EFFECT OF PROCESSING ON PROTEIN DIGESTIBILITY, BIOLOGICAL VALUE AND NET PROTEIN-UTILIZATION OF MILLET AND LEGUME BASED INFANT MIXES AND BISCUITS

Citation
P. Geervani et al., EFFECT OF PROCESSING ON PROTEIN DIGESTIBILITY, BIOLOGICAL VALUE AND NET PROTEIN-UTILIZATION OF MILLET AND LEGUME BASED INFANT MIXES AND BISCUITS, Plant foods for human nutrition, 49(3), 1996, pp. 221-227
Citations number
19
Categorie Soggetti
Food Science & Tenology","Plant Sciences","Chemistry Applied
Journal title
Plant foods for human nutrition
ISSN journal
09219668 → ACNP
Volume
49
Issue
3
Year of publication
1996
Pages
221 - 227
Database
ISI
SICI code
0921-9668(1996)49:3<221:EOPOPD>2.0.ZU;2-9
Abstract
Effect of combinations of millet and legume and processing on digestib ility, biological value and net protein utilization was evaluated usin g albino rats. The millets and legumes selected for the study include sorghum, pearl millet, finger millet, chickpea and green gram (P radia tus). The processes tested include dehulling, boiling, roasting, malti ng and baking. Among the combinations tested, the sorghum-chickpea com bination had significantly (p<0.05) higher digestibility. Between the processes tested, roasting resulted in significantly higher net protei n utilization. Results of biological study on biscuits prepared by usi ng millet and legume combination hours, indicated the biscuits to be o f good protein quality.