Effect of heating and fortification with lysine on protein quality of minor millets
Authors:
- 1 December 1989
- journal article
- conference paper
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 39 (4) , 349-357
Abstract
The effect of heating and fortification with lysine on the protein quality of five minor millets namely Italian millet (S. Italica), French millet (Panicum miliaceum), Barnyard millet (Echinochloa colona), Kodo millet (Paspalum scrobiculatum) and Little millet (Panicum miliare) was carried out. The N content of the millets ranged from 1.69 to 2.76 per cent. Proximate composition and dietary fibre was estimated. A reduction of 19–25 in TD and increase of 4–18 in BV was observed on auto-claving and both the differences were significant (P<0.05) in all millets. However, heat processing did not have a pronounced effect on DE. Fortification with lysine at 0.6 g/100 DM increased both the BV and NPU. Although both heat processing and lysine fortification improved protein utilisation, the effect of fortification was comparatively more than heating.Keywords
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