Effect of Lipid Protein Interaction on Nutritive Value of Groundnut Protein

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Authors

  • D. Subba Rao
     Central Food Technological Research Institute, Mysore ,IN
  • K. Hanumantha Rao
     Central Food Technological Research Institute, Mysore ,IN
  • Indira A. S. Murthy
     Central Food Technological Research Institute, Mysore ,IN

Abstract

In the present paper, groundnut protein and groundnut oil were heated together and after removal of free fat, the nutritive value and amino acid composition of lipid reacted product was evaluated.

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Published

1972-11-01

How to Cite

Subba Rao, D., Hanumantha Rao, K., & Murthy, I. A. S. (1972). Effect of Lipid Protein Interaction on Nutritive Value of Groundnut Protein. The Indian Journal of Nutrition and Dietetics, 9(6), 331–335. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/10686

Issue

Volume 9, Issue 6, November 1972

Section

Original Articles

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