The Indian Journal of Nutrition and Dietetics

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Effect of Lipid Protein Interaction on Nutritive Value of Groundnut Protein


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1 Central Food Technological Research Institute, Mysore, India
     

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In the present paper, groundnut protein and groundnut oil were heated together and after removal of free fat, the nutritive value and amino acid composition of lipid reacted product was evaluated.
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  • Effect of Lipid Protein Interaction on Nutritive Value of Groundnut Protein

Abstract Views: 220  |  PDF Views: 0

Authors

D. Subba Rao
Central Food Technological Research Institute, Mysore, India
K. Hanumantha Rao
Central Food Technological Research Institute, Mysore, India
Indira A. S. Murthy
Central Food Technological Research Institute, Mysore, India

Abstract


In the present paper, groundnut protein and groundnut oil were heated together and after removal of free fat, the nutritive value and amino acid composition of lipid reacted product was evaluated.