Biochemical Studies On The Enzymic Hydrolysis Of Proteins In Foods

Poor nations, espeially in the so-called the third world are suffering from malnutrition . Protein defciency is the most dramatic aspect of this serious problem . Although the shortage of meat protein can be substituted by other cheap food sources such as vegetable proteins and leaf protein, still the problem of their poor biological values remains . Different approaches were made to increase the biological value of vegetable proteins . These can be summarized under the following : Supplementation with some essential amino acid .So, the work trying to improve the biological and nutritive values of some vegetable proteins with avoiding the aforementioned defects .to overcome the problem of different digestibility between the two comblementary proteins, partial enzymatic hydrolysis treatments were adopted.