Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

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


Affiliations
1 College of Home Science, Saifabad, Hyderabad, India
     

   Subscribe/Renew Journal


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.
User
Notifications

Abstract Views: 19

PDF Views: 2




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

Abstract Views: 19  |  PDF Views: 2

Authors

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

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.