Effect of growing location and variety on nutritional and functional properties of proso millet (Panicum miliaceum) grown as a double crop

Abstract

Background and objectives Despite positive agronomic and nutritional characteristics, millets are underutilized for food use in the Western Hemisphere. Little is known about the end‐use quality characteristics of available proso millet varieties, nor their adaptation to and performance in double crop situations in northern states. Therefore, the objective of this work was to evaluate several proso millet varieties grown in two locations for composition as well as attributes that influence processing, nutritional quality, and physiological benefits. Findings Proso millet varieties were similar in chemical composition (total starch, protein, lipid, dietary fiber, and ash content), but were notably different in amylose content of starch (ranging from 7.8% to 34.8% amylose). Lower amylose content resulted in lower peak temperature, final viscosity, and setback. Varieties also differed in carotenoids and hydroxycinnamic acids content as well as in antioxidant activity. Slowly digestible starch represented the major starch fraction in cooked flour, and protein digestibility was reduced to less than 50% after cooking. Conclusions Overall, growing location did not have a great impact on chemical and functional characteristic, while some varietal differences were noted. Significance and novelty The basic information provided regarding composition and functionality differences among various millet varieties will aid in the identification of potential food applications.

Compositional evaluation of perennial wheatgrass (Thinopyrum intermedium) breeding populations

“…Lutein content in HRW is within previously reported range (Moore et al ., ; Hidalgo et al ., ; Abdel‐Aal et al ., ; Ndolo & Beta, ). The carotenoid content of IWG samples is within the range (7–8 μg g −1 lutein; 0.5–0.94 μg g −1 zeaxanthin) reported for einkorn (Hidalgo et al ., ; Abdel‐Aal et al ., ) and similar to proso millet (8.1–17.1 μg lutein g −1 ; 1.2–2.4 μg zeaxanthin g −1 ) (Tyl et al ., ). For some IWG samples, lutein was in the range of levels found in corn (21.9 μg lutein g −1 ) (Abdel‐Aal et al ., ).…”

“…The gradient profile was adapted from Dobberstein & Bunzel (), as modified by Tyl et al . (). External standard curves were constructed for quantification.…”

Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile

“…Protein content was determined following AACCI Dumas combustion method 46-30.01, using 6.25 as the protein conversion factor. Carotenoids in raw and cooked pasta were analyzed in triplicate with highperformance liquid chromatography as described by Tyl et al (2018), without modification.…”

“…A concerted effort along the production chain, from farmer to consumer, is needed to promote millet-based foods. In a previous study, we evaluated Minnesota-grown proso millet (Panicum miliaceum) for compositional, nutritional and functional characteristics (Tyl, Marti, Hayek, Anderson, & Ismail, 2018). Distinct differences among varieties included amylose to amylopectin ratio and carotenoid content (Tyl et al, 2018) which have been shown to influence pasta quality , Marti, D'Egidio, & Pagani, 2016.…”

“…In a previous study, we evaluated Minnesota-grown proso millet (Panicum miliaceum) for compositional, nutritional and functional characteristics (Tyl, Marti, Hayek, Anderson, & Ismail, 2018). Distinct differences among varieties included amylose to amylopectin ratio and carotenoid content (Tyl et al, 2018) which have been shown to influence pasta quality , Marti, D'Egidio, & Pagani, 2016. Therefore, the objective of this study was to assess the suitability of different proso millet varieties for production of GF pasta in terms of cooking quality, nutritional value, and sensory properties.…”