A Study on the Effect of Cooking on Protein, Lysine, Tryptophan and Sugar Content of Cereals and Pulses with Special Reference to Cereal Pulse Coimbination Preparations

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Authors

  • Madhu Goyal
     College of Home Science, Sukhadia University, Udaipur, Rajasthan ,IN
  • S. Mathews
     College of Home Science, Sukhadia University, Udaipur, Rajasthan ,IN

Abstract

The protein present in cereals are incomplete as they are deficient in essential amino acids, specially lysine and threonine. Pulses contribute higher amounts of these nutrients, and a combination of cereals and pulses bring balance in its amino acid composition and are best utilized by our body.

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Published

1985-03-01

How to Cite

Goyal, M., & Mathews, S. (1985). A Study on the Effect of Cooking on Protein, Lysine, Tryptophan and Sugar Content of Cereals and Pulses with Special Reference to Cereal Pulse Coimbination Preparations. The Indian Journal of Nutrition and Dietetics, 22(3), 73–79. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/13115

Issue

Volume 22, Issue 3, March 1985

Section

Original Articles

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