PAU prof presents paper in Tokyo nutrition congress

Ludhiana: Kiran Bains, professor and head, department of food and nutrition, Punjab Agricultural University (PAU), was invited for a talk on ‘digestibility of amino acids in foods of India’ at the 22nd International Union of Nutritional Sciences (IUNS) International Congress of Nutrition, Tokyo, Japan from December 6 -11. Nearly 5,000 participants from more than 60 nations participated in the congress.
IUNS organises conference after every four years to promote the advancement of the science of nutrition, research and development through international cooperation globally.
At the meet, Bains shared the findings of her collaborated research work with Riddet Institute, Massey University, New Zealand in an open symposium on “the importance of protein quality in a sustainable diet”, which was supported by the Proteos Initiative, and coordinated by the Global Dairy Platform, Chicago. She explained that the dietary amino acid supply may potentially limit protein metabolism; hence, it is important to accurately monitor the dietary supply of ‘available amino acids’ in relation to the dietary requirements.
“The presence of poorly digested protein fractions and high levels of insoluble fibre and anti-nutritional factors in cereals and legume-based meals are responsible for poor digestibility of proteins,” she observed.