Nutritive value of malted millet flours

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.

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Malleshi, N.G., Desikachar, H.S.R. Nutritive value of malted millet flours. Plant Food Hum Nutr 36, 191–196 (1986). https://doi.org/10.1007/BF01092036

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Key words

  • malted millets
  • minerals
  • vitamins
  • protein quality