Abstract
AbstractWhole 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.
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