Evaluation Of Amino Acid And Sensory Quality Of Peagon Pea-millet Flour

 The most important single factor affecting the efficiency of protein utilization is the profile of digestible essential amino acids entering the small intestine. Assuming a constant ideal amino acid profile of absorbed protein the requirements of all amino acids can be calculated when the requirement of one individual amino acid has been determined. In non-ruminants, the supply will be greatly influenced by the diet, but less so in ruminants due to the rumen microbial degradation of feed protein and synthesis of microbial protein with high biological value. However, the high-producing dairy cow requires a significant amount of rumen escape protein. Thus, the profile of the undegraded feed protein could influence the profile of the amino acids entering the small intestine to a point at which individual amino acids become limiting. Pigeon pea is a tropical grain legume grown mainly in India. Though largely considered an orphan crop, pigeon pea has a huge untapped potential for improvement both in quantity and quality of production in Africa. Pigeon pea uniquely combines optimal nutritional profiles, high tolerance to environmental stresses, high biomass productivity and most nutrient and moisture contributions from millet flour. The legume can be utilized in several diverse ways while the high genetic variability that exists within the cultivated and wild relatives remains to be explored for further uses.

 

Keywords: Pigeon, Amino acids, Ideal protein, Millet flour, Protein evaluation

1. ABSTRACT

2. INTRODUCTION

3. NUTRIENTS

4. MATERIALS AND METHODS

5. EVALUATION OF THE DIFFERENT ADOLESCENCES WITH THEIR MENSTRUAL PATTERN

6. THE USE OF BMI TO DETERMINE THEIR MENSTRUAL PATTERN

7. IRREGULARITIES OF THE DIFFERENT MENSTRUAL PATTERN

8. CAUSES OF THE PROBLEM OF MENSTRUAL IRREGULARITIES

9. RESULTS

10.  TABLES SHOWING THE DIFFERENT MENSTRUAL PROBLEMS IN ADOLESCENCE

11.  OTHER PROBLEMS THAT AFFECT MENSTRUAL PATTERN IN ADOLESCENCE

12.  DISCUSSION

13.  CONCLUSION

14.  REFERENCES