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Tasker, P. K.
- Studies on the Effects of Protein Depletion and of Realimentation with Diets Containing Different Levels of Peanut Protein or Casein on the Composition of Liver, Muscle and Body of Young Albino Rats
Abstract Views :191 |
PDF Views:1
Authors
P. K. Tasker
1,
D. S. M. Prasad
1,
V. A. Daniel
1,
U. S. V. Acharya
1,
A. A. Joseph
1,
S. Venkat Rao
1,
M. Narayana Rao
1,
D. Rajalakshmi
1,
M. Swaminathan
1,
A. Sreenivasan
1
Affiliations
1 Central Food Technological Research Institute, Mysore, IN
1 Central Food Technological Research Institute, Mysore, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 1, No 2 (1964), Pagination: 73-80Abstract
In view of the inadequate supply of milk and other protein-rich foods of animal origin in many developing countries, investigations have been carried out by several workers on the use of protein-rich foods of vegetable origin e.g. oilseed meals and legumes in the treatment and prevention of protein malnutrition in children. The proteins of vegetable origin are, in general, deficient in one or more of the essential amino acids and hence possess a lower nutritive value than animal proteins. It is known, however, that deficiencies of amino acids in individual vegetable proteins could be made up by the use of blends of proteins in suitable proportions. Recent investigations have shown that blends of isolated proteins from peanut and soya bean along with skim milk or casein, possess a high protein efficiency ratio and are highly effective in the treatment of protein malnutrition.- Supplementary Value of a Processed Protein Food Based on a Blend of Coconut Meal, Groundnut Flour and Bengal Gram Flour to Poor Indian Diets Based on Different Cereals and Millets
Abstract Views :186 |
PDF Views:1
Authors
Affiliations
1 Central Food Technological Research Institute, Mysore, IN
1 Central Food Technological Research Institute, Mysore, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 1, No 2 (1964), Pagination: 95-97Abstract
The diets consumed by a majority of the population in India are mainly based on cereals like rice and wheat or millets like ragi (Eleucine coracana), jowar (Sorghum vulgare) or maize (Zea mays) and contain only small quantities of pulses, vegetables and fat and negligible amounts of milk and other animal foods. Such diets are deficient in vitamin A, riboflavin, calcium and proteins and do not promote optimum growth in children. The possibilities of using protein-rich foods of plant origin for the preparation of processed protein foods which can be used as effective supplements to the poor diets based on cereals or millets have received the attention of a number of workers.- Studies on Microatomised Protein Foods Based on Blends of Low Fat Groundnut, Soyabean and Sesame Flours and Skim Milk Powder and fortified with Vitamins, Calcium Salts and Limiting Amino Acids III. Efficiency in meeting the Protein Requirements of Protein Depleted Rats
Abstract Views :170 |
PDF Views:0
Authors
H. Srinivas
1,
P. K. Tasker
1,
M. Narayana Rao
1,
D. Rajalakshmi
1,
R. Rajagopalan
1,
M. Swaminathan
1
Affiliations
1 Central Food Technological Research Institute, Mysore, IN
1 Central Food Technological Research Institute, Mysore, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 3, No 4 (1966), Pagination: 126-128Abstract
In view of the shortage in the production of milk and other protein-rich foods of animal origin in several developing countries, investigations have been carried out by several workers on the use of protein-rich foods based on oilseed meals and legumes in the treatment and prevention of protein malnutrition in children. In earlier papers data regarding the composition, shelf life and nutritive value of the proteins of micro-atomised protein foods based on oilseed meals and skim milk powder have been reported.- Studies on Micro-Atomised Protein Foods Based on Blends of Low Fat Groundnut, Soya and Sesame Flours and Skim Milk Powder and fortified with Vitamins, Calcium Salts and Limiting Amino Acids II. Amino Acid Composition and Nutritive Value of the Proteins
Abstract Views :154 |
PDF Views:0
Authors
H. Srinivas
1,
P. K. Tasker
1,
D. Rajalakshmi
1,
M. Narayana Rao
1,
R. Rajagopalan
1,
M. Swaminathan
1
Affiliations
1 Central Food Technological Research Institute, Mysore, IN
1 Central Food Technological Research Institute, Mysore, IN