Department of Chemistry and Biochemistry, Punjab Agricultural University, Ludhiana-141004
,IN
Charanjeet Kaur
Department of Chemistry and Biochemistry, Punjab Agricultural University, Ludhiana-141004
,IN
Balwinder Sekhon
Department of Chemistry and Biochemistry, Punjab Agricultural University, Ludhiana-141004
,IN
Shyama Vadhera
Department of Chemistry and Biochemistry, Punjab Agricultural University, Ludhiana-141004
,IN
Rangil Singh
Department of Chemistry and Biochemistry, Punjab Agricultural University, Ludhiana-141004
,IN
Abstract
Oil seed cake proteins are recognised as a potential source of vegetable proteins, not being used for human consumption'^^. Their subsequent utilization as human food will result in improving the quality and quantity of the nutritionally poor diets and assume special significance because of their abundance in the very regions in which there is high incidence of protein malnutrition.