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The lipids were responsible for the development of rancidity in leaf protein concentrates from wheat, kale, maize and red clover on prolonged exposure to air. Phospholipids were shown to oxidise more rapidly than neutral fats. The enzyme systems causing changes in the leaf protein concentrate were inactivated by heating the protein in nitrogen at loo", but non-enzymic oxidation of the lipids continued.Addition of ascorbic acid failed to prevent oxidation, but dried 'amla' (Emblica officinalis) fruit reduced oxidation considerably. Dried 'amla' leaf powder was more effective and 'jantar' (Sesbania aegyptica) leaf powder was less effective. IntroductionThe lipids present in leaf protein concentrates deteriorate extensively on prolonged exposure to air or oxygen; this results in the development of unpleasant flavours which render the protein unpalatable. Fresh preparations (dry

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