Skip to main content
Log in

Nutritive value of malted millet flours

  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

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.

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

Access this article

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. AACC (1969) Approved methods of the American Association of Cereal Chemists. St. Paul, Minnisota, USA

  2. Barton-Wright EC (1952) The microbiological assay of vitamin B-complex and amino acids. Sir Issac Pitman & Sons Ltd., London

    Google Scholar 

  3. Dalby A, Tsai CY (1979) Lysine and tryptophan increases during germination of cereal grains. Cereal Chem 53:222–226

    Google Scholar 

  4. Fordham JR, Wells CE, Chen LH (1975) Sprouting of seeds and nutrient composition of seeds and sprouts. J Food Sci 40:552–556

    Google Scholar 

  5. Gopaldas T, Inamdar F, Patel J (1982) Malted versus toasted young child mixes: viscosity, storage and acceptability trials. Indian J Nutr Dietet 19:327–336

    Google Scholar 

  6. Goldberg L, Thorp JM (1945) A survey of vitamins in African foodstuffs. VI. Thiamine, riboflavin and nicotinic acid in sprouted and fermented cereal foods. S Afr J Med Sci 10:177–185

    Google Scholar 

  7. Hamad AM, Fields ML (1979) Evaluation of protein quality and available lysine of germinated and fermented cereals. J Food Sci 44:456–459

    Google Scholar 

  8. Hemanalini G, Umapathy KP, Rao JR, Saraswathi G (1980) Nutritive evaluation of sprouted ragi. Nutr Rep Int 22:271–277

    Google Scholar 

  9. ISI Guidelines No. 7481 (1974) Method for determination of protein efficiency ratio. Indian Standards Institution, New Delhi

    Google Scholar 

  10. Indira R, Naik MS (1971) Nutrient composition and protein quality of some minor millets. Indian J Agric Sci 41:795–797

    Google Scholar 

  11. Lorenz K (1980) Cereal sprouts: composition, nutritive value, food applications. CRC Cri Revs Food Sci Nutr 13:353–385

    Google Scholar 

  12. Malleshi NG, Desikachar HSR (1982) Formulation of a weaning food with low hot paste viscosity based on malted ragi and green gram. J Food Sci Technol 19:193–197

    Google Scholar 

  13. Malleshi NG (1984) Studies on malting of millet grains. Ph.D. dissertation, University of Mysore, Mysore, India

    Google Scholar 

  14. Malleshi NG, Desikachar HSR (1986) The influence of malting conditions on the quality of finger millet malt. J Inst Brew 92:81–83

    Google Scholar 

  15. Narayana Rao M, Kurien PP, Swaminathan M, Subrahmanyan V (1961) Nutritive value of certain cereals and cereal diets consumed in India. Food Sci (Mysore) 10:163–175

    Google Scholar 

  16. Pokhriyal TG, Chatterjee SR, Abrol YP (1977) Protein content and amino acid composition of pearl millet. J Food Sci Technol 14:231–233

    Google Scholar 

  17. Ram PC, Lodha ML, Srivastava KN, Tyagi RS, Joginder Singh, Mehta SL (1979) Improving nutritive value of maize by germination. J Food Sci Technol 16:258–260

    Google Scholar 

  18. Robinson WB, Stotz E (1945) The Indophenol-xylene extraction method for ascorbic acid and modification for interfering substances. J Biol Chem 160:217–225

    Google Scholar 

  19. Swaminathan M (1942) An improved method for the estimation of vitamin B in foods by thiochrome reaction. Indian J Med Res 30:263–272

    Google Scholar 

  20. Virupaksha TK, Ramachandra G, Nagaraju D (1975) Seed proteins of finger millet and their amino acid composition. J Sci Food Agric 26:1237–1246

    Google Scholar 

  21. Wheeler EL, Farrel RE (1971) A method for phytic acid determination in wheat and wheat fractions. Cereal Chem 48:312–320

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Rights and permissions

Reprints and permissions

About this article

Cite this article

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

Download citation

  • Received:

  • Revised:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01092036

Key words

Navigation