alexa Changes in the carbohydrates and nitrogenous components during germination of proso millet, Panicum miliaceum.
Nutrition

Nutrition

Journal of Food Processing & Technology

Author(s): Parameswaran KP, Sadasivam S

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Abstract Since germination has been found to increase the nutritive qualities of grains, proso millet, a minor millet, was allowed to germinate for 1-7 days and analysed for protein fractions, free amino acids, lysine, tryptophan, methionine, non-protein nitrogen, starch, and sugars. Overnight soaking and germination up to 7 days significantly increased the free amino acids and total sugars while the content of dry weight and starch decreased. Increases in albumin and globulin and large decreases in prolamin accompanied sprouting. The percent protein in germinated grains was higher than in the initial grain as a result of dry matter loss during germination. Further, there was an increase in lysine, tryptophan and non-protein nitrogen contents during germination. No change was noticed in methionine content.
This article was published in Plant Foods Hum Nutr and referenced in Journal of Food Processing & Technology

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