The Indian Journal of Nutrition and Dietetics

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Factors Affecting the Utilization of Millet Protein by Rats


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1 Department of Biochemistry, Seth G.S. Medical College, University of Bombay, India
     

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During a study of the nutritional value of Italian miilet (Setaria italica) it was observed that it is ineffective in promoting the growth of rats, although its protein content and essential amino acid levels (except arginine, histidine and leucine) are comparable to that of wheat which was used as a control diet in addition to casein. Adjustment of all the deficient essential amino acid levels or lysine level alone in millet to those found in casein resulted in improved growth response in rats. However, sub-optimal to those obtained for casein and wheat respectively, suggesting thereby that the arginine: lysine ratio (5:1) present in millet might play an important role in the utilization of millet protein. To test this hypothesis, arginine was added to both the casein and wheat diet in the same proportion of arginine to lysine found in the millet diet.
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  • Factors Affecting the Utilization of Millet Protein by Rats

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Authors

S. N. Ganapathy
Department of Biochemistry, Seth G.S. Medical College, University of Bombay, India
R. G. Chitre
Department of Biochemistry, Seth G.S. Medical College, University of Bombay, India

Abstract


During a study of the nutritional value of Italian miilet (Setaria italica) it was observed that it is ineffective in promoting the growth of rats, although its protein content and essential amino acid levels (except arginine, histidine and leucine) are comparable to that of wheat which was used as a control diet in addition to casein. Adjustment of all the deficient essential amino acid levels or lysine level alone in millet to those found in casein resulted in improved growth response in rats. However, sub-optimal to those obtained for casein and wheat respectively, suggesting thereby that the arginine: lysine ratio (5:1) present in millet might play an important role in the utilization of millet protein. To test this hypothesis, arginine was added to both the casein and wheat diet in the same proportion of arginine to lysine found in the millet diet.