Quantitation of Total Protein Content in Some Common Edible Food Sources by Lowry Protein Assay

Abstract

The nutrient value or quality of different proteins varies due to amino acid composition, ratios of essential amino acids, vulnerability to hydrolysis during digestion, source, and the effects of transforming. To enhance the biological activity of proteins, better gripping is needed for the various correlated parameters that influence their nutrient value. This research article attempts to contribute to this effort. It analyzes the Lowry method used for protein quantity evaluation. Recent studies on the nutrient quality of 11 common protein sources including oyster mushroom (Pleurotus ostreatus), white button mushroom (Agaricus bisporus); chicken (Gallus gallus domesticus); black Bengal goat (Capra hircus); brown shrimp (Metapenaeus monoceros); Mola carplet (Ambylpharyngodon mola), Rohu fish (Labeo rohita), Reba carp (Cirrhinus reba), slender rasbora (Rasbora daniconius), banded gourami (Trichogaster fasciata); and egg albumin are evaluated. The highest amount of protein present in brown shrimp, i.e., 85.982 mg/mL. This study is intended to trigger interest in the use of new protein sources for nourishing the booming world population.