The Indian Journal of Nutrition and Dietetics

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Studies on Processed Protein Foods Based on Blends of Groundnut, Bengalgram, Soyabean and Sesame Flours and Fortified With Minerals and Vitamins II Amino Acid Composition and Nutritive Value of the Proteins


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1 Central Food Technological Research Institute, Mysore, India
 

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In the preceding paper, the results of studies on the preparation, chemical composition and shelf-life of protein foods based on blends of groundnut, Bengal gram, soya and sesame flours and fortified with limiting amino acids, calcium salts and essential vitamins have been reported'. The present paper deals with studies on the amino acid composition and nutritive value of the protein present in the protein foods.
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  • Studies on Processed Protein Foods Based on Blends of Groundnut, Bengalgram, Soyabean and Sesame Flours and Fortified With Minerals and Vitamins II Amino Acid Composition and Nutritive Value of the Proteins

Abstract Views: 386  |  PDF Views: 196

Authors

Mankernika N. Guttikar
Central Food Technological Research Institute, Mysore, India
Myna Panemangalore
Central Food Technological Research Institute, Mysore, India
M. Rajalakshmi
Central Food Technological Research Institute, Mysore, India
D. Rajalakshmi
Central Food Technological Research Institute, Mysore, India
R. Rajagopalan
Central Food Technological Research Institute, Mysore, India
M. Swaminathan
Central Food Technological Research Institute, Mysore, India

Abstract


In the preceding paper, the results of studies on the preparation, chemical composition and shelf-life of protein foods based on blends of groundnut, Bengal gram, soya and sesame flours and fortified with limiting amino acids, calcium salts and essential vitamins have been reported'. The present paper deals with studies on the amino acid composition and nutritive value of the protein present in the protein foods.