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Carbohydrate Composition of the Millet Varagu
Author(s) -
Paramahans S. V.,
Tharanathan R. N.
Publication year - 1980
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19800320302
Subject(s) - xylose , chemistry , hemicellulose , carbohydrate , arabinose , starch , rhamnose , biochemistry , raffinose , sucrose , galactose , fructose , sugar , residue (chemistry) , food science , cellulose , fermentation
The carbohydrate and lipid composition of varagu millet has been determined. Starch was the major carbohydrate constituent (˜ 72%) of the polished millet. Aqueous alcohol extraction of the millet furnished fructose, galactose, glucose, sucrose, raffinose and an unidentified component. Alkali extraction of the starch‐free residue gave hemicelluloses A and B. Hemicellulose A contained glucose with small amounts of rhamnose, arabinose, xylose and mannose; whereas hemicellulose B was composed of glucose and galactose. The alkali‐insoluble residue represented cellulose or fibre component as it was exclusively composed of glucose. Linoleic acid was the major fatty acid constituent of the free lipids, and palmitic acid was the major fatty acid of the bound lipids.