Vol 1, No 3 (1964)

Table of Contents

Vol 1, No 3 (1964)

Open Access Open Access  Restricted Access Subscription Access

Original Articles

The Supplementarv Value of Low-Fat Groundnut Flour and Groundnut Protein Isolate Fortified with Certain Vitamins and Calcium to Poor Vegetarian Rice Diet
J. V. Prabhakar, Kantha Joseph, M. Narayana Rao, M. Swaminathan
 Vol 1, No 3 (1964), Pagination: 153-157
ABSTRACT |  PDF     Abstract Views: 43  |  PDF Views: 4
Effect of Incorporation of Fruit Pulp in Milk Foods on the Growth and Composition of Body and Liver and Utilisation of Calcium, Phosphorus and Nitrogen in Albino Rats
J. V. Prabhakar, A. Paul Jayaraj, M. R. Chandrasekhara, G. S. Siddappa, Indira Murthy, K. Indiramma, M. Swaminathan
 Vol 1, No 3 (1964), Pagination: 158-163
ABSTRACT |  PDF     Abstract Views: 54  |  PDF Views: 4
The Effect of Supplementing Raw Soya Bean Meal Proteins with DL-Methionine Hydroxy Analogue (MHA) or DL-Methionine on Protein Efficiency Ratio and Net Protein Utilisation in Albino Rats
H. Srinivas, S. Venkat Rao, M. Narayana Rao, D. Rajalakshmi, M. Swaminathan
 Vol 1, No 3 (1964), Pagination: 164-168
ABSTRACT |  PDF     Abstract Views: 45  |  PDF Views: 5
Supplementary Value of a Spray Dried Infant Food Formulation Based on Groundnut Protein Isolate and Full-Fat Soya Flour to a Poor Rice Diet
Soma Korula, S. R. Shurpalekar, G. V. Kumar, M. R. Chandrasekhara, L. Parthasarathy, M. Swaminathan
 Vol 1, No 3 (1964), Pagination: 169-172
ABSTRACT |  PDF     Abstract Views: 47  |  PDF Views: 4
Studies on a Processed Protein Food Based on a Blend of Groundnut Flour and Full-Fat Soya Flour Fortified with Essential Amtno Acids, Vitamins & Minerals VI. The Effect of a Supplementary Protein Food on the Digestibility Coefficient, Biological Value and Net Protein Utilisation of Poor Rice Die
H. N. Parthasarathy, Myna Panemangalore, M. Narayana Rao, A. N. Sankaran, M. Swaminathan
 Vol 1, No 3 (1964), Pagination: 173-177
ABSTRACT |  PDF     Abstract Views: 35  |  PDF Views: 2
The Digestibility Coefficient, Biological Value and Net Utilization of the Proteins of Fish Flour from Oil Sardine (Clupea Longiceps) in Children
S. Venkat Rao, T. R. Doraiswamy, M. N. Moorjani, M. Swaminathan
 Vol 1, No 3 (1964), Pagination: 178-181
ABSTRACT |  PDF     Abstract Views: 56  |  PDF Views: 1
The Nutritive Value of the Proteins of Blends of Red Gram Dhal, Milk, Rice and Peas
Rajammal P. Devadas, Rohini Sambamurthy, Rajeswari Rowlands
 Vol 1, No 3 (1964), Pagination: 182-183
ABSTRACT |  PDF     Abstract Views: 44  |  PDF Views: 2
Mutual and Amino Acid Supplementation of Proteins-I. Effect of Supplementation of Blends of Groundnut, Soya Bean, Sesame and Coconut with the Limiting Amino Acids on the Nutritive Value of the Photeins
S. Venkat Rao, V. A. Daniel, R. Leela, K. Hariharan, M. Swaminathan, H. A. B. Parpia
 Vol 1, No 3 (1964), Pagination: 184-187
ABSTRACT |  PDF     Abstract Views: 41  |  PDF Views: 2
Acceptability of Recipes Based on New Strains of Hybrid Cholam (Sorghum Vulgare)
Rajammal P. Devadas, R. Meera Bai, M. Usha
 Vol 1, No 3 (1964), Pagination: 188-191
ABSTRACT |  PDF     Abstract Views: 81  |  PDF Views: 2

Review Articles

Amino Acid Supplementation as a Means of Improving the Quality and Overcoming Shortage of Protein in Developing Countries
S. Venkat Rao, A. A. Joseph, M. Swaminathan, H. A. B. Parpia
 Vol 1, No 3 (1964), Pagination: 192-200
ABSTRACT |  PDF     Abstract Views: 95  |  PDF Views: 1
Essential Fatty Acids-Their Role in Nutrition
M. Swaminathan, S. Venkat Rao, M. Narayana Rao, H. A. B. Parpia
 Vol 1, No 3 (1964), Pagination: 201-212
ABSTRACT |  PDF     Abstract Views: 42  |  PDF Views: 4