1. Protein, calcium, iron, and amino acid content of selected wild and domesticated cultivars of finger millet

   • W. E. Barbeau
   • K. W. Hilu

   OriginalPaper Pages: 97 - 104

2. Biological evaluation of protein quality of sorghum as affected by insect infestation

   • S. Jood
   • A. C. Kapoor
   • R. Singh

   OriginalPaper Pages: 105 - 114

3. Studies on some edible wild mushrooms from Nigeria: 1. Nutritional, teratogenic and toxic considerations

   • S. R. A. Adewusi
   • F. V. Alofe
   • O. L. Oke

   OriginalPaper Pages: 115 - 121

4. Protein quality evaluation of amaranth in adult humans

   • R. Bressani
   • E. C. M. De Martell
   • C. M. De Godínez

   OriginalPaper Pages: 123 - 143

5. Chemical and nutritional evaluation of two amaranth (Amaranthus cruentus)-based infant formulas

   • F. R. Del Valle
   • M. Escobedo
   • P. Biemer

   OriginalPaper Pages: 145 - 156

6. Effects of dry heat treatments to peanut kernels on the functional properties of the defatted meal

   • U. G. Patil
   • J. K. Chavan
   • D. K. Salunkhe

   OriginalPaper Pages: 157 - 162

7. Protein and lysine digestibility and protein quality of cooked Filipino rice diets and milled rice in growing rats

   • Bjorn O. Eggum
   • Maria Isabel Z. Cabrera
   • Bienvenido O. Juliano

   OriginalPaper Pages: 163 - 170

8. Protein quality of pigeonpea (Cajanus cajan (L.) Millsp.) as influenced by seed polyphenols and cooking process

   • U. Singh

   OriginalPaper Pages: 171 - 179

9. Studies on the development of high-protein biscuits from composite flours

   • B. Singh
   • M. Bajaj
   • J. S. Sidhu

   OriginalPaper Pages: 181 - 189