The Indian Journal of Nutrition and Dietetics

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A Study on the Effect of Cooking on Protein, Lysine, Tryptophan and Sugar Content of Cereals and Pulses with Special Reference to Cereal Pulse Coimbination Preparations


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1 College of Home Science, Sukhadia University, Udaipur, Rajasthan, India
     

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The protein present in cereals are incomplete as they are deficient in essential amino acids, specially lysine and threonine. Pulses contribute higher amounts of these nutrients, and a combination of cereals and pulses bring balance in its amino acid composition and are best utilized by our body.
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  • A Study on the Effect of Cooking on Protein, Lysine, Tryptophan and Sugar Content of Cereals and Pulses with Special Reference to Cereal Pulse Coimbination Preparations

Abstract Views: 287  |  PDF Views: 2

Authors

Madhu Goyal
College of Home Science, Sukhadia University, Udaipur, Rajasthan, India
S. Mathews
College of Home Science, Sukhadia University, Udaipur, Rajasthan, India

Abstract


The protein present in cereals are incomplete as they are deficient in essential amino acids, specially lysine and threonine. Pulses contribute higher amounts of these nutrients, and a combination of cereals and pulses bring balance in its amino acid composition and are best utilized by our body.