Carbohydrate composition of finger millet (Eleusine coracana) and foxtail millet (Setaria italica).

Wankhede, D. B. and Shehnaj, A. and Rao, M. R. R. (1979) Carbohydrate composition of finger millet (Eleusine coracana) and foxtail millet (Setaria italica). Qualitas Plantarum Plant Foods for Human Nutrition, 28 (4). 293-303, 46 ref..

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Abstract

Carbohydrate make-up of different varieties (ie, Hallllla, Puma and IndoO of Finger millet (Eleusi/le coracana) and Foxtail millet (Setaria italica) has been studied. All the millets contain about 63 to 70% total carbohydrates of which, based on the whole grains, flee sugars account for 0.46 to 0.69%, starch 56.0 to 61.0% cellulose 0.70 to l80o/o, pentosans 5.50 to 7.lD%. 70% ethanol-extractable sugars were xylose (1.5 to 4.3%), fructose (8.6 to 15%), glucose (9.9 to 15%), sucrose (31 to 35%), maltose (9 to 11.0%), raffinose (8.6 to 12%), maltotrlose (5 to 6.1 %), unidentified components (3 to 1O%) and higher oligosaccharides (510 9%). The watersoluble gums of the millets contain arabinose and xylose as the major sugar components together with minor amounts of mannose and galactose, and varying amounts of glucose. Hemicellulose A was found to consist mainly of glucans contaiuing arabinose and xylose in minor amounts. Hemicellulose B contained arabinose and xylose with smaller amounts of glucose and galactose.

Item Type:	Article
Uncontrolled Keywords:	Carbohydrate, Finger millet, Foxtail millet
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 01 Carbohydrates 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Nov 2014 06:57
Last Modified:	18 Nov 2014 06:57
URI:	http://ir.cftri.res.in/id/eprint/3277

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