Fortification of Wheat Flour with Potato Protein

Abstract

The biological value of the cereal proteins, the consumption rate of the cereal products and the factors influencing the cereal protein utilization have been investigated.

One of the purposes of the supplementation of the low quality protein is to avoid the unbalanced, monoton nutrition first of all by most “vulnerable” groups of population /e.g. children, pregnant and lactating women/. By menu planning it is required to take into consideration the consumed food complex and also the “time-factor” of supplementation. The protein supplementation with meals results in a better physiological effect which, in turn, should hardly be predicted from experiments with individual protein sources, because of the complementary patterns of amino acids.