The Indian Journal of Nutrition and Dietetics

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Nutritional Evaluation of some Leaf Protein Preparations


Affiliations
1 Department of Food Science & Technology, G. B. Pant University of Agriculture and Technology, Pantnagar - 263145, India
2 Central Food Technological Research Institute, Mysore - 570 013, India
     

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Leaf protein is a promising material for meeting the growing demands of food protein in the world. However, for food use, the colour and flavor are considered to be main drawbacks. There are a number of approaches to get bland and colourless leaf protein viz. solvent extraction of leaf protein concentrate (LPC) and fractionation of proteins of juice into pigment-rich chloroplastic LPC and pigment-free cytoplasmic LPC by differential centrifugation, heat and organic solvents. The present investigation deals with nutritive value of some fractionated and solvent extracted leaf protein preparations.
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  • Nutritional Evaluation of some Leaf Protein Preparations

Abstract Views: 238  |  PDF Views: 2

Authors

Gurmukh Singh
Department of Food Science & Technology, G. B. Pant University of Agriculture and Technology, Pantnagar - 263145, India
N. Singh
Central Food Technological Research Institute, Mysore - 570 013, India

Abstract


Leaf protein is a promising material for meeting the growing demands of food protein in the world. However, for food use, the colour and flavor are considered to be main drawbacks. There are a number of approaches to get bland and colourless leaf protein viz. solvent extraction of leaf protein concentrate (LPC) and fractionation of proteins of juice into pigment-rich chloroplastic LPC and pigment-free cytoplasmic LPC by differential centrifugation, heat and organic solvents. The present investigation deals with nutritive value of some fractionated and solvent extracted leaf protein preparations.