Food Structure


The objective of this study was to document the microstructure of finger millet wlth scanning electron and fluorescence microscopies. Finger millet is an utricle which is spheri ca 1 and about 1 . 5 ITlT1 in diameter. The membranous peri carp of finger millet was loosely associated with the seed at maturity. Beneath the loose pericarp wa s a five-layered testa that varied from red to purple in color. The outer layer was the only testa layer that autofl uoresced, suggesting the presence of phenolic acids, i .e., ferulic acid. The aleurone layer was beneath the testa , and was one cell layer thick. The starchy endosperm had distinct peripheral, corneous and floury areas. The ce 11 wa 11 s of the endosperm strongly fl uoresced indicat ing phenolic compounds . Starch granules were primarily compound, with some simple granules in the corneous area . Starch granule size increased toward the center of the endosperm, while the protein content decreased. The small germ was inset into a shallow depression; a short ridge protruded from the utricle around the perimeter of t he germ. Finger milllet was higher in phenol and tannin content than pearl millet . Moderate levels of gentisic , cinnamic and coumaric acids , and high levels of ferulic acid we reextracted from finger millet.

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