• Asian-Australasian Journal of Animal Sciences
• /
• v.21 no.5
• /
• pp.701-706
• /
• 2008

The aim of the present study was to determine the apparent and true digestibilities of amino acids of maize, low tannin sorghum, pearl millet and finger millet in adult caecectomized cockerels. Adult cockerels (n = 60), 25-weeks old, were used in this study of which 30 birds were caecectomized as per a standard method. The apparent digestibilities of amino acids of sorghum were not affected by caecectomy, but were higher for maize, finger millet and pearl millet in caecectomized cockerels. Caecectomy had no influence on the true digestibilities of amino acids of maize, but higher digestibilities were observed for most of the amino acids of sorghum and finger millet in caecectomized cockerels. Caecectomy lowered the true digestibility of cystine, threonine and serine of pearl millet. The apparent digestibilities of amino acids of maize, finger millet and pearl millet were underestimated in intact cockerels. The true digestibilities of most of the amino acids of sorghum and finger millet were underestimated, while those of cystine, threonine and serine of pearl millet were overestimated in intact cockerels. The findings suggest that the amino acid digestibility values of cereal grains determined using caecectomized cockerels might be appropriate and reliable for poultry diet formulations. Moreover, the digestibilities of amino acids of finger millet were inferior to other cereal grains, while those of pearl millet were comparable to maize and sorghum.

• Korean journal of food and cookery science
• /
• v.12 no.4
• /
• pp.511-521
• /
• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory charac teristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Indian millet flour. Acid value was not increased abruptly, TBA value was main tained, and reducing sugar content was increased as compared with the first day that glutinous Indian millet Noti was made during 90 day storage. Through sensory evaluation, color, flavor, moistness, and consistency (the inner part) were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Indian millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

• Journal of Sasang Constitutional Medicine
• /
• v.10 no.2
• /
• pp.163-180
• /
• 1998

In 1492 year, the corn originated in America continent had spread all over the world after spreading into Europe by Columbus. Since the Corn had a similar shape with adlai's one (Yulmoo(율무)), it had been written by the different name of adlai (Yulmoo) at the "訓蒙字會(Hun-mong-ja-hoe)(1527)". Therefore we should consider "Hun-mong-ja-hoe" is the first record of the corn and it is a significant historic record in the civilization exchange between the Orient and the Occident that this record has the only difference of around 30 years later after the spreading corn to Europe. However, this is on the assumption that it is correct for a scholar of Korean literature to persist in that '叡山本' of "Hun-mong-ja-hoe" could be considered as the first edition. The corn had been once classified as a same kind of the Chinese millet because the people had been recognized the corn as a similar group of the Chinese millet and the Indian millet. The Chinese millet contains a summer vigor and becomes as an ingredient of alcoholic drink. And we can find out that $C_4$ type plant (such as corn, Chinese millet, Indian millet, foxtail millet) mostly have a tendency to belong to the food for "Taeumin(太陰人)", because of its high energy efficiency, a flourishing absorption of fertilizing and a strong emission power. The fried corn with a strong summer vigor and a raised feature has a good effect to the treatment of the teethridge disease. And the tea of corn with an warm feature, thanks to its functions of making the stomach and intestines comfortably as well as urination, is a proper food for the 'Taeumin" who is apt to overeat themselves.

• Korean Journal of Food Science and Technology
• /
• v.20 no.6
• /
• pp.794-800
• /
• 1988

The retrogradation properties of waxy starches isolated from waxy rice(Shin sun, Tong il), waxy barley(Suwon # 227), waxy indian millet. waxy millet and Jobs tears(Yullmoo) were investigated. The extent of retrogradation determined by the glucoamyase method during freeze-thaw treatment and storage in low temperature$(0{\sim}5^{\circ}C)$ showed that six kinds of waxy starches were very slowly retrograded. The order of the retrogradation tendencies of these starches were waxy indian millet > Suwon # 227 Waxy millet > Yullmoo > Tong il > Shin sun. Waxy indian millet and Suwon # 227 starches were distinctively retrograded compared with other starches. Retrogradation properties observed during freeze-thaw 30 cycles were similar to those of storage for 30 days at $0{\sim}5^{\circ}C$. Suwon # 227, which has been the only recommened variety in our nation, was composed of 15% of non-waxy starch and 85% of waxy starch granule.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.41 no.3
• /
• pp.217-222
• /
• 2021

Barnyard millet is a short-lived tropical, short-term C4 plant and has superior vitality in humid conditions owing to its freshwater habitat. It shows strong adaptability to soils with poor drainage and low fertility, and efficiently competes with rice in paddy fields. Barnyard millet grain is used as feed in the Indian region and is a great source of dietary fiber, proteins, fats, vitamins, and some essential amino acids. Considering its high nutritional value and its potential as a food resource and fodder crop, various countries are showing interest in cultivating barnyard millet. However, in Korea, farm households have not yet recognized the benefits of cultivating barnyard millet, and research regarding this is scarce. In this review, the features of forage barnyard millet and its related research trends are discussed, with the aim of improving interest in this crop and promoting its cultivation.

• Korean Journal of Food Science and Technology
• /
• v.35 no.4
• /
• pp.733-737
• /
• 2003

To develop a high-valuable Korean traditional rice wine having antihypertension, effects of some cereal kojis and legumes on alcohol fermentation and angiotensin I-converting enzyme (ACE) inhibitory activity of Korean traditional rice wine were investigated. Korean traditional rice wine brewed by addition of 10% Indian-millet koji into the mash showed the greatest ACE inhibitory activity of 43.0% and good ethanol productivity. The ACE inhibitory activity increased up to 69.2% by addition of 50% of mungbean powder and 1% of dandelion petal into the mash.

• The Plant Pathology Journal
• /
• v.40 no.1
• /
• pp.48-58
• /
• 2024

The oldest and most extensively cultivated form of millet, known as pearl millet (Pennisetum glaucum (L.) R. Br. Syn. Pennisetum americanum (L.) Leeke), is raised over 312.00 lakh hectares in Asian and African countries. India is regarded as the significant hotspot for pearl millet diversity. In the Indian state of Haryana, where pearl millet is grown, a new and catastrophic bacterial disease known as stem rot of pearl millet spurred by the bacterium Klebsiella aerogenes (formerly Enterobacter) was first observed during fall 2018. The disease appears in form of small to long streaks on leaves, lesions on stem, and slimy rot appearance of stem. The associated bacterium showed close resemblance to Klebsiella aerogenes that was confirmed by a molecular evaluation based on 16S rDNA and gyrA gene nucleotide sequences. The isolates were also identified to be Klebsiella aerogenes based on biochemical assays, where Klebsiella isolates differed in D-trehalose and succinate alkalisation tests. During fall 2021-2023, the disease has spread all the pearl millet-growing districts of the state, extending up to 70% disease incidence in the affected fields. The disease is causing considering grain as well as fodder losses. The proposed scale, consisting of six levels (0-5), is developed where scores 0, 1, 2, 3, 4, and 5 have been categorized as highly resistant, resistant, moderately resistant, moderately susceptible, susceptible, and highly susceptible disease reaction, respectively. The disease cycle, survival of pathogen, and possible losses have also been studied to understand other features of the disease.

• Korean journal of food and cookery science
• /
• v.12 no.1
• /
• pp.60-73
• /
• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. Noti made from the steamed glutinous rice flour, glutinous Chinese millet flour, glutinous millet flour or glutinous Indian millet flour is saccharified with malt, and then pan-fried. Noti also has sweet taste without sugar added. In addition, Noti has elastic characteristic, high calorie and good flavor. Long storage makes it better taste. In this case, Noti was made from the steamed glutinous rice flour. By the sensory evaluation, color, flavor and moistness were unfavorable according to the storage. Consistency was not strongly increased when comparing with the common rice cake depending upon the storage. The texture tended to increase by storage period. Optimum conditions of the safe storage and overall acceptability were to add 15% malt and keep 6hr saccharification time at 60$^{\circ}C$. During the period of storage for 90 days, reducing sugar content was similar, moisture content was low and maintained, and the acid value was not increased abruptly. The hardness was not increased rapidly and fungal growth was considerably low. Cohesiveness and elasticity were increased during storage.

• Mycobiology
• /
• v.38 no.2
• /
• pp.133-136
• /
• 2010

Stromatal fruiting bodies of Cordyceps cardinalis were successfully produced in cereals. Brown rice, German millet and standard millet produced the longest-length of stromata, followed by Chinese pearl barley, Indian millet, black rice and standard barley. Oatmeal produced the shortest-length of fruiting bodies. Supplementation of pupa and larva to the grains resulted in a slightly enhanced production of fruiting bodies; pupa showing better production than larva. 50~60 g of brown rice and 10~20 g of pupa mixed with 50~60 mL of water in 1,000 mL polypropylene (PP) bottle was found to be optimum for fruiting body production. Liquid inoculation of 15~20 mL per PP bottle produced best fruiting bodies. The optimal temperature for the formation of fruiting bodies was $25^{\circ}C$, under conditions of continuous light. Few fruiting bodies were produced under the condition of complete darkness, and the fresh weight was considerable low, compared to that of light condition.

• Korean Journal of Plant Resources
• /
• v.24 no.3
• /
• pp.267-271
• /
• 2011

The main objective of the study was to investigate the phytic acid contents of various cereals and legumes produced in Korea. The results showed that the phytic acid contents of buckwheat, foxtail millets, sorghum, millet, barley, jobs' tears, yellow corn and wheat flour (Urimil) were in a range of 0.13 to 2.27%. The contents of the phytic acid ranged from 1.03 to 1.16% for legumes including red Indian bean, black Indian bean, mung bean, and black soybean. The phytic acid content of brown rice was five times higher than those of 100% polished rice. The polishing process of the rice decreased significantly the content of the phytic acid. We estimate that the daily phytic acid intake from rice was changed from 653 mg/day in 1995 to 430 mg/day in 2005 based on the results of a national nutrition survey.