Guttikar, Mankernika N.

• The Relative Efficacy of Protein Foods Based on Blends of Groundnut, Bengalgram, Soyabean and Sesame Flours and Fortified With Limiting Amino Acids, Vitamins and Minerals in Meeting the Protein Needs of Protein Depleted Albino Rats

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Authors

Myna Panemangalore ¹, Mankernika N. Guttikar ¹, M. Narayana Rao ¹, D. Rajalakshmi ¹, M. Swaminathan ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 4, No 3 (1967), Pagination: 178-182

Abstract

Protein malnutrition is widely prevalent among weaned infants and preschool children.In view of the acute shortage of milk and other animal foods in these countries, attempts have been made by food scientists and International Agencies to develop low cost protein foods based on locally available protein rich raw materials such as oil seed meals and legumes for use as supplements to the diets of children.

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• The Metabolism of Nitrogen, Digestibility Coefficient and Biological Value of the Proteins and Net Protein Utilization in Children of a Protein Food Based on a Blend of Groundnut Bengalgram and Sesame Flours fortified with Dl-Methionine and L-Lysine

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Authors

Mankernika N. Guttikar ¹, Myna Panemangalore ¹, T. R. Doraiswamy ¹, M. Narayana Rao ¹, D. Rajalakshmi ¹, M. Swaminathan ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 2, No 3 (1965), Pagination: 113-118

Abstract

During recent years, studies have been carried out by several workers on the use of oil seed meals and legumes as supplements to human diets and also for the treatment and prevention of protein malnutrition in children, The important additional sources of protein available in India are low-fat meals obtained from groundnut, sesame, cottonseed and coconut and also legumes such as Bengalgram (Cicer arietinum).

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• Effect of Supplementary Protein Food Based on a Blend of Groundnut, Bengal Gram and Sesame Flours on the Growth and Nutritional Status of School Children Subsisting on Inadequate Diets

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Authors

T. R. Doraiswamy ¹, Mankernika N. Guttikar ¹, Myna Panemangazlore ¹, D. Rajalakshmi ¹, M. Swaminathan ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 2, No 2 (1965), Pagination: 71-74

Abstract

In earlier publications, the results of studies on the preparation, shelf life and nutritive value of a protein food based on 4:4:2 blend of groundnut, Bengal gram and sesame flours and fortified with essential vitamins and minerals have been reported.

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• Effect of Supplementary Protein Food Based on a Blend of Groundnut, Bengal Gram and Sesame on the Retention of Nitrogen, Calcium and Phosphorus in Undernourished Children Subsisting on an Inadequate Diet

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Authors

Mankernika N. Guttikar ¹, Myna Panemangalore ¹, T. R. Doraiswamy ¹, M. Narayana Rao ¹, M. Swaminathan ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 2, No 2 (1965), Pagination: 75-77

Abstract

In an earlier publication, it was reported that a daily supplement of 53g of a protein food based on 4:4:2 bJend of groundnut, Bengal gram and sesame flours and fortified with essential vitamins and calcium salts, oyer a period of 6 months made up the dietary deficiencies and brought about marked improvement in their growth and nutritional status.

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• Studies on Processed Protein Foods Based on Blends of Groundnut, Bengalgram, Soyabean and Sesame Flours and fortified with Minerals and Vitamins 1. Preparation, Chemical Composition and Shelf Life

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Authors

Mankernika N. Guttikar ¹, Myna Panemangalore ¹, M. Narayana Rao ¹, R. Rajagopalan ¹, M. Swaminathan ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 2, No 1 (1965), Pagination: 21-23

Abstract

A considerable amount of work has been carried out during recent years in_ different countries in developing protein rich foods of vegetable origin suitable for supplementing the diets of preschool children belonging to the low income groups of the population.

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• Studies on Processed Protein Foods Based on Blends of Groundnut, Bengalgram, Soyabean and Sesame Flours and Fortified With Minerals and Vitamins II Amino Acid Composition and Nutritive Value of the Proteins

Abstract Views :222  |  PDF Views:148

Authors

Mankernika N. Guttikar ¹, Myna Panemangalore ¹, M. Rajalakshmi ¹, D. Rajalakshmi ¹, R. Rajagopalan ¹, M. Swaminathan ¹

Affiliations
1 Central Food Technological Research Institute, Mysore, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 2, No 1 (1965), Pagination: 24-27

Abstract

In the preceding paper, the results of studies on the preparation, chemical composition and shelf-life of protein foods based on blends of groundnut, Bengal gram, soya and sesame flours and fortified with limiting amino acids, calcium salts and essential vitamins have been reported'. The present paper deals with studies on the amino acid composition and nutritive value of the protein present in the protein foods.

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