A Study on the Evaluation of Protein Quality of Improved Varieties of Bajra

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Authors

  • N. Zubaida Sulthan
     College of Home Science, Saifabad, Hyderabad ,IN
  • Chittamma Rao
     College of Home Science, Saifabad, Hyderabad ,IN

Abstract

Millets are the cheapest sources of calories and protein in the diets of poorer classes. Pearl millet (Pennisefum typholdeum) commonly known as bajra ranks fourth in cereal crops in India and is the most widely cultivated millet next only to Jowar. The grain contains on on average 10 to 13 per cent protein. The limiting amino acid in bajra was reported to be lysine, in order to overcome the food deficit and also to meet the increased demand for food in future, various hybrid and composite varieties of millets and cereals are being evolved for high yield.

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Published

1992-07-01

How to Cite

Zubaida Sulthan, N., & Rao, C. (1992). A Study on the Evaluation of Protein Quality of Improved Varieties of Bajra. The Indian Journal of Nutrition and Dietetics, 29(7), 217–225. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/8320

Issue

Volume 29, Issue 7, 1992

Section

Original Articles

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