On the aminogram of the prickly pear and of the acorn and possibilities of improving the nutritional quality of its proteins

• Autores: Concepción Vidal, G. Varela Mosquera
• Localización: Ars pharmaceutica, ISSN 0004-2927, ISSN-e 2340-9894, Vol. 9, Nº. 11-12, 1968
• Idioma: español
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• Resumen

  • We have determined the amino acid content of acorn flour (Quercus Ilex) and of prickly pear (fruit of Opuntia Ficus Indica) by means of automatic analyser.We have studied various mixtures of both products with commercial fish flour with the object of discovering the best mixture from a nutritive and economic point of view. Biological and chemical tests were carried out with these mixtures, and transformation indexes were also calculated.