M. N. Rao

Studies on processed protein foods based on blends of groundnut, Bengal gram, soyabean and sesame flours and fortified with minerals and vitamins. 1. Preparation, chemical composition and shelf life.

Studies on a processed protein food based on a blend of groundnut flour and full-fat soya flour fortified with essential amino acids, vitamins and minerals. 4. Effect of supplementary protein food on the growth and nutritional status of school children.

The effect of supplementing processed soyabean meal proteins with dlmethionine hydroxy analogue (MHA) or dl-methionine on protein efficiency ratio and net protein utilisation.

Effect of a supplementary protein food based on a blend of soya bean, groundnut and coconut flours on the retention of nitrogen, calcium and phosphorus in undernourished children subsisting on an inadequate diet.

Evaluation of the nutritive value of proteins.

Studies on processed protein foods based on blends of groundnut, Bengal gram, soya bean and sesame flours and fortified with minerals and vitamins. 4. Supplementary value to diets based on ragi (Eleusine Coracana) or maize and tapioca.

Studies on micro-atomised protein foods based on blends of low fat ground nut, soya bean and sesame flours and skim-milk powder and fortified with vitamins, calcium salts and limiting amino acids. 4. Supplementary value of the foods to diets based on rice and blends of tapioca, rice and maize flours.

The relative efficacy of protein foods based on blends of ground nut, Bengal gram, soya bean and sesame flours and fortified with limiting amino acids, vitamins and minerals in meeting the protein needs of protein depleted albino rats.

Studies on microatomised protein foods based on blends of low fat groundnut, soyabean and sesame flours and skim milk powder and fortified with vitamins, calcium salts and limiting amino acids. 3. Efficiency in meeting the protein requirements of protein depleted rats.

Studies on microatomised protein foods based on blends of low fat groundnut, soya and sesame flours and skim milk powder and fortified with vitamins, calcium salts and limiting amino acids. 1. Preparation, chemical composition and shelf life.