Germinated and non-germinated cooked whole millet (<i>Pennisetum glaucum</i> (L.) R. Br.) flours show a promising effect on protein quality, biochemical profile and intestinal health <i>in vivo</i>-Reference-Cited by-同舟云学术

Germinated and non-germinated cooked whole millet (Pennisetum glaucum (L.) R. Br.) flours show a promising effect on protein quality, biochemical profile and intestinal health in vivo

Published:2023 Issue:12 Volume:14 Page:5678-5689
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Magalhães Thauana Lorena Silva¹^ORCID,da Silva Bárbara Pereira¹^ORCID,Grancieri Mariana¹,Lúcio Haira Guedes¹^ORCID,Toledo Renata Celi Lopes¹,Silva Barra Roberta Ribeiro²,de Carvalho Carlos Wanderlei Piler³,Martino Hércia Stampini Duarte¹^ORCID

Affiliation:

1. Department of Nutrition and Health, Universidade Federal de Viçosa, Av. Purdue, s/n, Campus Universitário, Viçosa – MG 36.570-900, Brazil

2. Department of Nutrition, Universidade Federal de Alfenas, Alfenas 37130-000, Brazil

3. Embrapa Agroindústria de Alimentos, Av. das Américas, n° 29.501, Guaratiba, Rio de Janeiro – RJ 23.020-470, Brazil

Abstract

Cooked whole germinated millet flour (Pennisetum glaucum (L.) R. Br.) presented better protein quality than cooked whole non-germinated millet flour, and in addition improved the biochemical parameters and intestinal health variables in Wistar rats.

Funder

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Empresa Brasileira de Pesquisa Agropecuária

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO02915D

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