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Nutritive value of malted millet flour.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/6454/
 
Title Nutritive value of malted millet flour.
 
Creator Malleshi, N. G.
Desikachar, H. S. R.
 
Subject 16 Nutritive value
05 Ragi (Finger Millet)
 
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.
 
Date 1986
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
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..