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Type: Artigo de periódico
Title: Nutritional quality of cupuassu and cocoa proteins
Author: Lopes, AS
Pezoa-Garcia, NH
Amaya-Farfan, J
Abstract: Cupuassu has arisen as an important agricultural export product, with widespread market perspectives due to its acceptance amongst regional consumers and those in other Brazilian states. The objective of the present study was to evaluate the protein quality of powdered products formulated with roasted cupuassu and cocoa beans. According to the net protein ratio determined in biological trials using diets containing 10% protein in a 50:50 proportion of cupuassu or cocoa:casein, it was shown that cupuassu proteins presented a significantly superior (p <= 0.05) biological value as compared to cocoa proteins, promoting a 57.4% greater weight increase in the animals than cocoa proteins. With respect to the daily requirements of children and adults, the amino acid profile of cupuassu proteins presented a better performance than cocoa proteins.
Subject: cupuassu
amino acid
biological value
Country: Brasil
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Citation: Ciencia E Tecnologia De Alimentos. Soc Brasileira Ciencia Tecnologia Alimentos, v. 28, n. 2, n. 263, n. 268, 2008.
Rights: aberto
Identifier DOI: 10.1590/S0101-20612008000200001
Date Issue: 2008
Appears in Collections:Unicamp - Artigos e Outros Documentos

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