Rat serum proteins and nutritional quality of full-fat soy flour: application of response surface methodology

A study was conducted to diagnose nutritional status by determining total serum proteins and electrophoretic patterns of protein reserves. Serum proteins are affected by privation of several amino acids. The purpose of the present research work was to evaluate protein quality of full-fat soy flour (...

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Bibliographic Details
Published inArchivos latinoamericanos de nutrición Vol. 37; no. 2; p. 295
Main Author Buassi, N
Format Journal Article
LanguageEnglish
Published Venezuela 01.06.1987
Subjects
Analysis of Variance
Animals
Blood Proteins - analysis
Electrophoresis, Cellulose Acetate
Food Handling
Glycine max
Male
Nutritional Status
Nutritive Value
Plant Proteins - metabolism
Random Allocation
Rats
Rats, Inbred Strains
Regression Analysis
Serum Albumin - analysis
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Summary:A study was conducted to diagnose nutritional status by determining total serum proteins and electrophoretic patterns of protein reserves. Serum proteins are affected by privation of several amino acids. The purpose of the present research work was to evaluate protein quality of full-fat soy flour (FFSF) obtained from various hydrothermal processes by measuring changes in the serum proteins of Wistar rats. Response surface methodology was used as tool to determine the optimum conditions of hydrothermal process. The mean values of total serum proteins for the experimental group fed treated FFSF, were beta 0 = 5.12 +/- 0.13 g%; for the untreated FFSF group, C1 = 4.60 +/- 0.28 g%, and for the control group fed casein, C2 = 5.63 +/- 0.33 g%. All these values differ at 5% of significance (p less than or equal to 0.05). Results confirmed that treated full-fat soy flour is nutritionally superior to untreated FFSF, but not to casein.
ISSN:0004-0622
2309-5806