In vitro digestibility and amino acid composition of pearl millet (Pennisetum typhoides) and other cereals.

Abstract

The purpose of this study was to compare in vitro digestibility, protein distribution patterns, and amino acid composition of pearl millet with other major cereals, Digestibility values for the pearl millet varieties were higher than that of sorghum and comparable to that of maize. In contrast to sorghum, digestibility of pearl millet and maize did not decrease significantly upon cooking. Protein distribution patterns of uncooked pearl millet and shifts in the different fractions as a result of cooking also resembled that of maize and not sorghum. The amino acid profile of pearl millet is more favorable than that of normal sorghum and normal maize and is comparable to the small grains, wheat, barley, and rice. On the basis of these findings, it appears that pearl millet is a nutritious and well-digested source of calories and proteins for humans.Pearl millet (Pennisetum typhoides) ( laboratory (7, 8). However, for the total amino acid profile assays, several cereals including maize (Zea mays), barley (Hordeum vulgare), wheat (Triticum aestivum), and rice (Oryzae sativa) were compared with the same pearl millet and sorghum varieties listed above.Whole-grain proteins were sequentially extracted into five fractions following the Landry-Moureaux method as described in detail by Misra et al. (9). Samples (1 g) of finely ground, defatted, cooked and uncooked flour were suspended in 10 ml of a 0.5 M NaCl solution and stirred for 60 min at 40C. The mixture was then centrifuged and the extract saved.The residue was treated again with the same amount of saline and stirred for another 30 min. The extraction was repeated for the third time for 30 min. Finally, the residue was extracted with the same volume of water for another 15 min, and this process was repeated once again for 15 min. The five extracts were then combined to give fraction I. The residue was then treated with 10 volumes of 70% isopropyl alcohol at 20TC for three 30-min periods as outlined by Misra et al. (9) to give fraction II. The residue was then reserved for isolation of fraction III, etc. Fraction I contains the albumins and globulins, free amino acids and small peptide fragments, and any other saline-soluble compounds. Fraction II contains the prolamins, and fraction III contains prolamin-like proteins that are soluble in alcohol after the disulfide bonds of the protein have been reduced with 2-mercaptoethanol. Fraction IV, which contains proteins soluble in an alkali borate buffer containing 2-mercaptoethanol, has some of the characteristics of glutelin and may be classified as glutelin-like. Fraction V contains the true glutelin, which is a complex, high molecular weight mixture of proteins that can be solubilized only by treatment with a reducing agent and a detergent, NaDodSO4, at alkaline pH. Nitrogen was determined by the micro-Kjeldahl method using the Technicon analyzer.Both uncooked flour and cooked (1:10 ratio of flour to water in a boiling water bath for 20 min) pearl millet and sorghum samples were digested with pepsin by the me...

Climate Smart Agriculture as Final Goal: Use of Improved Cereals Varieties in Cinzana, Mali.

“…Minor crop such as fonio and sesame are also cropped in the area. Millet is grown on sandy soils and sorghum on heavy clay soils (Ejeta et al, 1987;Macauley et al, 2015). Although of subsistence type, part of agriculture products is often sold on the Cinzana weekly market.…”

Valor nutritivo e desempenho de coelhos alimentados com rações contendo milheto (Pennisetum glaucum (L.) R.Br)

“…De acordo com Ejeta et al (1987), o grão de milheto apresenta teor de aminoácidos semelhante ao trigo, à cevada e ao arroz.…”

Diferentes Níveis de Grão de Milheto (Pennisetum glaucum (L.) R. Brown) na Alimentação de Suínos

“…O teor de aminoácidos do milheto é superior ao do sorgo e ao do milho e comparável ao de outros pequenos grãos como a cevada e o arroz (Ejeta et al, 1987). O teor de lisina na proteína varia de 1,9 a 3,9 g/100g (Ejeta et al, 1987;Hoseney et al, 1987).…”