Protein Quality of Mixes and Biscuits Prepared from Malted Wheat (Triticum aestivum) and Bengal Gram (Cicer arietinum) with or without Colocasia Leaves (Colocasia antiquorum)

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Authors

  • Anuradha Goyle
     Department of Foods and Nutrition, M S University of Baroda, Baroda - 390 002 ,IN
  • Sunder Gujral
     Department of Foods and Nutrition, M S University of Baroda, Baroda - 390 002 ,IN

Abstract

Malting is a process of germination and subsequent drying of a grain. As a result, the complex proteins are degraded to readily available lower molecular weight fractions. Increases in protein and starch digestibility have been reported in germinated grains.

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Published

1998-03-01

How to Cite

Goyle, A., & Gujral, S. (1998). Protein Quality of Mixes and Biscuits Prepared from Malted Wheat (<I>Triticum aestivum</I>) and Bengal Gram (<I>Cicer arietinum</I>) with or without Colocasia Leaves (<I>Colocasia antiquorum</I>). The Indian Journal of Nutrition and Dietetics, 35(3), 57–62. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/14826

Issue

Volume 35, Issue 3, March 1998

Section

Original Articles

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