Sawaya, W.N. and Khalil, J.K. and Safi, W.J. (1984) Nutritional quality of pearl millet flour and bread. Plant Foods for Human Nutrition, 34 (2). pp. 117-125.
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Abstract
Market samples of pearl millet flour and bread from Saudi Arabia were analysed for chemical composition and nutritional quality. Pearl millet flour contained, on a dry weight basis, 17.4% protein, 6.3% fat, 2.8% fiber and 2.2% ash. Lysine was the most limiting essential amino acid with a chemical score of 53 (FAO/WHO, 1973). Linoleic acid (44.8%), oleic acid (23.2%) and palmitic acid (22.3%) were the dominant fatty acids in millet oil followed by stearic acid (4.0%) and linolenic acid (2.9%). The invitro protein digestibility (IVPD) of millet flour was 75.6% and the calculated protein efficiency ratio (C-PER) was 1.38 in comparison to ANRC casein values of 90% and 2.50, respectively. Baking at 300°C for 15 min had only little effect on the proximate and fatty acid composition of the bread but decreased the arginine, cystine and lysine contents by 31.3%, 15.8% and 13.8%, respectively. The IVPD was not affected but the C-PER decreased by 18% on baking
| Item Type: | Article |
|---|---|
| Author Affiliation: | Food Science and nutrition Section, Regional Agriculture and Water Research Center, Ministry of Agriculture and Water, P 0 Box 17285, Saudi Arabia |
| Subjects: | Postharvest Management > Food Technology |
| Divisions: | Millet |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 28 Nov 2012 10:38 |
| Last Modified: | 28 Nov 2012 10:38 |
| Official URL: | http://link.springer.com/article/10.1007%2FBF01094... |
| URI: | http://eprints.icrisat.ac.in/id/eprint/8924 |
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