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EVALUATION OF PROTEIN QUALITY OF FIVE VARIETIES OF LENTILS USING Tetrahymena pyriformis W

✍ Scribed by SANDRA MILLER McCURDY; GENEVIEVE E. SCHEIER; MARION JACOBSON

Book ID
108803185
Publisher
Institute of Food Technologists
Year
1978
Tongue
English
Weight
583 KB
Volume
43
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

Evaluation of protein quality of peanut
Evaluation of protein quality of peanut (Arachis hypogaea) cultivars using Tetrahymena pyriformis
✍ Paramjit K Ghuman; Sukhwant K Mann; Charanjeet K Hira πŸ“‚ Article πŸ“… 1990 πŸ› John Wiley and Sons 🌐 English βš– 206 KB

## Abstract Protein quality of eight peanut (__Arachis hypogaea__ L) cultivars was evaluated using chemical, biological and microbiological techniques. The chemical score for S‐amino acids and lysine in peanut cultivars ranged from 37 to 50 and 47 to 55%, respectively. Protein efficiency ratio and