Nutritional Evaluation of Lentil Protein

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Authors

  • Anjum Majeed
     Divisions of Home Economics and Biochemistry, University of Wyoming, Laramie, Wyoming 82071 ,US
  • Yet-oy Chang
     Divisions of Home Economics and Biochemistry, University of Wyoming, Laramie, Wyoming 82071 ,US

Abstract

Legumes are an important source of protein in the diet of the developing •countries of the world. Legume proteins are rich in lysine and threonine but •deficient in sulfur amino acids.

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Published

1977-05-01

How to Cite

Anjum Majeed, & Chang, Y.- oy. (1977). Nutritional Evaluation of Lentil Protein. The Indian Journal of Nutrition and Dietetics, 14(5), 127–135. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/11897

Issue

Volume 14, Issue 5, May 1977

Section

Original Articles

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