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Authors
Affiliations
1 Department of Food and Nutrition, Govt. M.H. College of Home Science & Science for Women, Jabalpur, M.P., IN
2 Department of Food Science, J.N.K.V.V., Jabalpur, M.P, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 40, No 11 (2003), Pagination: 423-427
Abstract
Wheat (Triticum aestivum) has been a staple food of large segment of world population. In India 85 to 90 per cent of wheat is used in the form of chapati and its culinary variations. Wheat contains about 8 to 12 per cent protein and its limiting amino acid is lysine. The wheat flour containing 8 to 12 per cent protein was found to give better results with respect to chapati making quality. The protein content in the dehulled defatted sunflower meal (DSM) has been reported to vary from 48 to 58 per cent.
