Plant Foods for Human Nutrition

, Volume 45, Issue 2, pp 97–102

Changes in the carbohydrates and nitrogenous components during germination of proso millet,Panicum miliaceum

  • K. Parvathy Parameswaran
  • S. Sadasivam
Article

DOI: 10.1007/BF01088466

Cite this article as:
Parameswaran, K.P. & Sadasivam, S. Plant Food Hum Nutr (1994) 45: 97. doi:10.1007/BF01088466

Abstract

Since germination has been found to increase the nutritive qualities of grains, proso millet, a minor millet, was allowed to germinate for 1–7 days and analysed for protein fractions, free amino acids, lysine, tryptophan, methionine, non-protein nitrogen, starch, and sugars. Overnight soaking and germination up to 7 days significantly increased the free amino acids and total sugars while the content of dry weight and starch decreased. Increases in albumin and globulin and large decreases in prolamin accompanied sprouting. The percent protein in germinated grains was higher than in the initial grain as a result of dry matter loss during germination. Further, there was an increase in lysine, tryptophan and non-protein nitrogen contents during germination. No change was noticed in methionine content.

Key words

Proso milletGerminationCarbohydratesAminoacidsProtein fractions

Copyright information

© Kluwer Academic Publishers 1994

Authors and Affiliations

  • K. Parvathy Parameswaran
    • 1
  • S. Sadasivam
    • 1
  1. 1.Department of BiochemistryTamil Nadu Agricultural UniversityCoimbatoreIndia