Digestibility and retention of proteins of sorghum products by preschool children and adults
1988
Kavithaparna, S. | Geervani, P. | Sumathi, S.
Sorghum is consumed in India mainly in two forms, namely Roti prepared from sorghum flour, an open backed product and as cooked dehusked sorghum. For most of the population living in dryland area cereal/millet contributes most of the protein requirement. Hence it was considered of importance to find the digestibility and retention of protein of sorghum products by conducting metabolic study in human subjects. Our results indicate no significant difference in the digestibility and retention of protein between the two types of sorghum products fed to the subjects. However both digestibility and retention of sorghum protein was significantly higher in children than in adults. The digestibility and retention of protein from sorghum cooked in water was significantly higher than that from sorghum Roti in adult subjects.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par National Agricultural Library
Découvrez la collection de ce fournisseur de données dans AGRIS
