Millet Meal Research Articles

Nutritional Compositions and Sensory Evaluation of Fermented Maize and Millet Fortified with Crayfish and Soybeans for the Production of Infant Food

<p><span lang="EN-US">Despite</span><span lang="EN-US"> the reported improvement in the nutrient status of fermented cereal-based diets in Sub-Saharan Africa, the nutrient needs of infants are still not being met. Hence, this study evaluated the nutritional compositions of fermented protein-fortified cereals. The proteins used in fortifying maize and millet were crayfish (30%), soybeans (30%) and a combination of both protein sources in a ratio of 70:15:15 for cereals, crayfish and soybeans, respectively. Fermentation of protein-fortified cereals was carried out using submerged fermentation for 5 days. Results revealed that fortifying maize and millet with crayfish and soybeans increased the protein content (11.1 to 19.1%). The fortification led to a reduction in crude fiber and carbohydrate contents of raw maize and millet. Fermentation also significantly reduced the carbohydrate content, with the lowest carbohydrate value observed on the last day of fermentation. Fortification with crayfish and fermentation increased all the minerals (potassium, magnesium and calcium) of raw maize and millet, but no significant effect at p < 0.05 on the iron content. All the samples that were fortified had better sensory acceptability than those that were not fortified. This study revealed that fermentation and fortification of maize and millet meal (cereal) with soybeans and crayfish can alleviate protein energy malnutrition (PEM) problems.</span></p>

Millet-based crop planting strategies in the Songhua River Region during the liaojin (907-1234 AD) dynasties: A case of the Luotong Mountain City site.

Millet-based dryland agriculture is the traditional mode of agricultural cultivation in northern China and has been of great significance to the emergence and development of Chinese civilization. However, although they are both millet-based agricultural production methods, with various subtypes in different regions of northern China. In the Songhua River Region in northeast China, the ecological environment and abundant natural resources led to the slow development of agriculture, and it was only after the Liaojin Dynasties that a mature farming industry was formed. We used the plant flotation instrument to flotation the soil samples unearthed in the Luotong Mountain City, a Liaojin period site in Songhua River Region, northeast China, and collected the charred plant seeds. Then observing them with the electron microscope, we identified and counted the plant seeds in this site. It was found that this region is still a millet-based crop utilization structure, and a total of 11 types of charred agricultural crop seeds were excavated from flotation at the Luotong Mountain City site. And the barnyard millet crops occupy a prominent advantage, with ubiquity of more than 91%. The ancestors of this region were still engaged in a millet-based agricultural strategy during this period, with a certain lag compared to the Central Plains'agricultural strategy where Triticeae crops had become dominant. In addition, the crop structure with the millet-based agriculture of the region is also somewhat different from that of the Central Plains. Through comparative studies of surrounding sites and reference to historical documents, it was found that this difference in crop structure is a phenomenon unique to the Songhua River Region and is related to the dietary habits of the local settled Jurchen nomads, who ate barnyard millet meal.

TRADITIONAL PELLET PRODUCTION FROM SAWDUST AS SOURCE OF ENERGY FOR COOKING USING IMPROVED STOVE IN MOUDA, A LOCALITY OF MAROUA, CAMEROON

In general, the Far North Region of Cameroon and specifically the town of Maroua is faced a great scarcity of firewood which is the major energy sources of cooking used by the population. Its semi desert environment cannot supply the demanded quantity that combustible. This situation is a challenge for research in order to find out other sources of cooking energy accessible to the population. The purpose of this study is to valorise by the production of pellets, a cooking energy source, the sawdust assimilated to waste and regularly burned. The main objective of this work is to provide an alternative source of firewood. More specifically, it involves manufacturing pellets, innovating an improved pellet-type stove and carrying out cooking tests. Thus, three types of pellets containing 30%, 50% and 70% of sawdust are produced using clay as the binder. After the drying of pellets, the moisture content is assessed and various cooking tests have been done. A new type of stove adequate for the use of pellets and charcoal has been constructed. From the results obtained, it has been observed that the maximum moisture content of the pellets is 10.8± 1.1%. During the combustion, pellets containing 50% of sawdust provide more efficiency. Therefore, with about 1.5 kg of this type of pellets, it is possible to prepare a complete millet meal and coffee sufficient to feed 4 to 5 people a day. This is approximately 0.32 to 0.4 kg / person/day or 0.16 to 0.2 kg of sawdust / individual/day. These results clearly indicate that sawdust can be used to produce pellets which are a reliable source of cooking energy. Instead still be burn as waste, their valorisation can contribute to reduce the pressure of the population on the fragile ecology of far north looking for firewood.

Nutraceutical characterization and shelf life analysis of millet incorporated nutrition bars

Recently, the nutraceutical sector of the food trade is unfolding, and designer foods such as nutrition bars have found their place in this competitive industry. The inclusion of underutilized food sources in the development of new value-added products is ingenious. Millets, the indigenous crop, are a good source of nutrients. The Nutri-cereal is still lacking commercial success and deserves recognition in the food-processing sector. In the current study, foxtail and pearl millet are used to develop foxtail millet meal replacement bar (FMRB) and pearl millet protein bar (PPB), respectively. Three variants of each type (25%, 27.5%, and 30% incorporation of millets) were developed to derive the nutritionally preferred variants. Estimation of macronutrients, essential amino acids, and vitamin content was done. The storage stability of the selected variants was evaluated for 42 days under accelerated conditions. The peroxide value, moisture content, water activity, total plate count, and yeast & mold count was assessed. The result revealed, among the variants, 30% FMRB (V-3) and 25% PPB (V-4) are the nutritionally finest bars. The shelf-life testing pointed out that the protein bar deteriorates rapidly than the meal replacement bar. The correlation between the nutrient composition and shelf-life assessment factors indicated the shelf-life parameters negatively correlate with carbohydrates present in the bars. However, fat and protein have a positive correlation with shelf-life parameters (r= 1.00, p<0.01). Favorable storage conditions and appropriate packing material that is conducive to retain the stability of the product can extend the shelf-life. Millet nutrition bars would revolutionize the agriculture and food industry. Thus, increasing the consumption of millets.

Effect of dietary substitution of maize meal with finger millet meal on fat deposition on broiler meat

The aim of this study was to investigate the effect of a finger millet-based broiler feed on the meat quality of chicken. Proximate nutrient composition was analyzed on the finger millet meal and a feed formulated with finger millet as the main energy source. The feed was formulated on percent crude protein (CP) basis using Pearson square method. An experiment was designed and conducted on Ross Hybrid chickens to determine the effect of the feed on lean tissue development. A two-tailed t-test statistical analysis was conducted at a significance level of 5% to determine the effect of the feed on fat deposition and lean tissue development in broiler muscle. The finger millet feed increased mean lean tissue mass by 3.47%. This study showed that use of finger millet feed reduced the fat deposition and favored protein deposition in broiler muscle (increased leanness). This study also showed that finger millet feed significantly enhanced broiler growth performance. We concluded that finger millet has the potential to replace maize meal in broiler feed formulation in order to produce lean and healthier meat for consumers.

Diversity and fate of fungal metabolites during the preparation ofoshikundu, a Namibian traditional fermented beverage

Sorghum and pearl millet, ingredients for the popular Namibian traditional fermented beverageoshikundu, are prone to fungal infection, raising concerns for consumer health from mycotoxin exposure. This study aimed at determining the diversity of fungal metabolites in street-vended ingredients and their transfer rates intooshikundu. A total of 105 samples (40 sorghum malt, 40 pearl millet, 25oshikundu) were analysed for 700 fungal, bacterial and plant metabolites, using liquid chromatography-tandem mass spectrometry. Of 98 quantified metabolites, 84 were fungal, some being mycotoxins.Aspergillus metabolites were most prevalent (50%, n=42), including aflatoxins, aflatoxin precursors, cyclopiazonic acid and 3-nitropropionic acid fromAspergillus flavus; helvolic acid, gliotoxin and fumiquinazolines fromAspergillus fumigatus and cytochalasin E, patulin and tryptoquivalines fromAspergillus clavatus. High levels of up to 2,280 μg/kg for cyclopiazonic acid and 11,900 μg/kg for 3-nitropropionic acid were quantified in sorghum malts. Other metabolites included fumonisins, curvularin, alternariol and dihydroergosine produced byFusarium,Penicillium,Alternaria andClaviceps genera, respectively. European Union legislated mycotoxins occurred in cereals at a prevalence range of 3-75%, while none were quantifiable inoshikundu. Aflatoxin B1 was quantified in pearl millet meals (13%) and sorghum malts (50%), with 15% sorghum malts having levels above the European Union regulatory limit of 5 μg/kg. Fumonisin B1 was quantified in pearl millet meals (50%) and sorghum malts (75%) at maximum levels of 3,060 μg/kg and 123 μg/kg respectively, and levels in 5% pearl millet meals were above the European Union regulatory limit of 2,000 μg/kg. Zearalenone and ochratoxin A were quantified in the cereals at levels below European Union regulatory limits. For most metabolites quantifiable inoshikundu, transfer rates from cereals tooshikundu were above 50%, necessitating the use of good quality ingredients for preparingoshikundu and assessment of consumer exposure to mycotoxins.

Glycaemic, gastrointestinal and appetite responses to breakfast porridges from ancient cereal grains: A MRI pilot study in healthy humans

Cereal grain based porridges are commonly consumed throughout the world. Whilst some data are available for varieties that are popular in the Western world such as oats and rye, other ‘ancient’ grains used in the East and in Africa such as millets are thought to have beneficial health effects, such as a suppression of post prandial hunger and circulating glucose levels. These grains, a sustainable food source due to their tolerance of extreme weather and growing conditions, are commonly found throughout Asia and Africa. However, knowledge of the physiological responses to these grain varieties is very limited. This study aimed to collect initial pilot data on the physiological and gastrointestinal responses to breakfast porridges made with two millet varieties and oats and rye grains. A total of n=15 completed the oats and rye, n=9 the finger millet n=12 the pearl millet meals. MRI scans were undertaken at baseline, immediately after consumption and then hourly postprandially. Blood glucose was measured at baseline, immediately after consumption and then every 15min until t=80min, then every 20min until t=120min, followed on each occasion by completion of VAS. Seven participants completed the entire protocol and were included in the final analysis. A subgroup analysis with the n=10 paired comparison between the same individuals that completed the oats, rye and pearl millet was also considered. The gastric volume AUC was higher for pearl millet than oats and rye (n=10, p<0.001). The incremental area under the curve (iAUC) for blood glucose was not significantly different between the meals although this showed a trend to be lower for pearl millet. Hunger was lower for pearl millet compared to oats and rye (n=10, p=0.01). There was a significant correlation between total gastric volume AUC and average appetite AUC r=−0.47, p<0.010. Isoenergetic breakfast porridges from ‘ancient’ varieties of millet grains showed physiological responses that were comparable with those from common Western varieties known to have beneficial health effects. Pearl millet appeared to induce lower postprandial blood glucose response and appetite scores though the differences were not conclusive compared with the other porridges and further work is needed. Improved knowledge of the effects of different cereal grains could help direct dietary advice and ultimately improve health outcomes in the general population worldwide.

Bioavailability of Iron From Foxtail Millet and Sorghum Millet Recipes

The present study entitled ‘‘Bioavailability of iron from foxtail millet and sorghum based recipes’’ was conducted on four millet preparations namely dosa, idly, roti and rice, using two millets namely foxtail millet, sorghum. The iron content of millets was 2.69g, 4.0g, in foxtail millet, sorghum. Bio available iron in millet dosas was least with 1.71mg in foxtail millet dosa and highest with 2.85 in sorghum millet dosa with and 2.03mg from rice dosa. In millet idles maximum 2.22mg in foxtail millet idly and 0.125mg in control rice idli. In millet rotis maximum was found in sorghum millet roti with 2.158mg compared to control wheat roti with 0.25mg. Available iron in millet meals was maximum in foxtail millet meal with 2.03mg. Compared to control rice meal, foxtail millet and sorghum millet meal had higher available iron. Significant difference was found in the bio available iron from any two millets and between millet meals and rice meal (p<0.05).

Performance and Carcass Evaluation of Broilers fed Whole Millet Meal in a Humid Tropical Environment

This study was conducted using 96 day old broiler chicks, to assess the most appropriate level of inclusion of whole millet meal as a substitute for maize. The inclusion levels of the whole millet were 0, 20, 40 and 60% of the maize content of the control diet. The birds were randomly assigned to four dietary treatments which were replicated four times using Completely Randomized Design (CRD). The study lasted for 56 days. Feed and water were provided ad libitum during the study. The weight of the birds, daily feed intake, feed cost per treatment and mortality records were kept. At the end of the experiment, one bird per replicate was randomly selected for carcass and organ evaluation. These were expressed as percentages of the body weight. Data collected were subjected to Statistical Analysis System (SAS) and errors were presented as standard errors of means (SEM). The inclusion of whole millet significantly influenced feed intake and feed conversion ratio. Significant differences were not observed in carcass, organ and other parameters measured. It was observed from this study that the performance, carcass and organ yield of broiler fed up to 60% whole millet in the diets as substitute for maize were equivalent to those fed the control diet. However, the 20% whole millet inclusion which gave the best feed conversion ratio and had similar final weight compared with the others was recommended for best broiler performance in a humid tropical environment. Original Research Article Akinola et al.; AJEA, 7(2): 135-140, 2015; Article no.AJEA.2015.112 136

Drying kinetics of syrup of Parinari curatellifolia fruit and cereal based product, zvambwa.

Drying properties of syrup prepared from Parinari curatellifolia fruit and cereal based product, zvambwa prepared from the syrup and finger millet (Eleusine coracana) meal were studied using a convective tray drier at temperatures ranging from 30 to 80°C and air velocity of 0.72m/s. Nine mathematical models namely Henderson and Pabis, Lewis, Midilli et al., Modified Page, Page, Two Term, Weibull, Modified Page Equation (II) and Wang and Singh were fitted to data for thin layer drying of the products using non-linear regression analysis. Thin layer drying processes for the syrup and zvambwa were best described by the Modified Page model. Effective moisture diffusivities for drying of syrup were higher than those for drying of zvambwa. The activation energies for drying of syrup and zvambwa were 21.0 ± 2.0kJ/mol and19.0 ± 2.0kJ/mol respectively.

&lt;b&gt;Nutritional value of Xaraes and Piata palisadegrass silages prepared with additives or wilting&lt;/b&gt;

The nutritional value of Xaraes and Piata palisadegrass silages wilted or with additives was evaluated in a completely randomized design (2x4 factorial arrangement), being two cultivars of Brachiaria brizantha (Xaraes and Piata palisadegrass) and four ensiling methods as treatments: T1- control, in natura forage (INF); T2 – INF wilted for 4 hours under the sun; T3- INF + bacterial additive (BactoSilo® Lallemand) 2 g ton-1 of in natura forage; T4 – INF + 15% of pearl millet meal. For ensiling, the grasses were harvested in the growth stage of 40 days, at 20 cm from the ground level. The addition of the inoculant and millet meal improved the fermentative and chemical parameters of both cultivars silages, by increasing soluble carbohydrates (SC), CP and TDN contents and reducing ammonia-nitrogen and pH. Because of its composition, 15% of millet meal inclusion affected SC, NDF, ADF and increased the IVDDM of silages. Bacterial inoculant or millet meal inclusion enhanced the nutritional value of Brachiaria brizantha silages and, could have a positive performance response on ruminants fed with these silages. Wilting was also effective in improving the fermentative stability of grass silages and may be a cheaper alternative to additives.

Total Iron Absorption by Young Women from Iron-Biofortified Pearl Millet Composite Meals Is Double That from Regular Millet Meals but Less Than That from Post-Harvest Iron-Fortified Millet Meals

Iron biofortification of pearl millet (Pennisetum glaucum) is a promising approach to combat iron deficiency (ID) in the millet-consuming communities of developing countries. To evaluate the potential of iron-biofortified millet to provide additional bioavailable iron compared with regular millet and post-harvest iron-fortified millet, an iron absorption study was conducted in 20 Beninese women with marginal iron status. Composite test meals consisting of millet paste based on regular-iron, iron-biofortified, or post-harvest iron-fortified pearl millet flour accompanied by a leafy vegetable sauce or an okra sauce were fed as multiple meals for 5 d. Iron absorption was measured as erythrocyte incorporation of stable iron isotopes. Fractional iron absorption from test meals based on regular-iron millet (7.5%) did not differ from iron-biofortified millet meals (7.5%; P = 1.0), resulting in a higher quantity of total iron absorbed from the meals based on iron-biofortified millet (1125 vs. 527 μg; P < 0.0001). Fractional iron absorption from post-harvest iron-fortified millet meals (10.4%) was higher than from regular-iron and iron-biofortified millet meals (P < 0.05 and P < 0.01, respectively), resulting in a higher quantity of total iron absorbed from the post-harvest iron-fortified millet meals (1500 μg; P < 0.0001 and P < 0.05, respectively). Results indicate that consumption of iron-biofortified millet would double the amount of iron absorbed and, although fractional absorption of iron from biofortification is less than that from fortification, iron-biofortified millet should be highly effective in combatting ID in millet-consuming populations.

Evaluation of Antimicrobial, Antioxidant Activities, and Nutritional Values of Fermented Foxtail Millet Extracts by Lactobacillus paracasei Fn032

Solid-state bioprocessing of foxtail millet by Lactobacillus paracasei Fn032 is a biotechnological strategy to produce fermented foxtail millet meal with more beneficial components. The objective of this study was to evaluate the antioxidant, antimicrobial properties and nutritional values of water extracts from fermented foxtail millet flour and its bran with and without protease. Fermented foxtail millet flour with added protease extract showed higher scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals as well as reducing power than fermented foxtail millet flour and fermented foxtail millet bran extracts. Both extracts, fermented foxtail millet flour and fermented foxtail millet flour with protease, showed significant (P < 0.05) effectiveness inhibition abilities on microbial growth when compared with fermented foxtail millet bran extracts. Amino acid profile revealed that fermented foxtail millet flour with protease, with relatively strongest antioxidant, antimicrobial activity, also had the highest total hydrophobic amino acids content (51.39%) and hydrophobic index (8.47 Kj/mol amino acid residue). Moreover, fermented foxtail millet flour with protease revealed the highest protein content, predicted protein efficiency ratio, and protein digestibility. Molecular weight of the whole extracts varied from 180–5000 Da. Based on the results obtained, fermented foxtail millet flour extracts were relatively effective in the antioxidant, antimicrobial properties assayed and might be potential biological values for application in food products.

Fermentation and heat-moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour

This research intends to verify the effect of Lactobacillus paracasei Fn032 fermentation and heat-moisture treatment (HMT) on the physicochemical properties of foxtail millet (Setaria italica) flour. The results obtained showed a significant (P<0.05) increase in protein content (12.02–20.54%), total starch (15.78–51.01%) and starch fractions after fermentation and HMT. Differential scanning calorimetry (DSC) analysis showed high decomposition temperature (Td) trend of 180.59 and 189.82°C after HMT. However, there was significant (P<0.05) enthalpy (ΔH) decrease. Flour digestion resulted in variation of slow digestible starch (SDS) and resistant starch (RS) count from 6.83 to 18.42% and 7.61 to 22.68% respectively, after fermentation and HTM. Following this observation, it was ascertained that in X-ray diffraction; pasting viscosity and fluorescence spectrophotometry show greater HMT influenced on the flour components. Findings from the scanning electron microscopy (SEM) analysis showed microstructure differences of the flours samples. Fermentation and heat moisture treatment methods present a possible way of changing or improving the physicochemical properties and add nutritional value to foxtail millet meal.

Partial Purification and Characterization of Peroxidase from Pearl Millet (Pennisetum Glaucum [L.] R. Br.) Grains

Peroxidase from pearl millet hybrid HHB 94 was purified stepwise by (NH4)2SO4 fractionation, gel filtration and ion exchange chromatography using Sephadex G-100 and DEAE-cellulose to near homogeneity. The protocol yielded 41% of peroxidase with 33.2-fold purification. The purified enzyme preparation has molecular masses of 31 kDa, as determined by gel filtration through Sephadex G-100, and 30.4 kDa, as determined by SDS-PAGE, suggesting that the enzyme is a monomer. The enzyme exhibited maximum activity at pH 5.6 and 30C. It was significantly more stable in the pH range of 6.0–6.8 and at temperature below 35C. Peroxidase showed Km values of 0.10 and 11 mM for o-dianisidine and H2O2, respectively. The activity of peroxidase was highly inhibited by DTT, β-mercaptoethanol and hydrazine, and moderately by sodium azide, sodium borohydride, oxalic acid, EDTA, DTNB, Mn2+, Na+ and K+. The enzyme activity was enhanced by Ca2+ and Fe3+. Practical Applications Peroxidase is considered to have an empirical relationship to off-flavors and odors in foods. Earlier we have shown that peroxidase activity varied in different genotypes, i.e., HHB 94 (high) and 94222A × 78/711 (low), which appeared to be responsible for odor generation in stored pearl millet meal. In 94222A × 78/711, less off-odor was observed. The enzyme purified from mature pearl millet grains is strongly inhibited by DTT. This new information has been used to assay the enzyme in situ. We have found that in comparison to extractable activity, in situ activity of the enzyme is more strongly correlated with the development of off-odor in stored flour. Thus, in situ assay is being used to screen germplasm for selecting contrasting genotypes (with respect to off-odor) that will be used to develop pearl millet hybrids with improved shelf life of flour.

Study on Differential Response of Pyricularia grisea Isolates from Rice, Finger Millet and Panicum sp. with Local and Alien Media, and Their Host Range

Blast (Pyricularia grisea) is an economically important disease of rice and finger millet in Nepal. Isolates of the fungus from different hosts differed in their response in media for mycelial growth and sporulation. Radial mycelial growth (RMG) and days of sporulation (DOS) of P. grisea were studied by culturing three fungal isolates from rice, finger millet and Panicum sp. on six different media: prune agar (PA), oat meal agar (OMA), potato dextrose agar (PDA), finger millet leaf decoction agar (FLDA), finger millet polish agar (FPA) and finger millet meal agar (FMA). The highest RMG was found in the isolates from finger millet and the lowest in the isolates from rice. The shortest DOS (1 week) was found in the isolate from rice and the longest (&gt;2 weeks) in the isolate from finger millet. Among the different media used, PA and OMA were found to be the best for mycelial growth and sporulation of the isolates both from rice and finger millet. The shape, color and compactness of the fungal colonies varied with the media and isolates used. Cross inoculation studies showed that the fungus isolates from rice were able to infect all the plant species (rice, finger millet, Panicum sp., Eleusine indica and Setaria sp.) while isolates from finger millet were only able to infect three plant species (E. coracana, Setaria sp. and E. indica). This shows that the weed management is more important in finger millet fields than in rice field to manage the blast disease; and growing of rice adjacent to finger millet field is dangerous for blast epidemics in finger millet since rice serves as the source of inoculums. Nepal Journal of Science and Technology Vol. 13, No. 2 (2012) 7-14 DOI: http://dx.doi.org/10.3126/njst.v13i2.7707

Purification and characterization of foxtail millet-derived peptides with antioxidant and antimicrobial activities

In this study, we describe the purification by RP-HPLC and amino acid sequencing by LC-MS of peptides derived from foxtail millet (Setaria italica) meal fermented by Lactobacillus paracasei Fn032. The purified foxtail millet peptide fractions (FFMp) of Tyrosine/Leucine-rich (FFMp4=756.84, FFMp6=678.74 and FFMp10=678.87Da) showed significant (P<0.05) scavenging activities for 1,1-diphenyl-2-picrylhydrazyl (DPPH•), and superoxide anion (O2•−) radicals. FFMp peptides (synthesized) have shown fairly inhibition of the Escherichia coli ATCC 8099 growth. Furthermore, FFMp4 and FFMp6 peptides showed resistance to trypsin proteolysis while FFMp10 appeared to have partial hydrolysis. The results demonstrated that it is feasible to derive natural antioxidants along with antimicrobial activity and resistance to enzyme from fermented foxtail millet meal.

Isolation and characterization of LS1924A, a new analog of emycins

In the course of our screening program for new bioactive compounds from our natural product library,1 a number of ‘talented’ strains were discovered based on their bioactivity spectrum or novel peaks on liquid chromatography-diode array detection-mass spectrometry (LC-DAD-MS) analysis. A Streptomyces sp. LS1924 strain was found to have the ability to produce bioactive metabolites and was selected to be studied further leading to the discovery of LS1924A (1), a new analog of emycins, together with three known compounds of angucyclinone family. In this paper, we report the fermentation, isolation, chemical characterization of these compounds and the bioactivity of the new compound. The producing strain Streptomyces sp. LS1924 was isolated from a soil sample collected from Yaoli Virgin Forest (elevation 850 m) of Jiangxi Province, China. Strain LS1924 was deposited at the China General Microbiological Culture Collection Center (CGMCC) with the accession number CGMCC No.5240. The strain was grown and maintained on a GT-medium agar slant consisting of soluble starch 2.0%, L-asparagine 0.05%, KNO3 0.1%, K2HPO4 !H2O 0.05%, NaCl 0.05% and MgSO4 ! 7H2O 0.05% (pH 7.5) at 28 1C. The stock culture was transferred into 250-ml Erlenmeyer flasks containing 40 ml of the seed medium with the same components as the agar slant medium. The culture was incubated on a rotary shaker (220 r.p.m.) at 28 1C for 4 days. Ten milliliters of the seed culture was transferred to 1000-ml Erlenmeyer flasks containing 250 ml of the producing medium, which contains glucose 1.0%, millet meal 2.0%, cottonseed protein powder 2.0% and MOPS 2.0% (pH 7.0). The fermentation broth was incubated at 28 1C for 8 days on a rotary shaker at 220 r.p.m. The fermentation broth (10 l) was fractionated by centrifugation. The mycelium was extracted with methanol and the supernatant was applied on a Diaion HP-20 resin (Mitsubishi Chem. Ind., Co., Ltd., Tokyo, Japan) column (1 l), which was then washed with deionized water (3 l), and the bioactive components were subsequently eluted with ethanol. The organic phases from the mycelium and the HP-20 resins were combined and then evaporated to give a general extract (15 g). The general extract was then chromatographed on a column of silica gel (300 ml, Qingdao Silica Manufactory, Qingdao Haiyang Chemical Co., Ltd., Qingdao, China) first with petroleum ether/ acetone gradient from 90:10 to 50:50 and later with chloroform/ methanol gradient from 90:10 to 50:50 and two bioactive fractions (petroleum ether/acetone 80:20 and chloroform/methanol 90:10) were obtained. Fraction 1 was chromatographed on a silica gel column (300 ml, Qingdao Silica Manufactory) again with petroleum ether/acetone gradient elution from 98:2 to 80:20, resulting in three sub-fractions. The purification of sub-fraction 1 on a column of sephadex LH-20 (1.5" 100 cm, Pharmacia. Uppsala, Sweden) with chloroform/methanol (1:1) elution afforded pure 2 (11.5 mg). Subfraction 2 was chromatographed on a column of sephadex LH-20 (1.5" 100 cm, Pharmacia) with chloroform/methanol (1:1), followed by preparative high-performance liquid chromatography on a SB-C18 column (9.4" 250 mm, 5mm, Agilent, Santa Clara, CA, USA) with methanol/water (95:5) as mobile phase at 2 ml min#1 to give pure 3 (6.0 mg). Subfraction 3 was chromatographed on a column of LH-20 (1.5" 100 cm, Pharmacia), developed with chloroform/methanol (1:1) and the active fraction was finally purified by preparative high-performance liquid chromatography on a SB-C18 column (9.4" 250 mm, 5mm, Agilent) with methanol/water (65:35) as mobile phase at 2 ml min#1 to yield pure 1 (3.2 mg). Fraction 2 was applied on a silica gel column with petroleum ether/acetone gradient elution from 90:10 to 50:50 and a subsequent purification for the bioactive fraction by preparative high-performance liquid chromatography on a SB-C18 column (9.4" 250 mm, 5mm, Agilent) with methanol/water (30:70) at 2 ml min#1 to give pure 4 (6.7 mg).

Silage quality of Brachiaria brizantha cultivars ensiled with different levels of millet meal

The silage quality of Brachiaria brizantha cultivars ensiled with different levels of millet meal was evaluated. The experimental design was a completely randomized with three replications in a factorial 3 x 4, with three cultivars of Brachiaria brizantha: marandu, xaraés, and piatã and four levels of millet meal 0, 5, 10, and 15%. The addition of millet meal improved the quality of B. brizantha silage. The inclusion of the additive at 15% provided the best nutritional values. The piatã silage had the lowest contents of neutral detergent fiber, acid detergent fiber, and lignin and the highest content of total digestible nutrients, being a better quality silage as compared to those of xaraés and marandu grasses.

Effects of the antioxidant properties of millet species on oxidative stress and glycemic status in alloxan-induced rats

Reactive oxygen species play a significant role in accelerating the complications of diabetes mellitus, and antioxidants alleviate these effects. Finger millet (FM; Eleusine coracana) and kodo millet (KM; Paspalum scrobiculatum) are rich sources of phenolics, tannins, and phytates, which can act as antioxidants. Hence, the beneficial role of a millet-based diet in protecting against oxidative stress and maintaining glucose levels in vivo in type II diabetes was investigated. Whole grain flour of finger millet and KM was incorporated at 55% by weight in the basal diet fed to alloxan-induced diabetic rats over a period of 28 days. Blood glucose, cholesterol, enzymatic and nonenzymatic antioxidants, lipid peroxides in blood plasma, and glycation of tail tendon collagen were measured. The rats fed the KM-enriched diet showed a greater reduction in blood glucose (42%) and cholesterol (27%) than those fed the finger millet (36% and 13%). The levels of enzymatic (glutathione, vitamins E and C) and nonenzymatic antioxidants (superoxide dismutase, catalase, glutathione peroxidase, and glutathione reductase) and lipid peroxides were significantly reduced in diabetic animals and restored to normal levels in the millet-fed groups. Glycation of tail tendon collagen was only 40% in the finger millet–fed rats and 47% in the KM-fed rats compared to the controls. Diets containing whole grain millet meal flour can protect against hyperglycemic and alloxan-induced oxidative stress in Wistar rats.