High-protein food prepared from fresh leafy material by alcohol drying and mechanical defibring

摘要

Abstract A dry, decolourised, low-fat product has been prepared from chopped fresh lucerne by repeated washing with methanol followed by mechanical fractionation on the basis of fibre content. The product has a protein content of 38%; it has about half of the dry matter of the original tresh lucerne. A coarse, high-fibre by-product has 20% of the original dry matter, and the methanol-soluble fraction contains 20% of the original dry matter in the form of pigments, lipids, and some minerals and protein. As the sole protein in rat diets, the product had a protein efficiency ratio of 2.63 (v. casein 3.16) and an apparent protein digestibility of 80%. As a supplement to wheat flour protein (equal parts protein) the product was equivalent to dried skim milk. Similar treatment of fresh green lupin, rape, white clover, or lawn grass (predominantly ryegrass) resulted in products less satisfactory in yield or quality than that from lucerne. Green leafy vegetables such as spinach, silverbeet, and kale were readily ...