Open AccessEffect of agrotechnological treatment on nutritive value of common millet
Author(s) -
Szintia Jevcsák,
Péter Sípos
Publication year - 2017
Publication title -
acta agraria debreceniensis
Language(s) - English
Resource type - Journals
ISSN - 2416-1640
DOI - 10.34101/actaagrar/72/1589
Subject(s) - glutenin , gluten , gliadin , adaptability , agronomy , food science , fertilizer , biology , mathematics , biochemistry , ecology , protein subunit , gene
The cultivation of common millet shows an increasing tendency due to its adaptability to extreme poor circumstances. In addition, millet do not contain gluten forming proteins such as gliadin and glutenin, therefore people with gluten intolerance could consume it. The vitamin B and mineral content increase the importance of millet. The aim of our experiment was to measure the quality of flour of two millet varieties treated with different nitrogen fertilizer doses.