Complementary and supplementary effects of vegtable (sic vegetable) proteins
1983
Steinke, Fred H. | Hopkins, Daniel T.
Legumes are excellent sources of proteins needed to balance the amino acid content of traditional cereal foods (corn, oats, rice, and wheat). The amount of legume protein needed to supplement cereal proteins (and/or limiting amino acid) varies depending on the energy concentration and the amino acid content of the cereal. Legumes are high in lysine, an essential amino acid necessary to the human amino acid pattern. Isolated soy protein (ISP) illustrates the complementary and supplementary effect of legume protein. Oats, wheat, cotonseed flour, peanut flour, ISP and sunflower seed meal contain more protein than is required (for humans based on grams/100 grams); therefore, they are suitable for supplementing corn, rice, and potato flour. Nine tables illustrate protein need and availability, including specific combinations which will optimize the amino acid protein of the blended products. (kbc)
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