Biological evaluation of protein quality of maize as affected by insect infestation

1992 ◽  
Vol 40 (12) ◽  
pp. 2439-2442 ◽  
Author(s):  
Sudesh. Jood ◽  
Amin C. Kapoor ◽  
Ram. Singh
Keyword(s):  
Protein Quality ◽  
Biological Evaluation ◽  
Insect Infestation

Biological evaluation of protein quality of barley

1998 ◽  
Vol 61 (1-2) ◽  
pp. 35-39 ◽  
Author(s):  
Snehil Kalra ◽  
Sudesh Jood
Keyword(s):  
Protein Quality ◽  
Biological Evaluation

Protein quality of some Nigerian feedstuffs. II. Biological evaluation of protein quality

1973 ◽  
Vol 24 (12) ◽  
pp. 1515-1523 ◽  
Author(s):  
B. L. Fetuga ◽  
G. M. Babatunde ◽  
V. A. Oyenuga
Keyword(s):  
Protein Quality ◽  
Biological Evaluation

Biological Evaluation of Protein Quality of Radiation-Pasteurized Haddock, Flounder and Crab

1968 ◽  
Vol 33 (3) ◽  
pp. 335-337 ◽  
Author(s):  
ELWOOD F. REBER ◽  
MARK H. BERT ◽  
ELIZABETH M. RUST ◽  
ERIC KUO
Keyword(s):  
Protein Quality ◽  
Biological Evaluation

scholarly journals The protein quality of cassava leaves

1970 ◽  
Vol 24 (3) ◽  
pp. 761-768 ◽  
Author(s):  
B.O. Eggum
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
Biological Evaluation ◽  
Eastern Region ◽  
Leaf Extracts ◽  
Cassava Leaves ◽  
Biological Criteria

1. A chemical and biological evaluation of the protein content of some leaves and leaf extracts from the eastern region of Nigeria (Biafra) has been made: most were from cassava (Munihot utilissima).2. The protein content of the leaves was from 3 0 to 40% (expressed as percentage of leaf dry matter). The concentrations of essential amino acids were adequate, except for methionine. The biological criteria, true digestibility (TD) and biological value (BV), showed that the digestibility was from 70 to 80%, whereas BV varied from 44 to 57%, depending on the methionine content.3. Adding methionine to a diet of cassava leaves raised BV from 49 for the leaves alone to 80 for the mixture. This relationship clearly shows that cassava leaves contain too little available methionine. An investigation into the true availability of the amino acids showed that this is somewhat variable, and only 60% of the methionine is available.4. The BV of cassava leaves combined with Norwegian dried cod showed a mutual supplementation effect.

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