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American Journal of Food Technology
  Year: 2009 | Volume: 4 | Issue: 6 | Page No.: 255-267
DOI: 10.3923/ajft.2009.255.267
 
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Comparative Study of Chemical Composition and Physicochemical Properties of Two Varieties of Defatted Foxtail Millet Flour Grown in China

M.T. Kamara, Z. Huiming, Z. Kexue, I. Amadou and F. Tarawalie

Abstract:
In this study, we examined the chemical composition and physicochemical properties of two varieties defatted foxtail millet flour grown in China. The seeds were obtained, milled and sieved to produce flour. The flours were tagged DFMFW and DFMFY for defatted foxtail millet flour white and defatted foxtail millet flour yellow, respectively. The protein contents of DFMFW and DFMFY were 11.92 and 11.39, respectively. DFMFY had higher mineral elements, ash and fat content than DFMFW. Essential amino acids were above the recommended amount by Food Agricultural organization/World Health Organization (FAO/WHO) for humans. The foxtail millet flours had molecular sizes below 14.4 kDa and above 97.0 kDa. They had similar solubility curves. Water binding capacity was in the range of 1.36 and 1.26 g g-1, while oil absorption capacity ranged between 0.78 and 0.50 g g-1 for both DFMFW and DFMFY, respectively. A low bulk density (0.27 and 0.23 g mL-1) and was also low in total phenolic assay (0.56 and 0.72 mg g-1) was observed for both DFMFW and DFMFY, respectively. Foam capacity was 13.36 mL for DFMFW and 12.32 mL DFMFY. Their infrared falls within (1600 and 600 cm-1) and both samples possessed O-H and C-H compounds. Defatted foxtail millet flour could be used in food formulation with less fear of retrogradation.
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How to cite this article:

M.T. Kamara, Z. Huiming, Z. Kexue, I. Amadou and F. Tarawalie, 2009. Comparative Study of Chemical Composition and Physicochemical Properties of Two Varieties of Defatted Foxtail Millet Flour Grown in China. American Journal of Food Technology, 4: 255-267.

DOI: 10.3923/ajft.2009.255.267

URL: https://scialert.net/abstract/?doi=ajft.2009.255.267

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