Madhurima Dikshit ¹

Affiliations
1 Biochemistry Division, Department of Chemistry, University of Poona, Ganeshkhind, Pune-411 007 India, IN

Abstract

Sprouting is a process during which the metabolic activity increases. Many biochemical changes take place resulting in breakdown and synthesis of substances, bringing about an alteration in different components of the seed. Number of favourable changes occur which increase the nutritive value of sprouted grains. Numerous studies have been made on different aspects of nutritive value of sprouted grains in past few decades. Proteins of high biological value have been shown in sprouted legume seeds.

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Madhurima Dikshit ¹, R. G. Chitre ²

Affiliations
1 Biochemistry Division, Department of Chemistry, University of Poona, Poona-7, IN
2 Biochemistry and Nutrition Unit., Medical Research Center, K. E. M. Hospital, Poona-2, IN

Abstract

Today, nutrition is a world wide problem, being one of the major factors responsible for growth and maintenance. The state of health of any group or community depends on the quality and the quantity of food consumed by them.

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Madhurima Dikshit ¹, R. G. Chitre ¹

Affiliations
1 Maharashtra Association for Cultivation of Science, Poona-4, IN

Abstract

During the recent years, the studies have been in the forefront regarding the protein nutrition and especially in the developing countries. One of the facets of such investigations is to see whether the earlier ideas about the essential amino acid requirement holds good in the undernourished population. Hence the study was undertaken.

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