Bajri contains about two-fifths of its proteins as a prolamin and one-fifth as a globulin. The latter can be fractionated into two proteins, a small part A coagulating at 43°–45° C. and the larger part B coagulating at 83°–85° C.
The nitrogen distribution of prolamin and total globulin and its two fractions, globulin A and globulin B, have been studied and essential amino acids determined. Globulin A is richer in cystine and histidine but is poorer in lysine and arginine, the latter being half that in globulin B.
The prolamin compares favourably with, the prolamins of other cereals. Being rich in tryptophane and cystine it should possess a good nutritive value and be a useful complementary protein to the pulse proteins which are poor in these amino-acids.