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Influence of storage on the protein quality of pearl millet flour
Author(s) -
Boora Pinky,
Kapoor Amin C.
Publication year - 1985
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740360111
Subject(s) - cultivar , pearl , flavour , net protein utilization , pennisetum , food science , biological value , taste , agronomy , storage protein , biology , protein efficiency ratio , chemistry , feed conversion ratio , body weight , philosophy , biochemistry , theology , gene , endocrinology
Whole grain flours of two cultivars of pearl millet ( Pennisetum typhoides Rich) were stored in cans for 8 days at the prevailing room temperature (25±5°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 utilisation fell markedly during storage. The protein quality of the cultivar with the higher amount of oil was affected more severely.