Nutritional Evaluation of Protein Foods
Subtitle: Report of a Working Group Sponsored by the International Union of Nutritional Science and the United Nations University ... (Food and Nutrition Bulletin. Supplements)
Publisher: United Nations University
Published: December 31, 1983
Language: eng
Format: Paperback
Number of pages: 154
ISBN-13: 9789280801293
Description: Abstract: Advances in the techniques and methodologies for the evaluation of protein quality are presented for agricultural researchers. An overall view of the strengths and weaknesses of the various evaluation methods is provided along with in-depth descriptions of several new and established techniques. The discussions cover the protein requirements of humans and their relevance to protein quality evaluation, the analytical methods for determining the amino acids profiles of particular foods, chemical and microbiological assays of protein quality, use of animal experimentation and clinical methods, and choice of procedure. The specific methodologies described include the Kjeldahl procedure for total nitrogen determination, sulphur amino acid analysis by performic acid pre-oxidation, the four-enzyme in vitro assay for protein digestibility, and procedures for the determination of net protein utilization and relative protein value in rats.