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Effect of storage conditions on the protein quality of pearl millet flour






Nutrition reports international 28(6): 1351-1359

Effect of storage conditions on the protein quality of pearl millet flour

Whole grain flours of 2 high yielding varieties (HC 6 and HC 7) of pearl millet (Pennisetum typhoides Rich) were stored in polythene bag, earthen pot and gunny bag for 2 different periods (10 and 20 days) at prevailing room temperature (20-27 degrees C) with relative humidity 60-70%. During storage moisture content increased whereas total protein did not change. The prolamines and glutamines were the major proteins of pearl millet constituting 63% of total protein. The different protein fractions were not affected by storage conditions. The amounts of tryptophan, methionine, total and available lysine decreased in storage. The values of chemical score, protein quality index and biological parameters of protein quality also reduced. The maximum decrease in protein quality was found in variety HC 6 stored in gunny bag. (author)

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Accession: 001189917



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