Nutrient composition, amino acid and vitamin contents of malted sorghum, pearl millet, finger millet and their rootlets

Malleshi, N. G.; Klopfenstein, C. F.

doi:10.3109/09637489809086420

Cited by 61 publications

(55 citation statements)

References 13 publications

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“…However, the effect of germination depends on the type of legume and on the conditions and duration of the germination process (Savelkoul et al 1992). Sprouting or controlled germination of legumes increases protein and carbohydrate digestibility, enhance some of their vitamin contents, reduces the antinutritional factors and improves their over all nutritional quality (Malleshi and Klopfenstein 1996). As sprouting proceeds, the ratio of essential to non essential amino acids changes, providing more of essential amino acids.…”

Section: Introductionmentioning

confidence: 99%

Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes

Uppal

Bains

2011

J Food Sci Technol

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Germination of legumes followed by hydrothermal treatments is an effective mean of improving nutritive value of legumes. The protein content of mungbean, chickpea and cowpea increased by 9-11, 11-16 and 8-11% after germination. A significant (p≤0.05) decrease in protein content was observed on pressure cooking and microwaving in all three legumes. The carbohydrates decreased by 1 to 3% during soaking and 2 to 6% during germination. A significant (p≤0.05) improvement in in vitro protein digestibility (IVPD) was observed after soaking as well as after three germination periods. Germination resulted in an increase in IVPD from 15 to 25% in mungbean, 6 to 17% in chickpea and 6 to 17% in cowpea. A significant (p≤0.05) increase in IVPD was observed when raw sprouts of three legumes were subjected to pressure cooking and microwaving. In vitro starch digestibility (IVSD) increased significantly (p≤0.05) after germination, the percent increase being 8 to 12% in mungbean, 9 to 11% in chickpea and 10 to 13% in cowpea. The duration of germination had significant (p≤0.05) effect on IVSD. A significant (p≤0.05) improvement in IVSD was observed when legume sprouts were subjected to pressure cooking and microwave cooking.

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Section: Introductionmentioning

confidence: 99%

Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes

Uppal

Bains

2011

J Food Sci Technol

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“…However, the effect of germination depends on the type of legume and on the conditions and duration of the germination process (Savelkoul et al 1992). Sprouting or controlled germination of legumes reduces the antinutri-tional factors and improves their over all nutritional quality (Malleshi and Klopfenstein 1996). Minerals like calcium, zinc and iron are released from bound form.…”

Section: Introductionmentioning

confidence: 99%

Optimization of germination time and heat treatments for enhanced availability of minerals from leguminous sprouts

2011

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Germinated legumes are highly nutritious food especially for their enhanced iron bioavailability primarily because of reduction of phytates and increase in ascorbic acid with an advancement of germination period. Length of germination time followed by different heat treatments affect the nutritive value of leguminous sprouts. To optimize germination time and heat treatments for enhanced availability of iron from leguminous sprouts, three legumes namely, mungbean, chickpea and cowpea were germinated for three time periods followed by cooking of sprouts by two cooking methods ie. pressure cooking and microwaving. Optimized germination time for mungbean was 12, 16 and 20 h; 36, 48 and 60 h for chickpea and 16, 20 and 24 h for cowpea. Germination process increased ascorbic acid significantly in all the three legumes, the values being 8.24 to 8.87 mg/100 g in mungbean, 9.34 to 9.85 mg/100 g in chickpea and 9.12 to 9.68 mg/100 g in cowpea. Soaking and germination significantly reduced the phytin phosphorus in all the three legumes, the percent reduction being 5.3 to 16.1% during soaking and 25.7 to 46.4% during germination. The reduction in phytin phosphorus after pressure cooking was 9.6% in mungbean, 18.4% in chickpea and 6.1% in cowpea. The corresponding values during microwaving were 8.4, 19.7 and 4.5%. Mineral bioavailability as predicted by phytate:iron enhanced significantly with an increase in germination time. Further reduction i.e. 0.9 to 16.3% was observed in three legumes after the two heat treatments. The study concluded that the longer germination periods ie. 20 h for mungbean, 60 h for chickpea and 24 h for cowpea followed by pressure cooking for optimized time were suitable in terms of better iron availability.

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“…Finger millet is being increasingly recognized as apromising source of micronutrients and protein [2] forweak and immune-compromised people [3]. Besides energy, it contributes to alleviating micronutrient and protein malnutrition also called 'hidden hunger' affecting half of the world's population, especially women and pre-school children in most countries of Africa and South-east Asia [4].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of genetic diversity in Magnaporthe grisea populations adapted to finger millet using simple sequence repeats (SSRs) markers

Babu

Sharma

Upadhyaya

et al. 2013

Physiological and Molecular Plant Pathology

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Finger millet blast caused by Magnaporthe grisea(anamorph: Pyricularia grisea) is a great threat to finger millet production worldwide. Genetic diversity and population structure of 72M. griseaisolates collected from finger millet (56), foxtail millet (6), pearl millet (7) and rice (3) frommajor crop growing areas inIndiawas studied using 24 SSR markers. None of the SSRs detected polymorphism in the M. grisea isolates from pearl millet. Seventeen SSR markers were polymorphicin the 65 non pearl millet isolates anddetected 105 alleles, of which one was rare, 83 common, 9 frequent and 12 most frequent. A model-based population structure analysis of the genomic data identified two distinct populations with varying levels of ancestral admixtures among the 65M. griseaisolates. Analysis of molecular variance (AMOVA)indicated that 52% of the total variation among the isolates used in this study was due to differences between the pathogen populations adapted to different hosts, 42% was due to differences in the isolates from the same host, and the remaining 6% due to heterozygosity within isolates. High genetic variability present in M. grisea isolates calls for the continuous monitoring of M. grisea populations anticipating blast resistance breakdown in finger millet cultivars grown in India. Key words:Genetic diversity, Simple sequence repeats, Magnaporthe grisea, Eleusine coracana Highlights: Seventeen of the 24 SSR markers were polymorphic and detected 105 alleles in the 65Magnaporthegriseaisolates.  Cluster analysis of SSR data classified the isolates into three major groups that corresponded with the host specificity.  A model-based population structure analysis identified two distinct populations with varying levels of ancestral admixtures.Kiran Babu et al., 2013 Physiological and molecular plant pathology 3 IntroductionFinger millet (Eleusine coracana L. Gaertn) is a widely grown grain cereal in the semi- grisea populations adapted to finger millet, foxtail millet, pearl millet and rice. Material and Methods Pathogen isolatesBlast infected (leaf, neck and finger) samples of finger millet, foxtail millet and rice were collected from Vizianagaram, Patancheru, and Nandyal in Andhra Pradesh, Mandya and Naganahalli in Karnataka, and Dholi in Bihar, India during 2008-10 rainy seasons (Table 1).In addition, seven M. grisea isolates from four major pearl millet growing states in IndiaRajasthan, Haryana, Maharashtra and Uttar Pradesh [25] were also included in this study (Table 1). Isolations of M. grisea were made from the blast-infected tissue on oatmeal agar medium (rolled oats 50 g, agar 15 g, distilled water 1 L) and incubated at 25±1°C for 15 days.After incubation, a dilute spore suspension (3×10 3 spores/ml) was prepared in sterile doubledistilled water and plated onto 4% water agar in Petri plates. Single germinating conidia were marked after 10-12 h of incubation under a microscope and transferred to test tubes containing oatmeal agar for further studies. Isolation of genomic DNAKiran Babu et al., 2013...

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Nutrient composition, amino acid and vitamin contents of malted sorghum, pearl millet, finger millet and their rootlets

Cited by 61 publications

References 13 publications

Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes

Effect of germination periods and hydrothermal treatments on in vitro protein and starch digestibility of germinated legumes

Optimization of germination time and heat treatments for enhanced availability of minerals from leguminous sprouts

Evaluation of genetic diversity in Magnaporthe grisea populations adapted to finger millet using simple sequence repeats (SSRs) markers

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