|
ISS
820 East 20th Street
Cookeville, TN 38501 USA
931 526 1106
Bob@sproutnet.com
中文版
En espaņol
| |
Changes in the carbohydrates and nitrogenous components during germination of
proso millet, Panicum miliaceum.
Plant Foods Hum Nutr. 1994 Feb;45(2):97-102.
Parameswaran KP, Sadasivam S.
Department of Biochemistry, Tamil Nadu Agricultural University, India.
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.
|
