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In vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) as affected by processing techniques.
Nahrung. 2001 Feb; 45(1):25-7.N

Abstract

The effect of malting and blanching on the in vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) were investigated. Pearl millet seeds were subjected to malting [steeping (16 h), germination (48 and 72 h) and kilning (24 h at 50 degrees C)] and blanching (30 s at 98 degrees C) treatments, before grinding to flour. The results indicated that both the treatments improved the in vitro digestibility significantly. Malting appreciably improved the in vitro protein (14-26%) and starch (86-112%) digestibility and improvement by malting was significantly higher than blanching. The effect of malting with 72 h of germination was most remarkable in improving the in vitro protein and starch digestibility.

Authors+Show Affiliations

Archana
CCS Haryana Agricultural University, College of Home Science, Department of Foods and Nutrition, 10/63, Old Campus, IND-Hisar-125 004, India.
Sehgal S
No affiliation info available
Kawatra A
No affiliation info available

MeSH

DigestionEdible GrainFlourFood HandlingGerminationPlant ProteinsSeedsStarchTime Factors

Pub Type(s)

Journal Article

Language

eng

PubMed ID

11253635

Citation

Archana, , et al. "In Vitro Protein and Starch Digestibility of Pearl Millet (Pennisetum Gluacum L.) as Affected By Processing Techniques." Die Nahrung, vol. 45, no. 1, 2001, pp. 25-7.
Archana , Sehgal S, Kawatra A. In vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) as affected by processing techniques. Nahrung. 2001;45(1):25-7.
Archana, ., Sehgal, S., & Kawatra, A. (2001). In vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) as affected by processing techniques. Die Nahrung, 45(1), 25-7.
Archana , Sehgal S, Kawatra A. In Vitro Protein and Starch Digestibility of Pearl Millet (Pennisetum Gluacum L.) as Affected By Processing Techniques. Nahrung. 2001;45(1):25-7. PubMed PMID: 11253635.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - In vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) as affected by processing techniques. AU - Archana,, AU - Sehgal,S, AU - Kawatra,A, PY - 2001/3/20/pubmed PY - 2001/10/19/medline PY - 2001/3/20/entrez SP - 25 EP - 7 JF - Die Nahrung JO - Nahrung VL - 45 IS - 1 N2 - The effect of malting and blanching on the in vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) were investigated. Pearl millet seeds were subjected to malting [steeping (16 h), germination (48 and 72 h) and kilning (24 h at 50 degrees C)] and blanching (30 s at 98 degrees C) treatments, before grinding to flour. The results indicated that both the treatments improved the in vitro digestibility significantly. Malting appreciably improved the in vitro protein (14-26%) and starch (86-112%) digestibility and improvement by malting was significantly higher than blanching. The effect of malting with 72 h of germination was most remarkable in improving the in vitro protein and starch digestibility. SN - 0027-769X UR - https://www.unboundmedicine.com/medline/citation/11253635/In_vitro_protein_and_starch_digestibility_of_pearl_millet__Pennisetum_gluacum_L___as_affected_by_processing_techniques_ DB - PRIME DP - Unbound Medicine ER -