Evaluation of Chemical Composition Protein Quality and Amino Acid Scoring WHO/FAO Standards of Functional Cereals Oat Pearl Millet Sorghum and Finger Millet

Authors: Shilpa, Sangita Sood, Farhan Mohiuddin Bhat

DOI: 10.23880/ipcm-16000241

Volume 7, Issue 2

Abstract

The study was done on the characterization of Millets for their chemical and amino acid composition, total amino acid profile and amino acid scoring. The analyzed millet grains depicted moisture content less than 10 % that ensured higher storage stability. Pearl millet and sorghum had the most desirable amino acid composition. Non-essential amino acid content dominated the overall amino acid profile in analyzed pearl millet, finger millet and sorghum. Pearl millet and sorghum proteins was found to have an Essential amino acid index (EAAI) value of greater than 90 and thus are considered as good quality proteins. Sorghum was found to contain isoleucine as its limiting amino acid. The analyzed millets were found to contain higher amounts of tyrosine than phenylalanine, thus the consumptions of these cereals could be beneficial for those suffering from phenylketonuria. Oats and Finger millet were found to contain lowest concentration of sulphur containing essential amino acids cysteine and methionine.

Keywords: Millets; Chemical Composition; Essential Amino Acid Index; Biological Value; Protein Efficiency Ratio

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