Tag: Food science research

Scientific studies confirm that gamma-aminobutyric acid (GABA) is naturally present in potatoes, with levels varying significantly between different varieties. This non-protein amino acid is of interest for its potential health benefits, sparking curiosity about how much GABA is in a potato and how our preparation methods affect it.

First introduced in 1919, the Protein Efficiency Ratio (PER) is a bioassay method used for assessing the nutritional value of a protein source. This metric is determined by a carefully controlled feeding study and is calculated by dividing the weight gain of a test subject by its protein intake over a specific period. While newer, more accurate methods exist, understanding how to calculate Protein Efficiency Ratio is still relevant for certain food regulations, particularly for infant formulas in the USA and for food claims in Canada.