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Authors
Affiliations
1 Dept. of Biochemistry, Ind. Inst, of Sci., Bangalore-12, IN
2 Dept. of Biochemistry, Punjab Ag. University, Ludhiana, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 4, No 2 (1967), Pagination: 93-101
Abstract
Hundreds of varieties of groundnut are known and many are extensively cultivated in India. Groundnut is high in protein content but its quality is limited for lack of certain essential amino acids especially methionine which is invariably reported to be the "most limiting amino acid.