R. K. Randhawa ¹, B. L. Kawatra ¹

Affiliations
1 Department of Foods and Nutrition, Punjab Agricultural University, Ludhiana-141 004, IN

Abstract

Zinc is essential for the growth and development of living organisms. The major function of zinc in human and animal metabolism appears to be as cofactor in enzymatic reactions. Zinc is required in very small amounts and diets may provide sufficient amount of the mineral in food which is absorbed and utilized i.e. converted to biologically active form. Along with many other factors the level and the source of dietary protein are reported to be important determinants of zinc bioavailability.

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Satinderjit Kaur ¹, B. L. Kawatra ¹

Affiliations
1 Department of Foods and Nutrition, Punjab Agricultural University, Ludhiana - 141004, IN

Abstract

Vitamin A level in the body has effect on the protein metabolism. The mean nitrogen retention, plasma levels of ammonical nitrogen, urea nitrogen and uric acid were significantly reduced in vitamin A deficient animals as compared to controls although the food intakes were not significantly affected in the deficient animals.

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Veena Murgai ¹, B. L. Kawatra ¹, Shobha Ram ²

Affiliations
1 Department of Foods and Nutrition, Punjab Agricultural University, Ludhiana- 141 004, IN
2 Department of Microbiology, DMC, Ludhiana, IN

Abstract

The vitality and endurance of the fighting forces and their resistance to disease or quick recovery from injury or illness depend very much on their nutritional status. Besides, nutrition is a basic factor in the upkeep of their morale which is so vital for the success of military operations. Very often, military personnel have to subsist for days together on an inadequate or processed, diet depending on the supply position. During action a soldier may have to forego rations and then draw on body reserve for discharging his duties. It is most important that the meals served should be low cost, nutritionally adequate, hygienically prepared and served.

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R. P. Sethi ¹, Ajit Singh ¹, M. S. Kalra ¹, D. S. Chahal ¹, B. L. Kawatra ²

Affiliations
1 Department of Microbiology, Punjab Agricultural University, Ludhiana, IN
2 Department of Foods and Nutrition, Punjab Agricultural University, Ludhiana, IN

Abstract

Penicillium crustosum mycelium contained 30 to 35 per cent protein with appreciable amount of all the essential amino acids. The present investigation was, therefore, undertaken to study the Penicillium crustosum protein for its quality and the effect of its supplementation to wheat flour on growth rate and Protein Efficiency Ratio.

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B. L. Kawatra ¹, J. L. Garcha ¹, D. S. Wagle ¹

Affiliations
1 Department of Chemistry and Biochemistry, Punjab Agricultural University, Ludhiana, IN

Abstract

Guar (Cyamopsis tetragonolcba), a drought resistant legume is cultivated in India for fodder as well as for grain. The seed is a rich source of gum, galactomannan polysaccharide, which has many commercial uses.

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B. L. Kawatra ¹, J. S. Garcha ¹, D. S. Wagle ¹

Affiliations
1 Department of Chemistry and Biochemistry, Punjab Agricultural University, Ludhiana, IN

Abstract

Guar meal is a by-product of the guar gum industry and is a valuable source of protein as it contains 30-46 percent protein. However, it is not being put to any extensive use in food, as it is known to possess certain toxic principles. Various investigators have shown in chicks and in rats that feeding guar meal as a source of protein resulted in stunted growth, and there was considerable mortality amongst the animals.

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