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Srinivas, H.

• 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

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Authors

H. Srinivas ¹, S. Venkat Rao 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 1, No 3 (1964), Pagination: 164-168

Abstract

The failure of raw soya bean meal proteins to support good growth in experimental animals has been known since the classic studies of Osborne and Mendel. The growth depression resulting from inclusion of raw soya bean in the diet has been attributed to the presence of trypsin and growth inhibitors.

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• Studies on Microatomised Protein Foods Based on Blends of Low Fat Groundnut, Soya Bean and Sesame Flours and Skim Milk Powder and fortified with Vitamins, Calcium Salts and Limiting Amino Acids IV. Supplementary Value of the Foods to Diets Based on Rice and Blends of Tapioca, Rice and Maize Flours

Abstract Views :160  |  PDF Views:0

Authors

P. K. Taskar ¹, H. Srinivas ¹, A. Paul Jayaraj ¹, M. Narayana Rao 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 4, No 1 (1967), Pagination: 65-73

Abstract

Diets based predominantly on a mixture of tapioca and rice or tapioca and maize are deficient in protein, certain vitamins and minerals and are widely consumed by children in several developing countries of Asia, Latin America and Africa. The incidence of protein malnutrition is particularly high among infants and preschool children consuming such diets.

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• Studies on Microatomised Protein Foods Based on Blends of Low Fat Groundnut, Soyabean and Sesame Flours and Skim Milk Powder and fortified with Vitamins, Calcium Salts and Limiting Amino Acids III. Efficiency in meeting the Protein Requirements of Protein Depleted Rats

Abstract Views :166  |  PDF Views:0

Authors

H. Srinivas ¹, P. K. Tasker ¹, M. Narayana Rao 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 3, No 4 (1966), Pagination: 126-128

Abstract

In view of the shortage in the production of milk and other protein-rich foods of animal origin in several developing countries, investigations have been carried out by several workers on the use of protein-rich foods based on oilseed meals and legumes in the treatment and prevention of protein malnutrition in children. In earlier papers data regarding the composition, shelf life and nutritive value of the proteins of micro-atomised protein foods based on oilseed meals and skim milk powder have been reported.

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• Studies on Micro-Atomised Protein Foods Based on Blends of Low Fat Groundnut, Soya and Sesame Flours and Skim Milk Powder and fortified with Vitamins, Calcium Salts and Limiting Amino Acids I. Preparation, Chemical Composition and Shelf Life

Abstract Views :170  |  PDF Views:0

Authors

P. K. Taskar ¹, T. K. Ananthachar ¹, K. R. Kurup ¹, H. Srinivas 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 3, No 2 (1966), Pagination: 38-41

Abstract

The diets consumed by weaned infants and pre-school children in India and other developing countries consist predominantly of starchy foods and lack in protein rich and protective foods such as milk, meat, fish, eggs etc. Protein malnutrition is widely prevalent in the above age group. During recent years a considerable amount of work has been carried out on the preparation of processed protein foods suitable for supplementing the diets of weaned infants and pre-school children in the developing countries.

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• Studies on Micro-Atomised Protein Foods Based on Blends of Low Fat Groundnut, Soya and Sesame Flours and Skim Milk Powder and fortified with Vitamins, Calcium Salts and Limiting Amino Acids II. Amino Acid Composition and Nutritive Value of the Proteins

Abstract Views :153  |  PDF Views:0

Authors

H. Srinivas ¹, P. K. Tasker ¹, D. Rajalakshmi 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 3, No 2 (1966), Pagination: 42-46

Abstract

In the preceding paper, the results of studies on the preparation, chemical composition and shelf life of microatomised protein foods based on blends of groundnut, soyabean and sesame flours and skim milk powder and fortified with calcium salts, certain vitamins and limiting amino acids have been reported. The present paper deals with studies on the amino acid composition and nutritive value of the proteins of the blends.

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