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Effect of drying methods on nutritional quality of leaf protein concentrates



Effect of drying methods on nutritional quality of leaf protein concentrates



Bulletin of the National Research Centre Cairo 27(3): 343-350



Leaf protein concentrates (LPCs) of carrot, sugarbeet and chard were dried using different drying methods, i.e., drum drier, air, oven and freeze drier. The dried LPCs were then fed to male Sprague-Dawley rats to evaluate their nutritional quality. Air-dried carrot and freeze-dried sugarbeet LPCs had the highest protein efficiency ratio (PER). The effect of drying method on the PER values was variable and dependent on the source of LPC.

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Accession: 003727559

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