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Influence of storage on the protein quality of pearl millet flour



Influence of storage on the protein quality of pearl millet flour



Journal of the Science of Food and Agriculture 36(1): 59-62



Whole grain flours of 2 cultivars of pearl millet (Pennisetum typhoides) were stored in cans for 8 days at room temperature (25 degrees +or-5 degrees C), until the flours developed an off-flavour and bad taste. The flour samples were then evaluated for protein quality. The values of protein efficiency ratio, true digestibility, biological value, net protein retention and protein utilization decreased markedly during storage.

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Accession: 001391227

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DOI: 10.1002/jsfa.2740360111



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