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

Qualitas Plantarum Plant Foods for Human Nutrition

Volumn 28, Issue 4, 1979, Pages 293-303

  Wankhede, D B ^a   Shehnaj, A ^a   Raghavendra Rao, M R ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 32244446853     PISSN: 03773205     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/BF01095511     Document Type: Article

References (46)

1. Constitution of a hemicellulose from wheat bran
2. Aspinall, G.O. & Ferrier, R.J. (1957). The constitution of barley husk hemicellulose. J. Chem. Soc. p. 4188–4194.
3. Aspinall, G.O. Ross, K.M. (1963). The degradation of two periodate oxidised arabinoxylans. J. Chem. Soc. p. 1681–1686.
4. Aspinall, G.O. & Telfer, R.G.J. (1954). Cereal Gums, Part 1. The methylation of barley glucosans. J. Chem. Soc. p. 3519–3522.
5. Amino acid composition of Indian Foodstuffs
6. Essential amino acids of some common tropical legumes and cereals
7. Determination of essential amino acids in some Ceylon vegetables
8. Essential amino acids of some tropical cereal millets
9. A specific method for the determination of petosans in cereals and cereal products
10. The carbohydrate composition of corn cob hemicelluloses
11. Carbohydrates in malting and brewing. V. Further studies on the carbohydrates of barley malt and wort
12. Studies on the non-starchy polysaccharides of the endosperm of naked barley. Part IV. The structure of F-4 β-glucan
13. Studies on the non-starchy polysaccharides of the endosperm of naked barley. Part I. preparation of the water soluble β-glucans from naked barley endosperm and their properties
14. Studies on the non-starchy polysaccharides of the endosperm of naked barley, Part II. The periodate oxidative degradation of F-1 β-glucan prepared from the endosperm of naked barley
15. Chemical composition of different varieties of ragi (E. coracana)
16. The carbohydrates of gramineae. I. The sugars of the flour of wheat (Triticum vulgare)
17. Changes in the free sugar content of barley kernels during maturation
18. Millet (Seteria italica): its amino acid composition and niacin content and supplementary nutritive value for corn (maize)
19. Studies on the starches of Ragi and Red gram
20. Use of modified ragi starch in food preparations
21. In vitro digestibility of starches
22. A review of carbohydrates of wheat and other cereals grains
23. The carbohydrates of the graminae. IV. Identification of the sugars of the flour of wheat (Triticum vulgare)
24. Isolation and composition of the water soluble pentosans of wheat flour
25. Non-starchy polysaccharides of cereal grains. II. Distribution of water soluble gums like materials in cereals
26. Noon-starchy polysaccharides of cereal grains. III. Higher molecular gums of common cereals
27. Non-starchy polysaccharides of cereal grains. V. Some hemicellular fractions
28. Determination of carbohydrates in Foods. I. Available carbohydrate
29. Determination of carbohydrates in Foods. II. Unavailable carbohydrates
30. Amino acid composition of different varieties of foxtail millets (Setaria italica)
31. Carbohydrate composition of groundnuts (A. hypogea)
32. Mono-, di- and oligosaccharide composition of groundnuts
33. Seed proteins of finger millets and their amino acid composition
34. Kaffircorn malting and brewing studies. VII. Changes in the carbohydrates of kaffircorn during malting
35. Sesame carbohydrates
36. Changes in carbohydrates and the activity of α-galactosidase, pentosanase and lipase during germination of groundnuts (Arachis hypogea)
37. New Starches: Preparation and properties of starch and its fractions of two varieties of groundnuts
38. Chromatographic separation of sugars on charcoal
39. The chromatographic examination of sugars in wheat flour
40. Note on the isolation of sorghum husk polysaccharides and fractionation of hemicellulose B
41. Structural studies on a glucuronoarabinoxylan from the husk of Sorghum grain
42. A hemicellulose β-D-glucan from the endosperm of Sorghum grain
43. Structural studies on the water soluble gums from the endosperm of Sorghum grain
44. Studies on the free sugars, water soluble gums and hemicelluloses from barley grains and malts