Studies on the Incorporation of Partially Hydrolysed and Deodourised (PHD) Fish Flour in Bread

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Authors

  • N. S. Sudhakara
     College of Fisheries, Mangalore-575 002 ,IN
  • T. M. R. Setty
     College of Fisheries, Mangalore-575 002 ,IN
  • A. S. Nagaraj
     College of Fisheries, Mangalore-575 002 ,IN
  • K. S. Udupa
     College of Fisheries, Mangalore-575 002 ,IN

Abstract

The nutritional value of cereal protein is limited by deficiency of one or more essential amino acids. In wheat, lysine is the first limiting amino acid. Fish proteins have been considered to be of high quality and are particularly rich in lysine. Since bread is a universal food, considerable work has been done all over the world to fortify bread with a good quality fish protein concentrate (FPC) or with various other sources of proteins, rich in lysine.

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Published

1988-02-01

How to Cite

Sudhakara, N. S., Setty, T. M. R., Nagaraj, A. S., & Udupa, K. S. (1988). Studies on the Incorporation of Partially Hydrolysed and Deodourised (PHD) Fish Flour in Bread. The Indian Journal of Nutrition and Dietetics, 25(2), 44–49. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13643

Issue

Volume 25, Issue 2, February 1988

Section

Original Articles

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