title: Nutritional evaluation of sausages containing chick pea flour (Cicer arietinum).
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of protein quality was carried out on English-type fresh skinless pork sausages in which 30% of the protein had been replaced by chick pea flour.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.
authors: School of Agriculture, University of Nottingham, Sutton Bonington, Loughborough, Leics. LE12 5RD, Great Britain.
authors: M M
authors: MM
authors: Verma
authors: R J
authors: RJ
authors: Neale
authors: D A
authors: DA
authors: Ledward