The Indian Journal of Nutrition and Dietetics

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Studies in Nutritive Value of Indian Foodstuffs II-Amino Acid Composition of Certain Leafy Vegetables and Millets


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1 Department of Nutrition & Biochemistry, Hafflcine Institute, Bombay, India
 

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The information on the essential amino acid composition is of great help in assessing the nutritive value of proteins in foods and computing a balanced diet adequate in all the essential amino acids. Such knowledge also helps in improving the nutritive value of a foodstuff by supplementation with small amount of protein from other source or pure amino acids.
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Abstract Views: 366

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  • Studies in Nutritive Value of Indian Foodstuffs II-Amino Acid Composition of Certain Leafy Vegetables and Millets

Abstract Views: 366  |  PDF Views: 185

Authors

S. D. Ambegaokar
Department of Nutrition & Biochemistry, Hafflcine Institute, Bombay, India
H. Raj
Department of Nutrition & Biochemistry, Hafflcine Institute, Bombay, India
V. P. Shinde
Department of Nutrition & Biochemistry, Hafflcine Institute, Bombay, India
M. V. Radhakrishna Rao
Department of Nutrition & Biochemistry, Hafflcine Institute, Bombay, India

Abstract


The information on the essential amino acid composition is of great help in assessing the nutritive value of proteins in foods and computing a balanced diet adequate in all the essential amino acids. Such knowledge also helps in improving the nutritive value of a foodstuff by supplementation with small amount of protein from other source or pure amino acids.