ABSTRACT
Chemical and biological techniques for determining protein nutrient value (PNV) are described in Chapter 12. The effect of food processing on PNV for specific food commodities is discussed here. Up until 1993-1994 the protein effeciency ratio (PER) assay was the reference method for assessing protein quality (1). It has been superseded by a new measure of protein quality called protein digestibility-corrected amino acid score, PDCAAS (Chapter 14). The PER remains important for comparative purposes and is still widely used. The present discussion is broadly arranged according to different food commodity groups.
