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Amino acid composition and nitrogen-to-protein conversion factors for animal and plant foods

โœ Scribed by Sosulski, Frank W.; Imafidon, Gilbert I.

Book ID
121423590
Publisher
American Chemical Society
Year
1990
Tongue
English
Weight
746 KB
Volume
38
Category
Article
ISSN
0021-8561

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Root protein contents of 15 cassava varieties (Manihot esculenta Crantz) ranged from 5 to 19 g kg-' dry matter. Intervarietal differences in amino acid profiles of cassava roots were evident. Differences in the levels of aspartic acid, glutamic acid and arginine were most notable. The nitrogen-to-pr