Proximate analysis and essential amino acid composition of improved varieties of oats.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/7127/
JFST-78-74 |
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| Title |
Proximate analysis and essential amino acid composition of improved varieties of oats.
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| Creator |
Rao, P. H.
Rani, R. P. Srinivasan, K. S. Shurpalekar, S. R. |
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| Subject |
21 Cereals
16 Nutritive value |
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| Description |
3 new varieties of oats namely NP-101, Rapida and Kent and a commercial sample have been evaluated for their chemical and essential amino acid compositions. Rapida variety has max. protein content of 14.2% as compared to 7.8% of the commercial sample. The results indicate a possible inverse relationship between the protein content and lysine content for these varieties.
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| Date |
1974
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7127/1/JFST_11%284%29_190-191.pdf
Rao, P. H. and Rani, R. P. and Srinivasan, K. S. and Shurpalekar, S. R. (1974) Proximate analysis and essential amino acid composition of improved varieties of oats. Journal of Food Science and Technology, India, 44 (8). 501-509, 19 ref.. |
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