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Nutritional evaluation of vegetable protein isolates and their formulations.

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Relation http://ir.cftri.com/4741/
 
Title Nutritional evaluation of vegetable protein isolates and their formulations.
 
Creator Anantharaman, K.
Subramanian, N.
Gopalan, K. K.
Bhatia, D. S.
 
Subject 16 Nutritive value
23 Vegetables
 
Description The processing of vegetable materials for the isolation of edible proteins is a development
of recent origin. In view of their high protein content and bland flavour, isolated
proteins are specially suited for the preparation of protein-rich foods for infants and children.
Among the various sources for the production of protein isolates, oilseeds and oilseed meals
occupy the prime place because of their relative abundance and ease of processing. Edible
soyabean protein is produced in the U.S.A. on a commercial scale and is finding increasing
application in the form of both familiar and new types of foods'. Pilot plants for the
economic production of groundnut protein are at present in operation in India' and elsewhere'
and these efforts may lead to the large scale production of the protein isolate for
various food uses.
The nutritive value of groundnut as a source of dietary protein has been investigated
by many workers. Majority of the studies have been made with groundnut meal
or the defatted oil cake rather than with isolated proteins'''. The low biological value
of groundnut protein is due to the poor pattern of essential amino acids, the limiting amino
acid being methionine; secondary deficiencies are lysine and possibly threonine and isoleucine''.
Amino acid analyses show that there is little difference between the composition
of the isolate and that of the meal'.
Grate demonstrated the beneficial effects of supplementing groundnut meal with
methionine on growing chicks and Cama and Morton" showed that the addition of methionine
to the meal improved the protein efficiency ratio in albino rats. Marais and Smuts",
on the other hand, failed to obtain any significant improvement in the growth rate of rats
with methionine supplemented meals. Altschul' found that isolated groundnut protein
had about the same nutritional value as groundnut meal when fed as a supplement in
chick rations. Murphy and Dunn" found that at 19 per cent protein level in the diet
the isolate had to be supplemented with lysine and methionine for satisfactory reproduction
and lactation in the case of mice. It was, therefore, of interest to assess the nutritive value
of the protein isolate from the kernel or the cake and study the effect of supplementation
with amino acids and other proteins.
 
Date 1960
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/4741/1/Proceedings_of_the_Symposium_on_Proteins_1961_363-368.pdf
Anantharaman, K. and Subramanian, N. and Gopalan, K. K. and Bhatia, D. S. (1960) Nutritional evaluation of vegetable protein isolates and their formulations. Proceedings of the symposium on Proteins, Mysore. pp. 363-368.