Studies on Processed Protein Foods Based on Blends of Groundnut, Bengalgram, Soyabean and Sesame Flours and Fortified With Minerals and Vitamins II Amino Acid Composition and Nutritive Value of the Proteins

Jump To References Section

Authors

  • Mankernika N. Guttikar
     Central Food Technological Research Institute, Mysore ,IN
  • Myna Panemangalore
     Central Food Technological Research Institute, Mysore ,IN
  • M. Rajalakshmi
     Central Food Technological Research Institute, Mysore ,IN
  • D. Rajalakshmi
     Central Food Technological Research Institute, Mysore ,IN
  • R. Rajagopalan
     Central Food Technological Research Institute, Mysore ,IN
  • M. Swaminathan
     Central Food Technological Research Institute, Mysore ,IN

Abstract

In the preceding paper, the results of studies on the preparation, chemical composition and shelf-life of protein foods based on blends of groundnut, Bengal gram, soya and sesame flours and fortified with limiting amino acids, calcium salts and essential vitamins have been reported'. The present paper deals with studies on the amino acid composition and nutritive value of the protein present in the protein foods.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

1965-01-01

How to Cite

Guttikar, M. N., Panemangalore, M., Rajalakshmi, M., Rajalakshmi, D., Rajagopalan, R., & Swaminathan, M. (1965). Studies on Processed Protein Foods Based on Blends of Groundnut, Bengalgram, Soyabean and Sesame Flours and Fortified With Minerals and Vitamins II Amino Acid Composition and Nutritive Value of the Proteins. The Indian Journal of Nutrition and Dietetics, 2(1), 24–27. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/14427

Issue

Volume 2, Issue 1, January 1965

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).

 

Most read articles by the same author(s)

<< < 1 2 3 4 5 6 7 8 9 10 > >>