Effect of hydrochloric acid treatment of palm kernel for dehulling on the nutritional quality of kernel protein

✍ Scribed by Sreedhara, N; Kurup, P A

• Publisher: John Wiley and Sons
• Year: 1998
• Tongue: English
• Weight: 175 KB
• Volume: 77
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199808)77:4<435::aid-jsfa44>3.0.co;2-v

✦ Synopsis

The e †ect of hydrochloric acid treatment for the dehulling of palm kernel on the nutritional quality of its protein was studied and compared with that of untreated kernel protein and casein. Rats fed a treated defatted kernel protein diet had slightly lower gains in body weight (59É5 g) when compared to those fed a casein diet (64É2 g), while the gains in body weight in the animals fed untreated kernel protein diet were considerably lower (42É5 g). The PER of the treated protein was 2É27 (95% of that of casein) while that of the untreated protein was lower ; only 1É63. In the case of the treated protein diet, 80% of food nitrogen was absorbed compared to 94% for casein and 65% for untreated protein, indicating improvement in protein digestibility with HCl treatment. The essential amino acid content of the treated kernel protein was comparable to egg protein. Available lysine content was higher in the treated sample than that of the untreated sample.

1998 SCI.