In vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) as affected by processing techniques

Nahrung/Food ◽  
2001 ◽  
Vol 45 (1) ◽  
pp. 25-27 ◽  
Author(s):  
Archana ◽  
S. Sehgal ◽  
A. Kawatra
Keyword(s):  
Pearl Millet ◽  
Starch Digestibility ◽  
Processing Techniques ◽  
Vitro Protein

scholarly journals Proximate Composition, In vitro Digestibility and Anti Nutritional Factors of Millets and Legume Grains

2021 ◽  
Author(s):  
Neha Rana ◽  
Saroj Dahiya
Keyword(s):  
Chemical Composition ◽  
Pearl Millet ◽  
Proximate Composition ◽  
Mung Bean ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Starch Digestibility ◽  
In Vitro Digestibility ◽  
Vitro Protein

Background: Whole grains serve as a preferred carbohydrate source in a modern Indian diet to achieve a balance of macronutrients, micronutrients, fibers and phytochemicals for optimal health promotion and prevent chronic diseases such as type 2 diabetes, cardiovascular disease (CVD) and obesity. The five most common ancient grains that have the potential to be used more in Indian cooking are amaranth, barley, pearl millet, finger millet and sorghum. These grains have higher fiber and protein content.Methods: The study was conducted to investigate chemical composition, sugar content, in vitro protein and starch digestibility and antinutrient content of pearl millet, sorghum and mung bean. Effect of blanching and germination on chemical composition of pearl millet and mung bean, respectively were determined. Conclusion: The results of proximate composition of grains revealed that germinated mung bean had significantly highest amount of protein, total soluble sugar, non reducing sugar content, in vitro protein digestibility. Sorghum had significantly higher content of total carbohydrate, reducing sugar, starch and in vitro starch digestibility. Crude fat, phytic acid and polyphenol were highest in unprocessed pearl millet. Germination and blanching of seeds cause the significant reduction in anti-nutrient content of mung bean and pearl millet, respectively.

In vitro protein digestibility in grain sorghum: effect of genotype and interaction with starch digestibility

Euphytica ◽  
2013 ◽  
Vol 193 (3) ◽  
pp. 327-337 ◽  
Author(s):  
L. A. Elkonin ◽  
J. V. Italianskaya ◽  
I. Yu. Fadeeva ◽  
V. V. Bychkova ◽  
V. V. Kozhemyakin
Keyword(s):  
Protein Digestibility ◽  
Grain Sorghum ◽  
Starch Digestibility ◽  
In Vitro Protein Digestibility ◽  
Vitro Protein

Effect of natural fermentation on nutritive value and in vitro protein digestibility of pearl millet

2002 ◽  
Vol 78 (1) ◽  
pp. 75-79 ◽  
Author(s):  
Selma H.A. Elyas ◽  
Abdullahi H. El Tinay ◽  
Nabila E. Yousif ◽  
Elsiddig A.E. Elsheikh
Keyword(s):  
Pearl Millet ◽  
Nutritive Value ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Natural Fermentation ◽  
Vitro Protein

scholarly journals Fermentation and Exrusion Effects on the In Vitro Proteinand Starch Digestibility of Unripe Plantain and Pigeon Pea Blends

2021 ◽  
pp. 86-93
Author(s):  
S. E. Orekoya ◽  
A. O. Ojokoh ◽  
A. O. Arogunjo ◽  
J. O. Aribisala ◽  
B. O. B. Ajayi-Moses ◽  
...  
Keyword(s):  
Micrococcus Luteus ◽  
Titratable Acidity ◽  
Protein Digestibility ◽  
Pigeon Pea ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Total Titratable Acidity ◽  
Flour Blends ◽  
Vitro Protein

This study investigated effects of fermentation and extrusion on the in vitro protein andstarch digestibility of unripe plantain and pigeon pea blends. The blended samples were set-up in three arrangements (A=100g unripe plantain; B= 70g unripe plantain: 30g pigeon pea; C= 50g unripe plantain: 50g pigeon pea) and divided into four batches (i.e. first batch = preconditioned and fermented; second batch = extruded; third batch = fermented and extruded; and fourth batch = unfermented/unextruded). Semi-solid state method of fermentation was deployed to ferment blended samples for 96 hours. The pH, temperature and total titratable acidity (TTA) of these samples were evaluated. Fifteen microorganisms comprising 9 bacteria, 2 yeasts and 4 molds were isolated and identified as; Bacillus subtilis, Bacillus cereus, Micrococcus luteus, Staphylococcus aureus, Lactobacillus plantarum, Lactobacillus fermentum, Leuconostocmesenteroides, Lactobacillus mali, Streptococcus lactis, Saccharomyces cerevisiae, Candida utilis, Aspergillusniger, Aspergillusfumigatus, Aspergilluscandidus, and Mucorhiemalis. There were notable variation in the values of pH and total titratable acidity (TTA) during fermentation. The processes of fermentation and extrusion significantly amplified the in vitro starch digestibility of the flour blends with fermented extruded samples (51.03±0.02 to 55.19±0.02mg/ml) unlike theraw flour blends (36.77±0.20 to 41.26±0.003mg/ml).The in vitro protein digestibility significantly increased with the extruded fermented samples (12.73±0.17 to 15.45±0.06mg/ml) and lowest forraw flour blends (4.57±0.29 to 5.98±0.37mg/ml). Hence, it can be concluded based from the available information from this study that fermentation and extrusion increase the in vitro starch digestibility and protein digestibility of unripe plantain and pigeon pea blends.

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