Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Review Article Volume 7 Issue 7

An Overview of Importance and Nutritional Evaluation of Food Protein Quality

Simran Kaur Arora*

Assistant Professor, Department of Food Science and Technology, College of Agriculture, G. B. Pant University of Agriculture and Technology, Pantnagar, Udham Singh Nagar, Uttarakhand, India

*Corresponding Author: Simran Kaur Arora, Assistant Professor, Department of Food Science and Technology, College of Agriculture, G. B. Pant University of Agriculture and Technology, Pantnagar, Udham Singh Nagar, Uttarakhand, India.

Received: May 25, 2023; Published: June 26, 2023


Protein is the buzz word commonly being used to market a food product or to emphasize the importance of a particular food. However, the quality of each protein is different in terms of its bioavailability or chemical score based on the presence or absence of essential amino acids. Generally, plant-based proteins lack one or more essential amino acids and need to be complemented by consuming variety of other plant proteins while animal proteins are considered as complete protein due to their high bioavailability and presence of all essential amino acids. Different methods are employed to evaluate the quality of food protein viz., digestibility coefficient, biological value, true and apparent protein digestibility, net protein utilization, protein efficiency ratio, and amino acid scores. The present paper highlights these methods as have been commonly employed to assess the importance of food items in terms of its protein quality.

Keywords: Nutritional; Evaluation; Food Protein; Quality


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Citation: Simran Kaur Arora. “An Overview of Importance and Nutritional Evaluation of Food Protein Quality".Acta Scientific Nutritional Health 7.7 (2023): 96-101.


Copyright: © 2023 Simran Kaur Arora. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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