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
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Authors
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Central Food Technological Research Institute, Mysore ,IN
Mankernika N. Guttikar -
Central Food Technological Research Institute, Mysore ,INMyna Panemangalore
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Central Food Technological Research Institute, Mysore ,INM. Rajalakshmi
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Central Food Technological Research Institute, Mysore ,IND. Rajalakshmi
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Central Food Technological Research Institute, Mysore ,INR. Rajagopalan
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Central Food Technological Research Institute, Mysore ,INM. Swaminathan
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
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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
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