Abstract
Protein utilization in the different food system s principally depend on their functional properties. The solubility behavior of the seed protein is of great importance from the several points of view. It determines their utility for many industrial purposes. Solubility is a critical functional property, since a protein generally has to be in solution in order to exert its other desirable functional characteristics. Nitrogen Solubility Index and Protein Dispersibility Index (PDI) are the two most common methods of evaluating solubility characteristics. He nce in this study seeds of Eleusine coracana (variety DFM-1 and HR-374) minor millet were studied for protein solubility at wide range of pH from 0.5 to 13.5.
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