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Biological evaluation of pearl millet protein: effect of different treatments and storage

Abstract

Whole grain flour of one variety (HC-4) of pearl millet (Pennisetum americanum L. Leeke) after giving different treatments (defatting, butylated hydroxyanisole, ascorbic acid and thermal) was stored in earthen pots at prevailing room temperature (28–34°C) and relative humidity (70–80%) for 30 days. The flour samples were evaluated for protein quality using rats. Storage of flour for 30 days markedly reduced the protein quality. The values of protein efficiency ratio, true digestibility, biological value, net protein retention and net protein utilisation were significantly (P<0.05) higher in fresh and treated flour than untreated flour. Among treated flours, defatted flour showed best growth followed by butylated hydroxyanisole, thermal and ascorbic acid treated flour.

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Correspondence to Amin C. Kapoor.

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Kapoor, R., Kapoor, A.C. Biological evaluation of pearl millet protein: effect of different treatments and storage. Plant Food Hum Nutr 40, 175–183 (1990). https://doi.org/10.1007/BF01104140

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Key words

  • protein quality
  • pearl millet
  • antioxidant
  • biological value
  • net protein utilisation