Evaluation of the protein quality of sprouted horse gram and green gram on albino rats


Chandrasekhar, U.; Chitra, S.

Indian Journal of Nutrition and Dietetics 15(7): 223-227

1978


The sprouting of horse gram and green gram has a beneficial effect on the protein quality of the legumes. The protein efficiency ratio (PER) is raised to that of skim milk by supplementation with methionine-rich foods. This development has important potential in India as a means of rendering leguminous diets more nutritious, palatable, and digestible. Tables showing the PER, mean hepatic weight and mean apparent digestibility of 12 experimental diets on albino rats are included.