Characteristics of barnyard millet landrace with lower amylose content in Iwate prefecture [Japan]
2005
Hasegawa, S.(Iwate-ken. Agricultural Research Center, Kitakami (Japan)) | Katsuta, M.
The Barnyard Millet (Echinochloa utilis Ohwi et Yabuno) cultivar 'Mojapey' (local name) grown in the Akka area, Iwaizumi-cho, IWATE prefecture has a 12-13% amylose content and shows different starch pasting characteristics, as compared to the standard cultivars 'Karumai-zairai(shiro)' and 'Daruma' which have about 27-28% amylose content. Even when allowed to cool, cooked 'Mojapey' remains sticky and is not inclined to hardening. In taste tests it faired well; soft with a good flavor. A glutinous (waxy) strain of Barnyard Millet still remains unidentified, and in comparison with other millets e.g.(foxtail millet proso millet), barnyard millet has an inferior flavor. The lower amylose content strain, 'Mojapey' shows potential in terms of an improved flavor over that of Barnyard Millet and in the development of new processed foods.
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