The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

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


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

   Subscribe/Renew Journal


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.
User
Notifications

Abstract Views: 249

PDF Views: 0




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

Abstract Views: 249  |  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.