Plant Foods for Human Nutrition

, Volume 49, Issue 3, pp 221–227 | Cite as

Effect of processing on protein digestibility, biological value and net protein utilization of millet and legume based infant mixes and biscuits

  • P. Geervani
  • V. Vimala
  • K. Uma Pradeep
  • M. Rama Devi


Effect of combinations of millet and legume and processing on digestibility, biological value and net protein utilization was evaluated using albino rats. The millets and legumes selected for the study include sorghum, pearl millet, finger millet, chickpea and green gram (P radiatus). The processes tested include dehulling, boiling, roasting, malting and baking. Among the combinations tested, the sorghum-chickpea combination had significantly (p<0.05) higher digestibility. Between the processes tested, roasting resulted in significantly higher net protein utilization. Results of biological study on biscuits prepared by using millet and legume combination flours, indicated the biscuits to be of good protein quality.

Key words

Millet Legumes Infant mixes Biscuits Processing Digestibility Biological value 


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Copyright information

© Kluwer Academic Publishers 1996

Authors and Affiliations

  • P. Geervani
    • 1
  • V. Vimala
    • 1
  • K. Uma Pradeep
    • 1
  • M. Rama Devi
    • 1
  1. 1.Department of Foods & Nutrition, P.G. and Research CenterA.P. Agricultural University, RajendranagerHyderabadIndia

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