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Comparative studies on safflower and sunflower meals
Egyptian Journal of Food Science. 1992; 20 (2): 273-284
en Inglés | 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
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Índice: IMEMR (Mediterraneo Oriental) Asunto principal: Aceite de Cártamo / Estudio Comparativo / Análisis de los Alimentos Idioma: Inglés Revista: Egypt. J. Food Sci. Año: 1992

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Índice: IMEMR (Mediterraneo Oriental) Asunto principal: Aceite de Cártamo / Estudio Comparativo / Análisis de los Alimentos Idioma: Inglés Revista: Egypt. J. Food Sci. Año: 1992