The Indian Journal of Nutrition and Dietetics

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Nutritronal Evaluation of Rice Bran Protein Concentrate


Affiliations
1 Deptt. of Food Science & Technology, Jawaharlal Nehru Agricultural University, Jabalpur, M. P., India
2 Post Harvest Technology Centre, Indian Institute of Technology, Kharagpur (W. B.), India
     

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The nutritional quality of protein depends mainly on the content and relative proportion of the essential amino acids present in it. Digestibility of the protein and rate of release and absorption of the essential amino acids are the factors which play a vital role in utilization of the protein for tissue development and other biological functions. Presence of anti nutritional factors adversely affects the nutritional quality of the protein.
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  • Nutritronal Evaluation of Rice Bran Protein Concentrate

Abstract Views: 245  |  PDF Views: 2

Authors

M. B. Bera
Deptt. of Food Science & Technology, Jawaharlal Nehru Agricultural University, Jabalpur, M. P., India
R. K. Mukherjee
Post Harvest Technology Centre, Indian Institute of Technology, Kharagpur (W. B.), India

Abstract


The nutritional quality of protein depends mainly on the content and relative proportion of the essential amino acids present in it. Digestibility of the protein and rate of release and absorption of the essential amino acids are the factors which play a vital role in utilization of the protein for tissue development and other biological functions. Presence of anti nutritional factors adversely affects the nutritional quality of the protein.