• Asian-Australasian Journal of Animal Sciences
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• 제21권5호
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• pp.701-706
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• 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.

• 한국식품조리과학회지
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• 제12권4호
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• pp.511-521
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• 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.

• 사상체질의학회지
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• 제10권2호
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• pp.163-180
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• 1998

미대륙이 원산지인 옥수수(옥촉서(玉蜀黍))는 1492년 콜럼버스에 의하여 유럽에 전파된 이후 전세계에 퍼지기 시작하였다. 우리나라는 "훈몽자회(訓蒙字會)(l527)에 율무의 이명(異名)으로, 옥수수(옥촉서(玉蜀黍))가 기재되어 있는데, 이는 옥수수의 모양이 율무와 비슷하기 때문에 율무의 이명(異名)으로 기록되어진 것이다. 따라서 "훈몽자회(訓蒙字會)"를 옥수수에 대한 국내 최초의 기록으로 보아야 하며, 이는 유럽에 옥수수가 전파된 시기와 불과 30여년 밖에 차이가 나지 않기 때문에 당시의 동서양 문물교류에 대한 중요한 사료가 된다. 하지만 이 견해는 "훈몽자회(訓蒙字會)"의 예산본(叡山本)을 초간본으로 볼 수 있다는 국문학자들의 주장이 옳다고 전제한 것임을 밝혀둔다. 옥수수(옥촉서(玉蜀黍))는 기장(태(泰)), 수수(촉서(蜀黍))와 서로 비슷한 무리로 인식하여 한때는 기장의 한 품종으로까지 분류하기도 하였다. 서(黍)는 여름 기운을 지닌 것으로 술을 만드는 원료가 됨을 의미하는 것이다. 또한 에너지 효율이 높아 왕성한 흡비력(吸肥力)과 강한 발산(發散)능력을 가진 $C_4$형 식물(옥수수, 수수, 기장, 조)이 대부분 태음인 식품에 속하는 경향성을 지니고 있음을 발견할 수 있다. 또한 옥수수 튀김은 여름 기운이 강하며 부풀어지는 특성을 지니기 때문에 잇몸질환에 좋은 효과가 있으며, 따뜻한 성질이 있는 옥수수차는 이뇨(利尿)작용 뿐만 아니라 위장의 기능을 편하게 하는 작용이 있어 과식하기 쉬운 태음인에게 알맞은 식품이라 할 수 있다.

• 한국식품과학회지
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• 제20권6호
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• pp.794-800
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• 1988

재래 찰벼 신선찰벼와 다수계 찰벼. 통일찰벼 및 찰보리(수원 227호), 찰수수, 차조, 율무등의 전분을 분리하여 노화 특성에 관하여 글루코아밀라아제에 의한 노화도 측정법, X-선 회절법, ${\beta}-amylolysis$등으로 비교 측정한 결과는 다음과 같다. 첫번째, 6종의 찰 전분을 $0{\sim}5^{\circ}C$에서 20일, 30일 저장했을 때와 냉동, 해동 반복을 20회, 30회 했을 때 노화 속도가 대단히 느리다. 두번째, 노화가 잘되는 순서는 찰수수 > 찰보리 > 차조 > 율무 > 통일찰벼 > 신선찰벼의 순이었으며 찰수수와 찰보리는 다른 전분에 비하여 노화가 잘 되었다. 세번째, 노화를 촉진하는 인자로서 냉동, 해동 30회 반복은 $0{\sim}5^{\circ}C$ 냉장 30일과 비슷한 경향을 보였다. 마지막으로, 우리나라에서 단 하나의 장려 품종인 찰보리(수원 227호)는 보리 한알속에 메 전분 입자가 약15% 혼입되어 있으며 앞으로 찰보리 육종에 참고로 하였으면 한다.

• 한국초지조사료학회지
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• 제41권3호
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• pp.217-222
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• 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.

• 한국식품과학회지
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• 제35권4호
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• pp.733-737
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• 2003

고혈압 예방 효과를 가진 전통주를 개발하기 위하여 우선 엔지오텐신전환효소(ACE)저해 활성이 있다고 알려진 몇 가지 곡류를 이용하여 입국을 만들어 알콜 발효특성을 조사하였다. 또한 선정된 입국과 각종 두류분말을 덧밥에 첨가하여 전통주를 제조한 후 품질특성과 ACE저해 활성 및 기호도 등을 조사하였다. 수수 입국을 이용하여 전통주를 제조하였을 때 에탄올 생성량은 13.8%로 다른 입국으로 만든 술 보다 약간 낮았으나 ACE저해 활성은 43.3%로 제일 높았다. 또한 녹두가루를 덧밥의 50% 첨가하고 민들레꽃을 1% 첨가한 후 수수 입국과 주모로 $30^{\circ}C$에서 10일간 발효 시켰을때 에탄올 생성량과 항고혈압 활성을 나타내는 ACE저해 활성이 약 69%로 크게 증가하였고 맛과 향도 우수하였다.

• The Plant Pathology Journal
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• 제40권1호
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• pp.48-58
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• 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.

• 한국식품조리과학회지
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• 제12권1호
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• pp.60-73
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• 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
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• 제38권2호
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• pp.133-136
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• 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.

• 한국자원식물학회지
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• 제24권3호
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• pp.267-271
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• 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.