Nutrient composition and protein quality of minor millets

Abstract

Nutrient composition of five minor millets produced and consumed in dry land regions and tribal areas of Andhra Pradesh, India, was evaluated. The millets analysed were Italian millet (Setaria Italica), French millet (Panicum miliaceum), Barnyard millet (Echinachloa colona), Kodo millet (Paspalum scrobiculatum) and little millet (Panicum miliare). The nutrients analysed were proximate principles, amino acids, fibre components, calcium, Phosphorus and Iron. Protein and energy were evaluated by true digestability (TD), biological value (BV), net protein utilization (NPU) and digestible energy (DE) in rats. The protein content was higher and lysine content lower, when compared to major millets. Dehusked millets had lower total dietary fibre (TDF) and tannin. The TD of protein ranged between 95.0 to 99.3, whereas the BV was between 48.3 and 56.5. All the millets were poor sources of calcium, phosphorus and iron, with the exception of french millet.

Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties

“…It has been reported that the expansion ratio of extruded cereals depends on the degree of starch gelatinization (Case et al 1992;Chinnaswamy and Hanna 1988). Kodo has starch content 79 % (Geervani and Eggum 1989), and a high gelatinization temperature of 82°C, as the temperature in this study ranges from 80-150°C, the ER is high. Moreover, chickpea also has a high (40-50 %) starch content (Huang et al 2007), which may favour an extrusion process to produce extrudates with good ER.…”

“…Nutrient composition of kodo is comparable to other major cereals having 65-72 % carbohydrate, 8-9 % protein, 1-2 % fat, 2-3 % minerals, and 9 % fiber. Starch content (79 %) favours extrusion process in developing directly expanded snack (Geervani and Eggum 1989). Also, gelatinization temperature of kodo is 77-90°C (Shinoj et al 2006) which is comparable to that of major cereals, which are generally used for extruded snack development.…”

Morphological and molecular analysis of common millet (P. miliaceum) cultivars compared to an aDNA sample from the 15th century (Hungary)

“…The new fashion to grow common millet is not only as an alternative crop, or bird food crop, but is also cultivated for its unique nutritional value which is superior to main cereals of wheat, rice, oats, etc. Panicum flour is gluten-free and more easily digestible because of it's high alkaline content which counteracts acids, and high protein (10-15%) content (Chang, 1968;Geervani & Eggum, 1989). Some new cultivars such as 'Earlybird', 'Sunrise' and 'Hunstman' and new types with waxy starch were registered recently (Baltensperger et al, 1997).…”

Development and characterization of twenty-five new polymorphic microsatellite markers in proso millet (Panicum miliaceum L.)

“…Proso millet is cultivated for its unique nutritional value, which is superior to that of the more common cereals, wheat, rice, and oats. Since it has a high alkaline content that counteracts acids, and a high protein content, it is also considered a health food (Chang, 1968;Geervani and Eggum, 1989).…”