Application of a 28-h method for monitoring nutritional protein quality changes during single-cell protein processing

1993 ◽  
Vol 41 (1) ◽  
pp. 57-60
Author(s):  
Norma. Samman ◽  
Oscar E. Molina ◽  
Nora I. Perotti de Galvez ◽  
Danley A. S. Callieri ◽  
Ricardo N. Farias
Keyword(s):  
Single Cell ◽  
Protein Quality ◽  
Single Cell Protein ◽  
Protein Processing ◽  
Cell Protein ◽  
Quality Changes

EVALUATION OF THE PROTEIN QUALITY OF SINGLE-CELL PROTEIN PRODUCED FROM MESQUITE

1977 ◽  
Vol 42 (5) ◽  
pp. 1247-1250 ◽  
Author(s):  
H. H. YANG ◽  
S. P. YANG ◽  
D. W. THAYER
Keyword(s):  
Single Cell ◽  
Protein Quality ◽  
Single Cell Protein ◽  
Cell Protein

scholarly journals Molecular Identification of Green Algae, Spirogyra Porticalis, along Parts of River Kaduna and its Potential for Singlecell Protein (SCP) Production

2019 ◽  
Vol 1 ◽  
pp. 38-43
Author(s):  
A A Haroun ◽  
I K Matazu ◽  
Y Abdulhamid ◽  
J Sani
Keyword(s):  
Amino Acids ◽  
Single Cell ◽  
Nutritional Value ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
Single Cell Protein ◽  
Appreciable Amount ◽  
Cell Protein ◽  
Molecular Characteristics ◽  
Reference Pattern

The freshwater alga spirogyra porticalis, a filamentous chlorophyte, was collected and identified on the basis of morphology and molecular characteristics. The nutritional composition of the Alga (protein, carbohydrate, moisture, fat, ash) were determined using the AOAC, Official Methods of Analysis. The components of Single Cell Protein (SCP) were determined using method of proximate analysis. The total content of protein (% dry weight) ranged from 12.46-16.89%, carbohydrate from 34.72-39.25%, moisture from 12.97-16.75%, fat from 20.17-22.03%, ash from 10.78-15.98%. The result revealed that this Macroalga has an appreciable amount of protein, carbohydrate, moisture, fat, and ash. Amino acids composition determines the protein quality of Algae. Hence, the amino acids present in the algal sample were extracted and estimated using an automated amino acids Analyzer. The results have shown the presence of the following amino acids; Leu, Lys, Ile, Phe, Val, His, Arg, Met, Trp, Thr, Pro, Tyr, Gly, Glu, Asp, Cys, Ser, Ala. The essential amino acids (Leu, Lys, Ile, Phe, Val, His, Arg, Met, Trp, Thr) profile of the alga as compared with conventional protein sources and the WHO/FAO reference pattern of essential amino acids (g per 100 protein), reveals that the levels of the essential amino acids in the alga were either similar to or greater than the levels of the same amino acids in the reference foods and WHO/FAO reference pattern. Thus, results of the present study shows that S.porticalis is a potential source of single cell protein, and may be of use to the food industry as a source of ingredients with high nutritional value. S. porticalis can provide a dietary alternative due to its nutritional value and its commercial value can be enhanced by improving the quality and expanding the range of freshwater macroalgae based products.

Single cell protein as food and feed

Nahrung/Food ◽  
1988 ◽  
Vol 32 (3) ◽  
pp. 219-229 ◽  
Author(s):  
A. Giec ◽  
J. Skupin
Keyword(s):  
Single Cell ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Food And Feed

Single-Cell Protein

1984 ◽  
Vol 2 (1) ◽  
pp. 285-311 ◽  
Author(s):  
R.B. Vasey ◽  
K.A. Powell
Keyword(s):  
Single Cell ◽  
Single Cell Protein ◽  
Cell Protein
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