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Biochemical characteristics and microbial profile during sprouting process in grains of Eleusine coracana L. (finger millet).

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Relation http://ir.cftri.com/3168/
JOAFC-20-98
 
Title Biochemical characteristics and microbial profile during sprouting process in grains of Eleusine coracana L. (finger millet).
 
Creator Varadaraj, M. C.
Horigane, A.
 
Subject 16 Nutritive value
05 Ragi (Finger Millet)
 
Description The associated biochemical and microbiological changes during sprouting in the seeds of Eleusine
coracana L. (finger millet) common to India were studied. The initiation of physiological process
as well as an increase in weight of seeds (0.6-fold) occurs during the stage of presoaking for 8 h at
room temperature (23 °C). The levels of soluble protein, total soluble sugar, proteinase, and
R-amylase activities, which were 1.22 mg, 0.6 mg, 0.44 unit of activity, and 14 units per gram of
resting seed, respectively, increased significantly to 1.38 mg, 1.53 mg, 2.89 units, and 404 units per
gram during sprouting for 48 h at 25 °C. The level of globulin increased from an initial level of
0.15 to 0.75 mg g-1 of seed. The electrophoretic mobility of isolated globulins from presoaked and
sprouted (48 h at 25 °C) seeds shows more bands relative to the resting seeds as determined by
sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Sedimentation analysis of globulin and
prolamin fractions indicates a probable self-associating system. During sprouting, there was the
buildup of lactic acid bacteria, a desirable microflora. The associated changes in the seeds of finger
millet can lead to the development of traditional foods with beneficial attributes.
 
Date 1998
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3168/1/J._Agric._Food_Chem._1998%2C_46%2C_1719-1726.pdf
Varadaraj, M. C. and Horigane, A. (1998) Biochemical characteristics and microbial profile during sprouting process in grains of Eleusine coracana L. (finger millet). Journal of Agricultural and Food Chemistry, 46 (5). 1719-1726, 36 ref..