In vitro digestibility and amino acid composition of pearl millet (Pennisetum typhoides) and other cereals.


The purpose of this study was to compare in vitro digestibility, protein distribution patterns, and amino acid composition of pearl millet with other major cereals. Digestibility values for the pearl millet varieties were higher than that of sorghum and comparable to that of maize. In contrast to sorghum, digestibility of pearl millet and maize did not decrease significantly upon cooking. Protein distribution patterns of uncooked pearl millet and shifts in the different fractions as a result of cooking also resembled that of maize and not sorghum. The amino acid profile of pearl millet is more favorable than that of normal sorghum and normal maize and is comparable to the small grains, wheat, barley, and rice. On the basis of these findings, it appears that pearl millet is a nutritious and well-digested source of calories and proteins for humans.

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