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
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.