HN: Protein quality

Protein quality

Human Nutrition 3(3+0)

Lesson 17 : Proteins

Protein quality

The quality of dietary protein is determined by the amount of essential amino acids present in it. Animal proteins except gelatin possess all essential amino acids in adequqte amounts. Plant proteins show large variations and are limiting in one or more amino acids.Cereals and millets are relatively deficient in lysine while legumes are deficient in methionine.

Evaluation of protein quality

Last modified: Saturday, 17 March 2012, 6:17 AM

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