International Journal of Nutrition and Food Sciences

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Protein Evaluation of Foods

Received: Jul. 25, 2015    Accepted: Aug. 21, 2015    Published: Jan. 08, 2016
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Abstract

The measurement of protein quality is usually non-specific, that is, if one compares this with the assay for minerals, one would find that in the case of minerals, a specific substance is being measured. However, with proteins, the quality depends on the quantity of at least 9 amino acids. The quality of the protein depends on the balance among the respective amino acids, on which the utilisation of the protein depends. As a result, the different methods of protein evaluation give different results for the nutritive value.

DOI 10.11648/j.ijnfs.20150406.26
Published in International Journal of Nutrition and Food Sciences ( Volume 4, Issue 6, November 2015 )
Page(s) 700-706
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Protein Evaluation, Biological Value, Essential Amino Acids Index, Protein Efficiency Ratio, Net Protein Retention, Dinitro-Benzene

References
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  • APA Style

    Malomo Olu, Alamu Ezekiel Adediran. (2016). Protein Evaluation of Foods. International Journal of Nutrition and Food Sciences, 4(6), 700-706. https://doi.org/10.11648/j.ijnfs.20150406.26

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    ACS Style

    Malomo Olu; Alamu Ezekiel Adediran. Protein Evaluation of Foods. Int. J. Nutr. Food Sci. 2016, 4(6), 700-706. doi: 10.11648/j.ijnfs.20150406.26

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    AMA Style

    Malomo Olu, Alamu Ezekiel Adediran. Protein Evaluation of Foods. Int J Nutr Food Sci. 2016;4(6):700-706. doi: 10.11648/j.ijnfs.20150406.26

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  • @article{10.11648/j.ijnfs.20150406.26,
      author = {Malomo Olu and Alamu Ezekiel Adediran},
      title = {Protein Evaluation of Foods},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {6},
      pages = {700-706},
      doi = {10.11648/j.ijnfs.20150406.26},
      url = {https://doi.org/10.11648/j.ijnfs.20150406.26},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20150406.26},
      abstract = {The measurement of protein quality is usually non-specific, that is, if one compares this with the assay for minerals, one would find that in the case of minerals, a specific substance is being measured. However, with proteins, the quality depends on the quantity of at least 9 amino acids. The quality of the protein depends on the balance among the respective amino acids, on which the utilisation of the protein depends. As a result, the different methods of protein evaluation give different results for the nutritive value.},
     year = {2016}
    }
    

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    T1  - Protein Evaluation of Foods
    AU  - Malomo Olu
    AU  - Alamu Ezekiel Adediran
    Y1  - 2016/01/08
    PY  - 2016
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    DO  - 10.11648/j.ijnfs.20150406.26
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
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    UR  - https://doi.org/10.11648/j.ijnfs.20150406.26
    AB  - The measurement of protein quality is usually non-specific, that is, if one compares this with the assay for minerals, one would find that in the case of minerals, a specific substance is being measured. However, with proteins, the quality depends on the quantity of at least 9 amino acids. The quality of the protein depends on the balance among the respective amino acids, on which the utilisation of the protein depends. As a result, the different methods of protein evaluation give different results for the nutritive value.
    VL  - 4
    IS  - 6
    ER  - 

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Author Information
  • Department of Food Science and Nutrition, Bells University of Technology, OTA, Ogun State, Nigeria

  • Department of Food Science and Nutrition, Bells University of Technology, OTA, Ogun State, Nigeria

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