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[The nutritive value of wheat germ floc]
Voprosy Pitaniia
|May 1, 1990
Summary
Wheat germ floc demonstrate high nutritional value, showing excellent protein quality and digestibility. These findings suggest their potential as beneficial additives for various food products.
Area of Science:
- Food Science
- Nutritional Biochemistry
Background:
- Wheat germ is a nutrient-rich byproduct of wheat processing.
- Understanding the nutritional profile of novel food ingredients is crucial for food development.
Purpose of the Study:
- To evaluate the nutritional quality of wheat germ floc.
- To assess the protein's biological value and assimilability in wheat germ floc.
Main Methods:
- Chemical composition analysis of wheat germ floc.
- Biological value assessment of wheat germ floc protein.
- Protein assimilation studies.
Main Results:
- Wheat germ floc exhibit a favorable chemical composition.
- The protein in wheat germ floc demonstrates high biological value.
- Protein assimilation from wheat germ floc is efficient.
Conclusions:
- Wheat germ floc possess significant nutritional value.
- These floc are a promising ingredient for enhancing the nutritional content of various foodstuffs.