Nutritional quality of hydrogen peroxide treated groundnut protein.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/4742/
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| Title |
Nutritional quality of hydrogen peroxide treated groundnut protein.
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| Creator |
Sreedhara, N.
Subramanian, N. |
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| Subject |
16 Nutritive value
33 Nuts |
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| Description |
Treatment of groundnut protein dispersion with hydrogen peroxide to destroy aflatoxin impaired the
protein quality of isolated protein. The NPU and PER values of the treated isolate were significantly
lower than those of the untreated isolate. Supplementation of the HzOZ-treated protein isolates with
lysine, methionine, and threonine promoted growth in rats comparable with that of the untreated
protein fed at 10% level. Similar growth response was obtained when the HzOz-treated protein isolate
was fed at 20% level in the diet without any amino acid supplementation; however, the efficiency of
protein utilization was lowered.
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| Date |
1991
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/4742/1/J.%20Agric.%20Food%20Chem.%201991%2C%2039%2C%20744-747.pdf
Sreedhara, N. and Subramanian, N. (1991) Nutritional quality of hydrogen peroxide treated groundnut protein. Journal of Agricultural and Food Chemistry, 39 (4). pp. 744-747. |
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