Nutritional Evaluation of Soya-Millet Mixes

Abstract

Plant, foods such as cereals and legumes have consistently been listed as the major potential sources of dietary protein for feeding the world of tomorrow. In view of the growing demands for food grains in India where rice and wheat production may reach a plateau, exploitation of millets and less used cereals as food grain becomes inevitable. Although the chemical composition or amino acids make up of a dietary protein may give an elegant representation of the value of protein, it is necessary to verify in quality by actual biological experiment.