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

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Authors

  • P. C. Mali
     Division of Agricultural Biochemistry, Indian Agricultural Research Institute, New Delhi-12 ,IN
  • Y. P. Gupta
     Division of Agricultural Biochemistry, Indian Agricultural Research Institute, New Delhi-12 ,IN

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.

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Published

1974-09-01

How to Cite

Mali, P. C., & Gupta, Y. P. (1974). Chemical Composition and Protein Quality of Improved Indian Varieties of <I>Sorghum vulgare Pers</I>. The Indian Journal of Nutrition and Dietetics, 11(5), 289–295. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/10132

Issue

Volume 11, Issue 5, September 1974

Section

Original Articles

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