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The Influence of Home Processing on the Quality of Cereal and Millet Proteins

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Amino Acid Composition and Biological Value of Cereal Proteins

Abstract

Cereals and millets constitute the bulk of the diet for the majority of world population. Rice, wheat, sorghum, bajra (Pearl millet), maize and ragi (Finger millet) are the common grains consumed by a large section. They are chief sources of protein and energy. Processing of food is of great importance, as it improves palatability, digestibility and, to some extent, nutritional quality. The word processing means in a general sense the treatment to which food is subjected to before consumption. The conditions of processing are important in understanding the changes that take place in nutritional quality. The medium of heat transfer and the amount of heat applied may differ in each process, There are some processes where no heat is applied, like germination and fermentation. Among the nutrients that are likely to be influenced by processing are vitamins and proteins.

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Authors and Affiliations

  1. Department of Foods and Nutrition, College of Home Science, Andhra Pradesh Agricultural University, Hyderabad, 500004, India

    P. Geervani

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  1. P. Geervani
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Editors and Affiliations

  1. Department of Biochemistry and Food Technology, Technical University of Budapest, Hungary

    Radomir Lásztity  & Máté Hidvégi  & 

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© 1985 Akadémiai Kiadó, Budapest, Hungary

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Geervani, P. (1985). The Influence of Home Processing on the Quality of Cereal and Millet Proteins. In: Lásztity, R., Hidvégi, M. (eds) Amino Acid Composition and Biological Value of Cereal Proteins. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5307-9_30

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  • DOI: https://doi.org/10.1007/978-94-009-5307-9_30

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-8844-2

  • Online ISBN: 978-94-009-5307-9

  • eBook Packages: Springer Book Archive

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