珍珠粟（御谷）及其他谷物的体外消化率和氨基酸组成
In vitro digestibility and amino acid composition of pearl millet (Pennisetum typhoides) and other cereals.
作者信息
Ejeta G, Hassen M M, Mertz E T
出版信息
Proc Natl Acad Sci U S A. 1987 Sep;84(17):6016-9. doi: 10.1073/pnas.84.17.6016.
Abstract
The purpose of this study was to compare in vitro digestibility, protein distribution patterns, and amino acid composition of pearl millet with other major cereals. Digestibility values for the pearl millet varieties were higher than that of sorghum and comparable to that of maize. In contrast to sorghum, digestibility of pearl millet and maize did not decrease significantly upon cooking. Protein distribution patterns of uncooked pearl millet and shifts in the different fractions as a result of cooking also resembled that of maize and not sorghum. The amino acid profile of pearl millet is more favorable than that of normal sorghum and normal maize and is comparable to the small grains, wheat, barley, and rice. On the basis of these findings, it appears that pearl millet is a nutritious and well-digested source of calories and proteins for humans.
摘要
本研究的目的是比较珍珠粟与其他主要谷物的体外消化率、蛋白质分布模式和氨基酸组成。珍珠粟品种的消化率值高于高粱，与玉米相当。与高粱不同，珍珠粟和玉米烹饪后消化率没有显著降低。未煮熟的珍珠粟的蛋白质分布模式以及烹饪后不同组分的变化也与玉米相似，而不像高粱。珍珠粟的氨基酸谱比普通高粱和普通玉米更有利，与小粒谷物、小麦、大麦和水稻相当。基于这些发现，珍珠粟似乎是人类获取热量和蛋白质的营养丰富且易消化的来源。
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