View More View Less
  • 1 Budapest University of Technology and Economics Department of Applied Biochemistry and Food Science H-1521 Budapest P.O. Box 91 Hungary
  • | 2 University of Natural Resources and Life Sciences Department of Food Science and Technology A-1190 Vienna Muthgasse 18 Austria
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

Six varieties of proso millet (Panicum miliaceum L.) and two commercially available millets were investigated in the present study. In order to explore the nutritional potential, major nutrient composition, mineral composition, antioxidant capacity, total phenols content (related to the antioxidant capacity) and dietary fibre content were determined. The effects of decortication on these components were examined. In addition, protein profile of the varieties and amylose/amylopectin ratio of the starch were examined. The range of the values measured for major nutrient composition corresponds with data of other millet species published in earlier studies. Remarkable differences were found among the protein contents of the varieties (11.58–14.80%). Although the concentration of minerals was low in the varieties examined, in comparison with other cereals wholegrain millet seems to be nutritionally valuable because of their high dietary fibre content. Decortication had no effect on the protein and fat content of millets, however, it significantly decreased the content of crude fibre, dietary fibre, minerals, total phenols content and antioxidant capacity. Consequently the applicability of millets as functional food decreases. Decortication had no effect on the amylose/amylopectin ratio of millet. No varietal differences were found in terms of protein characteristics.

  • Akubor, P.I. & Obiegbuna, J.E. (1999): Certain chemical and functional properties of ungerminated and germinated millet flour. J. Fd Sci. Technol., 36, 241–243.

    Obiegbuna J.E. , 'Certain chemical and functional properties of ungerminated and germinated millet flour ' (1999 ) 36 J. Fd Sci. Technol. : 241 -243.

    • Search Google Scholar
  • A.O.A.C. (1984): Official Methods of Analysis. Association of Official Chemistry, 14th ed, Association of Official Analytical Chemists, Arlington, VA, 992.23.

    '', in Official Methods of Analysis , (1984 ) -.

  • Badau, M.H., Nkama, I. & Jideani, I.A. (2005): Phytic acid content and hydrochloric acid extractability of minerals in pearl millet as affected by germination time and cultivar. Fd Chem., 92, 425–435.

    Jideani I.A. , 'Phytic acid content and hydrochloric acid extractability of minerals in pearl millet as affected by germination time and cultivar ' (2005 ) 92 Fd Chem. : 425 -435.

    • Search Google Scholar
  • Balázs, G., Baracskai, I., Nádosi, M., Harasztos, A., Békés, F. & Tömösközi, S. (2011): Lab-on-a-chip technology in cereal science: analytical properties and possible application areas. Acta Alimentaria, accepted for publication.

  • Belton, P.S. & Taylor, J.R.N. (2004): Sorghum and millets protein sources for Africa. Trends Fd Sci. Technol., 15, 94–98.

    Taylor J.R.N. , 'Sorghum and millets protein sources for Africa ' (2004 ) 15 Trends Fd Sci. Technol. : 94 -98.

    • Search Google Scholar
  • Benzie, I.F.F. & Strain, J.J. (1999): Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Meth. Enzymology, 299, 15–27.

    Strain J.J. , 'Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration ' (1999 ) 299 Meth. Enzymology : 15 -27.

    • Search Google Scholar
  • Bere I.A., Csűrös, Z., Ernst, J., Hevesi, G., Julesz, M., Kovács, I., Rényi, A., Rényi, P., Surányi, J., Szigeti, J., Waldapfel, J. & Zsigmond, L. (1962): Köles. (Millets.) —in: Új Magyar Lexikon. Akadémiai Kiadó, Budapest.

    Zsigmond L. , '', in Új Magyar Lexikon , (1962 ) -.

  • Black, M., Bewley, J.D. & Halmer, P. (2006): Millets. —in: The encyclopedia of seeds: science, technology and uses. CABI, Wallingford, UK, p. 417.

    Halmer P. , '', in The encyclopedia of seeds: science, technology and uses , (2006 ) -.

  • Central Agricultural Office (2008): National list of varieties. Agricultural species. Central Agricultural Office, Budapest.

    '', in National list of varieties , (2008 ) -.

  • El Hag, M.E., El Tinay, A.H. & Yousif, N.E. (2002): Effect of fermentation and dehulling on starch, total polyphenols, phytic acid content and in vitro protein digestibility of pearl millet. Fd Chem., 77, 193–196.

    Yousif N.E. , 'Effect of fermentation and dehulling on starch, total polyphenols, phytic acid content and in vitro protein digestibility of pearl millet ' (2002 ) 77 Fd Chem. : 193 -196.

    • Search Google Scholar
  • García-Estepa, R.M., Guerra-Hernández, E. & García-Villanova, B. (1999): Phytic acid content in milled cereal products and breads. Fd Res. int., 32, 217–221.

    García-Villanova B. , 'Phytic acid content in milled cereal products and breads ' (1999 ) 32 Fd Res. int. : 217 -221.

    • Search Google Scholar
  • Hegde, P.S., Rajasekaran, N.S. & Chandra, T.S. (2005): Effects of the antioxidant properties of millet species on oxidative stress and glycemic status in alloxan-induced rats. Nutr. Res., 25, 1109–1120.

    Chandra T.S. , 'Effects of the antioxidant properties of millet species on oxidative stress and glycemic status in alloxan-induced rats ' (2005 ) 25 Nutr. Res. : 1109 -1120.

    • Search Google Scholar
  • Hodzic, Z., Pasalic, H., Memisevic, A., Saletovic, M. & Poljakovic, M. (2009): The influence of total phenols content on antioxidant capacity in the whole grain extracts. Europ. J. Sci. Res., 28, 471–477.

    Poljakovic M. , 'The influence of total phenols content on antioxidant capacity in the whole grain extracts ' (2009 ) 28 Europ. J. Sci. Res. : 471 -477.

    • Search Google Scholar
  • Houyuan, L., Jianping, Z., Kam-Biu, L., Naiqin, W., Yumei, L., Kunshu, Z., Maolin, Y. & Tianyu, Z. (2009): Earliest domestication of common millet (Panicum miliaceum) in East Asia extended to 10 000 years ago. Proc. Nal. Acad. Sci. USA, 7367–7372.

  • Hungarian Standard (2007): Sütőipari termékek vizsgálati módszerei. 1. Kémiai vizsgálatok. (Test methods for bakery products. Part 1. Chemical tests.) MSZ 20501-1:2007.

  • ICRISAT /FAO (1996): The world sorghum and millet economies: facts, trends and outlook. ICRISAT/FAO Rome, Patancseru, India.

    '', in The world sorghum and millet economies: facts, trends and outlook , (1996 ) -.

  • Jingjun, L., Zhengxing, C., Huiyuan, Y. & Ying, X. (2007): Optimization of stress medium enhance hydroxyl radical inhibition by water-soluble protein from germinated millet. LWT — Fd Sci. Technol., 40, 1630–1636.

    Ying X. , 'Optimization of stress medium enhance hydroxyl radical inhibition by water-soluble protein from germinated millet ' (2007 ) 40 LWT — Fd Sci. Technol. : 1630 -1636.

    • Search Google Scholar
  • Juliano, B.O. (1999): Comparative nutritive value of various staple foods. Fd Rev. int., 15, 399–434.

    Juliano B.O. , 'Comparative nutritive value of various staple foods ' (1999 ) 15 Fd Rev. int. : 399 -434.

    • Search Google Scholar
  • Khan, K. & Shewry, P.R. (2009): Wheat — chemistry and technology. AACC International, fourth edition. pp. 105, 194–195, 228.

  • Kumar, K.K. & Parameswaran, K.P. (1998): Characterization of storage protein from selected varieties of foxtail millet (Setaria italica (L) Beauv). J. Sci. Fd Agric., 77, 535–542.

    Parameswaran K.P. , 'Characterization of storage protein from selected varieties of foxtail millet (Setaria italica (L) Beauv) ' (1998 ) 77 J. Sci. Fd Agric. : 535 -542.

    • Search Google Scholar
  • Léder, I. (2004): Sorghum and millets. —in: Encyclopedia of life support systems. Eolss Publishers, Oxford, UK.

    Léder I. , '', in Encyclopedia of life support systems , (2004 ) -.

  • Léder, I. & Monda, S. (1987): A köles és a cirok élelmi célú felhasználási lehetőségei. (The sorghum and millet and their use.) Élelm. Ipar, 41, 98–104.

    Monda S. , 'A köles és a cirok élelmi célú felhasználási lehetőségei ' (1987 ) 41 Élelm. Ipar : 98 -104.

    • Search Google Scholar
  • Lestienne, I., Besanon, P., Caporiccio, B., Lullien-Pellerin, V. & Tréche, S. (2005): Iron and zinc in vitro availability in pearl millet flours (Pennisetum glaucum) with varying phytate, tannin, and fiber contents. J. agric. Fd Chem., 53, 3240–3247.

    Tréche S. , 'Iron and zinc in vitro availability in pearl millet flours (Pennisetum glaucum) with varying phytate, tannin, and fiber contents ' (2005 ) 53 J. agric. Fd Chem. : 3240 -3247.

    • Search Google Scholar
  • Lestienne, I., Buisson, M., Lullien-Pellerin, V., Picq, C. & Tréche, S. (2007): Losses of nutrients and anti-nutritional factors during abrasive decortication of two pearl millet cultivars (Pennisetum glaucum). Fd Chem., 100, 1316–1323.

    Tréche S. , 'Losses of nutrients and anti-nutritional factors during abrasive decortication of two pearl millet cultivars (Pennisetum glaucum) ' (2007 ) 100 Fd Chem. : 1316 -1323.

    • Search Google Scholar
  • McDonough, C.M., Rooney, L.W. & Serna-Saldivar, S.O. (2000): The millets. —in: Kulp, K. & Ponte, J.G.Handbook of cereal science and technology. Marcel Dekker, New York, pp. 177–181.

    Serna-Saldivar S.O. , '', in Handbook of cereal science and technology , (2000 ) -.

  • Mengesha, M.H. (1966): Chemical composition of teff (Eragrostis tef) compared with that of wheat, barley and grain sorghum. Econ. Bot., 20, 268–273.

    Mengesha M.H. , 'Chemical composition of teff (Eragrostis tef) compared with that of wheat, barley and grain sorghum ' (1966 ) 20 Econ. Bot. : 268 -273.

    • Search Google Scholar
  • Mohamed, T.K., Zhu, K.X., Issoufou, A., Fatmata, T. & Zhou, H.M. (2009): Functionality, in vitro digestibility and physicochemical properties of two varieties of defatted foxtail millet protein concentrates. Int. J. mol. Sci., 10, 5224–5238.

    Zhou H.M. , 'Functionality, in vitro digestibility and physicochemical properties of two varieties of defatted foxtail millet protein concentrates ' (2009 ) 10 Int. J. mol. Sci. : 5224 -5238.

    • Search Google Scholar
  • Obilana, A.B. (2003): Overview: Importance of millets in Africa. —in: AFRIPRO Proceedings of workshop on the Proteins of Sorghum and Millets: Enhancing Nutritional and Functional Properties for Africa. Pretoria, South Africa pp. 26–43.

  • Obilana, A.B. & Manyasa, E. (2002): Millets. —in: Belton, P. & Taylor, J.Pserdocereals and less common cereals: grain properties and utilization potential. Springer-Verlag, Berlin, Heidelberg, New York, pp. 177–214.

    Manyasa E. , '', in Pserdocereals and less common cereals: grain properties and utilization potential , (2002 ) -.

  • Parameswaran, K.P. & Thayumanavan, B. (1995): Homologies between prolamins of different minor millets. Pl. Fds human Nutr., 48, 119–126.

    Thayumanavan B. , 'Homologies between prolamins of different minor millets ' (1995 ) 48 Pl. Fds human Nutr. : 119 -126.

    • Search Google Scholar
  • Park, K.-O., Ito, Y., Nagasawa, T., Chio, M.-R. & Nishizawa, N. (2008): Effect of dietary korean proso-millet protein on plasma adinopectin, HDL colesterol, insulin levels and gene expression. Biosci. Biotechnol. Biochem., 72, 2918–2925.

    Nishizawa N. , 'Effect of dietary korean proso-millet protein on plasma adinopectin, HDL colesterol, insulin levels and gene expression ' (2008 ) 72 Biosci. Biotechnol. Biochem. : 2918 -2925.

    • Search Google Scholar
  • Pomeranz, Y. (1988): Wheat: chemistry and technology. AACC Culver city, CA.

  • Ragaee, S., Abdel-Aal, E.-S.M. & Noaman, M. (2006): Antioxidant activity and nutrient composition of selected cereals for food use. Fd Chem., 98, 32–38.

    Noaman M. , 'Antioxidant activity and nutrient composition of selected cereals for food use ' (2006 ) 98 Fd Chem. : 32 -38.

    • Search Google Scholar
  • Shobana, S. & Malleshi, N. G. (2007): Preparation and functional properties of decorticated finger millet (Eleusine coracana). J. Fd Engng, 79, 529–538.

    Malleshi N. G. , 'Preparation and functional properties of decorticated finger millet (Eleusine coracana) ' (2007 ) 79 J. Fd Engng : 529 -538.

    • Search Google Scholar
  • Singh, N.K., Shepherd, K.W. & Cornish, G.B. (1991): A simplified SDS-PAGE procedure for separating LMW subunits of glutenin. J. Cereal Sci., 14, 203–208.

    Cornish G.B. , 'A simplified SDS-PAGE procedure for separating LMW subunits of glutenin ' (1991 ) 14 J. Cereal Sci. : 203 -208.

    • Search Google Scholar
  • Singleton, V.L. & Slinkard, K. (1977): Total phenol analysis: automation and comparison with manual methods. Am. J. Enol. Vitic., 28, 49–55

    Slinkard K. , 'Total phenol analysis: automation and comparison with manual methods ' (1977 ) 28 Am. J. Enol. Vitic. : 49 -55.

    • Search Google Scholar
  • Sripriya, G., Usha, A. & Chandra, T.S. (1997): Changes in carbohydrate, free amino acids, organic acids, phytate and HCl extractability of minerals during germination and fermentation of finger millet (Eleusine coracana). Fd Chem., 58, 345–350.

    Chandra T.S. , 'Changes in carbohydrate, free amino acids, organic acids, phytate and HCl extractability of minerals during germination and fermentation of finger millet (Eleusine coracana) ' (1997 ) 58 Fd Chem. : 345 -350.

    • Search Google Scholar

 

The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • S. Tömösközi (Budapest University of Technology and Economics, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
Impact Factor
Journal
0,17
Citation Indicator
 
Rank by Journal
Nutrition & Dietetics 88/103 (Q4)
Citation Indicator
Food Science & Technology 142/160 (Q4)
Citable
59
Items
Total
58
Articles
Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
Journal Rank
Scimago
Food Science Q3
Quartile Score
 
Scopus
248/238=1,0
Scite Score
 
Scopus
Food Science 216/310 (Q3)
Scite Score Rank
 
Scopus
0,349
SNIP
 
Days from
100
sumbission
 
to acceptance
 
Days from
143
acceptance
 
to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2021 Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Subscription fee 2022 Online subsscription: 754 EUR / 944 USD
Print + online subscription: 872 EUR / 1090 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Publication
Programme
2021 Volume 50
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
May 2021 19 0 0
Jun 2021 26 0 0
Jul 2021 43 0 0
Aug 2021 54 0 0
Sep 2021 44 0 0
Oct 2021 39 0 0
Nov 2021 0 0 0