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The protein quality of some Indian dishes prepared from wheat
Author(s) -
Eggum Bjørn O.,
Duggal Surinder K.
Publication year - 1977
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740281203
Subject(s) - cystine , protein quality , methionine , tryptophan , food science , lysine , chemistry , amino acid , net protein utilization , protein digestibility , biology , protein efficiency ratio , biochemistry , body weight , cysteine , weight gain , enzyme , endocrinology
The protein quality of Indian dishes prepared from whole wheat and refined wheat flour were measured in N‐balance experiments with growing rats. All samples were also analysed for amino acids. The levels of lysine, methionine, cystine and tryptophan were slightly reduced by processing. As a result, with the exception of a dish prepared by deep fat frying, the net protein utilisation of the dishes were approximately 5% lower than those of the corresponding unprocessed samples. True digestibility, however, was in general only slightly influenced by the processing.