Skip to main content
SpringerLink
Log in

Determination of protein, fat, starch, and amino acids in foxtail millet [Setaria italica (L.) Beauv.] by Fourier transform near-infrared reflectance spectroscopy

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Quantitative detection of protein, fat, starch, and amino acids in foxtail millet using Fourier transform near-infrared spectroscopy (NIRS) was investigated. Foxtail millet samples (n=259) were analyzed using NIRS. Spectral data were linearized with data from chemical analyses. Calibration models were established using a partial least-squares (PLS) algorithm with cross-validation. Optimized models were tested using external validation set samples with coefficients of determination in the external validation (R 2 val) of >0.90. Residual predictive deviation (RPD) values were nearly equal to or >2.5 for crude protein, alanine, aspartic acid, glutamic acid, isoleucine, leucine, and serine. However, for glycine, histidine, phenylalanine, proline, threonine, tyrosine, and valine, the R 2 val values were >0.83 and RPD values were nearly equal to or >2.0. For crude fat, total starch, arginine, and lysine, the R 2 val values were >0.70 and RPD values were >1.5. NIRS is a rapid determination tool for foxtail millet breeding, and for quality control.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Kumar KK, Parameswaran PK. Characterisation of storage protein from selected varieties of foxtail millet [Setaria italica (L) Beauv]. J. Sci. Food Agr. 77: 535–542 (1998)

    Article  CAS  Google Scholar 

  2. Mohamed TK, Zhu K, Issoufou A, Fatmata T, Zhou H. Functionality, in vitro digestibility and physicochemical properties of two varieties of defatted foxtail millet protein concentrates. Int. J. Mol. Sci. 10: 5224–5238 (2009)

    Article  CAS  Google Scholar 

  3. Antony U, Sripriya G, Chandra TS. The effect of fermentation on the primary nutrients in foxtail millet (Setaria italica). Food Chem. 56: 381–384 (1996)

    Article  CAS  Google Scholar 

  4. Lin HS, Chiang CY, Chang SB, Kuoh CS. Development of simple sequence repeats (SSR) markers in Setaria italica (Poaceae) and cross-amplification in related species. Int. J. Mol. Sci. 12: 7835–7845 (2011)

    Article  CAS  Google Scholar 

  5. Ushakumari SR, Latha S, Malleshi NG.. The functional properties of popped, flaked, extruded and roller-dried foxtail millet (Setaria italica). Int. J. Mol. Sci. 39: 907–915 (2004)

    CAS  Google Scholar 

  6. Mohamed TK, Issoufou A, Fatmata T, Zhou H. Effect of enzymatic hydrolysis on the functional properties of foxtail millet (Setaria italica L.) proteins. Int. J. Food Sci. Tech. 45: 1175–1183 (2010)

    Article  Google Scholar 

  7. Liu JK, Tang X, Zhang YZ, Zhao W. Determination of the volatile composition in brown millet, milled millet and millet bran by gas chromatography/mass spectrometry. Molecules 17: 2271–2282 (2012)

    Article  CAS  Google Scholar 

  8. Bellon V, Vigneau JL, Sévila F. Infrared and near-infrared technology for the food industry and agricultural uses: On-line applications. Food Control 5: 21–27 (1994)

    Article  Google Scholar 

  9. Bock JE, Connelly RK. Innovative uses of near-infrared spectroscopy in food processing. J. Food Sci. 73: 91–98 (2008)

    Article  Google Scholar 

  10. Downey G. Tutorial review. Qualitative analysis in the near-infrared region. Analyst 119: 2367–2375 (1994)

    Article  CAS  Google Scholar 

  11. Osborne BG. Applications of near infrared spectroscopy in quality screening of early-generation material in cereal breeding programmes. J. Near Infrared Spec. 14: 93–101 (2006)

    Article  CAS  Google Scholar 

  12. Bao JS, Cai YZ, Corke H. Prediction of rice starch quality parameters by near infrared reflectance spectroscopy. J. Food Sci. 66: 936–939 (2001)

    Article  CAS  Google Scholar 

  13. Sohn M, Barton FE, McClung AM, Champagne ET. Near-infrared spectroscopy for determination of protein and amylose in rice flour through use of derivatives. Cereal Chem. 81: 341–344 (2004)

    Article  CAS  Google Scholar 

  14. Kovalenko IV, Rippke GR, Hurburgh CR. Determination of amino acid composition of soybeans (Glycine max) by near-infrared spectroscopy. J. Agr. Food Chem. 54: 3485–3491 (2006)

    Article  CAS  Google Scholar 

  15. Sato T, Eguch K, Hatano T, Nishiba Y. Use of near-infrared reflectance spectroscopy for the estimation of the isoflavone contents of soybean seeds. Plant Prod. Sci. 11: 481–486 (2008)

    Article  CAS  Google Scholar 

  16. Orman BA, Schumann RA. Comparison of near-infrared spectroscopy calibration methods for the prediction of protein, oil and starch in maize grain. J. Agr. Food Chem. 39: 883–886 (1991)

    Article  CAS  Google Scholar 

  17. Brenna OV, Berardo N. Application of near-infrared reflectance spectroscopy (NIRS) to the evaluation of carotenoids content in maize. J. Agr. Food Chem. 52: 5577–5582 (2004)

    Article  CAS  Google Scholar 

  18. Vines LL, Kays SE, Koehler PE. Near-infrared reflectance model for the rapid prediction of total fat in cereal foods. J. Agr. Food Chem. 53: 1550–1555 (2005)

    Article  CAS  Google Scholar 

  19. Hacisalihoglu G., Larbi B, Settles AM. Near-infrared reflectance spectroscopy predicts protein, starch, and seed weight in intact seeds of common bean (Phaseolus vulgaris L.). J. Agr. Food Chem. 58: 702–706 (2010)

    Article  CAS  Google Scholar 

  20. Chen XJ, Wu JG, Zhou SJ, Yang YJ, Ni XL, Yang J, Zhu ZJ, Shi CH. Application of near-infrared reflectance spectroscopy to evaluate the lutein and β-carotene in Chinese kale. J. Food Compos. Anal. 22: 148–153 (2009)

    Article  CAS  Google Scholar 

  21. Standardization Administration. GB/T 5511-2008, Cereals and Pulses-Determination of the Nitrogen Content and Calculation of the Crude Protein Content-kjeldahl Method. Standardization Administration, China. pp. 1–3 (2008)

    Google Scholar 

  22. Standardization Administration. GB/T 5512-2008, Inspect of Grain and Oilseeds-Determination of Crude Fat Content in Grain. Standardization Administration, China. pp. 1–2 (2008)

    Google Scholar 

  23. Standardization Administration. GB/T 5006-1985 (now NY/T 11-1985), Determination of Crude Starch in Cereals Seeds. Standardization Administration, China. pp. 194–195 (1985)

    Google Scholar 

  24. Wu JG, Shi CH, Zhang XM. Estimating the amino acid composition in milled rice by near-infrared reflectance spectroscopy. Field Crop. Res. 75: 1–7 (2002)

    Article  Google Scholar 

  25. Jones BN, Gilligan JP. o-Phthaldialdehyde precolumn derivatization and reversed-phase high-performance liquid chromatography of polypeptide hydrolysates and physiological fluids. J. Chromatogr. A 266: 471–482 (1983)

    Article  CAS  Google Scholar 

  26. Höskuldsson A. PLS regression methods. J. Chemometr. 2: 211–228 (1988)

    Article  Google Scholar 

  27. Williams PC, Sobering DC. How do we do it: A brief summary of the methods we use in developing near infrared calibration. pp. 185–188. In: Near Infrared Spectroscopy: The Future Waves. Davies AMC, Williams P (eds). NIR Publications, Chichester, UK (1996).

    Google Scholar 

  28. Christy AA, Kasemsumran S, Du Y, Ozaki Y. The detection and quantication of adulteration in olive oil by near-infrared spectroscopy and chemometrics. Anal. Sci. 20: 935–940 (2004)

    Article  CAS  Google Scholar 

  29. Kuligowski J, Carrión D, Quintás G, Garrigues S, de la Guardia M. Direct determination of polymerised triacylglycerides in deep-frying vegetable oil by near infrared spectroscopy using Partial Least Squares regression. Food Chem. 131: 353–359 (2012)

    Article  CAS  Google Scholar 

  30. Shao Y, He Y. Visible/near infrared spectroscopy and chemometrics for the prediction of trace element (Fe and Zn) levels in rice leaf. Sensors 13: 1872–1883 (2013)

    Article  CAS  Google Scholar 

  31. Williams P, Norris K. Near-infrared Technology in the Agricultural and Food Industries. 2nd ed. American Association of Cereal Chemists, St. Paul, MN, USA. pp. 199–210 (2001)

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Research Center of Environmental Science and Engineering, Shanxi University, Taiyuan, 030006, China

    Xiu-Shi Yang & Chuan Dong

  2. Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, 100081, China

    Xiu-Shi Yang, Li-Li Wang, Xian-Rong Zhou, Zhi-Hua Zhu, Nan Li, Yan Li, Fang Liu, San-Cai Liu, Ping Lu & Gui-Xing Ren

  3. School of Chemistry and Chemical Engineering, Shanxi University, Taiyuan, 030006, China

    Li-Li Wang & Shao-Min Shuang

Authors
  1. Xiu-Shi Yang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Li-Li Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Xian-Rong Zhou
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Shao-Min Shuang
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Zhi-Hua Zhu
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Nan Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Yan Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Fang Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  9. San-Cai Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  10. Ping Lu
    View author publications

    You can also search for this author in PubMed Google Scholar

  11. Gui-Xing Ren
    View author publications

    You can also search for this author in PubMed Google Scholar

  12. Chuan Dong
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Gui-Xing Ren.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Yang, XS., Wang, LL., Zhou, XR. et al. Determination of protein, fat, starch, and amino acids in foxtail millet [Setaria italica (L.) Beauv.] by Fourier transform near-infrared reflectance spectroscopy. Food Sci Biotechnol 22, 1495–1500 (2013). https://doi.org/10.1007/s10068-013-0243-1

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-013-0243-1

Keywords

Search

Navigation