RA 00110.pdf - OAR@ICRISAT

Table 3. Proportion of anatomical parts of pearl millet
kernel 1 .
Size
Large
Medium
Small
Kernel
Mass (mg)
18.9
13.7
10.4
Endosperm
76.2
75.1
73.9
1. Adapted from Abdelrahman et al. (1984).
Germ
(%)
16.6
17.4
15.5
Table 4. Proximate analysis of pearl millet grain 1,2 .
n 3
Protein 2
Carbohydrate 11
Lipid 18
Fiber 11
Ash 16
Mean (%)
12.1
69.4
5.0
2.4
2.3
1. Data adapted from Hulse et al.(l980).
2. Values are means representing multiple studies.
3. n = number of individual studies.
Composition of Pearl Millet
Bran
( % )
7.2
7.5
10.6
Range {%)
8.6-17.4
61.5-89.1
1.5- 5.8
1.4- 7.3
1.6- 3.6
The composition of pearl millet grain is summarized
(Table 4). In general, pearl millet has more fat and
higher protein content than sorghum grown under
similar conditions (Rooney 1979). The starch, crude
fiber, ash, and sugars are similar. Average figures
mean very little because of the many environmental
as well as genetic factors that affect protein content
(Kumar et al. 1983). The energy level (784 calories
kg -1 ) is among the highest for whole grain cereals.
Proteins
The proteins of pearl millet vary considerably in
amino acid content often by a factor of two or more
(Hoseney et al. 1981). Generally, pearl millet is low
in lysine, threonine, and the sulfur-containing amino
acids (Table 5). The leucine to isoleucine ratio of
pearl millet varies significantly. The lysine content as
a percentage of the protein decreases with increasing
protein content. Protein content generally decreases
as grain yields increase (Kumar et al. 1983). The
amino acid content differs in the germ, starchy
endosperm, bran, and aleurone layer. The germ proteins
are high in essential amino acids, while those in
the starchy endosperm are relatively low.
The proteins of pearl millet and sorghum contain
large proportions of alcohol-soluble proteins. Jambunathan
et al. (1984) showed that pearl millet proteins
contained a lower proportion of cross-linked
prolamins than sorghum (Table 6). The protein
bodies contain relatively low levels of basic amino
acids. In general, the prolamins of pearl millet have
higher levels of lysine and tryptophan than sorghum.
The reduced level of cross-linked prolamin may
Table 5. Protein content and essential amino acid composition of sorghum and pearl millet grains 1 ' 2 .
Amino
acids
No. of
samples
Sorghum
Range
(g 16 g -1
Mean
N)
Amino
acid
score
No. of
samples
Pearl Millet
Range
(g 16 g -1
Mean
N)
Amino
acid
score 3
Pattern 4
(g 16 g -1 N)
Lysine
Threonine
Valine
Methionine
+ cystine
lsoleucine
Leucine
Phenylalanine
+ tyrosine
Protein (%)
412
29
29
24
29
29
29
412
1.06- 3.64
2.12- 3.94
3.84- 6.93
1.80- 2.69
2.85- 5.05
10.12-17.60
6.11-10.72
4.60-20.25
2.09
3.21
5.40
2.36
4.17
14.67
8.87
11.98
38
80
108
67
104
210
148
280
29
29
29
29
29
29
280
1.59- 3.80
3.17- 5.66
4.38- 7.67
1.43- 3.96
3.70- 6.34
8.62-14.80
6.54-10.81
6.40-24.25
2.84
4.07
6.01
2.71
4.56
12.42
8.49
12.30
52
102
120
77
114
177
142
5.5
4.0
5.0
3.5
4.0
7.0
6.0
1. Determined by ion exchange chromotography.
2. Adapted from Jambunathan et al. (1981).
3. Percentage of recommended pattern.
4. From FAO/WHO (1973), p.67.
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