Carbohydrate composition of finger millet (Eleusine coracana) and foxtail millet (Setaria italica)     

D. B. Wankhede  A. Shehnaj  M. R. Raghavendra Rao 《Plant foods for human nutrition (Dordrecht, Netherlands)》1979,28(4):293-303

Carbohydrate make-up of different varieties (ie, Hamsa, Purna and Indof) of Finger millet(Eleusine coracana) and Foxtail millet(Setaria italica) has been studied. All the millets contain about 63 to 70% total carbohydrates of which, based on the whole grains, free sugars account for 0.46 to 0.69%, starch 56.0 to 61.0% cellulose 0.70 to 1.80%, pentosans 5.50 to 7.20%. 70% ethanol-extractable sugars were xylose (1.5 to 4.3%), fructose (8.6 to 15%), glucose (9.9 to 15%), sucrose (31 to 35%), maltose (9 to 11.0%), raffinose (8.6 to 12%), maltotriose (5 to 6.1%), unidentified components (3 to 10%) and higher oligosaccharides (5to 9%). The watersoluble gums of the millets contain arabinose and xylose as the major sugar components together with minor amounts of mannose and galactose, and varying amounts of glucose. Hemicellulose A was found to consist mainly of glucans containing arabinose and xylose in minor amounts. Hemicellulose B contained arabinose and xylose with smaller amounts of glucose and galactose.  相似文献   

Agro-morphological variability and genetic diversity in linseed (Linum usitatissimum L.) germplasm accessions with emphasis on flowering and maturity time     

Saroha  Ankit  Pal  Deepa  Kaur  Vikender  Kumar  Sandeep  Bartwal  Arti  Aravind  J.  Radhamani  J.  Rajkumar  S.  Kumar  Rajesh  Gomashe  Sunil S.  Sengupta  Abhishek  Wankhede  Dhammaprakash Pandhari 《Genetic Resources and Crop Evolution》2022,69(1):315-333

Genetic Resources and Crop Evolution - Assessment of genetic diversity and extent of trait variation among germplasm accessions facilitate the effective use of genetic resources for varietal...  相似文献