Food Chemistry and Fish in Nutrition

8.1.6.Protein Requirement and Quality of protein

Protein Requirement

It is the minimum amount of dietary protein required. The minimum nitrogen intake that will allow the state of nitrogen equilibrium is considered minimum nitrogen (protein) requirement. Average food proteins have 16% nitrogen. To estimate the protein content of foods, the nitrogen content of food will be first estimated and the nitrogen values will be multiplied by 6.25, the protein conversion factor. However protein requirement also depends on the (a) Protein quality (b) Carbohydrate and fat contents (c) Physical activity.

 

8. Quality of protein

Essential amino acid content determines quality of a protein. An ideal or a good quality protein is the one which has amino acid composition of body protein synthesized at any given time. Further an ideal protein must meet essential amino acid requirement. Unfortunately ideal proteins or good quality proteins are limited.