Nutritional evaluation of protein foodsThis is the old United Nations University website. Visit the new site at http://unu.edu
Nutritional evaluation of protein foods
Edited by Peter L. Pellett and Vernon R. Young
Report of working group sponsored by the International Union of
Nutritional Sciences and the United Nations University World
Hunger Programme
Peter L. Pellett is a member of the department of Food Science and Nutrition, Chenoweth Laboratory, University of Massachusetts, Amherst, Massachusetts, USA.
Vernon R. Young is a member of the Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts, USA.
© The United Nations University, 1980
WHTR-3/UNUP-129
ISBN 92-808-0129-5
This book is published within the framework and as part of the Sub-programme on Human Nutritional Requirements and Their Fulfilment through Local Diets of the United Nations University's World Hunger Programme. The views expressed are those of the authors and not necessarily those of the United Nations University.
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Part I. Techniques for protein quality evaluation: background and discussion
1. Human protein and amino acid requirements and their relevance to protein quality evaluation
Protein Requirements
Essential Amino Acid Requirements
References
2. Analytical methods for the determination of nitrogen and amino acids in foods
Protein and Other Nitrogen Components of Foodstuffs
Analyses of Individual Amino Acids in Foods
Estimation of "Available" Amino Acids in Foods 1
Conclusions
References
Rationale of Scoring Procedures
Assays Utilizing the Amino Acid Profile Alone or in Combination with Protein Digestibility
Microbiological Assays
Advantages and Drawbacks
Conclusions
References
Limitations of Biological Procedures
Evaluation and Choice of Animal Assay Procedures
Methods Based on Changes in Body Weight
Methods Based on Nitrogen Retention
In Vivo Amino Acid Availability in Food and Feedstuffs
Other Assays for Protein Quality
Conclusions: Relevance of Animal Assays to Human Protein Nutrition
References
6. Evaluation and choice of assay procedures
Part II. Techniques for protein quality evaluation: methodology
8. Some chemical and microbiological assay procedures for the evaluation of protein quality
A. Recommended Methods for Kjeldahl Techniques in Total Nitrogen Determination
B. Methods for Analysis of Amino Acid Composition of Pure Protein and Protein Foodstuffs
C. Microbiological Assays and Prediction of Protein Efficiency Ratio
References
Standardization of Animal Assays
Method for Determination of Protein Efficiency Ratio and Net Protein Ratio*
A Procedure for Determination of Net Protein Utilization Using Rats - Body Nitrogen Technique*
Nitrogen Growth Index in Rats
Procedure for the Estimation of Relative Protein Value in Rats
Procedure for the Estimation of Relative Net Protein Ratio in Rats
Human Studies
References
Part III. Glossary of terms used in protein quality evaluation
General Considerations
Procedures for Chemical and Physical Evaluation - Tests Recommended for Field Laboratories
References
1. Books and Reviews Related to the Evaluation of Protein Quality
2. Some relevant Documents from the Protein- Calorie Advisory Group of the U.N. System and from the World Hunger Programme of the U.N university
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