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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(11): 1014-1020
DOI: https://doi.org/10.20546/ijcmas.2017.611.118


Effect of Heat Treatment and Gamma Irradiation on In Vitro Protein Digestibility of Selected Millet Grains
M. Sujatha*, T.V. Hymavathi, K. Uma Devi, T.P. Pradeepa Roberts and D.Praveen Kumar
Post Graduate and Research Centre, Professor Jayashankar Telangana State Agricultural University, Hyderabad-500030, Telangana, India
*Corresponding author
Abstract:

The present investigation was conducted to find out the effects of heat or irradiation combined with heat on in-vitro protein digestibility (IVPD).Sorghum, pearl millet, foxtail millet were used in the study. Whole (WC) and dehulled (DC) grains were treated either with heat (170°C) or irradiation at 1.0kGy/2.5kGy and stored for 90 days. There was a significant (p<0.05) effect of treatments, storage and grain and their interactions with increase in IVPD. The IVPD in DC and WC was 54.86 and 52.16 percent, which were improved by irradiation combination treatment by 2.59 and 2.13 percent in DC and WC respectively. 2.5kGy dose had higher effect than 1.0 kGy on IVPD. Among the grains studied foxtail millet has highest IVPD followed by sorghum and pearl millet. In dehulled grains the percent increase of IVPD was highest in Foxtail millet, followed by pearl millet and sorghum; in contrast it was highest in sorghum followed by pearl millet and foxtail millet in whole grains. With the decreasing content of protein there was an increasing percentage IVPD. During 90 days storage there was an increase of IVPD to an extent ranging from 3.1 to 5.0 percent.


Keywords: Heat treatment, Gamma irradiation, Millet grains.
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How to cite this article:

Sujatha, M., T.V. Hymavathi, K. Uma Devi, T.P. Pradeepa Roberts and Praveen Kumar, D. 2017. Effect of Heat Treatment and Gamma Irradiation on In Vitro Protein Digestibility of Selected Millet Grains.Int.J.Curr.Microbiol.App.Sci. 6(11): 1014-1020. doi: https://doi.org/10.20546/ijcmas.2017.611.118