CHEMICAL AND BIOCHEMICAL EVALUATION OF SOME LOCAL FOODSTUFFS

Authors

  • Lydia A. Gloria Associate Professor, Department of Agricultural Chemistry and Food Science, Visayas State College of Agriculture, ViSCA, Leyte, Philippines
  • Fe C. Abogadie Associate Professor, Department of Agricultural Chemistry and Food Science, Visayas State College of Agriculture, ViSCA, Leyte, Philippines
  • Carolina M. Bermoy Associate Professor, Department of Agricultural Chemistry and Food Science, Visayas State College of Agriculture, ViSCA, Leyte, Philippines
  • Felix M. Salas Associate Professor, Department of Agricultural Chemistry and Food Science, Visayas State College of Agriculture, ViSCA, Leyte, Philippines
  • Ana Gina T. Sembrano Associate Professor, Department of Agricultural Chemistry and Food Science, Visayas State College of Agriculture, ViSCA, Leyte, Philippines
  • Elizabeth M. Sombilon former undergraduate students, Department of Agricultural Chemistry and Food Science, Visayas State College of Agriculture, VISCA, Leyte, Philippines

Keywords:

Bio-chemical evaluation, Nutrient composition, Foodstuffs

Abstract

The nutrient and protein content of 15 local foodstuffs were chemically and biologically evaluated. Plant proteins were found to be inferior in quantity and quality especially in terms of their protein digestibility and amino acid utilization. These were attributed to such factors as presence of toxins, high fiber content and amino acid deficiency or imbalance. For better utilization, it was suggested that proper cooking be done to counteract the heat-correctable factors. The mixture of different proteins in the diet was also recommended to correct the amino acid deficiency or imbalance.

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Submitted

2025-05-20

Published

1982-11-25

How to Cite

Gloria, L. A., Abogadie, F. C., Bermoy, C. M., Salas, F. M., Sembrano, A. G. T., & Sombilon, E. M. (1982). CHEMICAL AND BIOCHEMICAL EVALUATION OF SOME LOCAL FOODSTUFFS. Annals of Tropical Research, 4(4), 281–284. Retrieved from https://atr.vsu.edu.ph/article/view/749

Issue

Vol. 4 No. 4 (1982)

Section

Original Research Article

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.