Nutritive Value of Differently Processed Sesame Meals and the Effect of Supplementation of the Meals with Lysine and Methionine

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Authors

  • S. Natarajan
     Department of Biochemistry, Indian Institute of Science, Bangalore-12 ,IN
  • H. R. Cama
     Department of Biochemistry, Indian Institute of Science, Bangalore-12 ,IN

Abstract

The high oil content of sesame (45 to 50%) compared to soya bean and cotton seed (20%) makes the extraction of oil difficult in any single operation.

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Published

1965-04-01

How to Cite

Natarajan, S., & Cama, H. R. (1965). Nutritive Value of Differently Processed Sesame Meals and the Effect of Supplementation of the Meals with Lysine and Methionine. The Indian Journal of Nutrition and Dietetics, 2(2), 61–64. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/14396

Issue

Volume 2, Issue 2, April 1965

Section

Original Articles

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