Abstract
Mc supplementary effect of maize gluten meal (MGM) on the protein quality or wheat at 10% dietary protein level iu weanling rat. was studied, In the supplemented diets wheat supplied 7.5, 50, 25 and protein, while the rest was provided by MGM protein. The PER BY and NPU of the experimental diets varied between. 0,99 to 1.86 and 49.93 to 78.6.1% and 40.29 to 62.26%, respectively. The highest protein quality was obtained when 25% of the protein front MGM and 75% of the protein was derived from wheat. This mixture had a BV of 76,44% and was higher than wheat and MGM when each was fed alone.
INTRODUCTION
The quality of protein in th.e diet is as important for the prevention of deficii:ncy as the quantity. The pattern of amino acid contents varies according to the food consumed. Certain foods such as meat, fish eggs and milk products have amino acid patterns which Frost closely opproximate huitui requirements.. Cm the ocher liand, pratehii from a vegetable source while itself incomplete, may c...omple..ment, protein from a second plant source to provide good protection from dificiency (Miller and Payne, 1961). Cereals do not supply adequate amount of essential amino acids necessary for growth and maintenance of the body. Among vegetable crops, legumes contain the highest amounts of protein and are considered to be a good source of lysine. Supplementary relationship has been observed between the protein of ifengal gram and wheat (Khan et al., 19760, baween defatted soyabeans and wheat (Khan et of., 1977), among defatted groundnut and wheat (Nuzhat, 1979) and between soyabean and wheat (Naheed and Chaudhry, 1979) in Pakistan. But no attempts have been made to supplement cereals with a by-product of cereal with high protein content.
