Okra full‐fat flour, defatted flour, protein concentrate, and protein isolate were prepared from whole okra seeds (Spineless Green Velvet variety). Results of proximate analysis, amino acid profiles, in vitro protein digestibility, and calculated protein efficiency ratios (C‐PER) indicated that okra products have significant potential as a viable new protein source. C‐PER of okra products ranged from 2.16–2.22. Protein solubility indicated that these okra products were generally more soluble than commercial soy products. Emulsion capacity and viscosity of okra products were significantly lower than those for soy products. Overall, foam stability of soy products was consistently higher than that for okra products.

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The nutritional quality of proteins from fiiets of fresh rocktish (Sebastes spp) stored in air or in a modified atmosphere (MA) of 80% CO2 and 20% 02 at 4'C was evaluated by the Computed Protein Efficiency Ratio (C-PER) method. This procedure involves determination of in vitro digestibility and the amino acid composition of the samples prior to computation of the C-PER. Casein was used as a standard. Both air-held and MA-held fish showed similar amino acid profiles, but the air-held tish showed lower in vitro digestibility. The C-PER values of both types of samples were higher than the C-PER of 2.50 for standard casein. These results suggest that storage of fish in a modified atmosphere of 80% CO2 and 20% O2 does not result in deterioration in the nutritional quality of the fish proteins.