Effect of processing on protein digestibility, biological value and net protein utilization of millet and legume based infant mixes and biscuits
Geervani, P.; Vimala, V.; Pradeep, K.U.a; Devi, M.R.ma
Plant Foods for Human Nutrition 49(3): 221-227
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 lt 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.