Protein Evaluation of Foods
International Journal of Nutrition and Food Sciences
Volume 4, Issue 6, November 2015, Pages: 700-706
Received: Jul. 25, 2015; Accepted: Aug. 21, 2015; Published: Jan. 8, 2016
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Authors
Malomo Olu, Department of Food Science and Nutrition, Bells University of Technology, OTA, Ogun State, Nigeria
Alamu Ezekiel Adediran, Department of Food Science and Nutrition, Bells University of Technology, OTA, Ogun State, Nigeria
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Abstract
The measurement of protein quality is usually non-specific, that is, if one compares this with the assay for minerals, one would find that in the case of minerals, a specific substance is being measured. However, with proteins, the quality depends on the quantity of at least 9 amino acids. The quality of the protein depends on the balance among the respective amino acids, on which the utilisation of the protein depends. As a result, the different methods of protein evaluation give different results for the nutritive value.
Keywords
Protein Evaluation, Biological Value, Essential Amino Acids Index, Protein Efficiency Ratio, Net Protein Retention, Dinitro-Benzene
To cite this article
Malomo Olu, Alamu Ezekiel Adediran, Protein Evaluation of Foods, International Journal of Nutrition and Food Sciences. Vol. 4, No. 6, 2015, pp. 700-706. doi: 10.11648/j.ijnfs.20150406.26
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