Claim · model-written summary
Moisture content of pearl millet flour increased during storage.
- Taxon
- pearl millet
Cenchrus americanust0 - Treatment
- storagee0
- Outcome
- Moisture contente0
- Direction
- increasede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“pearl millet flour”
e0“Moisture content increased but protein content did not change during storage”
Title
Effect of storage conditions on the protein quality of pearl millet flour
S. S. Dahiya; Amin C. Kapoor Nutrition reports international 1983
Other claims from this paper (10)
- Association Protein content of pearl millet flour did not change during storage.
- Association Different protein fractions of pearl millet flour were not affected by storage.
- Association Tryptophan and methionine decreased during storage.
- Association Total and available lysine decreased during storage.
- Association Chemical score decreased with storage.
- Association Protein quality index decreased with storage.
- Association In rat experiments, true digestibility, biological value and net protein utilization decreased with storage.
- Association In rat experiments, net protein retention, protein retention efficiency and utilizable protein decreased with storage.
- Association Storage in gunny sacks caused the greatest losses.
- Association Storage in polythene bags caused the least losses.