During the nutrition research, Dal was examined and was seen that, most of the varieties contain 25% protein in dry form, however black gram had a much higher protein content, 42.5%. The red gram had the lowest digestibility. We can improve the nutritional value of Dal by supplementing it with casein or palak. Researchers experimentally produce protein malnutrition in rats so that the metabolic changes can be examined, gluten which is an incomplete protein is prepared from flour and included it in the diet. In the 1st experiment 5 or 10% of the diet was given to rats and for comparison another group of rats was fed on a diet containing 20% casein, a complete protein for 6-8 weeks. Rats on the gluten diets maintained their weight, whereas those on the casein diet increased their weight 5-6 folds. Using the 5% gluten this diet was examined on carbohydrate metabolism. After 4-4 weeks the blood sugar level, plasma protein and non protein nitrogen were decreased on the low protein diet, whereas the glycogen content of the liver, heart and kidney increased while brain decreased. so low protein-high carbohydrate diets result in a decrease in the absorption of glucose and the extra amount deposits as glycogen and it does not mobilize in time of need since less glucose-6-phosphate is present.