Supplementation of wheat flour with leaf protein concentrate (LPC)

A study was undertaken to see the effect of different levels of leaf protein concentrate (LPC) supplementation on the nutritive value of wheat flour. The experimental diets supplied 25, 50 and 75 per cent of the total protein from LPC and were fed to weanling rats for 10 days. Supplementation improved weight gain, net protein utilization, biological value and protein efficiency ratio. It was concluded that the nutritive value of wheat flour could be improved by supplementation with LPC. The diet with 25 per cent of the total protein from lPC was the best, and the results were comparable to casein-based diet