Effect of storage conditions on the protein quality of pearl millet flour

Dahiya, S. and Kapoor, A.C. (1983) Effect of storage conditions on the protein quality of pearl millet flour. Nutrition Reports International, 28 (6). pp. 1351-1359.

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Whole grain flours of 2 high yielding varieties (HC 6 and HC 7) of pearl millet (Pennisetum typhoides) were stored in polythene bags, earthen pots or gunny sacks for 10 or 20 days at 20° to 27°C and relative humidity 60 to 70%. Moisture content increased but protein content did not change during storage. Different protein fractions were not affected by storage. Tryptophan, methionine and total and available lysine decreased during storage. Chemical score, protein quality index and, in experiments with rats, true digestibility, biological value, net protein utilization, net protein retention, protein retention efficiency and utilizable protein all decreased with storage. Greatest losses were during storage in gunny sacks and least during storage in polythene bags.

Item Type: Article
Author Affiliation: Department Foods and Nutrition, Haryana Agricultural University, Hissar, Haryana
Subjects: Postharvest Management
Divisions: Millet
Depositing User: Mr. SanatKumar Behera
Date Deposited: 18 May 2012 05:18
Last Modified: 18 May 2012 05:19
URI: http://eprints.icrisat.ac.in/id/eprint/5462

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