1.
Egyptian Journal of Food Science. 1992; 20 (2): 273-284
in English
| IMEMR
| ID: emr-23616
ABSTRACT
Safflower and sunflower kernels and meals were chemically evaluated for their moisture, protein, fat, crude fiber and ash contents. The amino acid composition and infra-red absorption spectra of both the investigated meals were also analyzed and studied. Chemical scores, essential amino acid index [EAAI] as well as protein efficiency ratio [PER] were calculated to estimate the protein quality of both meals. Sunflower meal showed higher values of proteins, total essential amino acid, essential amino acid index [EAAI] than safflower meal, while the latter meal was found to be more PERs. Lysine was the limiting amino acid in both tested meals