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Preparation and composition of a tofu like product from groundnut.

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Title Preparation and composition of a tofu like product from groundnut.
 
Creator Krishnaswamy, M. A.
Shantha, T.
 
Subject 18 Processed foods
33 Nuts
 
Description Organoleptic properties, proximate composition, lysine, available lysine. methionine and cystine
contents of tofu {rpm. groundnut have been studied. Groundnut tofu was spongy wilh a bland
flavour and agreeable colour. Moisture, protein (N x 6.25) ether-extractives, total and water
insoluble ashes were 3.2, 43.75, 37.2, 8.7 and 5.4% respectively. Phosphorus, calcium and iron
contents were 601, 1362 and 0.78 mg.%, respectively. Lysine, available lysine, methiQnine arid
cystine contents were 2.49, 1.75, 0.91, O.81g'16g N respectively. Protein,lysine, available lysine,
methionine and cystine contents of gtou.ndnut tofu were less than in soybean tofu, when its fat and
calcium contents were higher than that of soybean tofu.
 
Date 1967
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/4936/1/Journal%20of%20Food%20Science%20and%20Technology%20%28India%29%2C%20Volume-4%28%20%281967%29%206-7.pdf
Krishnaswamy, M. A. and Shantha, T. (1967) Preparation and composition of a tofu like product from groundnut. Journal of Food Science and Technology, 4. pp. 6-7.