Priyanka Deswal¹, Ananya Rana², Mrinal Samtiya¹, Neetu Kumra Taneja² and Tejpal Dhewa¹*

¹Department of Nutrition Biology, Central University of Haryana, Jant-Pali, Mahendergarh Haryana
²Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, India

*Corresponding Author: Tejpal Dhewa, Department of Nutrition Biology, Central University of Haryana, Jant-Pali, Mahendergarh Haryana, India.

Received: December 15, 2023; Published: January 03, 2024

Abstract

Indian pearl millet varieties which include non-biofortified hybrid HHB-234, biofortified HHB-299 and HHB-311 were selected and subjected to some processing methods like the samples were dried and milled into fine flour for the study of Proximate composition like ash content, moisture content, crude fiber, carbohydrates, crude protein. Also, quantitative analysis of amino acids was done using HPLC which revealed that HHB-234 have (0.61%,0.64%,0.70%, 0.30%) Leucine, Isoleucine, valine, and Threonine. HHB-299 (0.44%.0.61%,0.09%,0.82%) Leucine, Isoleucine, valine and Threonine. HHB-311 (0.49%,0.44%,0.59%,0.32%) Leucine, Isoleucine, valine and Threonine. Result of the current study would help people to consume these pearl millet varieties to fulfill their daily amino acid requirements to a better extent.

Keywords: Functional Properties; Pearl Millet; Proximate Analysis; Amino Acid Profiling; Non-Biofortified

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Citation

Citation: Tejpal Dhewa., et al. “Amino Acids Profiling and Functional Properties of Non-Biofortified Hybrid and Biofortified Pearl Millet Varieties".Acta Scientific Nutritional Health 8.2 (2024): 02-08.

Copyright

Copyright: © 2024 Tejpal Dhewa., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.