Nutritional, physical, functional properties and antioxidant potential of different colors proso millet husks and brans
Mengqing Li, Lei Chang, Jing Ren, Jiang Fan, Ning Zhao, Yangjin Liu +2 more
LWT
Abstract
This study investigated the composition and properties of four colors of proso millet husks and brans. The brans had the highest crude protein, crude fat, and starch content, whereas the husks had the highest crude fiber level. The husks had greater water holding capacity, oil holding capacity, swelling capacity, glucose absorption capacity, TPC, TFC, and antioxidant capacity than the brans. TPC and TFC were significantly associated with the color values of husks and brans. The varieties of phenolic chemical compounds and content extracted from black and white proso millet husks and brans varied considerably. Twenty-six, twenty-four, twenty-four, and nineteen phenolics were identified in black and white proso millet husks and brans. The husks and brans with varied colors differed in physicochemical characteristics to assess their food and non-food application potential.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
proso millet husks have highest crude fiber level
“The brans had the highest crude protein, crude fat, and starch content, whereas the husks had the highest crude fiber level.”
proso millet husks have greater water holding capacity, oil holding capacity, swelling capacity, glucose absorption capacity, TPC, TFC, and antioxidant capacity
“The husks had greater water holding capacity, oil holding capacity, swelling capacity, glucose absorption capacity, TPC, TFC, and antioxidant capacity than the brans.”
phenolic chemical compounds vary considerably in black and white proso millet husks and brans
“The varieties of phenolic chemical compounds and content extracted from black and white proso millet husks and brans varied considerably.”