Summarythe three fractions were determined. Lysine seems to be the most deficient amino acid in the original flour and the remaining residues. Fraction I and 11, in which the lysine accumulated, have essentially better amino acid profile and consequently nutritionally better quality than the protein of the original defatted flour. The recovered protein-rich fractions I and I1 should be useful as a protein ingredient in foods. The remaining residues can be extruded into convenience foods.A defatted flour sampl…
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