteins.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | low cost protein food, wheat flour, soybean flour |
| Subjects: | 600 Technology > 01 Medical sciences > 13 Nutrition-Human 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 22 May 2012 06:56 |
| Last Modified: | 22 May 2012 06:56 |
| URI: | http://ir.cftri.res.in/id/eprint/6002 |
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