Geervani P, Vimala V, Pradeep K U, Devi M R
Department of Foods & Nutrition, A.P. Agricultural University, Rajendranager, Hyderabad, India.
Plant Foods Hum Nutr. 1996 Apr;49(3):221-7. doi: 10.1007/BF01093218.
Effect of combinations of millet and legume and processing on digestibility, biological value and net protein utilization was evaluated using albino rats. The millets and legumes selected for the study include sorghum, pearl millet, finger millet, chickpea and green gram (P radiatus). The processes tested include dehulling, boiling, roasting, malting and baking. Among the combinations tested, the sorghum-chickpea combination had significantly (p < 0.05) higher digestibility. Between the processes tested, roasting resulted in significantly higher net protein utilization. Results of biological study on biscuits prepared by using millet and legume combination flours, indicated the biscuits to be of good protein quality.
使用白化大鼠评估了小米与豆类组合及加工对消化率、生物价和净蛋白质利用率的影响。本研究选用的小米和豆类包括高粱、珍珠粟、黍、鹰嘴豆和绿豆（绿豆）。测试的加工方法包括脱壳、煮沸、烘烤、发芽和烘焙。在所测试的组合中，高粱 - 鹰嘴豆组合的消化率显著更高（p < 0.05）。在测试的加工方法中，烘烤使净蛋白质利用率显著提高。对使用小米和豆类组合面粉制备的饼干进行的生物学研究结果表明，这些饼干具有良好的蛋白质质量。
