Biological Evaluation of Protein Meals for Making Nutrient Dense Food Bar

Abstract

Cite this paper Get the citation in MLA, APA, or Chicago styles Downloaded from Academia.edu  Related papers Formulat ion of Corn-Based Snacks wit h High Nut rit ive Value: Biological and Sensory Evaluat ion Mirt a Valencia Prot ein qualit y evaluat ion t went y years aft er t he int roduct ion of t he prot ein digest ibilit y correct ed am… Barbara Burlingame Development of soy fort ified sorghum and bread wheat biscuit s as a supplement ary food t o combat … Molet sane Sebasa Download a PDF Pack of t he best relat ed papers  Abstract: The study was undertaken for biological evaluation of protein meals, differing in raw or processed chickpea (Cicer arietinum L.) and vetch (Lathyrus sativus L.) flour for nutritionally rich food bar making. The indigenous food processing technologies such as controlled and natural fermentation and germination were utilized to improve the protein quality of legumes. The resultant flours were thereafter blended with other protein sources to produce balanced protein meal. The protein quality of these diets was assessed by implying in-vivo rat assays. The values for relative protein efficiency ratio (RPER) and relative net protein ratio (RNPR) in close proximity to each other for processed meals are an indicator of good protein quality of these meals. It could be concluded that food bars with good protein quality can be produced by using meals carrying processed vetch or chickpea.