Effect of Heat on the Proteins of Groundnut and Bengal Gram (Cicer arietinum)

Abstract

Oilseed meals provide an economical and nutritionally valuable source of protein in the formulation of mixed foods and feeds because of the quality and quantity of the protein they contain. Legume and cereals in a similar way constitute an important dietary source of protein for a large segment of the world's population, particularly in countries where animal protein is in short supply.