Changes in carbohydrates during growth and development of cheena (Panicum milaceum Linn.)

Changes in carbohydrates of cheena have been studied from the stage of maximum vegetative growth to maturity. Sucrose, glucose and fructose are the major sugars detected in both leaves and stem at all these stages of growth. Some glucofructosans are also synthesised and their number increases towards maturity of the plant. The concentrations of total water-soluble carbohydrates, free glucose and bound fructose increase in the younger leaves and decrease in the older ones. There is a slight increase in the concentration of free-fructose and bound glucose in the older leaves towards senescence. In the stem, the total water-soluble carbohydrates and bound fructose increase to maximum level between the milk stage and dough stage and thereafter decline with maturity. The concentration of free glucose gradually increases in the older stem and reaches maximum value at 70-day growth period. Cellulose content decreases beyond flowering showing again a sharp increase towards desiccation of the stem. The crude protein decreases as the plant matures and at all stages of growth the level of crude protein is higher in leaves than in the stem.     

Characterisation of storage protein from selected varieties of foxtail millet (Setaria italica (L) Beauv)

Protein content of the three selected varieties of Setaria italica (L) Beauv ranged from 91·7 to 112·0 g kg⁻¹. Fractionation of seed protein showed that prolamin is the major storage protein and the differences in protein content among them is mainly due to differences in the total prolamin accumulation. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) pattern of different protein fractions; namely, albumin/globulin, prolamins and glutelins and RP-HPLC (reversed-phase high-performance liquid chromato-graphy) of the total prolamins showed great similarity among the three selected varieties. Accumulation of total protein and protein fractions during seed maturation was studied in all the three selected varieties. Fractionation of total protein in the grain collected at 5, 10, 15, 20, 25, 36 days after anthesis revealed that prolamin is the major storage protein ( > 50% of total protein) during all the stages of seed development. The SDS-PAGE pattern of the total prolamin at different stages of seed development showed no variation among the selected varieties. Prolamin polypeptide synthesis commenced as early as 5 days after flowering (DAF) and completed before 10 DAF. Thereafter, only quantitative increase was observed. Immunoblotting of the total prolamin from S italica probed with 20 kDa prolamin protein antibody of kodo millet (Paspalum scrobiculatum) showed that the two millets are immunologically related to one another. © 1998 SCI.     

The functional properties of popped, flaked, extruded and roller-dried foxtail millet (Setaria italica)

Foxtail millet grains were decorticated in rice‐milling machinery and the decorticated millet was processed to prepare flaked, extrusion cooked and roller‐dried products, whereas the native grains were subjected to high‐temperature, short‐time treatment to prepare popped millet. The nutrient composition and some of the functional properties of the products were determined, principally solubility and swelling power in water, oil absorption capacity and pasting characteristics. Carbohydrate and lipid profiles of the products were also studied. The changes in the starch granular structure caused by heat treatment were examined by scanning electron microscopy. The degree of starch gelatinization was highest in the case of roller‐dried millet followed by popped, flaked and extruded products. It was concluded that the cereal processing technologies that were investigated could be successfully applied to foxtail millet to prepare ready‐to‐eat or use products, thereby increasing its utilization as a food.     

Relationships between amino acid composition and nitrogen of foxtail (Italian) millet (Setaria italica) grain of different varieties

The amino acid composition of 13 samples of foxtail millet (Setaria italica L) from six Chinese and one French varieties was determined as a function of their N content (N), which ranged from 1·82 to 3·65 g per 100 g of grain DM. The levels of amino acids in grain DM increased linearly with N with correlation coefficients close to 1 for most of them regardless of foxtail millet genotype or phenotype. Thus simply knowing N enables one to predict the amino acid composition of any foxtail millet grain sample. Amino acids in crude protein of grain (g 16 g^?1N)changed as quadratic functions of N, which decreased for glycine, cysteine, tysine, histidine and arginine, remained nearly constant for valine, threonine, tyrosine, methionine and aspartate plus asparagine, and increased for other amino acids. Foxtail millet appeared as the only cereal in which lysine is the only limiting essential amino acid. However, the lysine score was low and intermediate between that of maize and sorghum, falling from 48 to 31 % when N increased from 1·82 to 3·65 g per WO g DM. The N-to-protein conversion factor strongly increased with N and was the highest of all cereals within the N range studied. The results also showed that the composition of storage proteins accumulated in grains remained constant, with a prolamin to glutelin ratio close to three and independent of grain protein content.     

Preliminary studies of the germination behaviour of guinea corn (Sorghum vulgare)

Sorghum seeds (Sorghum vulgare, variety Sorghum bicolor L181) were germinated in the dark for 12, 18, 24, 36, 48, 54, 60 and 66 h respectively. Optimum moisture content for germination was between 35 and 40%. Active germination and growth were assessed in terms of soluble carbohydrate and total starch in the seedling. Germination occurred between 15 and 30°C with an optimum at 22°C.     

Preparation and Physicochemical Properties of Starches and Their Fractions from Finger Millet (Eleusine coracana) and Foxtail Millet (Setaria italica)

The isolation and physicochemical properties of starches and their fractions from different varieties of finger millets and foxtail millets have been studied. Starches from all the millets exhibited single stage swelling and low solubility. The Brabender viscosities decreased considerably during cooking. Purna starch had the tendency to retrograde considerably during cooling. Native millet starches were susceptible to glucoamylase attack. Amylose content of the millet starches ranged from 15,5 to 17,5%. Successive leeching of starches with water and alkali yielded different amylose components having different molecular weights and β-amylolysis limit, suggesting the heterogeneity of total amyloses.     

Changes in insulin-like growth factor binding protein (IGFBP) isoforms during bovine follicular development

UThe insulin-like growth factor binding proteins (IGFBPs) bind IGFs with high affinity and so regulate their access to the type 1 and 2 IGF receptors. This is the principal mechanism involved in regulating IGF bioavailability during folliculogenesis. IGFBPs undergo a number of post-translational modifications, including proteolytic cleavage, phosphorylation and glycosylation, which can regulate the affinity of IGFBPs for IGFs. However, the post-translational changes to IGFBPs that occur during folliculogenesis have not been fully characterized. The charge and size variants of the IGFBPs in bovine follicular fluid were examined by two-dimensional non-reducing SDS-PAGE followed by non-isotopic western ligand blot analysis, and immunoblot analysis during follicular development. The results demonstrate the presence of at least 51 IGFBP isoforms corresponding to IGFBP-1 to -6 in bovine follicular fluid from subordinate follicles, many of which were phosphorylated. The total number of IGFBPs was reduced in dominant follicles, whereas no gross changes in isoforms were observed during follicular development. These results demonstrate the high degree of conservation of IGFBP post-translational modifications between species, and from the in vitro dephosphorylation of these proteins it is hypothesized that these modifications may result in changes to IGF binding or susceptibility to proteolytic cleavage.     

Changes in respiration and soluble carbohydrates during the post-harvest storage of mushrooms (Agaricus bisporus)

The CO₂ production and soluble carbohydrate content were studied in the cultivated mushroom (Agaricus bisporus) during storage at 18 °C. The pattern of postharvest respiration was seen to be dependent on the maturity of the sporophore at harvest. A post-harvest respiratory peak was observed and this appeared to correspond with the phase of rapid gill development which occurs after harvest of immature, fruit bodies. The disappearance of significant quantities of mannitol from the sporophore during storage seemed to indicate that this was one of the main respiratory substrates during storage, although it was evident that other substrates were utilised. The results obtained are discussed in relation to the postharvest development of the sporophore and the function of its tissues.     

Effects of steeping and germination time on growth rate and phenolics content of Nigerian Sorghum bicolor and Sorghum vulgare seedlings

Moisture content and enthalpy, growth rates, and phenolics of germinating grains of Sorghum bicolor Moench (SK) and Sorghum vulgare L (LR) were evaluated as functions of steeping time, air-rest and formalin treatments, and germination time. Results obtained showed that 24-h steeping gave rise to the highest growth rate, which was greater for LR than SK. The moisture and enthalpy which gave rise to optimum germination rate were 0.48 and 0.48 kg kg^?1, 422.69 and 392.32 kJ kg^?1 for LR and SK, respectively. Air-rested steeping effected the maximum growth rate as well as high phenolics retention in the germinated grains. Formalin re-steeping imparted 71.32 and 68.88 % reduction in phenolics in LR and SK, respectively, while causing very low growth rate in the seedlings. However, no significant difference was found (P = 0.05) between FRS and low-temperature steeping for the two parameters.     

Impact of brown foxtail millet (Setaria italica) flour on thermo-mechanical properties of flours from different rice varieties

The physical, functional and thermo-mechanical properties of rice flours prepared from long, round and medium rice grain and of foxtail millet (Setaria italica) flour were investigated. The impact of foxtail millet flour addition on the thermo-mechanical properties to the rice flours was also explored. Rice flour from long grain had higher amylose content (26.37%), while the rice flour from round grain had better hydration properties compared to the other rice flours. The dough from long grain rice flour exhibited higher starch gelatinisation temperature and cooking stability and lower starch retrogradation compared to the other investigated rice flours. Foxtail millet flour addition to the rice flours exerted a lower impact on the thermo-mechanical properties of the dough based on rice flour from long grain compared to the other investigated rice flours. These differences might be due to the differences in terms of starch properties and proximate composition of the flour samples.     

不同生态区谷子籽粒醇溶蛋白多态性分析

醇溶蛋白是谷子的主要贮藏蛋白,以50％异丙醇提取谷子醇溶蛋白,十二烷基磺酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)对来自华北、西北、东北等不同生态区141份谷子籽粒醇溶蛋白进行分析.结果 显示在相对分子质量18 400～45000范围内谷子籽粒醇溶蛋白谱带较丰富,品种之间差异明显.华北平原区安阳、石家庄、济南等地的材料籽粒醇溶蛋白带型丰富度较高,东北平原区吉林市、黄土高原区兰州市的材料带型丰富度较低.聚类分析表明当遗传距离为0.5时,141份材料可以分为5个类群,其中第Ⅰ类有86份材料,占61.0％,其他类群材料相对较少.不同生态区的材料可以聚为同一类,同一生态区的材料也可以归为不同类群.来自太原、汾阳、兰州、延安、呼和浩特、吉林市、衡水、保定、郑州的材料可聚为1～2个类群,这些地区谷子醇溶蛋白差异相对较小,相似度较大;来自赤峰、长治、安阳、济南的材料分属4个或5个类群,这些地区材料醇溶蛋白差异较大,相似度较小.     

Some compositional changes in malted sorghum (Sorghum vulgare) grain and its value in broiler chicken diet

Grains of two sorghum (Sorghum vulgare L) varieties were germinated at room temperature for 2, 4 and 6 days. Germination resulted in an increase in protein content due to dry matter loss; this rose with increasing time of germination. The absolute amount of tannin was unchanged until the fourth day of germination but decreased markedly by the sixth day. Fractionation of the grain protein of one variety showed that there was a large increase in the albumin-globulin fraction (rich in lysine) and a decrease in the kafirin and cross-linked kafirin fraction (low in lysine) as a result of germination. Although these changes resulted in a more than 30% increase in lysine content on the fourth and sixth days of germination, a substantial loss in dry matter occurred when germination was continued up to 6 days. When 14-day-old Hubbard chicks were fed a diet containing about 59% malted sorghum supplemented with lysine, they showed better (P < 0.05) weight gain and efficiency of feed conversion than those on malted sorghum without lysine supplementation. However, malting reduced the amount of lysine needed to supplement the diet from 0.25% for unmalted sorghum to 0.18% for malted sorghum.     

Changes in carbohydrates and amino acids during baking of Vicia faba

Chemical changes in carbohydrates, proteins and amino acids of the broad bean Vicia faba which occur during the production of the baked beans “foul midamis” were studied. During baking part of the sugars and amino acids of the beans were involved in discolouration reactions with subsequent decrease of the components studied.     

Biochemical changes in the water-soluble carbohydrates during the development of chicory (Cichorium intybus Linn) roots

Qualitative and quantitative changes in the water-soluble carbohydrates have been studied during the development of chicory roots. Besides sucrose, glucose and fructose, some inulin-type glucofructosans have been detected at all stages of development of the roots. The contents of the total water-soluble carbohydrates, free glucose and bound fructose increase whereas bound glucose decreases with the advancement in the growth of the roots. The ratio of the concentration of bound fructose to that of bound glucose increases with the ageing of the roots and reaches its maximum value around the month of June, indicating thereby that the maturity of the plant is characterised by an increase in the content of glucofructosans at the expense of sucrose.     

Changes in the nitrogen fraction of sainfoin (Onobrychis viciaefolia) during growth

Sainfoin was harvested at four stages of increasing maturity. Samples were analysed for total N, true protein N, non-protein N, nitrate and amino acids. Variations in the concentrations of these nitrogenous fractions throughout the growing period of plant are described.     

Changes in the physical and biochemical properties of pearl millet (Pennisetum americanum) on conversion to ogi

Millet was converted into ogi, a naturally fermented cereal product, by the traditional wet milling/wet sieving process and by fermenting millet meal and ground millet malt. Proximate chemical composition, flavanol content, vitamin A and B₂ contents, energy value, protein and starch availabilities and Brabender paste viscosity of millet grain and ogi were determined. Yields of ogi ranged from 67.5 to 96.5%. Protein, ether extract, ash and crude fibre contents were reduced in ogi by 2.3–24, 3.9–25.5, 14.3–28.6 and 6.6–42.3% respectively, while the soluble carbohydrate content of the grain (68.2 ± 12 g kg^?1) was retained. Flavanol content of millet (1.025 g c‐glycosylflavanol equivalent kg^?1 grain) was reduced in ogi (0.643–0.872 g c‐glycosylflavanol equivalent kg^?1 grain). Vitamin A content was reduced by 21.4–53.4% and vitamin B₂ content was increased by 85.7–242.8% on conversion of millet into ogi. Apparent protein availability increased by 91.3–144.9% with papain digestion and by 47.6–109.5% without papain. However, changes in tryptophan (5.6%) and lysine (5.2%) were less marked, except in ogi from malt, which showed 22.2 and 20.8% increases in tryptophan and lysine contents respectively. Apparent carbohydrate availability increased (by 17–93%) but energy value generally remained the same (highest increase 3.4%) when millet was converted to ogi. Conversion of grain to ogi reduced paste viscosity. © 2002 Society of Chemical Industry     

Impact of octenyl succinylated pearl millet (Pennisetum typhoides) starch addition as fat replacer on the rheological,textural and sensory characteristics of reduced‐fat yoghurt

The current study evaluated the impact of octenyl succinic anhydride (OSA)‐esterified pearl millet (Pennisetum typhoides) starch as a fat replacer (0.5, 1.0, 1.5 and 2.0%) on various characteristics of reduced‐fat yoghurt (1.5% fat). Firmness, flow point, storage and loss modulus increased with increasing levels of the OSA starch. The Herschel–Bulkley model was best fit for elucidating their pseudoplastic behaviour. Syneresis decreased considerably, whereas sensory acceptability improved with increasing OSA starch level. Owing to this reduced syneresis, improved structural strength and sensory acceptability, OSA‐esterified pearl millet starch functions as a fat replacer in reduced‐fat yoghurt.