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Nutritive value of the proteins of a high protein food based on a blend of groundnut protein isolate and Bengal gram flour.

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Title Nutritive value of the proteins of a high protein food based on a blend of groundnut protein isolate and Bengal gram flour.
 
Creator Panemangalore, M.
Kantha, Joseph
Narayana Rao, M.
Subramanian, N.
Swaminathan, M.
Sreenivasan, A.
Subrahmanyan, V.
 
Subject 16 Nutritive value
18 Processed foods
 
Description In a preceding paper, the results of studies
on the preparation and shelf-life of a high
protein food based on groundnut protein
isolate and Bengalgram flour were reported1.
The product contained about twice as much
proteins as the Indian multipurpose food
which is based on a 3:1 blend of groundnut
flour and Bengalgram flour developed by
Subrahmanyan et al2. The present paper
deals with studies on the protein efficiency
ratio of the proteins of high protein food as
compared with that of milk proteins.
 
Date 1962
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4765/1/Food_Science_1962_11_7_199-201.pdf
Panemangalore, M. and Kantha, Joseph and Narayana Rao, M. and Subramanian, N. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1962) Nutritive value of the proteins of a high protein food based on a blend of groundnut protein isolate and Bengal gram flour. Food Science, 11. pp. 199-201.