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Nutritional evaluation of sausages containing chick pea flour (Cicer arietinum)
M M Verma1, R J Neale, D A Ledward
1School of Agriculture, University of Nottingham, Sutton Bonington, Loughborough, Leics. LE12 5RD, Great Britain.
Meat Science
|November 8, 2011
Abstract:
Nutritional evaluation of protein quality was carried out on English-type fresh skinless pork sausages in which 30% of the protein had been replaced by chick pea flour. Net protein utilisation, biological value and protein efficiency ratio were unaffected by 30 % meat protein replacement. Comparison of the amino acid composition with the biological values suggested some reduction in amino acid availability due to cooking.
