Date of Award


Document Type

Undergraduate Thesis

Degree Name

Bachelor of Science


Home Economics


This piece of work is done to determine the effect of cooking on the protein in foods, that is, to see if there is any loss of the percent of protein in foods upon cooking, Bogert (3) points out that proteins are coagulated by heat and if the temperature is very high for any length of time the coagulated protein becomes tough and leather-like. Heat also tends to dry protein foods out and cause them to become relatively hard and difficult to digest. We know that certain extractives, which are responsible for the flavor of meats and other protein foods, are absorbed by water when cooked. Other changes that occur are not known as yet and it is the author's purpose to determine them if there are any. The percent of protein found in some foods is shown on the following page. This, however, is for the food in the raw state.

Committee Chair/Advisor

E.E.O' Banion

Committee Member

R.P. Perry

Committee Member

R.P. Perry


Prairie View State Normal And Industrial College


© 2021 Prairie View A & M University

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Date of Digitization


Contributing Institution

John B Coleman Library

City of Publication

Prairie View





To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.