Nutritional Evaluation of some Leaf Protein Preparations

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Authors

  • Gurmukh Singh
     Department of Food Science & Technology, G. B. Pant University of Agriculture and Technology, Pantnagar - 263145 ,IN
  • N. Singh
     Central Food Technological Research Institute, Mysore - 570 013 ,IN

Abstract

Leaf protein is a promising material for meeting the growing demands of food protein in the world. However, for food use, the colour and flavor are considered to be main drawbacks. There are a number of approaches to get bland and colourless leaf protein viz. solvent extraction of leaf protein concentrate (LPC) and fractionation of proteins of juice into pigment-rich chloroplastic LPC and pigment-free cytoplasmic LPC by differential centrifugation, heat and organic solvents. The present investigation deals with nutritive value of some fractionated and solvent extracted leaf protein preparations.

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Published

1985-10-01

How to Cite

Singh, G., & Singh, N. (1985). Nutritional Evaluation of some Leaf Protein Preparations. The Indian Journal of Nutrition and Dietetics, 22(10), 308–312. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13185

Issue

Volume 22, Issue 10, October 1985

Section

Original Articles

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