Chemical, functional and nutritional properties of wet dehulled niger (Guizotia abyssinica Cass.) seed flour

Evaluation of mustard (Brassica juncea) protein isolate prepared by steam injection heating for reduction of antinutritional factors

“…The NI value is found to be higher than the reported values 25, 35, 43 and 59 for milk, pork, beef and chicken, respectively (Crisan & Sands, 1978). All the calculated nutritional characteristics are higher than those reported for other oilseed proteins (Bhagya & Sastry, 2003;Puttaraj, Bhagya, Murthy, & Singh, 1994). The C-PER of mustard protein isolate was higher (2.57) than the meal (2.35) and comparable to reported PER value of 2.5 for casein (Satterlee et al, 1979).…”

Nutritional evaluation of Araucaria angustifolia seed flour as a protein complement for growing rats

“…PF80 had better PER and NPR than the other flours, suggesting superior nutritional features. The PER values were comparable to those reported for seed proteins, 35,36 fish protein 37 and casein. 38 Proteins with PER values below 1.5 are considered as low quality, between 1.5 and 2.0 as intermediate and good quality for those that PER is higher than 2.0.…”

Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L.) flours

“…These observations have been D. Y. Mang et al reported in other seeds including cowpea seed [32] and Niger seed (Guizotia abyssinica, Cass) [33]. However, this result contradicts the decrease in protein content upon dehulling of black beans P. vulgaris [34].…”

“…In contrast to our study, a decrease in FS and FC of Niger (G. abyssinica Cass.) flour following dehulling was reported [33].…”