title: Effect of processing on protein digestibility, biological value and net protein utilization of millet and legume based infant mixes and biscuits.
abstract: Effect of combinations of millet and legume and processing on digestibility, biological value and net protein utilization was evaluated using albino rats. The millets and legumes selected for the study include sorghum, pearl millet, finger millet, chickpea and green gram (P radiatus). The processes tested include dehulling, boiling, roasting, malting and baking. Among the combinations tested, the sorghum-chickpea combination had significantly (p < 0.05) higher digestibility. Between the processes tested, roasting resulted in significantly higher net protein utilization. Results of biological study on biscuits prepared by using millet and legume combination flours, indicated the biscuits to be of good protein quality.
authors.affiliation: Department of Foods & Nutrition, A.P. Agricultural University, Rajendranager, Hyderabad, India.
authors.forename: P
authors.initials: P
authors.lastname: Geervani
authors.forename: V
authors.initials: V
authors.lastname: Vimala
authors.forename: K U
authors.initials: KU
authors.lastname: Pradeep
authors.forename: M R
authors.initials: MR
authors.lastname: Devi
mesh_terms: D000818:Animals; D004044:Dietary Proteins; D004063:Digestion; D005511:Food Handling; D006801:Humans; D007223:Infant; D007225:Infant Food; D008297:Male; D009753:Nutritive Value; D008897:Panicum; D051381:Rats
chemical_list: D004044:Dietary Proteins