The Indian Journal of Nutrition and Dietetics

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Nutritional Evaluation of Penicillium crustosum Protein


Affiliations
1 Department of Microbiology, Punjab Agricultural University, Ludhiana, India
2 Department of Foods and Nutrition, Punjab Agricultural University, Ludhiana, India
     

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Penicillium crustosum mycelium contained 30 to 35 per cent protein with appreciable amount of all the essential amino acids. The present investigation was, therefore, undertaken to study the Penicillium crustosum protein for its quality and the effect of its supplementation to wheat flour on growth rate and Protein Efficiency Ratio.
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  • Nutritional Evaluation of Penicillium crustosum Protein

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Authors

R. P. Sethi
Department of Microbiology, Punjab Agricultural University, Ludhiana, India
Ajit Singh
Department of Microbiology, Punjab Agricultural University, Ludhiana, India
M. S. Kalra
Department of Microbiology, Punjab Agricultural University, Ludhiana, India
D. S. Chahal
Department of Microbiology, Punjab Agricultural University, Ludhiana, India
B. L. Kawatra
Department of Foods and Nutrition, Punjab Agricultural University, Ludhiana, India

Abstract


Penicillium crustosum mycelium contained 30 to 35 per cent protein with appreciable amount of all the essential amino acids. The present investigation was, therefore, undertaken to study the Penicillium crustosum protein for its quality and the effect of its supplementation to wheat flour on growth rate and Protein Efficiency Ratio.