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A collaborative study of methods of protein evaluation: introductory paper
C E Bodwell1, K J Carpenter, F E McDonough
1Energy and Protein Nutrition Laboratory, USDA, Beltsville, MD 20705.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|January 1, 1989
Abstract:
The USDA's collaborative study of methods of protein quality evaluation is introduced. It was intended primarily to provide a basis for the evaluation of possibly improved procedures for the labelling of foods as a source of dietary protein. In general, the usefulness of in vitro digestibility procedures has been confirmed, but problems remained for the in vitro evaluation of heat-damaged materials and of some types of pinto beans.