ABSTRACT
The proteins have long been recognized as both quantitatively important and nutritionally vital components of foods. Substantial interest has been shown in their contribution to food attributes such as texture and behavior in processing and use and thus, ultimately to food acceptability. The increasing use of edible vegetable oils increased the production of oilseeds. After the removal of oil as a byproduct, a lot of good quality, protein-containing meal is produced being a potential protein source for both food and feed. Microorganisms are technologically attractive in a large part because they offer the promise of increased food production without reliance on traditional agricultural methods. A factor that perhaps constitutes a universal and major limitation to the use of single cell protein as human food is the high nucleic acid content. The major function of proteins is to provide the body with an adequate intake and balance of essential amino acids and nitrogen for the synthesis of other amino acids.
