Influence of storage on the protein quality of pearl millet flour
作者:
Pinky Boora,
Amin C. Kapoor,
期刊:
Journal of the Science of Food and Agriculture
(WILEY Available online 1985)
卷期:
Volume 36,
issue 1
页码: 59-62
ISSN:0022-5142
年代: 1985
DOI:10.1002/jsfa.2740360111
出版商: John Wiley&Sons, Ltd
关键词: Pearl millet;protein quality;off‐flavour;toxicity
数据来源: WILEY
摘要:
AbstractWhole grain flours of two cultivars of pearl millet (Pennisetum typhoidesRich) were stored in cans for 8 days at the prevailing room temperature (25±5°C), until the flours developed an off‐flavour and bad taste. The flour samples were then evaluated for protein quality. The values of protein efficiency ratio, true digestibility, biological value, net protein retention and protein utilisation fell markedly during storage. The protein quality of the cultivar with the higher amount of oil was affected more sever
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