Synergistic effect of different pulses on the protein quality of rice

The protein quality of common Indian pulses, namely soybean ( Glycine max ), red gram ( Cajanus cajan ), green gram ( Phaseolus aureus ) and black gram ( Phaseolus mungo Roxb) has been evaluated with respect to their limiting amino acids (methionine and tryptophan) and the protein fractions. Feeding experiments conducted on wistar albino rats showed a significant improvement in the biological value (BV) on rice‐pulse mixed diets as compared to rice alone. However, significant reduction in the true digestibility (TD) of rice‐pulse diets was observed when rice was mixed with black gram and red gram.