Nutritive value of malted millet flour.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/6454/
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| Title |
Nutritive value of malted millet flour.
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| Creator |
Malleshi, N. G.
Desikachar, H. S. R. |
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| Subject |
16 Nutritive value
05 Ragi (Finger Millet) |
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| Description |
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.
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| Date |
1986
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6454/1/Qual%20Plant%20Plant%20Foods%20Hum%20Nutr%2036191-196%20%281986%29.pdf
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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