Nature of carbohydrates and proteins in three pearl millet varieties varying in processing characteristics and kernel texture

Three cultivars of pearl millet, CO 6 (good milling and good popping), a traditional variety [(TV) good milling but poor popping] and MBH 157 (poor milling and poor popping) were examined microscopically for their kernel texture and analysed for carbohydrate and protein composition. The endosperm texture of CO 6 and TV were corneous, while that of MBH 157 was floury. The pericarps of CO 6 and TV were thin, single layered with compact aleurone cells, but in contrast; that of MBH 157 was thick and multilayered, with loosely arranged aleurone cells. No significant differences in the physico-chemical characteristics of the isolated starches of the miller varieties were noticed. Starch and non-starch polysaccharide contents of CO 6, MBH 157 and TV varieties were 72.9, 75.3, 65.8% and 6.5, 8.5, 15.7%, respectively. Glucose, arabinose and xylose were the major sugars in the NSP fractions. CO 6 and TV varieties contained higher proportion of pentosans with higher ratios of arabinose/xylose and uronic acid. (C) 2001 Academic Press.