Physicochemical characterization of traditionally extracted pearl millet starch (Jir)

Journal of Applied Sciences Research

Volumn 5, Issue 11, 2009, Pages 2016-2027

  Abdalla, Abdalla Abdelsamad ^a   Ahmed, Umsalama M ^a   Ahmed, Abdelhalim R ^b   Tinay, A H El ^c   Ibrahim, Khalid A ^a  

^a State Key Laboratory of Alternate Electrical Power System with Renewable Energy Sources   (Sudan)

^b Food Research Centre   (Sudan)

^c UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

Chemical composition; Custard; Functional properties; Pearl millet; Starch

Indexed keywords

EID: 77949563375     PISSN: 1816157X     EISSN: 1819544X     Source Type: Journal    
DOI: None     Document Type: Article

References (45)

1. Abdalla, A.A., 2003. Evaluation of biochemical and nutritional profile during processing of pearl millet (Pennisetum glucum L.) to different products. Ph.D Thesis, University of Khartoum, Sudan.
2. Abdelnour, K.M., 2001. The effect of decortication on wet-milling and starch quality of sorghum and millet grains. M.Sc. thesis, University of Khartoum, Sudan.
3. Ahmed, A.I., 2004. Influence of domestic processing on chemical composition, anti nutritional factors and minerals HCl extractability of pearl millet (Pennisetum glaucum). M.Sc. Thesis, Faculty of Natural Resources and Environmental Studies, University of Kordofan, Sudan.
4. Akubor, P.I. and J.E. Obiegbuna, 1999. Certain chemical and functional properties of ungerminated and germinated millet flour. J. Food Sci. Technol., 36(30): 241-243.
5. Altschul, A.M. and H.L. Wilcks, 1985. New proteins foods: Food Science and Technology. Academic Press, Orlando, Florida.
6. th end. Association of Official Agricultural Chemists, Washington, D.C.
7. Badi, S.M., 1973. Chemical characterization of sorghum and millet grains and their use in baked product. M.Sc. Thesis, Kansas University.
8. Badi, S.M., R.C. Hoseney and P.L. Finney, 1976. Pearl millet 1: Characterization by (SEM), amino acid analysis, lipid composition and prolamine solubility. Cereal chem., 53: 478- 487.
9. Beleia, A.E., E. Varrino-Marston and R.C. Hoseney, 1980. Characterization of starch from pearl millet Cereal Chem., 57: 300-303.
10. Circle, S.J., E.W. Meyer and R.W. Whitney, 1964. Rheology of soy protein dispersion effect of heat and other factors of gelation. Cereal Chem., 41: 151-157.
11. Coffman, W. and V.V. Garcia, 1977. Functional properties and amino acid content of protein isolate from mung been flour. J. Food techno., 12: 473-478.
12. Dendy, D.A.V., 1995. Sorghum and millets: Chemistry and Technology. Upton Oxford, United kingdom, American Association of Cereal Chemists. St. Paul M.N. USA.
13. Dirar, H.A., 1993. The indigenous fermented foods of the Sudan. A study in African food and nutrition. Univ. Press, Cambridge, Great Britain.
14. Duncan, D.B., 1955. Multiple range and F test. Biometrics, 11: 1- 42.
15. FAO and ICRISAT, 1996. The world sorghum and millet economics: Facts, trends and outlook.
16. Hahn, R.R., 1969. Dry milling of grain sorghum. Cereal Science Today, 14(7): 10-13.
17. Hansen, J.R., 1978. Hydration of soybean protein: Effect of isolation. Agric. Food Chem., 26: 301-304.
18. Hanson, N.W., 1973. Official Standardized and Recommended Methods of Analysis. Society of Analytical Chemistry. London.
19. Idris, K.M.A., 2001. The effect decortication on wet-milling and starch quality of sorghum and millet grains. M.Sc. Thesis, University of Khartoum. Sudan.
20. Ihekoronye, A.I. and P.O. Ngoddy, 1985. Integrated food science and technology for the tropics. Edu. Macmillan Publisher, 386: 374.
21. Johnson, D.W., 1970. Oilseed proteins properties and application. Food Prod. Devel., 3(8): 78-94.
22. Khatir, A.M., 1990. Chemical and rheological characterization of traditionally extracted millet starch. M.Sc. Thesis, University of Khartoum, Sudan.
23. Kheterpaul, N. and B.M. Chauhan, 1991. Effect of natural fermentation on phytate and polyphenolic content and in vitro digestibility of starch and protein of pearl millet (P. typhoideum). J. Sci. Food Agric., 55:189-195.
24. Kinsella, J.E., 1976. Functional properties of protein in food: A survey. Crit. Rev. Food. Sci. Nutr., 7: 219- 280.
25. Kinsella, J.E., 1979. Functional properties of soybean proteins. J. Am. Oil Chem. Soc., 56: 242-249.
26. Kulkarni, K.D., D.N. Kulkarni and U.M. lngle, 1991. Sorghum malt based weaning food formulation: Preparation, functional properties and nutritive value. Food and nutrition bulletin, 13: 324- 327.
27. Leach, H.W., 1965. Gelatinization of starch in: Starch chemistry and technology Ed. by Whistler R.L. and Passchall, E.F., I: 289- 309. Academic Press, New York.
28. Lin, M.J.Y., E.S. Itumbert and F.W. Soulski, 1974. Certain functional properties of sun flower meal products. Food Sci., 39: 368- 370.
29. Lin, C.S. and J.F. Zayas, 1987. Functional of corn germ proteins in a model system: Fat binding capacity and water retention. J. Food Sci., 52: 1308.
30. Monawar, L.Y., 1983. Food value of Sudanese indigenous cereal grains. Ph. D. Thesis, University of Khartoum, Sudan.
31. Obizoba, I.C. and J.V. Atii, 1994. Evaluation of the effect of processing techniques on the nutrient and antinutreint contents of pearl millet (Pemmisetum glaucum) seeds. Plant Food for Human Nutrition, 45: 23-34.
32. Oshodi, A.A., H.N. Ogungbenle and M.O. Oladimeji, 1999. Chemical compos ition, nutritionally valuable minerals and functional properties of binniseed (Sesamum radiatum), pearl millet (Pennisetum typhoids) and quinoa (Chenopodium quinoa) flours. Int. J. Food Sci. Nutr., 50: 325-331.
33. Padmashree, T.S., L. Vijayalakshim and S. pultaraj, 1987. Effect of traditional processing on the functional properties of cowpea (Vignacatjany) flour. J. Food Science and Tech., 24: 221-224.
34. Quinn, M.R. and L.R. Beuchat, 1975. Functional properties changes resulting from fungal fermentation of peanut flour. J. Food Sci., 43: 1270-1275.
35. Regenstein, J.M. and C.E. Regenstein, 1984. Food protein chemistry. Academic Press, N.Y.
36. Rhee, K.C., 1985. Peanuts (Groundnuts). In: New protein foods, 5: 359-391.
37. Sathe, S.K., S.S. Deshpande and D.K. Salunkhe, 1982. Functional properties of winged bean (Psophocarpus tetragonolobus) proteins, J. Food Sci., 47: 503-508.
38. Singh, U. and B. Singh, 1991. Functional properties of peanut composite flour. Cereal Chem., 68(5): 460-463.
39. th ed. The Iowa State University Press, Ames. IA, USA.
40. Sokrab, A.M.A., 1994. Characteristics of different starches with respect to wheat less bread. M.Sc. Thesis, University of Khartoum. Sudan.
41. Varriano-Marston, A. and K.C. Hoseny, 1980. Note on mineral content and location in pearl millet. Cereal Chems., 57: 150-152.
42. Venktesh, A. and V. Prakash, 1993. Functional properties of the total proteins of suuflower (Helianthus annus L) seed: Effect of physical and chemical treatments. J. Agric. Food Chem., 41: 1577-1582.
43. Waring, C. and J.E. Kinsella, 1976. Functional properties of novel proteins Alfalfa leaf protein., J. Food Sci., 41: 286-292.
44. William, P.C., F.D. Kuzina and I. Hlynka, 1975. Rapid colorimetric procedure for estimating the amylose content of starches and flour, Cereal Chem., 4: 411-420.
45. Yagoub, A.A., 2003. Abiophysical study on rosella (Hibiscus sabdariffa L.) seed total proteins of the traditionally fermented furundu. Ph.D. Thesis, University of Khartoum, Sudan.