Barbeau W E, Hilu K W
Department of Human Nutrition & Foods, Virginia Polytechnic Institute & State University, Blacksburg 24061-0430.
Plant Foods Hum Nutr. 1993 Mar;43(2):97-104. doi: 10.1007/BF01087914.
Two wild and eight domesticated cultivars of finger millet were analyzed to determine their proximate composition and calcium, iron, and amino acid content. Wide variations were observed in the protein (mean values ranged from 7.5 to 11.7%), calcium (376 to 515 mg/100 g), and iron (3.7 to 6.8 mg/100 g) content of the wild and domesticated cultivars. A wild progenitor of finger millet, E coracana subsp. africana was significantly higher in protein than four of the six domesticated accessions analyzed. The calcium and iron content of the wild progenitor was also significantly greater than that of two domesticated cultivars. The wild species was also found to be higher in lysine and five other essential amino acids. These results indicate that the nutritional value of finger millet may be significantly improved by selective crossbreeding of the cereal's wild and domesticated cultivars.
对两种野生和八种驯化的龙爪稷品种进行了分析，以确定它们的近似成分以及钙、铁和氨基酸含量。在野生和驯化品种的蛋白质（平均值范围为7.5%至11.7%）、钙（376至515毫克/100克）和铁（3.7至6.8毫克/100克）含量方面观察到了广泛的差异。龙爪稷的野生祖先，即非洲龙爪稷亚种，其蛋白质含量明显高于所分析的六个驯化品种中的四个。野生祖先的钙和铁含量也明显高于两个驯化品种。还发现野生品种的赖氨酸和其他五种必需氨基酸含量更高。这些结果表明，通过对该谷物的野生和驯化品种进行选择性杂交，龙爪稷的营养价值可能会得到显著提高。
