G. B. Shinde ¹, C. H. Chakrabarti ²

Affiliations
1 Department of Biochemistry, Nagpur University, Maliatma Gandhi Marg, Nagpur - 440 O1O, IN
2 Department of Biochemistry, Nagpur University, Maliatma Gandhi Marg, Nagpur - 440 OlO, IN

Abstract

One of the major concepts emerging from the up-to-date nutrition research is that, the nutritive value of a protein is determined by the relative proportions of of its amino ocids. It has long been a well known fact that the nutritional adequacy of any dietary protein depends on quality and proportion and its amino acid make-up.

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