Protein, calcium, iron, and amino acid content of selected wild and domesticated cultivars of finger millet.

@article{Barbeau1993ProteinCI,
  title={Protein, calcium, iron, and amino acid content of selected wild and domesticated cultivars of finger millet.},
  author={William E. Barbeau and Khidir W. Hilu},
  journal={Plant foods for human nutrition},
  year={1993},
  volume={43 2},
  pages={97-104}
}
Two wild and eight domesticated cultivars of finger millet were analyzed to determine their proximate composition and calcium, iron, and amino acid content. Wide variations were observed in the protein (mean values ranged from 7.5 to 11.7%), calcium (376 to 515 mg/100 g), and iron (3.7 to 6.8 mg/100 g) content of the wild and domesticated cultivars. A wild progenitor of finger millet, E coracana subsp. africana was significantly higher in protein than four of the six domesticated accessions… CONTINUE READING

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