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Nutritional quality of hydrogen peroxide treated groundnut protein.

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Relation http://ir.cftri.com/4742/
 
Title Nutritional quality of hydrogen peroxide treated groundnut protein.
 
Creator Sreedhara, N.
Subramanian, N.
 
Subject 16 Nutritive value
33 Nuts
 
Description Treatment of groundnut protein dispersion with hydrogen peroxide to destroy aflatoxin impaired the
protein quality of isolated protein. The NPU and PER values of the treated isolate were significantly
lower than those of the untreated isolate. Supplementation of the HzOZ-treated protein isolates with
lysine, methionine, and threonine promoted growth in rats comparable with that of the untreated
protein fed at 10% level. Similar growth response was obtained when the HzOz-treated protein isolate
was fed at 20% level in the diet without any amino acid supplementation; however, the efficiency of
protein utilization was lowered.
 
Date 1991
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/4742/1/J.%20Agric.%20Food%20Chem.%201991%2C%2039%2C%20744-747.pdf
Sreedhara, N. and Subramanian, N. (1991) Nutritional quality of hydrogen peroxide treated groundnut protein. Journal of Agricultural and Food Chemistry, 39 (4). pp. 744-747.