Nutritional Evaluation of Penicillium crustosum Protein

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Authors

  • R. P. Sethi
     Department of Microbiology, Punjab Agricultural University, Ludhiana ,IN
  • Ajit Singh
     Department of Microbiology, Punjab Agricultural University, Ludhiana ,IN
  • M. S. Kalra
     Department of Microbiology, Punjab Agricultural University, Ludhiana ,IN
  • D. S. Chahal
     Department of Microbiology, Punjab Agricultural University, Ludhiana ,IN
  • B. L. Kawatra
     Department of Foods and Nutrition, Punjab Agricultural University, Ludhiana ,IN

Abstract

Penicillium crustosum mycelium contained 30 to 35 per cent protein with appreciable amount of all the essential amino acids. The present investigation was, therefore, undertaken to study the Penicillium crustosum protein for its quality and the effect of its supplementation to wheat flour on growth rate and Protein Efficiency Ratio.

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Published

1976-10-01

How to Cite

Sethi, R. P., Singh, A., Kalra, M. S., Chahal, D. S., & Kawatra, B. L. (1976). Nutritional Evaluation of <i>Penicillium crustosum</i> Protein. The Indian Journal of Nutrition and Dietetics, 13(10), 332–335. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/11716

Issue

Volume 13, Issue 10, October 1976

Section

Original Articles

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