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Influence of spices on utilization of sorghum and chickpea protein

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Abstract

Influence of eight common Indian spices on the protein quality of sorghum and chickpea was studied. Spices used include red chillies (Capsicum annum), black pepper (piper nigrum), coriander seeds (Coriandrum sativum) cumin seeds (Cuminum cyminum), garlic (Allium sativum), asafoetida (Ferula foetida), dry ginger (Zingiber officinale) and ajowan (Carum copticum). Addition of spices did not affect protein digestibility (TD) of sorghum. The BV of all sorghum diets with spices was higher than that of control diet. However, it was significant only in case of diets combined with red chilli + coriander (1∶1) mix, black pepper + cumin (1∶1) mix, coriander and cumin. Addition of spices did not have any effect on TD or BV of chickpea diets.

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Authors and Affiliations

  1. Post Graduate and Research Centre, Home Science Faculty, A.P. Agricultural University, 500 030, Hyderabad, India

    K. Uma Pradeep & P. Geervani

  2. Department of Animal Physiology and Biochemistry, Forsogsanlaeg, National Institute of Animal Science, Foulum, P.O. Box. 39, DK 8833, Orum Sdul, Denmark

    B. O. Eggum

Authors
  1. K. Uma Pradeep
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  2. P. Geervani
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  3. B. O. Eggum
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Pradeep, K.U., Geervani, P. & Eggum, B.O. Influence of spices on utilization of sorghum and chickpea protein. Plant Food Hum Nutr 41, 269–276 (1991). https://doi.org/10.1007/BF02196396

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  • DOI: https://doi.org/10.1007/BF02196396

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