Plant Foods for Human Nutrition

, Volume 36, Issue 3, pp 191–196

Nutritive value of malted millet flours

  • N. G. Malleshi
  • H. S. R. Desikachar
Article

DOI: 10.1007/BF01092036

Cite this article as:
Malleshi, N.G. & Desikachar, H.S.R. Plant Food Hum Nutr (1986) 36: 191. doi:10.1007/BF01092036

Abstract

The changes in proximate composition, phytate phosphorus, thiamine and ascorbic acid content of finger millet, pearl millet and foxtail millet during progressive germination were studied. Germination resulted in a slight decrease in total protein and minerals, a marked fall in phytate-phosphorus and a significant increase in the ascorbic acid content of the millets. An increase in lysine and tryptophan but no appreciable changes in threonine and sulfur amino acid content of the millets were observed as a result of germination. However, the protein efficiency ratio values of ungerminated control seeds, 48 h germinated green malt and kilned malt were not significantly different.

Key words

malted milletsmineralsvitaminsprotein quality

Copyright information

© Martinus Nijhoff/Dr W. Junk Publishers 1986

Authors and Affiliations

  • N. G. Malleshi
    • 1
  • H. S. R. Desikachar
    • 1
  1. 1.Discipline of Grain Science and TechnologyCentral Food Technological Research InstituteMysoreIndia