Nutritronal Evaluation of Rice Bran Protein Concentrate

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Authors

  • M. B. Bera
     Deptt. of Food Science & Technology, Jawaharlal Nehru Agricultural University, Jabalpur, M. P. ,IN
  • R. K. Mukherjee
     Post Harvest Technology Centre, Indian Institute of Technology, Kharagpur (W. B.) ,IN

Abstract

The nutritional quality of protein depends mainly on the content and relative proportion of the essential amino acids present in it. Digestibility of the protein and rate of release and absorption of the essential amino acids are the factors which play a vital role in utilization of the protein for tissue development and other biological functions. Presence of anti nutritional factors adversely affects the nutritional quality of the protein.

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Published

1988-02-01

How to Cite

Bera, M. B., & Mukherjee, R. K. (1988). Nutritronal Evaluation of Rice Bran Protein Concentrate. The Indian Journal of Nutrition and Dietetics, 25(2), 50–54. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/13644

Issue

Volume 25, Issue 2, February 1988

Section

Original Articles

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