These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Effect of heating and fortification with lysine on protein quality of minor millets.
    Author: Geervani P, Eggum BO.
    Journal: Plant Foods Hum Nutr; 1989 Dec; 39(4):349-57. PubMed ID: 2517144.
    Abstract:
    The effect of heating and fortification with lysine on the protein quality of five minor millets namely Italian millet (S. Italica), French millet (Panicum miliaceum), Barnyard millet (Echinochloa colona), Kodo millet (Paspalum scrobiculatum) and Little millet (Panicum miliare) was carried out. The N content of the millets ranged from 1.69 to 2.76 per cent. Proximate composition and dietary fibre was estimated. A reduction of 19-25 in TD and increase of 4-18 in BV was observed on auto-claving and both the differences were significant (P less than 0.05) in all millets. However, heat processing did not have a pronounced effect on DE. Fortification with lysine at 0.6 g/100 DM increased both the BV and NPU. Although both heat processing and lysine fortification improved protein utilisation, the effect of fortification was comparatively more than heating.
    [Abstract] [Full Text] [Related] [New Search]