Publication Date
1985
Location
Kyoto Japan
Description
The nutritive value of white leaf proteins were studied, as food supplements. The protein was obtained by heatfractionation ( Chenopodium quinoa Willd.) or by de-pigmentation (Medicago sativa L. ). The leaf protein was substituting 50% of the protein in a diet, where the remaining 50% came from wheat gluten, soya bean meal, bone-meat meal, fish meal, skim milk or whey. The nutritive value was estimated by the Thomas-Mitchell nitrogen balance method. The proximate chemical composition of the food protein products, and their amino acid composition were analysed. In every mixture but the one with gluten the biological value was higher than that of each component separately. The true digestibility was high and similar for all proteins. The amino acid composition as such can not explain the enhanced biological value of the mixtures. A low biological value of C. quinoa leaf protein can be due to non-protein constituents. The high ash values of mixtures with bone-meat meal and fish meal might have negatively affected the biological value. The results show that white leaf protein products with advantage can be incorporated in human diets from a nutritional point of view.
Citation
Carlsson, R and Hanczakowski, P, "The Nutritive Value of Mixtures of White Leaf Protein and other Food Proteins" (1985). IGC Proceedings (1985-2023). 33.
(URL: https://uknowledge.uky.edu/igc/1985/ses9/33)
Included in
Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
The Nutritive Value of Mixtures of White Leaf Protein and other Food Proteins
Kyoto Japan
The nutritive value of white leaf proteins were studied, as food supplements. The protein was obtained by heatfractionation ( Chenopodium quinoa Willd.) or by de-pigmentation (Medicago sativa L. ). The leaf protein was substituting 50% of the protein in a diet, where the remaining 50% came from wheat gluten, soya bean meal, bone-meat meal, fish meal, skim milk or whey. The nutritive value was estimated by the Thomas-Mitchell nitrogen balance method. The proximate chemical composition of the food protein products, and their amino acid composition were analysed. In every mixture but the one with gluten the biological value was higher than that of each component separately. The true digestibility was high and similar for all proteins. The amino acid composition as such can not explain the enhanced biological value of the mixtures. A low biological value of C. quinoa leaf protein can be due to non-protein constituents. The high ash values of mixtures with bone-meat meal and fish meal might have negatively affected the biological value. The results show that white leaf protein products with advantage can be incorporated in human diets from a nutritional point of view.
