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इंटरनेट मानक

“!ान $ एक न' भारत का +नम-ण”Satyanarayan Gangaram Pitroda

“Invent a New India Using Knowledge”

“प0रा1 को छोड न' 5 तरफ”Jawaharlal Nehru

“Step Out From the Old to the New”

“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan

“The Right to Information, The Right to Live”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है”Bhartṛhari—Nītiśatakam

“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 7481 (1974): Method for determination of proteinefficiency ratio (PER) [FAD 16: Foodgrains, Starches andReady to Eat Foods]

.. - ...IS 7481 : 1874

Indian Standard

METHOD FOR DETERMINATION OF PROTEIN

EFFICIENCY RATIO ( PER)

( FirstReprint SEPTEMBER 1996 )

UDC 664.38: 612.398.1

C Copyright 1975

BUREAU or lNDIAN STANDARDS

MANAK BHAVAN. 9 BAHADUR SHAH ZAFAR MARG

NEW DELHI 110002

Jtlltuary 1975

Indian StandardMETHOD FOR DETERMINATION OF PROTEIN

EFFICIENCY RATIO (PER)

Nutrition Sectional Committee, AFDC 37

Ch.irmtm

Da M. S. SWAlIINA'l'BolN

M""lJnsDB K. T. ACBolYA

SHal A. AaOBASsal P. C. jo'St (AI'......")

Da A. AUSTIN

R,pr,s".,in,Indian Council of AlI'icultural a_.rcb, New Delhi

Protein Fooda and Nutrition Development AIIo­dation of India, Bombay

Modem Bakeri_, New Delhi

Indian AlI'icultural a_.rcb I.dtut. (IOAR.),New Delhi

DB M. S. NolIE ( AI,,,,..,, )DB B. P. BALIGA Tata Oil Mma Co Ltd, Bombay

SRBJ M. C. BolDA.J (All,,,,,,,, )S.al S. N. BAN.lUD Food and Nutrition Board, Miniatry of Alflcultun

SHal T. V. SUBRAMANIAN (All"".,,)DB BBAVolNJ BBLAVADY Nationallnathute of Nutrition, HyderabadL'l'-G•• S. N. CRol'l'TD.T.1I Directorate General of Armed Fore.. Medical

Servicea, New DelhiM.U-G.N M. S. BoPARAI (AI'"".',)

'DB J. D. ColPfaAO'1'Oa Coca"Cola Export Corporation, NewDelhi'SRR. P. O. VII' (AI'"".',)

Da (Sa) aAlolJIolL P. DIIVADA. Home Science A.ociation of India, Coimba~oreSMT jALA.TA SVNDABtnI (AI'",.,,',)

DB K. HALD.. Indian National Science Academy, New DelblDR j. NAOCBAVDBl1BJ (A",","',)

Da K. K. G. MmfoH Hindultan Lever Ltd, BombayDB P. j. TSOKAS (AI"""")

Da H. NATR Defence Food Reaearch Laboratory, MytOreDa P. K. VIoJAYABAOBAVAN (.4""".,,)

DB T. M. PAVI. National Dairy Reaearch Inldtute, KarnalDR Ro. BBIIIA•••A RAo (.4""""',)

Da S. V. PmoAL. Food Corporation of India, New DelhiSBBlj.NBBLEolKTBA(AU_uu)

S••I A. hA.AD Nutrition Panel, Plannin, Comml.ion ( Mlniltry ofPlanning), New Delhi

SsaJ S. N. PANJXKAR ( AI,,,,,,,,, )

• C.,.,n,III 1975

BURBAU OF INDIAN STANDARDSThil publication II protected under the r"tlio CoJryri,"t Ad (XIV of 1957) aadreproduction in whole or in ~t by any meal'll except with writteD perm_OD of"publilher shan be dHmed to be an Infrinpment of cop)'ri.ht unci....Id Act.

DRS. VEIIKAif RAO

( Con,i,ultdJ,u,n p"g, 1 )

M"nb,'JSHRJ S. RAltlAIWAMY

of India,

IS : 7481 • 1974

R,/W.s,,,Ii,,,Directorate General of Technical Development.

New DelhiSSBI N. RANOA.WAXY Glaxo Laboratories ( India) Ltd. Bonlbay

DB V. S. MOH.N (Alt","",)DB D. V. S. K. RAO T~e Britannia Bi.cuit Co Ltd. Bombay

SHftl R. B. RAO (All"'••")SKBI M. G. SATH. Sathe Bilcuitl and Chocolate Co Ltd. Poona

SHBI U. R. KULKARNI (AI",,..,,)SHRI V. H. SHAH K.ira Diltrict Cooperative Milk Producer.' UDion

Ltd, .~n.ndDB I. M. PATKIJ (All",.",,)

Da M. C. SWAMIHATHAN Directorate General of Health Servicn, New DelhiSaRI D. S. CHADHA (AI'",..',)

KUMARI M. S. USHA G. B. Pant Univer.ity of Alriculture & rrechDology.Pantnapr

Central FoOd Technological R.eaearch Inltitut.J

MyaoreD. P. B. RAKA RAO (.41'",..',)

SBBI N. K. VI.I~."J Rollttr Flour Miller. FederationNew Delhi

S••I SAlf'1'AlIl1 CBAVDBl1BI (AI'",.,.',)DB H.&..I BRAG""'., Director General, lSI (&-o#,i. M__ )

Director ( Alri at Food )

Stn,'.r;,

Da R. B. M"THuaDeputy Director (Aari It Food). lSI

2

III 7.1 • 1974

2. METHOD

2.1 AId..I.

2.1.1 Use weanling male rats or single strain. Their' age shall be21 :I: 1 days and they shall weigh 30 to 35 g. A set of ten rats eachshall be used both ill the test group and control group. The rats shallshow no signs of injur)', disease or any abnormality.

2.1.2 The temperature of tile animal house should be maintaiaed at24 ='= 2°0. as far as possible. III all cases, a record of temperature- .11al1be maintained.

2.2.1 OJ4ali~ of Ch"nicals - Unless specified otherwise, ptlre chemicalsof laboratory analytical grade shall be employed in tests and distilledwater (", IS: 1070-1960·) shall »e used in the analysis and in thepreparation of chemicals.

NOT. -- , Pllre chemical. • shall mean chemicals that do not contain impuritieawhleh aff,ct the relults of anal)·sis.

2.2.2 Use a diet of tile following percentage cornposition, on an air­dried basis:

a) Protein food - '1'0 provide 10 :I: 0-3 percent protein.

b) Refined groundnut oil ..... To make UJ) to 9 percent, aftercalculating the fat in the food under test (see Refined Grade ofIS: 544-1963t).

e) Acid corn starch to make up to 100 percent (SIt IS: 1005-1969:).

d) Vitaminized starch - 1 percent.

e) Vitaminized oil- 1 percent.

f) Salt mixture (s" 2.2.6) - 4 percent.

2.2.3 Lipid Foods - For determination of PER of protein in liquidfoods, the test liquid food should be freeze-dried.

NOTJI: - Freele·drying i....entiaI for accuracy. For the purpo.e, ..m~lelsheuld tIe lellt to laboratoria, pOileasing these raciIities, such al the Central Food'·ecl\ftoJolical Rt'searcb Institute, lVlYlorej Acc-elerated Freeze Dryin_1 (AFD)Factor)', Hazl'.tpur, TUlldla, UPj Central Fisheries Relearcb Inltitute, ErllakuJamjor Defence Foocl R•••rch Laboratory, Mylore•

•~pccifica,ioll fur water, diltilled quality ( "c'is,II).tSpecificatiun rc.r FOllndDut oil.

. =~pecificfttinn rua' 8dible maize &tarell ( corn flour) (""is,tl).

4

IS.7481-197t

2.2.4 Yit_nk,lI Oil- Prepare vitaminized oil ( 1 g of refined ground-nut oil) to contain the following vitamins: .

Retinol, 300 meg; vitamin D2J 2'5 meg; «-tocopheryl acetate 10 mg.

Store the vitaminized oil in a deep freeze.

NOTII - While preparing the vitaminiaed oil, vitamilll should be weighed anddillOl"ed ia ndiltilled chloroform; the solvent should be removecl under nitrog~nandtb. oil thea added.

2.2.5 YittJllliak;,d Starch - Prepare vitaminized starch so that 1 g of cornstarch contains:

Vitamin K (menadione) 0-5 mg;Thiamine, 0-5 mg;Riboflavin, 1-0 mg;Pyridoxine, 0'4 mg;Calcium pantothenate, 4-0 mg;Niacin, 4-0 mg;Choline, 200 mg;Inositol, 25 mg;Para-amino benzoic acid, 10 mg;

Vitamin BIt, 2 meg;Biotin 0·02 mg; andFolic acid, 0'2 mg.

The amount of choline required can be provided by equivalentamounts of either choline chloride 01· bitartarate, The use of cholinebitartarate Cor the purpose is recommended in view of the hygroscopicnature of the chloride.

-2.2.6 Prepare salt mixture as follows:

Grind a portion of 139-3 g sodium chloride ( NaCI ) in a mortar with0-79 g potassium iodide ( KI ). Similarly grind together remainderof the sodium chloride (NaC}) with 389-0 g monobasic potassiumhydrogen phosphate (KHtPO.); 57-3 g magnesium sulphate(anhydrous) (MgSO.); 381-4 g calcium carbonate (CaCOa);27-0 I ferrous sulphate (FeSO._ 7H,O); 4'01' g manganese sulphate(MnSO.. ",O); 0'548 g zinc sulphate (ZnSO,i.7HaO); 0'477 gcopper lulRhate ( CuSOc_5H.O) and 0'23 g cobalt chloride( CoClt.6H,O ); adding finally the NaCI·KI mixture, Grind the entiremixture to fine powder.

2.2.7 S'o,,,,,-Prepared diet should be stored ill closed containers underrefrigeration for the entire duration of the experiment.

5

IS I 7481-1974

2.2.7.1 The left-over food should be collected, dried and weighed forcal~ulating the daily food consumption.

2.2.8 F"ding of Di", - Supply the diet and water adlib. Feed the dietin feeding cups of a design which prevents spillage. The' diet should bemoistened with warm water,

2.3 A•••, Period - Use a 4-weck period.

2.~ CaKe. - Use individual cages with wide mesh bottom provided withfeeders which will reduce food spillage to a minimum,

2.5 a••dond••tloD - Use a randomized block design ill which blocksrepresent variations in initial weight. Randomize the rats in each blockCOl- diet and cage.

2.6 Record. -- Maintain a weekly record of food consumption and bodyweight up to one decimal place (see Appedix A).

2.6.1 Express diet intake of rats on a dry basis, Reject these vailleswhere diet intake does not fall within the range of 55 to 325 g.

2.7~ Calculation. -In addition to the test group, maintain a referencestandard group of rats on a diet consisting of the basa! ration containingcasein or skimmed milk powder, spray dried to provide 10 percentprotein (N X 6'38). After four-week feeding, calculate PER for eachfood and for the reference standard casein or skimmed milk powder,spray dried:

~rIi = .._,,-where

A ::II observed value of PERjX .. gain in maSR of test animal (g); andr - protein consumed (g). This should be calculated by

multiplying nitrogen by a factor of 6'S8.

2.7.1 Co",elion Faelor,,- Assume that casein and Ikimmed milk powderhave a PER of 2'5 and 3'0 respectively, Apply these correction factorlas follows:

a) Casein2'5 X X

1"

whereAI .. corrected PER of test food;X - observed value of PER of test rood in Ii andr == observed value of PER of ca~ein used in g.

6

1817481-1974

1») Skimmed Milk Powder Spray Dried

3'0 X XAI- -y_....

whereA. - corrected PER of test food;X - observed value of PER of test food; andr - observed value of PER of skimmed milk powder, spray

dried as used.

2.7.2 PER. obtained as in 2.7.1, may also be expressed as a percentageof the standard value of casein or skimmed milk powder, spray dried.

APPENDIX A( Clause 2.6)

PER DETERMINATION

-IGROUP NO.

Duration of the Experiment - 4 Weeks

Starting Date:Closing Date:

DIET

R.T No. INITIAL FI_tAL MAl. INO.B••• I. DIJIT PaoTBIN PaoTlUN PERMAil (,) MAil IJfTAKB CnNTENT IlfTAKB

(I) (I) (I) OJ' DIJlT,PBROBlCT--_._.._-,.....-- -

123456789

10 -Mean

7

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