Protein, calcium, iron, and amino acid content of selected wild and domesticated cultivars of finger millet

Two wild and eight domesticated cultivars of finger millet were analyzed to determine their proximate composition and calcium, iron, and amino acid content. Wide variations were observed in the protein (mean values ranged from 7.5 to 11.7%), calcium (376 to 515 mg/100 g), and iron (3.7 to 6.8 mg/100...

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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 1993-03, Vol.43 (2), p.97-104
Main Authors: BARBEAU, W. E, HILU, K. W
Format: Article
Language:English
Subjects:
acide amine
Africa, Eastern
amino acids
Amino Acids - analysis
aminoacidos
Analysis of Variance
Biological and medical sciences
calcio
calcium
Calcium - analysis
Cereal and baking product industries
chemical composition
composicion quimica
composition chimique
contenido proteico
eleusine coracana
fer
Food industries
Fundamental and applied biological sciences. Psychology
hierro
India
iron
Iron - analysis
Panicum - chemistry
Plant Proteins - analysis
protein content
teneur en proteines
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Summary:Two wild and eight domesticated cultivars of finger millet were analyzed to determine their proximate composition and calcium, iron, and amino acid content. Wide variations were observed in the protein (mean values ranged from 7.5 to 11.7%), calcium (376 to 515 mg/100 g), and iron (3.7 to 6.8 mg/100 g) content of the wild and domesticated cultivars. A wild progenitor of finger millet, E coracana subsp. africana was significantly higher in protein than four of the six domesticated accessions analyzed. The calcium and iron content of the wild progenitor was also significantly greater than that of two domesticated cultivars. The wild species was also found to be higher in lysine and five other essential amino acids. These results indicate that the nutritional value of finger millet may be significantly improved by selective crossbreeding of the cereal's wild and domesticated cultivars.
ISSN:0921-9668
1573-9104
DOI:10.1007/bf01087914