The digestibility coefficient, biological value and net utilization of the proteins of fish flour from oil sardine (Clupea longiceps) in children
Rao, S.V.; Doraiswamy, T.R.; Moorjani, M.N.; Swaminathan, M.
Indian Journal of Nutrition and Dietetics 1: 178-181
Eight Indian boys, 10 to 12 years old, were given a low-protein diet providing 3.6 g protein per day, then the same with added fish flour to a total of 44.4 g protein, or 1.6 g per kg bodyweight. The fish flour diet had protein scores of 71, calculated on the FAO pattern, and 63 on the "ideal" reference pattern (Abst. 522, Vol. 35). The mean daily intake of N was 7.11 g, retention 1.87 g. The true digestibility of the diet was 8.88, the biological value 64.2 and net protein utilization 57.