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Journal of the American Oil Chemists Society

, Volume 47, Issue 10, pp 408–413 | Cite as

Nutritive values of oilssed proteins

  • Eldon E. Rice
Technical

Abstract

A protein seldom serves independently as a source of dietary amino acids—it works in concert with other proteins. Hence, the most important characteristic of each protein in the diet is its ability to fill gaps between the quantities of essential amino acids needed and those supplied by other foods. When examined from this viewpoint, oilseed proteins differ somewhat, but they all appear to be more valuable as supplementary proteins than their individual protein qualities imply. In general, feeding tests substantiate the theoretical supplementary values. Properly processed oilseed flakes, flour or concentrates of proteins prepared from them have great potential value as human food.

Keywords

Soybean Meal Protein Efficiency Ratio Sulfur Amino Acid Limit Amino Acid Dietary Amino Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© The American Oil Chemists' Society 1970

Authors and Affiliations

  • Eldon E. Rice
    • 1
  1. 1.Res. and Dev. CenterSwift and Co.Oak Brook

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