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Evaluation of the nutritional quality of flakes made of banana pulp and full-fat soya flour

✍ Scribed by Jenny Ruales; Pablo Pólit; Baboo M. Nair

Book ID
103709978
Publisher
Elsevier Science
Year
1990
Tongue
English
Weight
599 KB
Volume
36
Category
Article
ISSN
0308-8146

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## Abstract Samples of locally produced and processed full‐fat soya bean flour from three Ujamaa villages in Tanzania were tested for protein quality and trypsin inhibitory activity. Differences were found in true digestibility (t.d.), biological value (b.v.) and net protein utilisation (n.p.u.) of