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In‐vitro enzymic hydrolysis of the storage proteins of japanese barnyard millet ( Echinochloa frumentacea )
Author(s) -
Suman C N,
Monteiro P Vincent,
Ramachandra Geeta,
Sudharshana L
Publication year - 1992
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740580408
Subject(s) - echinochloa , fractionation , storage protein , pepsin , food science , trypsin , chemistry , composition (language) , hydrolysis , hydrolysate , proximate , protein quality , amino acid , biology , enzyme , botany , biochemistry , chromatography , linguistics , philosophy , gene , weed
To assess the nutritional quality of Japanese barnyard millet ( JBN , Echinochloa frumentacea Link), its protein content, quality and digestibility were studied. The proximate composition of the millet resembles that of other millets/cereals. The protein content had a mean value of 36.7 g kg −1 . Solubility fractionation showed glutelins to be the major storage protein (60.8%). Contents of phenolics and tannins were estimated and found to be low. The protein digestibility of JBN flours was high (84%). The digestibilities of the different protein fractions varied from 50.9% to 68.4% with pepsin and from 26.6 mg g −1 to 55.8 mg g −1 (α‐amino N liberated) with trypsin. These differences have been discussed relative to differences in amino acid composition of the protein fractions as well as to the possible presence of antinutritional factors in the fractions.