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Carbohydrate composition of the millet Varagu.

Salimath, P. V. and Tharanathan, R. N. (1980) Carbohydrate composition of the millet Varagu. Staerke, 32 (3). 73-76, 25 ref..

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Abstract

The carbohydrate and lipid composition of varagu millet has been determined. Starch was the major carbohydrate constituent ( - 72%) of the polished millet. Aqueous alcohol extraction of the millet furnished fructose, galactose, glucose, sucrose, raffinose and an unidentified component. Alkali extraction of the starch-free residue gave hemicelluloses A and B. Hemicellulose A contained glucose with small amounts of rhamnose, arabinose, xylose and mannose; whereas hemicellulose B was composed ofglucoseand galactose. The alkali-insoluble residue represented cellulose or fibre component as it was exclusively composed of glucose. Linoleic acid was the major fatty acid constituent of the free lipids, and palmitic acid was the major fatty acid of the bound lipids.

Item Type: Article
Uncontrolled Keywords: varagu millet, carbohydrate, lipid composition
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 May 2016 12:26
Last Modified: 24 May 2016 12:26
URI: http://ir.cftri.com/id/eprint/3280

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