In Vitro Availability of Essential Amino Acids, and the Protein Efficiency Ratio of Cooked Cicer Arietinum

Rao, M. (1972) In Vitro Availability of Essential Amino Acids, and the Protein Efficiency Ratio of Cooked Cicer Arietinum. PhD thesis, University of North Carolina at Greensboro.

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Abstract

The legume Cicer arietinum (Chick-pea) is a commonly used source of dietary protein in India because of its high biological value and non-toxic nature. The objective of this investigation was to study the effects of cooking on the availability of four essential amino acids in chick-peas and on the utilization of its protein for tissue synthesis.

Item Type: Thesis (PhD)
Author Affiliation: University of North Carolina at Greensboro, North Carolina, United States.
Subjects: Postharvest Management > Food Technology
Plant Physiology and Biochemistry > Biochemistry
Divisions: Chickpea
Depositing User: Mr Balakrishna Garadasu
Date Deposited: 05 Jul 2013 03:14
Last Modified: 05 Jul 2013 03:14
URI: http://eprints.icrisat.ac.in/id/eprint/10858

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