The Indian Journal of Nutrition and Dietetics

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Chemical Composition and Protein Quality of Improved Indian Varieties of Sorghum vulgare Pers


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1 Division of Agricultural Biochemistry, Indian Agricultural Research Institute, New Delhi-12, India
     

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Sorghum grain is known to be inferior in its nutritive value as compared to wheat and rice. Since it forms a staple food for the poor particularly in the South, it was intended to study the nutritive value of promising Indian varieties of sorghum grain.
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  • Chemical Composition and Protein Quality of Improved Indian Varieties of Sorghum vulgare Pers

Abstract Views: 243  |  PDF Views: 0

Authors

P. C. Mali
Division of Agricultural Biochemistry, Indian Agricultural Research Institute, New Delhi-12, India
Y. P. Gupta
Division of Agricultural Biochemistry, Indian Agricultural Research Institute, New Delhi-12, India

Abstract


Sorghum grain is known to be inferior in its nutritive value as compared to wheat and rice. Since it forms a staple food for the poor particularly in the South, it was intended to study the nutritive value of promising Indian varieties of sorghum grain.