The supplementary value of certain processed protein foods based on blends of groundnut, soya-bean, sesame, chick-pea (<i>Cicer arietinum</i>) flours and skim-milk powder to a maize-tapioca diet

Joseph, K.; Narayanarao, M.; Swaminathan, M.; Sankaran, A. N.; Jayaraj, A. P.; Subrahmanyan, V.

doi:10.1079/bjn19620005

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1963

1987

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Cited by 5 publications

References 14 publications

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The nutritionally available lysine and methionine of heated casein‐glucose mixtures

et al. 1963

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A mixture of buffalo casein and glucose of high moisture content was given different heat treatments which greatly reduced the value of the materials as a protein source for young rats. Their value as a source of lysine fell much more than their value as a source of methionine or 'methionine + cystine'. These feeding results confirmed the results of two laboratory prediction tests-reactivity with fluorodinitrobenzene for ' available ' lysine, and a microbiological assay for ' available ' methionine with Strep. zymogenes NCDO 592 on mild papain digests.

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The nutritionally available lysine and methionine of heated casein‐glucose mixtures

et al. 1963

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Nutritional aspects of soy protein products

Leiner

1977

J Americ Oil Chem Soc

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and Summary This paper is concerned with the nutritional properties of the soybean and of various food products derived from it. Although primary consideration is given to the protein, cognizance is made of other nutrients such as vitamins and minerals. Much of our knowledge concerning the nutritional properties of the soybean has been derived from experiments with animals, and such knowledge is frequently directly applicable to human nutrition. Nutritional experiments with human subjects pose special problems, the most difficult of which is acceptability. People will not eat a certain food simply “because it is good for them.” Thus, the most serious hurdle to be overcome in the development of products containing soybean proteins is frequently not a nutritional one but one of consumer acceptance.

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Effect on body composition, nitrogen balance, and cholesterol level in obese rats: Inclusion of cellulose in calorie-restricted diets

1973

Journal of the American Dietetic Association

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The supplementary value of certain processed protein foods based on blends of groundnut, soya-bean, sesame, chick-pea (Cicer arietinum) flours and skim-milk powder to a maize-tapioca diet

Cited by 5 publications

References 14 publications

The nutritionally available lysine and methionine of heated casein‐glucose mixtures

The nutritionally available lysine and methionine of heated casein‐glucose mixtures

Nutritional aspects of soy protein products

Effect on body composition, nitrogen balance, and cholesterol level in obese rats: Inclusion of cellulose in calorie-restricted diets

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