Question:
Quality of protein in the Indian Diet can be improved by:
Quality of protein in the Indian Diet can be improved by:
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The classic Indian combination of "Dal-Chawal" or "Roti-Dal" is a perfect scientific example of mutual supplementation to ensure high-quality protein intake.
Updated On: Aug 20, 2026
- Gelation
- Emulsification
- Pasteurization
- Mutual Supplementation
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The Correct Option is D
Solution and Explanation
Step 1: Understanding the Question:
The question addresses the nutritional challenge of protein quality in a predominantly vegetarian Indian diet and asks for a method to enhance its biological value.
Step 2: Detailed Explanation:
• Protein quality depends on the profile of essential amino acids. Plant proteins are often "incomplete" because they lack one or more essential amino acids.
• In the Indian diet, cereals (like wheat/rice) are deficient in the amino acid Lysine but rich in Methionine. Conversely, pulses (dal) are rich in Lysine but deficient in Methionine.
• Mutual Supplementation (D) is the process of combining two or more incomplete protein sources in the same meal so that the amino acids missing in one are provided by the other.
• This synergy results in a "complete protein" profile with a higher biological value, similar to animal protein. Examples include Khichdi (rice + dal) and Cereal-milk combinations.
• Gelation, Emulsification, and Pasteurization are food processing techniques that affect texture or safety, not the fundamental amino acid score of the diet.
Step 3: Final Answer: The quality of protein can be improved by Mutual Supplementation.
The question addresses the nutritional challenge of protein quality in a predominantly vegetarian Indian diet and asks for a method to enhance its biological value.
Step 2: Detailed Explanation:
• Protein quality depends on the profile of essential amino acids. Plant proteins are often "incomplete" because they lack one or more essential amino acids.
• In the Indian diet, cereals (like wheat/rice) are deficient in the amino acid Lysine but rich in Methionine. Conversely, pulses (dal) are rich in Lysine but deficient in Methionine.
• Mutual Supplementation (D) is the process of combining two or more incomplete protein sources in the same meal so that the amino acids missing in one are provided by the other.
• This synergy results in a "complete protein" profile with a higher biological value, similar to animal protein. Examples include Khichdi (rice + dal) and Cereal-milk combinations.
• Gelation, Emulsification, and Pasteurization are food processing techniques that affect texture or safety, not the fundamental amino acid score of the diet.
Step 3: Final Answer: The quality of protein can be improved by Mutual Supplementation.
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