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Nutritive value of malted millet flour.

Malleshi, N. G. and Desikachar, H. S. R. (1986) Nutritive value of malted millet flour. Qualitas Plantarum Plant Foods for Human Nutrition, 36 (3). 191-196, 21 ref..

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Abstract

Samples of finger millet (Eleusine coracana) cv. Indaf-6, pearl millet (Pennisetum typhoideum) cv. Co-6 and foxtail millet (Setaria italica) cv. SI-76/4 were steeped for 24 h then germinated for less than or equal 48 h (pearl and foxtail millets) or less than or equal 96 h (finger millet). Data are given for crude protein (N x 6.25), ether extract, crude fibre, ash, Ca, total P, phytate P, thiamin and ascorbic acid, amino acid compositions, and PER of native and malted millets. The results show that malting decreases the phytate P content and increases lysine, tryptophan and ascorbic acid contents. PER was not significantly improved by malting.

Item Type: Article
Uncontrolled Keywords: NUTRITIONAL-VALUES; millets, nutritional values of; MALTING-; millets, malting & nutritional values of; MILLETS-; nutritional values of millets
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Mar 2018 08:18
Last Modified: 02 Mar 2018 08:18
URI: http://ir.cftri.com/id/eprint/6454

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