Nutritive value of mixed proteins

Nutritive value of vegetable proteins and its enhancement by admixture.

Introduction It is only since the beginning of the present century that different proteins have been accredited with different nutritive values. Previously, the proteins in a diet represented purely the necessary nitrogenous fraction, and were ‘proteins’ and nothing more. The conception of differing ‘biological values ’ possessed by different proteins was founded on the experimental work of Max...

Nutritive Value of Sawdust

The present study was undertaken to observe the chemical composition of different types of sawdust available in the urban and peri-urban areas of Chittagong, Bangladesh. Twenty different types of sawdust from different plants were collected from study areas. Chemical analyses of the samples were carried out in triplicate for moisture, dry matter (DM), metabolizable energy (ME), crude protein (C...

Nutritive Value of Rice

Nutritive Value Of Rice Bran

Rice is the major foodgrain of the world and it is the principle cereal consumed in India and other parts of Asia1. Milling of paddy to obtain edible rice grain yields two major byproducts of economic and nutritional importance, namely, paddy husk and rice bran. Paddy husk has no food value but has several industrial uses. Rice bran, on the other hand, can serve as an animal feed, as a human fo...

Nutritive Value of Mustard Oil

By B. B. BRAHMACHARI, d.p.h. Director of Public Health Laboratory, Bengal As I have shown in my article on the vitamin value of the food fats of Bengal (Brahmachari, 1932), mustard oil, i.e., the oil expressed from the seeds of the mustard plants, and ghee are the only two fats which enter, as such, into the dietary of the people of Bengal, and, of the two, mustard oil is the more important. It...