The nutritive value of protein in any food matrix depends on protein digestibility. Protein digestibility determines the bioavailability of the protein. Hence it is important that one should know protein digestibility to understand the nutritional value of the food matrix. The purpose was to study protein digestibility and understand the influence of protein digestibility on bioavailable protein. In cereals, protein digestibility is ranging from 59-to 90%, which is the highest and Sorghum is having lowest. 90% protein digestibility was obtained for pseudocereals and is comparable to wheat. Super seeds are rich in protein as well as in bioavailable protein as they exhibited superior digestibility of protein. In the case of pulses, all tested varieties have shown promising protein digestibility (91-84%) except for red kidney beans (75%). Also, a significant difference of p>0.01 was observed between protein content and bioavailable protein based on protein digestibility in both uncooked and cooked samples with few exceptions. These findings suggest that the protein digestibility of the food matrix is an important factor.