The object of the investigation 'was to study the nutritive value of triticale and to ascertain the effect of its supplementation to wheat and bengal gram, flours. The different flours were analysed for lysine, methionine, and cystine content. Protein and lysine contents .of triticale flour were higher as compared to wheat flour. The blend of wheat flour and triticale flour in the ratio 60:40 for the preparation of chap&i (unleavened bread) was found acceptable. Acceptability of the chapafi was slightly improved by supplementing the bengal gram flour at 20% level to the blend of wheat + triticale flour. The PER value of triticale flour was higher than that of the wheat flour. The PER value, plasma protein, and plasma lysine content of the wheat flour + triticale flour + -bengal gram flour (40:40: 20) diet fed group were higher than the other test diets.
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