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Proximate analysis and hydrolysis of malted millet (Panicum miliaceum) blended with maize and rice fluor

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EN
Abstrakty
EN
The physic-chemical result of the analysis of proso millet (Panicum milliaceum) showed the optimum water uptake of the millet to be 96 hours, optimum malting time 96 hours, ash content 3.26 ±0.03, moisture content 11.37 %, ±0.33, crude fat content 1.30 % ±0.20, crude protein content 13.87 % ±0.5, carbohydrate content 71.46 % ±0.80, reducing sugars 35.08 % ±0.80, hydrolysable sugars 54.29% ± 0.70 and fibre content 6.37 % ±0.30. the mineral composition of proso millet in mg/100g showed that the millet contains K (2.14), Fe (1.04), mg (0.85), Ca (0.65), Na (0.17), Al (0.13), Mn (0.013), Zn (0.04), Pb (Lead) was not detected in the milled. Temperature and pH Shidies on the malted millet showed the optimum values to be 50-60 °C and 5-6 respectively. The blending ratio of the gelatinized maize flour ground with the chaff with malted millet was found to be 50 %, while the blending ratio of gelatinized maize after removing the chaff with malted milled was determined to be 60 %. The blending ratio of the gelatinized rice flour with malted millet was also found to be 60 %. The decrease of about 10 % in the value of reducing sugar production between the two maize flours could be due to the fact that, the unprocessed seeds have more lignified materials which could inhibit access to amylase during hydrolysis. The absence of heavy metal lead (Pb) and high carbohydrate content of proso millet indicates that it could be used in the brewing industry as an adjunct to barley.
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Rocznik
Tom
Strony
41--52
Opis fizyczny
Bibliogr. 19 poz., rys., tab.
Twórcy
autor
  • Department of Chemistry, College Of Education, Gindiri P.M.B, 01000, Plateau State, Nigeria
autor
  • Boys’ Seconday School, Gindiri, P.M.B, 1001, Plateau State, Nigeria
Bibliografia
  • [1] Aisien A. O., Journal of science food and agriculture 33 (1982)745-759.
  • [2] Benz C., Brue F., Maize Origin, domestication and development: Oxford encyclopedia of meso-American Culturs 2 (2001) 147-150, New York Oxford University.
  • [3] Chris I. A. (2010). Laboratory Organic chemistry techniques qualitative analysis, organic preparations and spectroscopy. Maybinso publishers new Jersey USA, 208-216.
  • [4] Crowford G.W and Shen C., Journal of antiquity 72 (1998) 258-866.
  • [5] Dashak D. A., Nwanegbo V., Journal of natural sciences 5 (2002) 32-341.
  • [6] Dashak A. D, Alabi O. A., Osadebe J. An evaluation of the chemical composition and malting properties of finger millet. Journal of science and technology research 3(4) (2004)
  • [7] Food and nutrition Board (2005). Dietary intake for energy, carbohydrate, fibre, fatty acids cholesterol, proteins and amino acids, Washington DC USA, The National Academic press 769-776.
  • [8] Gabo L. E. (1994). Hydrolysis of maize grits blended with malted barley, the effect of metal ions on the hydrolysis. MSC thesis Department of Chemistry, University of Jos.
  • [9] Hands- Dieter B., Werners G., Peter S., Food Chemistry 3 (2004) 318-323.
  • [10] Odabe C. K (2006). Hydrolysis of malted millet (Pennisetum Typhoides) blended with cassava flour, Undergraduate Thesis Department of Chemistry University of Jos.
  • [11] Shambe T., Voncir N., Gambo E., Journal of institute of brewing 77 (1989) 105-109.
  • [12] Steiner E., Gastl M., Becker T., Review of European Food Research Technology 332(2) (2011) 191-204.
  • [13] Abderazak Abadi, Aicha Hassani, International Letters of Chemistry, Physics and Astronomy 8(3) (2013) 210-214
  • [14] Abderazak Abadi, Aicha Hassani, International Letters of Chemistry, Physics and Astronomy 9(1) (2013) 17-24.
  • [15] Abdelhafeez M. A. Mohammed, Philip H. Coombes, Neil R. Crouch, Dulcie A. Mulholland, International Letters of Chemistry, Physics and Astronomy 9(2) (2013) 116-124.
  • [16] Vishwa Nath Verma, International Letters of Chemistry, Physics and Astronomy 1 (2014) 74-90.
  • [17] P. O. Simeon, B. Ambah, International Letters of Natural Sciences 2 (2013) 1-10.
  • [18] O. A. Davies, E. Jaja, International Letters of Natural Sciences 4 (2013) 10-25.
  • [19] Alamu Salawu Abideen, International Letters of Natural Sciences 4 (2013) 26-33. (Received 04 October 2013; accepted 04 November 2013)
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-76591a1d-0b48-42c7-b51b-cd1b39434cd9
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