Pearl millet

Mariotti, A., Mariotti, F., Champigny, M.L., Amarger, N. and Moyse, A. 1982 Nitrogen isotope fractionation associated with nitrate reductase activity and uptake of NO3by pearl millet. Plant Physiology 69 880-884. 

D. Vetterlein and H. Marschner, U.se of a niicrotensiometer technique to study hydraulic lift in sandy soil planted with pearl millet (Penni.setiiin americanum L. Leeke). Plant Soil 149 215 (1995). 

Pearl millet (Pennisetum glaucum (L.) R. Br.) Trianthema portulacastrum L. and Amaranthus spp. HHB-67, 88004A 833-2 Khanh et al. 2005... 

The influence of a process on the flavonoid content was studied with Pennisetum american-ium, the pearl millet that is largely grown as a food grain in Africa and Asia. Traditional processing of millet for food involves the removal of some of the outer layers of the kernel by... 

There are two brown midrib mutants in pearl millet, one chemically induced (Chemey et al., 1988) and one spontaneous mutant (Degenhart et al., 1995). Analyses of the cell walls of these mutants bmr mutant indicated changes consistent with a reduction in COMT activity (Hartley et al., 1992 Degenhart et al., 1995 Lam et al., 1996), but the corresponding gene has not yet been cloned. 

Digestibility studies with brown midrib mutants of maize (Bames et al., 1971 Barriere et al., 1994 2004 Fontaine et al., 2003), sorghum (Porter et al., 1978 Akin et al., 1986) and pearl millet (Chemey et al., 1990 Akin et al., 1991) have indeed shown that some of the mutants are considerably more easily digestible. The fact that some of the mutants do not show much improvement indicates that not all changes in cell wall composition are automatically of practical use. 

Akin, D. E., and Rigsby, L. L., 1991, Structure and digestibility of tissues in normal and brown midrib pearl millet (Pennisetum glaucum), J. Sci. FoodAgric. 56 523-538. 

Chemey, J. H., Axtell, J. D., Hassen, M. M., and Anliker, K. S., 1988, Forage quality characterization of a chemically induced brown-midrib mutant in pearl millet, Crop Sci. 28 783-787. 

Chemey, D. J. R., Patterson, J. A., and Johnson, K. D., 1990, Digestibility and feeding value of pearl millet as influenced by the brown-midrib, low-lignin trait, J. Anim. Sci. 68 4345-4351. 

Degenhart, N.R., B.K. Wemer, and G.W. Burton, 1995, Forage yield and quality of a brown midrib mutant in pearl millet, Crop Sci. 35 986-988. 

Hartley, R. D., Morrison, W. H., Bomeman, W. S., Rigsby, L. L., O Neill, M., Hanna, W. W., and Akin, D. E., 1992, Phenolic constituents of cell wall types of normal and brown midrib mutants of pearl millet (Pennisetum glaucum (L.) R. Br.) in relation to wall biodegradability,... 

Lam, T. B. T., Iayama, K., and Stone, B. A., 1996, Lignin and hydroxycinnamic acids in walls of brown midrib mutants of sorghum, pearl millet and maize stems, J. Sci. Food Agric. 71 174-178. 

FIGURE 6.8 SDS-PAGE of prolamin fractions from (A) pearl millet, (B) maize,... 

Malleshi, N. G. and Klopfenstein, C. F. (1998a). Nutrient composition and amino acid contents of malted sorghum, pearl millet and finger millet and their milling fractions. J. Food Sci. Technol. 35,247-249. 

Malleshi, N. G., Desikachar, H. S. R., and Tharanathan, R. N. (1986a). Free sugars and non starchy polysaccahrides of finger millet (Eleusine coracana), pearl millet (Pennisetum typhoideum), foxtail millet (Setaria italica) and their malts. Food Chem. 20, 253-261. 

Malleshi, N. G., Hadimani, N. A., Chinnaswamy, R., and Klopfenstein, C. (1996). Physical and nutritional qualities of extruded weaning foods containing sorghum, pearl millet, or finger millet blended with mung beans and nonfat dried milk. Plant Foods Hum. Nutr. 49,181-189. 

Pennisetuin glaucum (pearl millet) (Poaceae) [seed] Pennisetum Cysteine PI (24 kDa 3 Cys antifungal protein) Papain [182]... 

Bationo, A. and B.R. Ntare (2000) Rotation and nitrogen fertilizer effects on pearl millet, cowpea and groundnut yield and soil chemical properties in a sandy... 

Krishnamachari KAVR, Bhat RV Poisoning of ergoty bajra (pearl millet) in man. Indian J Med Res 1976 64 1624-1628. 

The importance of the nonprotein tryptophan fraction is due to the fact that it is the only one that can enter the brain and is more easily absorbed, so it guarantees a greater amount available for uptake by the central nervous system. So the tryptophan content of QPs is similar to that of wheat, but higher than that of other cereals (Comai et al., 2007). Free tryptophan in quinoa flour has values similar to those of wheat and oat lower than those of barley and pearl millet, but higher than that in rice, maize, and rye (Comai et al., 2007). 

Oshodi, A., Ogungbenle, H., and Oladimeji, M. (1999). Chemical composition, nutritionally valuable minerals and functional properties of benniseed, pearl millet and quinoa flours. Int.. Food Sci. Nutr. 50, 325-331. 

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