Nutritive value of extruded grain products, and their mixtures with milk proteins
1989
Kozikowski, W. | Cichon, R. | Klobukowski, J. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Zywienia Czlowieka)
Crude flours made from buckwheat, wheat, barley and corn, and their extrudates, as well as their mixtures with milk proteins in ratio 75 : 25 were investigated. The extrusion process was carried out in an extruder Wenger X-5 at temperature 130 degrees C. Wistor rats were used for determination of nutritive value of protein by a balance method. The following indices were calculated: biological value (BV), apparent digestibility (AD), true digestibility (TD), and net protein utilization (NPU). A beneficial influence of extrusion process on nutritive value of grain proteins was observed for corn barley and wheat flours. On other hand the process led to lower nutritive values for buckwheat, and milk proteins
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