Studies on a Processed Protein Food Based on a Blend of Groundnut Flour and Full-Fat Soya Flour fortified with Essential Amino Acids, Vitamins and Minerals


Affiliations

  • Central Food Technological Research Institute, Mysore, India

Abstract

The diets consumed by a great majority of the population in many of the developing countries in the world contain negligible amounts of protein-rich and protective foods. In view of the shortage in the production of milk and other protective foods in these countries, studies have been carried out by several workers on the use of protein-rich foods of vegetable origin as effective supplements to the diets of the vulnerable groups of the population. In the earlier papers, the results of studies on the preparation and nutritive value of a protein food based on a 1:1 blend of full - fat soya flour and edible groundnut flour and fortified with 1% each of 1-lysine and dl-methionine and adequate amounts of calcium salts, vitamins A and D, thiamine and riboflavin, have been reported.

Subject Discipline

Food Science and Technology

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