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A protein value cost index (PVCI) for rating the protein value of processed supplementary foods.

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Title A protein value cost index (PVCI) for rating the protein value of processed supplementary foods.
 
Creator Parpia, H. A. B.
Swaminathan, M.
Daniel, V. A.
 
Subject 03 Proteins
18 Processed foods
 
Description A Protein Value Cost Index (PVCI) for rating the
relative value of processed protein foods, weaning foods
and infant foods has been suggested. The index (PVCI) is
obtained by multiplying the quantity (g) of protein
supplied by the food per U.S. cent by the PER of the food.
The PVCI values for peanut flour and soybean flour forti_
fied with vitamins and minerals are 37 and 30 as compared
with values 15-27 for skim milk powder. The PVC!
values for infant foods based on soybean or blends of
peanut and skim milk powder vary from 8-9 compared with
5 for whole -milk powder. The PVCI values for protein
enriched cereal toods vary from 12 to 20 as compared with
a value of 5 for protein enriched biscuits. The index
indicates that oilseed meals and their blends are the
most economical sources of proteins for feeding mal_
nourished children in the developing countries.
 
Date 1972
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/2547/1/Nutrition%20Reports%20International%2C%20Volume-5%28%20%281972%29%20233-242.pdf
Parpia, H. A. B. and Swaminathan, M. and Daniel, V. A. (1972) A protein value cost index (PVCI) for rating the protein value of processed supplementary foods. Nutrition Reports International, 5. pp. 233-242.