Protein characterization and nutrient composition of Hungarian proso millet varieties and the effect of decortication

Bagdi, Attila; Balázs, G.; Schmidt, J.; Szatmari, Marta; Schoenlechner, Regine; Berghofer, E.; Tömösközia, S.

doi:10.1556/aalim.40.2011.1.15

Cited by 57 publications

(31 citation statements)

References 22 publications

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“…The protein content range of the samples is in agreement with other reports (Bagdi et al., ; Jones, Beckwith, Khoo, & Inglett, ; Kalinova & Moudry, ; Ravindran, ). Based on two‐way ANOVA, the protein content was significantly ( p < .01) affected by variety, but not location.…”

Section: Resultssupporting

confidence: 92%

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

et al. 2018

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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.

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Section: Resultssupporting

confidence: 92%

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

et al. 2018

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“…However, the dietary fibre content in pearl millet ranges between 8 to 9% (Taylor, 2004). Bagdi et al (2011) analyzed the composition of free and bound lipids in proso millet (Panicum miliaceum) flours and brans. In the free lipids, hydrocarbons, sterol esters, triacylglycerols, diacylglycerols, and free fatty acids were present (Bagdi et al, 2011).…”

Section: Nutritional Composition Of Millet Grainsmentioning

confidence: 99%

“…Bagdi et al (2011) analyzed the composition of free and bound lipids in proso millet (Panicum miliaceum) flours and brans. In the free lipids, hydrocarbons, sterol esters, triacylglycerols, diacylglycerols, and free fatty acids were present (Bagdi et al, 2011). The predominant fatty acids in the free lipids were linoleic, oleic, and palmitic acids, though, in the bound lipids, monogalactosyl diacylglycerols, digalactosyl diacylglycerols, phosphatidylethanolamine, phosphatidyl serine, and phosphatidyl choline were tentatively identified (Bagdi et al, 2011).…”

Section: Nutritional Composition Of Millet Grainsmentioning

confidence: 99%

“…In the free lipids, hydrocarbons, sterol esters, triacylglycerols, diacylglycerols, and free fatty acids were present (Bagdi et al, 2011). The predominant fatty acids in the free lipids were linoleic, oleic, and palmitic acids, though, in the bound lipids, monogalactosyl diacylglycerols, digalactosyl diacylglycerols, phosphatidylethanolamine, phosphatidyl serine, and phosphatidyl choline were tentatively identified (Bagdi et al, 2011). Saldivar (2003) studied the content of total lipids, lipid classes and fatty acids composition in small millets, such as foxtail millet (Setaria italica), proso millet (Panicum miliaceum), and finger millet (Eleusine coracana).…”

Section: Nutritional Composition Of Millet Grainsmentioning

confidence: 99%

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Millets: Nutritional composition, some health benefits and processing - A<br>Review

Amadou

Gounga

2013

Emir. J. Food Agric

294

154

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Millets are a major food source in arid and semi-arid parts of the world. Millets are good sources of energy. They provide protein, fatty acids, minerals, vitamins, dietary fibre and polyphenols. Typical millet protein contains high quantity of essential amino acids especially the sulphur containing amino acids (methionine and cysteine). Processing millet by milling removes the bran and germ layers that are rich in fibre and phytochemicals, causing significant loss. The millets are source of antioxidants, such as phenolic acids and glycated flavonoids. Millet foods are characterized to be potential prebiotic and can enhance the viability or functionality of probiotics with significant health benefits. The nutritional significance of millets demands for an examination of the nutritional characteristics and functional properties of different millet cultivars as well as developing value added products from millets.

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“…They contain substantial levels of various phenolic compounds. Total phenolic compound (TPC) ranged from 37.76 to 50.54 (ferulic acid equivalent mg/100 g dm) in eight dehulled millet species and from 53.31 to 106.23 (ferulic acid equivalent mg/100 g dm) in eight wholegrain millet species (Bagdi et al, 2011). These values are much higher than in wheat, and they have health-promoting properties (Taylor, Schober, & Bean, 2006).…”

Section: Introductionmentioning

confidence: 99%

Optimisation of bread quality produced from wheat and proso millet (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase

Schoenlechner

Szatmari

Bagdi

et al. 2013

LWT - Food Science and Technology

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Protein characterization and nutrient composition of Hungarian proso millet varieties and the effect of decortication

Cited by 57 publications

References 22 publications

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

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

Millets: Nutritional composition, some health benefits and processing - A<br>Review

Optimisation of bread quality produced from wheat and proso millet (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase

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