Intercorrelation of Amino Acid Quality between Raw, Steeped and Germinated Pearl Millet (Pennisetum typhoides) Grains

Amino Acid Quality of Pearl Millet

Abstract

In the study of amino acids in the pearl millet grains, Pennisetum typhoides, steeped sample was best in Arg, Glu, Ser and protein contents, germinated sample was best in His, Lys, Met, Phe, Thr, Val, Ala, Asp, Cys (shared with raw sample), Pro and Tyr whereas raw sample was best in Ile, Leu and Gly. Total amino acid contents in steeped grains were 432 mg/g crude protein (c.p.), in germinated grain 464 mg/g c.p. and in raw grain 439 mg/g c.p. with respective essential amino acids of 210 mg/g c.p., 233 mg/g c.p. and 224 mg/g c.p. Percentage Cys/TSAA trend was 53.1 (raw) > 52.1 (germinated) > 51.2 (steeped). Predicted protein efficiency ratio (P-PER) levels were 1.32 (steeped), 1.66 (raw) and 1.57 (germinated). The Leu/Ile ratio levels were 2.22 (raw) and 2.46 (both steeped and germinated). Amino acid scores based on whole hen’s egg had Met as the limiting amino acid for the three samples. The two treatments enhanced the quality of the pearl millet amino acid levels thereby providing high potentials for use in weaning foods and formulations. However, no significant difference was seen between raw/steeped, raw/germinated and steeped/germinated samples at p < 0.05.