NUTRITIVE VALUE OF LEAF PROTEIN CONCENTRATES PREPARED FROM Amaranthus SPECIES
نویسندگان
چکیده
منابع مشابه
The effects of processing on the nutritive value of vegetable-protein concentrates.
Vegetable-protein concentrates may be divided, on the one hand, into conventional products such as legumes and oilseeds which may be eaten directly or after the extraction of commercially valuable oil and, on the other, non-conventional products such as the concmtrates produced from green leaves by pulping and protein precipitation, and edible products prepared from protein isolates. Such isola...
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Yeast biomass (Saccharomyces sp.) produced in local breweries as a by-product was utilized in this study. Percent proximate composition, amino acid composition, and protein nutritive value were determined for the yeast cell biomass (YC), a sodium perchlorate extracted and isoelectrically precipitated protein concentrate (P-PC), and a sodium trimetaphosphate treated extract followed by isoelectr...
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Improvement of nutritive value of crop plants, in particular the amino acid composition, has been a major long-term goal of plant breeding programs. Toward this end, we reported earlier the cloning of the seed albumin gene AmA1 from Amaranthus hypochondriacus. The AmA1 protein is nonallergenic in nature and is rich in all essential amino acids, and the composition corresponds well with the Worl...
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Tree leaf meals (TLM) are increasingly used in the tropics to feed pigs. The nutritive value of the TLM of cocoyam (Xanthosoma saggitifolium), mulberry ( Morus alba) and Trichanthera gigantea, their effect on the digestive tract and their fermentation rate in the large intestine, were determined in adult sows given diets containing 150 or 300 g TLM per kg. The TLM contained from 8·5 to 12·0 MJ ...
متن کاملThe Nutritive Value of Yeast Protein.*
The idea of the use of yeast as a source of food protein for man and the higher.animals is not a new one; it has, however, been given renewed emphasis by the exigencies of the food situation during the war. Yeast is a highly nitrogenous by-product of the fermentation industries which heretofore has been largely wasted. It also presents the possibility of a synthetic production of protein from e...
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ژورنال
عنوان ژورنال: Canadian Journal of Animal Science
سال: 1981
ISSN: 0008-3984,1918-1825
DOI: 10.4141/cjas81-026