[Value of proteins of the flour of cheastnuts of Pará].

Abstract

The authors have made some chemical analysis of the deffated Brazil-nut flour. The average protein content was about 46% and aminogram showed that all the essential aminoacids were present in the protein, and a high concentration of total sulfur aminoacids was found. The chemical analysis also showed an utilization of about 54% for the Brazil-nut flour and 55% for the casein. However, the biological value of the casein prepared diet was higher than that prepared with Brazil-nut flour.