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NUTRITIVE VALUE OF A FIBER‐FREE COCONUT PROTEIN EXTRACT OBTAINED BY AN ENZYMIC‐CHEMICAL METHOD
Author(s) -
LACHANCE PAUL A.,
MOLINA MARIO R.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02953.x
Subject(s) - lysine , food science , meal , chemistry , arginine , fiber , dietary fiber , essential amino acid , amino acid , biochemistry , organic chemistry
The fiber‐free coconut extract obtained by an enzymic‐chemical method (J. Food Sci. 38: 607) proved to have a higher protein nutritive value than that of the original coconut meal. The improvement is attributable in part to the fact that the fiber of unmodified coconut meal has an unfavorable effect on the nutritive value of coconut protein. Amino acid analysis revealed that the extracted protein had a higher total essential amino acid content including a higher lysine content and a higher lysineto‐arginine ratio than the original coconut meal.