Sugars of Pearl Millet [<i>Pennisetum americanum</i> (L.) Leeke] Grains

Subramanian, V.; Jambunathan, R.; Suryaprakash, S.

doi:10.1111/j.1365-2621.1981.tb04232.x

Cited by 11 publications

(5 citation statements)

References 5 publications

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“…The sucrose content of the unmalted grains were within the range reported by Subramanian and co authors 10,11) that sucrose is the most predominant sugar and form about 60 68% of the total sugars in millet grains. The sucrose content increased in the process of germination.…”

Section: Sucrosesupporting

confidence: 85%

“…malted millet do not contain maltose. 11,19) However, SO-SAT C 88, ZANGO, EX BORNO and ICMV IS 94206 had 0.01% maltose content in this study. This could be as a result of varietal differences and cultural conditions of the land where these millet cultivars were cultivated.…”

Section: Maltosecontrasting

confidence: 53%

“…For quantitative estimation of individual sugars, each fraction was plotted and the area of the peak was compared with the area of the respective standards. 11) These processes were automatically analyzed and the results were read on the monitor of the computer system attached to the HPLC. The analysis was replicated three times.…”

mentioning

confidence: 99%

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Sugars Content of Pearl Millet as Diversed among Cultivars and Affected by Germination

2005

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Pearl millet is an important cereal grain for people living in the semi arid tropics of India and Africa. 1) The grain can be processed into many products one of which is malt. Malting of pearl millet lowers the tannin content, thereby improving enzyme activity. 2) It also improves in vitro starch digestibility 3 5) due to the activation of amylases that occurs during germination. 6) As a result of amylase activities, there is increase in the concentration of total soluble sugars, both reducing and non reducing sugars (major products of amylase activities) in malted pearl millet grains. 2,7) Generally, a lot of enzymes are either synthesized or are set free during germination. As a result, malted grains are very important and could be used as brewer malt, distillers malt, malt sugars and malt flour which are used in preparation of beer, breakfast cereals, bakery products, pharmaceuticals, infant foods, weaning foods and as enzyme rich flours. 8) The various sugars that are obtained in malted pearl millet grain may be one of the factors imparting taste and flavor to the food products and may play a significant role in determining the end use. Hence, there is the need to evaluate the quantity of these sugars and determine the optimum germination time and cultivars that could give the maximum yield. The most frequently studied sugars of cereal grains are glucose, fructose, sucrose, maltose and lactose. 9) This information could serve as a guide in screening the pearl millet cultivars to obtain those that are most suitable for producing glucose, fructose, sucrose and maltose.Sugars of unmalted sorghum and pearl millet have been reported by other scientists around the world 10,11) but such information is scanty in this environment, especially on the effect of germination time on the quantity of these sugars. Therefore, the objective of this study was to determine the effect of germination time and cultivar on the concentration of various sugars of pearl millet, and obtain cultivars that are suitable for producing glucose, fructose, sucrose and maltose. MATERIALS AND METHODSTen pearl millet cultivars. SOSAT C 88, ZANGO, EX BORNO, LCRI IC 9701, ICMV IS 94206, ICMV IS 94208, GWAGWA, G.I. 14.9, GB 8735, G.I 297 1 and a sorghum cultivar (control) were obtained from Lake Chad Research Institute, Maiduguri. Sorghum was used as control because it has been malted for centuries and the malt is used for the production of baby food and traditional alcoholic and nonalcoholic beverages. 12) Chemicals and reagents were obtained from recognized distributors and were of analytical grade.Sample preparation and steeping. The cereal grains were cleaned manually of broken seeds, dust and other extraneous materials. Experimental samples were taken using the quartering procedures of Lees. 13) The cleaned grains were steeped in thrice quantity of water for 12 h with 1 h air rest after 6 h of steeping. For each air rest, the steep water was changed. After steeping, the grains were sterilized by soaking in a solution of 1% sodium hypochlorite ...

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Section: Sucrosesupporting

confidence: 85%

Section: Maltosecontrasting

confidence: 53%

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Sugars Content of Pearl Millet as Diversed among Cultivars and Affected by Germination

2005

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“…Millet is rich in carbohydrates, mainly starch, and contains a small fraction of fiber (Table 3) [35,63,65,73]. In addition to starch, millet groats contain other carbohydrates, such as sucrose, glucose, fructose, stachyose, and raffinose [74][75][76][77][78]. Millet groats are rich in exogenous amino acids, including leucine, isoleucine, and methionine [63].…”

Section: Millet and Millet Beveragesmentioning

confidence: 99%

“…The main ingredient of sorghum grains is starch (Table 4) [58,59,64,65,67]. Sucrose, glucose, galactose, fructose, mannose, xylose, stachyose, raffinose, fructans, and celluloses are some of the straight-chain and complex carbohydrates found in raw sorghum grains [75][76][77][78]80,81]. Sorghum is also a source of protein and lipids [59], and contains B vitamins (especially niacin), as well as macroand microelements (such as phosphorus, potassium, selenium, and magnesium) [59].…”

Section: Sorghum and Sorghum Beveragesmentioning

confidence: 99%

Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages

Ziarno

Cichońska

2021

Microorganisms

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Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk. This review aimed to describe the basic components of cereal- or pseudocereal-based beverages and determine the feasibility of fermenting them with lactic acid bacteria (LAB) to obtain products with live and active LAB cells and increased dietary value. The technology used for obtaining cereal- or pseudocereal-based milk substitutes primarily involves the extraction of selected plant material, and the obtained beverages differ in their chemical composition and nutritional value (content of proteins, lipids, and carbohydrates, glycemic index, etc.) due to the chemical diversity of the cereal and pseudocereal raw materials and the operations used for their production. Beverages made from cereals or pseudocereals are an excellent matrix for the growth of LAB, and the lactic acid fermentation not only produces desirable changes in the flavor of fermented beverages and the biological availability of nutrients but also contributes to the formation of functional compounds (e.g., B vitamins).

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