Grain Structure and Grain Chemical Composition

Serna‐Saldívar, Sergio O.; Espinosa‐Ramírez, Johanan

doi:10.1016/b978-0-12-811527-5.00005-8

Cited by 66 publications

(56 citation statements)

References 154 publications

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“…Crude protein contents of nongerminated grains of Kantana and Macia were statistically the same (p > 0.05) but higher than those of the other grains, whereas Okashana 2 and Red sorghum had the lowest crude protein contents. These findings were within the reported range of 6.9%-20.9% db (Serna-Saldivar & Espinosa-Ramírez, 2019; Taylor, 2017) for pearl millet and of 7.3%-15.6% db (Awika, 2017;Serna-Saldivar & Espinosa-Ramírez, 2019) for sorghum. Unlike the fat content, the protein content increased after malting in the following order Kantana > Macia > Red sorghum > Okashana 2.…”

Section: Resultssupporting

confidence: 88%

“…Nongerminated Kantana grains had the lowest fiber content. These results were within the range of 1.7%–7.3% db for pearl millet and of 1.2%–6.6% db for sorghum reported by Serna‐Saldivar and Espinosa‐Ramírez (). Malting resulted in increased fiber contents of Okashana 2 , Kantana, and Macia , whereas those of Kangara and Red sorghum remained statistically ( p > 0.05) unchanged.…”

Section: Resultssupporting

confidence: 88%

“…Pearl millet varieties had significantly ( p ≤ 0.05) higher crude fat content than sorghum varieties. Pearl millet ( Okashana 2 , Kantana ) and sorghum ( Macia , Red sorghum) varieties had fat contents that are within the respective ranges reported by Serna‐Saldivar and Espinosa‐Ramírez (). However, the crude fat content of Kangara was higher than the fat content range reported by Serna‐Saldivar and Espinosa‐Ramírez ().…”

Section: Resultssupporting

confidence: 77%

“…This suggests that Kangara kernel is relatively larger and/or denser than Okashana 2 and Kantana . The kernel weight of sorghum varieties was within the reported range of 0.023–0.035 g/kernel (Serna‐Saldivar & Espinosa‐Ramírez, ; Serna‐Saldival & Rooney, ).…”

Section: Resultssupporting

confidence: 56%

“…Among pearl millet varieties, Kangara had a relatively higher ( p ≤ 0.05) kernel weight than the other two studied varieties. The pearl millet kernel weight of Okashana 2 and Kantana was in the range of 0.008–0.015 g/kernel reported by Abdelrahman, Hoseney, and Varriano‐Marston () and Serna‐Saldivar and Espinosa‐Ramírez (). However, for Kangara the kernel weight was slightly higher than the same reported range.…”

Section: Resultsmentioning

confidence: 71%

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Malts: Quality and phenolic content of pearl millet and sorghum varieties for brewing nonalcoholic beverages and opaque beers

Embashu

Nantanga

2019

Cereal Chem

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Background and objectives The use of malted sorghum and pearl millet in the production of traditional foods and beverages is ubiquitous in Africa and India. However, there is limited industrial production and little data on the phenolic content and quality of pearl millet and sorghum malts of different varieties. Therefore, this study investigated the proximate content, malt quality, and phenolics of pearl millet (Okashana 2, Kantana, and Kangara) and sorghum (Macia and a landrace referred to as Red sorghum) varieties. Findings Malting increased the protein in all the varieties, except for Kangara. Germinative energies were >97% for all varieties, except for Red sorghum. Malt quality (reducing sugars, free amino nitrogen, and β‐amylase activity) was highest for Macia followed by Kantana. All pearl millet varieties and Macia had no condensed tannins. The total phenolic content and radical scavenging capacity decreased after malting for all the varieties. Conclusions Macia and Kantana can be candidates for industrial malting for brewing nonalcoholic beverages and opaque beers. Kantana and Red sorghum had higher amounts of phenolic compounds and can potentially be vectors of delivering phenolics into human diets. Significance and novelty This study investigated the phenolic content and quality of malts of different pearl millet and sorghum varieties, which can potentially be used to brew particularly low‐alcohol beverages.

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Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 77%

Section: Resultssupporting

confidence: 56%

Section: Resultsmentioning

confidence: 71%

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Malts: Quality and phenolic content of pearl millet and sorghum varieties for brewing nonalcoholic beverages and opaque beers

Embashu

Nantanga

2019

Cereal Chem

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Millet Based Functional Food

Dewan¹,

Tiwari²,

Chhikara³

et al. 2022

Functional Foods

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Improvement of nutrient bioavailability in millets: Emphasis on the application of enzymes

et al. 2021

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Millets are a traditional staple food of the dryland regions of the world and are rich in essential nutrients like protein, fatty acids, minerals, vitamins, and dietary fiber. Also, millets commonly synthesize a range of secondary metabolites to protect themselves against adverse conditions. These factors are collectively termed anti‐nutritional factors and the existence of these factors in millets might reduce the accessibility of the nutrients in humans. Some of these factors include protease inhibitors, tannins, non‐starch polysaccharides‐glucans, phytates, and oxalates each of which might directly or indirectly affect the digestibility of nutrients. Methods like soaking, germination, autoclaving, debranning, and the addition of exogenous enzymes have been used to reduce the anti‐nutritional factors and elevate the bioavailability of the nutrients. This review summarizes various methods that have been used to improve nutrient bioavailability, specifically emphasizing the use of enzymes to improve nutrient bioavailability from millets. © 2021 Society of Chemical Industry.

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Grain Structure and Grain Chemical Composition

Cited by 66 publications

References 154 publications

Malts: Quality and phenolic content of pearl millet and sorghum varieties for brewing nonalcoholic beverages and opaque beers

Malts: Quality and phenolic content of pearl millet and sorghum varieties for brewing nonalcoholic beverages and opaque beers

Millet Based Functional Food

Improvement of nutrient bioavailability in millets: Emphasis on the application of enzymes

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