Physicochemical, rheological, morphological and in vitro digestibility properties of pearl millet starch modified at varying levels of acetylation

2019 ◽  
Vol 131 ◽  
pp. 1077-1083 ◽  
Author(s):  
Anil Kumar Siroha ◽  
Kawaljit Singh Sandhu ◽  
Maninder Kaur ◽  
Varinder Kaur
Keyword(s):  
Pearl Millet ◽  
In Vitro Digestibility ◽  
Pearl Millet Starch

scholarly journals Effect of Cross-Linking Modification on Structural and Film-Forming Characteristics of Pearl Millet (Pennisetum glaucum L.) Starch

Coatings ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 1163
Author(s):  
Anil Kumar Siroha ◽  
Sneh Punia Bangar ◽  
Kawaljit Singh Sandhu ◽  
Monica Trif ◽  
Manoj Kumar ◽  
...  
Keyword(s):  
Pearl Millet ◽  
Pennisetum Glaucum ◽  
Loss Modulus ◽  
Edible Films ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Film Forming ◽  
Forming Characteristics ◽  
Pearl Millet Starch

Pearl millet starch was modified using epichlorohydrin (EPI) at different concentrations (0.1%; 0.3%; 0.5%; and 0.8%) and evaluated for physicochemical, rheological, in vitro digestibility, and film-forming characteristics. The degree of cross-linking was observed at higher levels (0.5% and 0.8%) of EPI. Upon cross-linking, breakdown and setback viscosity reduced whereas pasting temperature was increased. Storage modulus (G′) and loss modulus (G″) value of cross-linked (CL) starches ranged between 2877 to 5744 Pa and 168 to 237 Pa, respectively, during the frequency sweep test. A drastic decrease was observed for steady shear (yield stress and consistency index) characteristics of CL starches. Resistant starch (RS) content was increased after starch modification, which imparts its nutritional values and starch modified at 0.8% had the highest RS content. Modifications of starch at different levels had significant effects on the moisture, opacity, solubility and mechanical properties of films. Outcomes of this study will be helpful to understand the properties of native and CL starches for their potential applications in preparation of edible films.

Effect of Probiotic Fermentation on Antinutrients and the Invitro digestibilities of Starch and Protein of Pearl Millet Based Food Mixture

2016 ◽  
Vol 3 (4) ◽  
Author(s):  
BINITA RANI
Keyword(s):  
Pearl Millet ◽  
Milk Powder ◽  
Negative Relationship ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
In Vitro Digestibility ◽  
Significant Negative Relationship ◽  
Tomato Pulp ◽  
Food Mixture

The consumers over whelming interest for functional foods, including probiotics have resulted in attempts to develop an indigenously developed food mixture containing pearl millet, chickpea, skim milk powder and tomato pulp (2:1:1:1 w/w). The mixture was autoclaved, cooled and fermented with a probiotic Lactobacillus acidophilus-R at 37o C for 24 h. Both the antinutrients i.e. phytic acid and polyphenols were reduced significantly after autoclaving as well as fermentation whereas in vitro digestibility of starch and protein was significantly (P less than 0.05) improved. A significant negative relationship was obtained between the content of antinutrients and digestibilities.

scholarly journals Performance of rearing female hoggets under different feeding strategies

2011 ◽  
Vol 40 (6) ◽  
pp. 1296-1302
Author(s):  
Felipe Jochims ◽  
Cleber Cassol Pires ◽  
Alexandre Lins ◽  
Luana Cortez Zago ◽  
Guilherme Mello Jahn ◽  
...  
Keyword(s):  
Weight Gain ◽  
Pearl Millet ◽  
Body Condition Score ◽  
The Body ◽  
Neutral Detergent Fiber ◽  
Daily Weight Gain ◽  
Feeding Strategies ◽  
In Vitro Digestibility ◽  
Corn Gluten

The objective of this study was to evaluate the performance of Texel × Ile de France female hoggets on pearl millet (Pennisetum americanum (L.) Leeke) pastures fed supplementation with cassava meal or corn gluten. It was used a completely randomized experimental design, with three treatments (feed strategies) and two area replications. Feed strategies consisted of supplementation of the pastures with cassava meal or corn gluten in comparison to exclusive pasture. Supplements were given daily at 9:00 a.m. at quantity of 1% of the body weight (BW). The lambs on corn gluten supplementation presented greater daily weight gain and greater per area weight gain. Use of supplementation did not permit to increase pasture stocking rate, however. In vitro digestibility and chemical composition of the harvested forage was similar (crude protein, neutral detergent fiber) among groups. At the end of the experiment, all feed strategies were efficient in promoting weight greater than 60% of the mature weight, showing that the lambs are able for mating. Body condition score (BCS) of lambs under cassava meal supplementation was 3.0 whereas body composition score of the other lambs was 2.8. Exclusive use of pearl millet can provide dry matter requirement of the lambs.

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.

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