The Indian Journal of Nutrition and Dietetics

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Amino Acid Supplementation of Proteins:II. the Effect of Supplementing Kaffir Corn and Pearl Millet and Diets Based on them with L-Lysine and DL-threonine on the Nutritive Value of their Proteins


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1 Central Food Technological Research Institute, Mysore, India
     

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Kaffir corn (Sorghum vulgare) and pearl millet (Pennesetum typhoideum) are consumed as the staple food by the low income groups of the population in certain parts of India and other developing countries They form the main source of proteins in their diets. Studies carried out by different workers have shown that the proteins of these two millets are partially deficient in lysine and threonine and possess a medium protein efficiency ratio.
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  • Amino Acid Supplementation of Proteins:II. the Effect of Supplementing Kaffir Corn and Pearl Millet and Diets Based on them with L-Lysine and DL-threonine on the Nutritive Value of their Proteins

Abstract Views: 291  |  PDF Views: 0

Authors

V. A. Daniel
Central Food Technological Research Institute, Mysore, India
R. Leela
Central Food Technological Research Institute, Mysore, India
T. S. Subramanyaraju
Central Food Technological Research Institute, Mysore, India
S. Venkat Rao
Central Food Technological Research Institute, Mysore, India
K. Hariharan
Central Food Technological Research Institute, Mysore, India
D. Rajalakshmi
Central Food Technological Research Institute, Mysore, India
M. Swaminathan
Central Food Technological Research Institute, Mysore, India
H. A. B. Parpia
Central Food Technological Research Institute, Mysore, India

Abstract


Kaffir corn (Sorghum vulgare) and pearl millet (Pennesetum typhoideum) are consumed as the staple food by the low income groups of the population in certain parts of India and other developing countries They form the main source of proteins in their diets. Studies carried out by different workers have shown that the proteins of these two millets are partially deficient in lysine and threonine and possess a medium protein efficiency ratio.