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Nutritional Improvement of Food and Feed Proteins

  • Book
  • © 1978

Overview

Editors:
  1. Mendel Friedman

    1. Western Regional Research Laboratory, Science and Education Administration, U.S. Department of Agriculture, Berkeley, USA

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Part of the book series: Advances in Experimental Medicine and Biology (AEMB, volume 105)

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Table of contents (40 chapters)

  1. Front Matter

    Pages i-xiii
    Download chapter PDF

  2. Position Paper on RDA for Protein for Children

    • R. P. Abernathy, S. J. Ritchey
    Pages 1-10

  3. Chilean Experience with Fortified Children’s Formulas

    • Fernando Monckeberg, C. O. Chichester
    Pages 11-28

  4. Improvement of the Protein Quality of Corn With Soybean Protein

    • Ricardo Bressani, Luiz G. Elías, J. Edgar Braham
    Pages 29-65

  5. Animal and Human Feeding Studies on the Biological Availability of Protein in Supplements

    • Rajammal P. Devadas
    Pages 67-77

  6. Effect on Nitrogen Retention by Adults of Different Proportions of Indispensable Amino Acids in Isonitrogenous Cereal-Based Diets

    • Helen E. Clark, Marie F. Brewer, Lynn B. Bailey
    Pages 79-90

  7. Comparative Protein Quality as Measured by Human and Small Animal Bioassays of Three Lines of Winter Wheat

    • C. Kies, H. M. Fox, P. J. Mattern, V. A. Johnson, J. W. Schmidt
    Pages 91-102

  8. Urea as a Dietary Supplement for Humans

    • Constance Kies, Hazel Metz Fox
    Pages 103-118

  9. Nutritional Consequences of Excess Amino Acid Intake

    • Hamish N. Munro
    Pages 119-129

  10. Hair as an Index of Protein Malnutrition

    • Mendel Friedman, R. Orraca-Tetteh
    Pages 131-154

  11. The Problem of Curvature in Slope Assays for Protein Quality

    • J. Murray McLaughlan
    Pages 155-163

  12. Defining Dietary Plant Fibers in Human Nutrition

    • Gene A. Spiller, Joan E. Gates
    Pages 165-194

  13. Photosynthesis and Increased Production of Protein

    • Steven G. Platt, James A. Bassham
    Pages 195-247

  14. Control Through Breeding Methods of Factors Affecting Nutritional Quality of Cereals and Grain Legumes

    • Alessandro Bozzini, Vittorio Silano
    Pages 249-274

  15. Methods for Improving Cereal Protein Quality

    • Edwin T. Mertz
    Pages 275-279

  16. The Current Status of Breeding for Protein Quality in Corn

    • David Deutscher
    Pages 281-300

  17. Improvement of Wheat Protein Quality and Quantity by Breeding

    • V. A. Johnson, P. J. Mattern
    Pages 301-316

  18. Protein Quality of Induced High Lysine Mutants in Barley

    • Bjørn O. Eggum
    Pages 317-341

  19. Potential for Improving Cottonseed Quality by Genetic and Agronomic Practices

    • John P. Cherry, Joseph G. Simmons, Russell J. Kohel
    Pages 343-364

  20. The Nutritive Value of Mixed Proteins

    • Anthony A. Woodham
    Pages 365-378
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Keywords

About this book

The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio­ logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto­ phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are principle sources of protein for much of the earth's rapidly growing population. At the current annual growth rate of about 2 percent, the world population of about 4 billion will increase to 6.5 billion by the year 2000 and to 17 billion by the year 2050. Five hundred milliQn people are presently estimated to suffer protein malnutrition, with about fifteen thousand daily deaths. The ratio of malnourished to adequately nourished will almost surely increase. For these reasons, and especially in view of the limited availability of high quality (largely animal) protein to feed present and future populations, improvement of food and feed quality is especially important.

Editors and Affiliations

  • Western Regional Research Laboratory, Science and Education Administration, U.S. Department of Agriculture, Berkeley, USA

    Mendel Friedman

Bibliographic Information

  • Book Title: Nutritional Improvement of Food and Feed Proteins

  • Editors: Mendel Friedman

  • Series Title: Advances in Experimental Medicine and Biology

  • DOI: https://doi.org/10.1007/978-1-4684-3366-1

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 1978

  • Softcover ISBN: 978-1-4684-3368-5Published: 25 February 2012

  • eBook ISBN: 978-1-4684-3366-1Published: 09 March 2013

  • Series ISSN: 0065-2598

  • Series E-ISSN: 2214-8019

  • Edition Number: 1

  • Number of Pages: XIV, 882

  • Topics: Nutrition

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