The effects of barnyard millet (Echinochloa spp.) content (10～30%) on wheat flour dough and noodle properties were investigated. As the amount of barnyard millet increased, the particle size and ash content of mixed flour increased, while lightness tended to decrease. The gelatinization characteristics of millet flour showed higher peak viscosity, holding strength, final viscosity, and setback compared with wheat flour. There was significant positive correlation between protein content and sedimentation volume, as well as between protein content and water absorption. As the amount of barnyard millet increased, hardness, springiness and cohesiveness of wet noodles tended to decrease. From the results of sensory evaluation, composite flours (addition up to 20% barnyard millet) were rated with a quality score for taste and overall acceptance which was comparable with the control flour.

The edible barnyard millets(Echinochloa spp.) which have essentially vanished in the farmhouses environment and in agricultural germplasm were evaluated with the aim of restoration as a crop. The proximate components and mineral elements of milled millet were nutritionally similar or better than brown rice, and the vitamin contents of B1 and B2 exceeded those of rice by 1.3 times and 2.3 times, respectively. β-Carotene which is absent from brown rice was detected at levels ranging from 15～31 ㎍ in millet samples. Nine essential amino acids, including histidine and arginine and eight non-essential amino acids, such as aspartic acid were detected. The sum of all amino acids was determined to be IEC518>525>510 in the range of 69～106 ㎎/g. Analysis of physiological active substances via their electron donating ability(EDA) revealed values ranging from 3.4～8.2%, with the total polyphenol component being 51.1～69.4 ㎎/g and α-glucosidase inhibition ability determined as 8.3～10.9%. In terms of agronomical characteristics and yields of barnyard millet, three millet varieties(IEC510, 518, and 525) were suitable as edible crops. IEC525 was selected as optimum variety for cultivation on the basis of nutritional ingredients, physiological active substances, and yield. 피는 벼과의 피속(GenusEnchinochloa)에 속하며, 피 재배 지대의 대표적 잡초인 야생종과 벼 재배가 부적당하거나 냉 해의 발생이 쉬운 지역에서 재배되었던 재래종 식용피로 크 게 분류할 수 있다. 국내에서는 1950년대 이후부터 작물로 재 배되지 않고 있는 실정이며, 식용피의 영양학적 가치 또는 기 능성 물질에 관한 연구는 거의 없는 실정이다. 피의 영양과 기능성에 대해서 及川一也(2003)는 피의 현곡은 현미보다 약 2배의 비타민 B1을 함유하고, 정백한 피에도 많은 비타민 B1 을 함유하여 쌀밥 등의 B1 보충에도 유리하며, 정백 피에는 백미에 비해서 칼슘과 인이 2배, 철분이 3배, 식이섬유가 4배, 조단백질 함량은 약 10%로 백미보다 40% 정도 많고, 또한 필수아미노산으로서는 트립토판(tryptophan) 등을 많이 함유 하고, 라이신(lysine)은 백미보다 풍부하다고 하였다. 그리고 피에는 항산화플라보노이드인 루테올린이 함유되어 있어 지 Vol. 25, No. 3(2012) 식용피의 영양성분과 생리활성 645