Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Food protein sources

N W Pirie

    Philosophical Transactions of the Royal Society of London. Series B, Biological Sciences
    |July 1, 1976
    PubMed
    Summary
    This summary is machine-generated.

    Researchers focused on protein sources for food security, investigating deer meat, maize, barley, groundnuts, coconuts, and leaves. Methods were improved to extract protein, and cassava was enhanced using microorganisms for better nutritional value.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    The biochemistry of conception control.

    The Eugenics review·2011
    Same author

    The virus content of plants suffering from tobacco mosaic.

    British journal of experimental pathology·2010
    Same author

    The viruses.

    Annual review of biochemistry·2010
    Same author

    What is a dialysate?

    Nature·2010
    Same author

    Protective antigens isolated from Br. abortus.

    British journal of experimental pathology·2010
    Same author

    Some factors controlling carotene destruction by chloroplasts in vitro.

    Plant foods for human nutrition (Dordrecht, Netherlands)·1994

    Area of Science:

    • Food Science
    • Nutritional Biochemistry
    • Agricultural Research

    Background:

    • Adequate protein supply is a critical global food security challenge.
    • Research efforts focused on diverse protein sources, including animal and plant-based options.
    • Existing food processing methods limited the utilization of certain protein-rich ingredients.

    Purpose of the Study:

    • To investigate and improve protein extraction and utilization from various food sources.
    • To assess the nutritional value of different protein compositions in staple crops.
    • To enhance protein-deficient foods through biotechnological interventions.

    Main Methods:

    • Metabolic studies on deer, requiring mobile laboratory development.
    • Analysis of protein ratios in maize, barley, and groundnuts affecting nutritive value.

    Related Experiment Videos

  • Development of improved methods for separating protein from fiber in plant materials.
  • Microbial fermentation of cassava with nitrogen supplementation to enhance protein content.

    • Main Results:

    • Deer meat identified as a viable protein source for marginal lands.
    • Understanding of how protein composition impacts the nutritional quality of grains and legumes.
    • Successful improvement of protein separation techniques from fibrous sources.
    • Demonstrated enhancement of protein yield in cassava through microbial processes.

    Conclusions:

    • Diversifying protein sources and improving extraction methods are key to food security.
    • Understanding plant protein biochemistry is crucial for optimizing food value.
    • Biotechnological approaches offer promising solutions for enhancing nutrient-poor foods.