Nutritional evaluation of sausages containing chick pea flour (Cicer arietinum)

M M Verma; R J Neale; D A Ledward

doi:10.1016/0309-1740(85)90072-5

Nutritional evaluation of sausages containing chick pea flour (Cicer arietinum)

Meat Sci. 1985;15(1):31-5. doi: 10.1016/0309-1740(85)90072-5.

Authors

M M Verma¹, R J Neale, D A Ledward

Affiliation

¹ School of Agriculture, University of Nottingham, Sutton Bonington, Loughborough, Leics. LE12 5RD, Great Britain.

PMID: 22056074
DOI: 10.1016/0309-1740(85)90072-5

Abstract

Nutritional evaluation of protein quality was carried out on English-type fresh skinless pork sausages in which 30% of the protein had been replaced by chick pea flour. Net protein utilisation, biological value and protein efficiency ratio were unaffected by 30 % meat protein replacement. Comparison of the amino acid composition with the biological values suggested some reduction in amino acid availability due to cooking.