Studies on a Processed Protein Food Based on a Blend of Groundnut Flour and Full-Fat Soya Flour Fortified with Essential Amtno Acids, Vitamins & Minerals VI. The Effect of a Supplementary Protein Food on the Digestibility Coefficient, Biological Value and Net Protein Utilisation of Poor Rice Die

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Authors

  • H. N. Parthasarathy
     Central Food Technological Research Institute, Mysore ,IN
  • Myna Panemangalore
     Central Food Technological Research Institute, Mysore ,IN
  • M. Narayana Rao
     Central Food Technological Research Institute, Mysore ,IN
  • A. N. Sankaran
     Central Food Technological Research Institute, Mysore ,IN
  • M. Swaminathan
     Central Food Technological Research Institute, Mysore ,IN

Abstract

In previous papers of this series it has been reported that supplementation of the diet of undernourished school children (girls aged 9-10 years) daily with 40g of protein food based on a 1:1 blend of groundnut flour and full-fat soya flour fortified with l-lysine, dl-methionine and adequate amounts of calcium salts and vitamins A and D, thiamine and riboflavin brought about a significant improvement in their growth as well as an increase in their retention of N, Ca and P. The present paper describes the results of studies on the digestibility coefficient and biological value of the protein and net protein utilization of rice and rice-protein food diets given to children.

 

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Published

1964-07-01

How to Cite

Parthasarathy, H. N., Panemangalore, M., Narayana Rao, M., Sankaran, A. N., & Swaminathan, M. (1964). Studies on a Processed Protein Food Based on a Blend of Groundnut Flour and Full-Fat Soya Flour Fortified with Essential Amtno Acids, Vitamins & Minerals VI. The Effect of a Supplementary Protein Food on the Digestibility Coefficient, Biological Value and Net Protein Utilisation of Poor Rice Die. The Indian Journal of Nutrition and Dietetics, 1(3), 173–177. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/5005

Issue

Volume 1, Issue 3, July 1964

Section

Original Articles

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