Effect of Spices on in Vitro Protein Digestibility of Cereal Pulse Mixtures


Affiliations

  • University of Mysore, Department of Studies in Food Science and Nutrition, Mysore, 570 006, India

Abstract

The quality of dietary protein is determined by the amount of essential amino acids present in it. Cereals contribute more than 70 per cent of the proteins in the diets of low income group in India and other developing countries. They contain 6 to 14 per cent protein depending on the cereal. Legumes are rich source of proteins containing 18 to 25 per cent with soybean having exceptionally high amounts upto 40 per cent. Legume proteins are good sources of lysine and threonine, in which cereals are deficient but legume proteins are limiting in sulphur amino acids and tryptophan, which are present in good amounts in cereal proteins, hence they become complimentary to each other.

Subject Discipline

Health Care and Hospital Management

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