Protein Evaluation of Foods

Malomo Olu; Alamu Ezekiel Adediran

doi:doi:10.11648/j.ijnfs.20150406.26

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Protein Evaluation of Foods

Malomo Olu, Alamu Ezekiel Adediran

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 6)

Received: 25 July 2015 Accepted: 21 August 2015 Published: 8 January 2016

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Abstract

The measurement of protein quality is usually non-specific, that is, if one compares this with the assay for minerals, one would find that in the case of minerals, a specific substance is being measured. However, with proteins, the quality depends on the quantity of at least 9 amino acids. The quality of the protein depends on the balance among the respective amino acids, on which the utilisation of the protein depends. As a result, the different methods of protein evaluation give different results for the nutritive value.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 6)
DOI	10.11648/j.ijnfs.20150406.26
Page(s)	700-706
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Protein Evaluation, Biological Value, Essential Amino Acids Index, Protein Efficiency Ratio, Net Protein Retention, Dinitro-Benzene

References

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Malomo Olu, Alamu Ezekiel Adediran. (2016). Protein Evaluation of Foods. International Journal of Nutrition and Food Sciences, 4(6), 700-706. https://doi.org/10.11648/j.ijnfs.20150406.26

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Malomo Olu; Alamu Ezekiel Adediran. Protein Evaluation of Foods. Int. J. Nutr. Food Sci. 2016, 4(6), 700-706. doi: 10.11648/j.ijnfs.20150406.26

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Malomo Olu, Alamu Ezekiel Adediran. Protein Evaluation of Foods. Int J Nutr Food Sci. 2016;4(6):700-706. doi: 10.11648/j.ijnfs.20150406.26

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@article{10.11648/j.ijnfs.20150406.26,
  author = {Malomo Olu and Alamu Ezekiel Adediran},
  title = {Protein Evaluation of Foods},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {6},
  pages = {700-706},
  doi = {10.11648/j.ijnfs.20150406.26},
  url = {https://doi.org/10.11648/j.ijnfs.20150406.26},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150406.26},
  abstract = {The measurement of protein quality is usually non-specific, that is, if one compares this with the assay for minerals, one would find that in the case of minerals, a specific substance is being measured. However, with proteins, the quality depends on the quantity of at least 9 amino acids. The quality of the protein depends on the balance among the respective amino acids, on which the utilisation of the protein depends. As a result, the different methods of protein evaluation give different results for the nutritive value.},
 year = {2016}
}

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TY  - JOUR
T1  - Protein Evaluation of Foods
AU  - Malomo Olu
AU  - Alamu Ezekiel Adediran
Y1  - 2016/01/08
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20150406.26
DO  - 10.11648/j.ijnfs.20150406.26
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 700
EP  - 706
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150406.26
AB  - The measurement of protein quality is usually non-specific, that is, if one compares this with the assay for minerals, one would find that in the case of minerals, a specific substance is being measured. However, with proteins, the quality depends on the quantity of at least 9 amino acids. The quality of the protein depends on the balance among the respective amino acids, on which the utilisation of the protein depends. As a result, the different methods of protein evaluation give different results for the nutritive value.
VL  - 4
IS  - 6
ER  -

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Author Information

Malomo Olu

Department of Food Science and Nutrition, Bells University of Technology, OTA, Ogun State, Nigeria
Alamu Ezekiel Adediran

Department of Food Science and Nutrition, Bells University of Technology, OTA, Ogun State, Nigeria

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Malomo Olu, Alamu Ezekiel Adediran. (2016). Protein Evaluation of Foods. International Journal of Nutrition and Food Sciences, 4(6), 700-706. https://doi.org/10.11648/j.ijnfs.20150406.26

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ACS Style

Malomo Olu; Alamu Ezekiel Adediran. Protein Evaluation of Foods. Int. J. Nutr. Food Sci. 2016, 4(6), 700-706. doi: 10.11648/j.ijnfs.20150406.26

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AMA Style

Malomo Olu, Alamu Ezekiel Adediran. Protein Evaluation of Foods. Int J Nutr Food Sci. 2016;4(6):700-706. doi: 10.11648/j.ijnfs.20150406.26

Copy | Download

@article{10.11648/j.ijnfs.20150406.26,
  author = {Malomo Olu and Alamu Ezekiel Adediran},
  title = {Protein Evaluation of Foods},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {4},
  number = {6},
  pages = {700-706},
  doi = {10.11648/j.ijnfs.20150406.26},
  url = {https://doi.org/10.11648/j.ijnfs.20150406.26},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150406.26},
  abstract = {The measurement of protein quality is usually non-specific, that is, if one compares this with the assay for minerals, one would find that in the case of minerals, a specific substance is being measured. However, with proteins, the quality depends on the quantity of at least 9 amino acids. The quality of the protein depends on the balance among the respective amino acids, on which the utilisation of the protein depends. As a result, the different methods of protein evaluation give different results for the nutritive value.},
 year = {2016}
}

Copy | Download

TY  - JOUR
T1  - Protein Evaluation of Foods
AU  - Malomo Olu
AU  - Alamu Ezekiel Adediran
Y1  - 2016/01/08
PY  - 2016
N1  - https://doi.org/10.11648/j.ijnfs.20150406.26
DO  - 10.11648/j.ijnfs.20150406.26
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 700
EP  - 706
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20150406.26
AB  - The measurement of protein quality is usually non-specific, that is, if one compares this with the assay for minerals, one would find that in the case of minerals, a specific substance is being measured. However, with proteins, the quality depends on the quantity of at least 9 amino acids. The quality of the protein depends on the balance among the respective amino acids, on which the utilisation of the protein depends. As a result, the different methods of protein evaluation give different results for the nutritive value.
VL  - 4
IS  - 6
ER  -

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