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Nutrient composition and amino acid contents of malted sorghum, pearl millet and finger millet and their milling fractions.

Malleshi, N. G. and Klopfenstein, C. F. (1998) Nutrient composition and amino acid contents of malted sorghum, pearl millet and finger millet and their milling fractions. Journal of Food Science and Technology, 35 (3). 247-249, 15 ref..

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Abstract

Yield and composition of the milling fractions of sorghum, pearl millet and finger millet malts were determined. Yields of the refined flour from sorghum, pearl millet and finger millet were 86, 85 and 78%, respectively, and their protein and crude fibre contents were 10.4, 15.5 and 4.5% and 1.2, 1.0 and 1.8%, respectively. The lysine content of finger millet malt flour protein (3.4%) was higher than that of pearl millet malt (2.16%) and sorghum malt (1.45%) flour proteins. The bran fraction of pearl millet was a rich source of protein (23.1%) and fat (9.3%).

Item Type: Article
Uncontrolled Keywords: MILLET-; MILLING-; NUTRIENTS-; SORGHUM-; FINGER-MILLET; PEARL-MILLET
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 04 Milling
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2012 09:40
Last Modified: 23 Feb 2012 09:40
URI: http://ir.cftri.com/id/eprint/7775

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