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| Article Name : | | Value Addition in Sorghum cut- chips using different levels of Soyabean flournaltrexone information go vivitrol uk | | Author Name : | | | Kumudini R. Dhore | | Publisher : | | | Ashok Yakkaldevi | | Article Series No. : | | | GRT-814 | | Article URL : | |  | Author Profile View PDF In browser | | Abstract : | | | The nutritional contribution of sorghum towards meeting daily requirements rank next to wheat and rice. However, like other cereals, sorghum protein is deficient in lysine. To overcome this drawback blending of sorghum with legume like soyabean would probably balance the amino acid composition. Therefore, a study was planned to add the nutritive value in sorghum cut- chips using different levels of sorghum flour | | Keywords : | | |
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