K. A. Tara ¹, G. S. Bains ¹

Affiliations
1 Central Food Technological Research Institute, Mysore-2A, IN

Abstract

In recent years, lysine fortification of wheat and wheat products has attracted considerable attention, as a measure for improving the quality of protein. Fortification of wheat with lysine infused grains has been developed as a possibility for this purpose. Although, lysine fortified wheat can be ground to wholemeal of 100 per cent extraction without incurring loss, it is likely that this may also be used by the roller flour mills for conversion into low extraction (70-72%) flour required by the trade.

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K. A. Tara ¹, G. S. Bains ¹

Affiliations
1 Central Food Technological Research Institute, Mysore-2 A, IN

Abstract

The possibility of improving cereal protein, including that of rice, by supplementation with the limiting essential amino acids, viz., lysine and threonine has attracted considerable attention in recent years. Rice is the main staple of the bulk of world's population particularly in the densely populated countries of the Far East.

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