LYSINE AND TRYPTOPHAN IN PROTEIN FRACTIONS OF SORGHUM

Published on Oct 05, 2020 03:17 AM

IMBALANCES in the concentrations of some of the essential amino acids arc
considered to be mainly responsible for the lower biological values of cereal
proteins as compared to animal proteins (Raghuramulu, Rao and Gopalan,
1964; Belavady and Gopalan, 1965). Lysine and tryptophan are two impor·
tant limiting essential amino-acids in the protein of cereals including Sorghum,
which grain constitutes an important item of diet of a large section of

Info

Year: 1968
Volume: 28
Issue: 2
Article DOI: NA
Print ISSN: 0019-5200
Online ISSN: 0975-6906

Authors

M. S. NAIK info_circle

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