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Byline: KRZYSZTOF N. WALISZEWSKI (1), YOKIUSHIRDHILGILMARA ESTRADA (1), VIOLETA PARDIO (1,2) Keywords: Amino acids; Enrichment; Storage; Tortilla Abstract: This study was conducted to determine sensory changes of fortified nixtamalized corn flour with lysine and tryptophan up to 83, 100, and 150% of suggested FAO pattern after 2 months storage at room temperature (30 degC). Totally, 16 trained panelists participated in sensory study of tortilla made of enriched and normal corn flours where six attributes and a total of 19 descriptors were taken into consideration. A reflectance colorimeter was also used in determination of changes in tortilla color parameters. No significant differences were found in the analysis of 19 descriptors of tortilla made of enriched and normal nixtamalized corn flour after 2 months storage. Also, no color parameter changes were found between normal and enriched tortillas. Author Affiliation: (1) Instituto Tecnologico de Veracruz, Unidad de Investigacion y Desarrollo en Alimentos, A.P. 1380 Veracruz, Veracruz, 91700, Mexico (2) Facultad de Medicina Veterinaria y Zootecnia, Universidad Veracruzana, Veracruz, Veracruz Mexico Article History: Registration Date: 01/01/2004

Byline: MAGDI A. OSMAN (1) Keywords: baobab; amino acids; fatty acids; antinutritional factors Abstract: The baobab seed and pulp were analyzed for proximate composition, mineral content, and amino acid composition. The seed oil and protein were evaluated for their fatty acid profile and protein solubility. The seed was found to be a good source of energy, protein, and fat. Both the kernel and the pulp contain substantial quantities of calcium, potassium, and magnesium. Amino acid analyses revealed high glutamic and aspartic acid contents and the sulfur-containing amino acids as being the most limited amino acid. The fatty acid profile showed that oleic and linoleic were the major unsaturated fatty acids, whereas palmitic was the major saturated acid. Of the several solvents tested to solubilize the seed protein, 0.1 M NaOH was found to be the most effective. The protein was more soluble at alkaline than acidic pH, with the lowest solubility at pH 4.0. Author Affiliation: (1) Department of Food Science and Nutrition, College of Agriculture, King Saud University, Riyadh, Saudi Arabia Article History: Registration Date: 01/01/2004

Byline: Asgedom Yemane (1), Arne O. Skjelvag (1) Keywords: Amino acids; Cooking time; Decortication; Fiber; Mineral Abstract: Dekoko (Pisum sativum var. abyssinicum) has high appreciation for its taste and obtains a premium price in local markets compared to Ater (Pisum sativum var. sativum). However, data on the physicochemical traits of Dekoko seeds were lacking. This paper reports on the physicochemical features of Dekoko and compares the results with that of Ater. Seed weight and seed volume were 36 and 30%, respectively, higher in Ater, while water absorption, percent seed swelling, and percent husk were higher in Dekoko. Cooking time was shorter for Dekoko than Ater seeds. Decortication reduced cooking time on average by 39 and 45 min in Dekoko and Ater, respectively. Cotyledon flour of Dekoko contained 251 g crude protein, 19 g fat, 31.7 g total sugars, 370 g starch, and 130 g neutral detergent fiber per kilogram DM. These traits were significantly higher in Dekoko than in Ater, except for starch, which was higher in the latter. Arginine, asparagine, and glutamine occurred in larger proportions, and collectively contributed about 39% to the total amino acids in both varieties. Lysine contributed about 7%, while sulfur containing amino acids constituted about 3.0 and 2.3% of the total amino acids in Dekoko and Ater, respectively. Ca and Mg were higher in Ater, while P was higher in Dekoko. Based on the observations it was concluded that Dekoko is a suitable supplementary protein source for a cereal-based diet. Author Affiliation: (1) Agricultural University of Norway, Department of Horticulture and Crop Sciences, PO Box, 5022, N-1432 As, Norway Article History: Registration Date: 23/12/2004

Byline: A.B. Arun (1), K.R. Sridhar (1), N.S. Raviraja (1), E. Schmidt (2), K. Jung (2) Keywords: Amino acids; Antinutritional factors; Canavalia; Mineral composition; Proximate analysis; Sand dune legumes; Seed proteins Abstract: Seeds of two coastal sand dune wild legumes, Canavalia cathartica and Canavalia maritima from the west coast of India were analyzed for their nutritional and antinutritional properties. The seeds contained 35.5 and 34.1% crude protein, 52.8 and 50.5% crude carbohydrates, 1.3 and 1.7% crude lipids and 3.1 and 3.5% ash content, respectively. Among the minerals, potassium was the highest followed by phosphorus. Globulins and albumins constituted the major seed proteins of both plants. Most of the essential amino acids were at adequate levels. Although the crude lipids were below 2%, the unsaturated fatty acids were high. Seeds did not contain tannins and trypsin inhibitors. The levels of total phenolics were low, but showed high hemagglutination activity. The nutritional properties of these seeds have been compared with other Canavalia spp. and wild unconventional or tribal legumes. Overall, the study results suggest that the seeds of C. cathartica and C. maritima possess potential nutritive value particularly higher protein, essential amino acids and low levels of antinutritional factors. These wild legumes are adapted to low nutrient, high saline and drought conditions of the coastal sand dunes their conservation and domestication are warranted as potential alternative sources of protein. Author Affiliation: (1) Department of Biosciences, Mangalore University, Mangalagangotri, 574 199, Karnataka, India (2) Department of Chemical Ecotoxicology, UFZ Centre for Environmental Research Leipzig-Halle, Permoserstrasse 15, D-04318, Leipzig, Germany Article History: Registration Date: 22/12/2004

Byline: Diane R. Fernandez (1), Dorothy J. Vanderjagt (1), Mark Millson (2), Yung-Sheng Huang (3), Lu-Te Chuang (3), Andrzej Pastuszyn (1), Robert H. Glew (1) Keywords: Eleusine coracana; Essential amino acids; Essential fatty acid (EFA); Finger millet; Minerals; Nigeria; Pwana Abstract: In northern Nigeria the seeds of the cereal Eleusine coracana (finger millet), called 'pwana' by the Birom and 'tamba' by the Hausa, are used as a supplemental food taken in the form of tea or a porridge-like meal. Seeds were analyzed for fatty acid, amino acid and mineral contents. They contained 12 mg/g total fatty acid, 42% of which was oleic acid (C18:1n-9), 21% palmitic acid (C16:0), 25% linoleic acid (C18:2n-6) and 4% [alpha]-linolenic acid (C18:3n-3). The linoleic acid/[alpha]-linolenic acid ratio (6.5:1) was within the World Health Organization (WHO) recommendation (5:1 to 10:1). Although the total protein content of E. coracana was relatively low (6.9% dry weight), its protein composition compared favorably to that of the WHO standard for all of the essential amino acids except lysine. E. coracana seeds contained only 49% of the WHO ideal for lysine, but 436% of the WHO 'ideal' for tryptophan. In terms of mineral content, E. coracana is a useful source of calcium, phosphorous, and copper, and an excellent source of chromium, iron, magnesium, manganese, molybedenum and selenium. These data indicate that while E. coracana does not provide a complete food source in terms of its qualitative and quantitative fat, protein or mineral contents, it does contain appreciable quantities of a number of essential nutrients that make it a useful food supplement for the people of northern Nigeria. Author Affiliation: (1) Department of Biochemistry and Molecular Biology, School of Medicine, University of New Mexico, Albuquerque, NM (2) National Institute of Occupational Health and Safety, Cincinnati, Ohio (3) Lipid Research Laboratory, Ross Products Division, Abbott Laboratories, Columbus, OH Article History: Registration Date: 22/12/2004

Byline: Fatma Gulay KirbaAlar (1), Guner Erkmen (1) Keywords: amino acids; fatty acids; hazelnut; roasting Abstract: In this study, Corylus maxima Miller (foAa) hazelnut from the Trabzon area (Black Sea Coast-Turkey) was used. The moisture, oil, protein, total carbohydrate, and ash contents of the hazelnuts were determined using respective AOAC methods. The fatty acid constituents of hazelnut oil were analyzed using Gas Chromatography. Physicochemical properties of the oil were also determined. The amino acids of the samples were analyzed using a liquid-chromatographic 'Amino Acid Analyzer.' Sugars were separated and detected using Thin Layer Chromatography. The hazelnut samples were roasted at 135 degC for 10, 15, 20, 25 and 30 minutes in order to determine the effect of roasting temperature. Moisture, oil, protein, total carbohydrate, total sugar and starch were also determined as a function of roasting time. Although there were not significant changes in the amount of oil, protein and starch contents (p &gt 0.05), the moisture and total sugar contents decreased significantly (p &lt 0.05) during the roasting process. The fatty acids composition, the physicochemical properties of the hazelnut oil, and the total amino acids were determined also during to the roasting process. It was found that the linoleic acid, as well as the essential amino acids and total sugar contents decreased significantly (p &lt 0.05) after 20 minutes of being roasted at 135 degC. It was concluded that roasting for 15 minutes at 135 degC was ideal for maintaining the desired nutritional value of hazelnuts. Author Affiliation: (1) Istanbul University, Faculty of Engineering, Department of Chemistry, 34850, Avcilar, Istanbul, Turkey Article History: Registration Date: 23/12/2004

Byline: Diane R. Fernandez (1), Dorothy J. Vanderjagt (1), M. Williams (2), Y.-S. Huang (3), Lu-Te Chuang (3), Mark Millson (4), Ronnee Andrews (4), Andrzej Pastuszyn (1), Robert H. Glew (1) Keywords: [alpha]-linolenic acid; Amino acids; Essential Fatty Acids (EFA); Infant nutrition; Jos; Linoleic acid; Nigeria; Trace minerals; Weaning food Abstract: Five plant-based weaning foods (WF) (Dietrend, Jot-M, Soy, Ang and Vic-T) locallyprepared in Jos, Nigeria were analyzed by gas-liquid chromatography,reverse-phase high performance liquid chromatography, and atomicemission spectrometry with inductively coupled plasma to determine theirfatty acid (FA), amino acid, and trace mineral contents, respectively.Results of these direct analyses were compared to expected values derivedfrom food composition tables prepared by the United States Department of Agriculture (USDA). Additionally, results were compared against recommendednutrient values, using breast milk as the standard for FA content andrecommended dietary allowances (RDA) for amino acid and mineral contents.The overall nutritional value of the five WF varied considerably and thequantities of particular nutrients determined by direct analysis differedmarkedly from those estimated using USDA food tables. Comparison of WFfatty acid composition relative to the RDA recommendations and a humanmilk standard revealed a much higher proportion of both linoleic (35--55wt%) and [alpha]-linolenic acids (1%--7 wt%) relative to human milklipids (11%--12% and 0.8%--0.9% wt, respectively) however, the WFwere devoid of arachidonic acid and docosahexaenoic acid. Soy containedthe highest amounts of linoleic acid (59.7 mg/g) and [alpha]-linolenicacid (7.46 mg/g) compared to the other four WF (10.2--41.0 and 0.35--3.18 mg/g, respectively). The linoleic acid/[alpha]-linolenic acid ratio was within the recommended range (5:1 to 10:1) in only Jot-M (10:1)and Soy (8:1). Dietrend, Vic-T and Ang, containedlinoleic/[alpha]-linolenic ratios of 12:1, 29:1, and 82:1, respectively.The Soy weaning food would provide the most protein (24.3 g/day), basedon an estimated daily intake of 65 g of weaning food by a normalsix-month-old infant, compared to Jot-M (11.9 g/day), Dietrend (11.7g/day), Ang (8.07 g/day) and Vic-T (7.26 g/day). The protein RDA forchildren up to 1 year of age is 13--14 g/day. Comparison of the mineralcontents of the WF to the RDAs for various minerals indicated that all fivewould provide suboptimal amounts of calcium (16 to 250 mg/day) andzinc (1.42 to 3.56 mg/day) compared to respective RDAs of400 mg/day and 5 mg/day.These data show that the Soy weaning food is an excellent source of linoleicacid and [alpha]-linolenic acid, as well as being a good source of highquality protein. Jot-M and Dietrend provide useful amounts of the essentialFA however, it is advisable to reevaluate the composition of Ang andVic-T to find ways to improve the linoleic/[alpha]-linolenic ratio of eachand increase their total protein content. These results document theshortcomings of using published food composition tables based on foods inAmerica when devising weaning foods based on ingredients in another partof the world. Author Affiliation: (1) Department of Biochemistry and Molecular Biology, School of Medicine, University of New Mexico, Albuquerque, NM (2) Department of Paediatrics, Jos University Teaching Hospital, Jos, Nigeria (3) Lipid Research Laboratory, Ross Products Division, Abbott Laboratories, Columbus, OH (4) National Institute of Occupational Health and Safety, Cincinnati, OH Article History: Registration Date: 13/10/2004

Byline: P. Jirapa (1), H. Normah (2), M.M. Zamaliah (2), R. Asmah (2), K. Mohamad (3) Keywords: Amino acid profile; Germinated cowpea flour; In vitro protein digestibility; Protein digestibility corrected amino acidscore; Vitamin A activity; Weaning foods Abstract: Amino acid profiles, protein digestibility corrected aminoacid scores (PDCAAS), chemical scores, essential amino acid indexes, andcalculated biological values of control-cowpea flour (CCF), germinated cowpeaflour (GCF) prepared from cowpeas germinated at 25 deg.sup.C for either24 h or 48 h and weaning foods prepared from cowpea flours weredetermined. Locally available rice, cowpea flour, banana-pumpkin slurry,and skim milk powder and sucrose in the ratio 35:35:15:15:5 were used to formulateweaning food containing not less than 15% protein. The ingredients werecooked into a slurry and oven-dried to produce flakes. The nutritional andsensory qualities of the weaning products were evaluated. Germination hadlittle effect on the amino acid profile of cowpeas. In vitro proteinquality and starch digestibility were improved in germinated cowpea flour. The PDCAAS of 24 h germinated cowpea flour (GCF) weaning food washigher (55.49%) than CCF-weaning food (46.74%). Vitamin A activityin 24 h GCF weaning food was higher than in CCF-weaning food. Invitro starch digestibilities of 24 h GCF and 48 h GCF-weaning foods werehigher than that of CCF weaning food. The 24 h GCF-weaning food which hada higher overall acceptability score by sensory panelist than 48 h GCFand CCF-weaning food is recommended for household consumption. Author Affiliation: (1) Department of Food Science and Technology, Lumpang Agricultural Research and Training Center, P.O. Box 89, Muang Lumpang, 52000, Thailand (2) Department of Nutrition and Health Sciences, Faculty of Medicine and Health Sciences, University Putra Malaysia, 43000, UPM Serdang, Selangor Malaysia (3) Department of Food Science and Biotechnology, University Putra Malaysia, 43300, UPM Serdang, Selangor, Malaysia Article History: Registration Date: 03/10/2004

Byline: G.P. Savage (1) Keywords: Amino acids; Ash; Crude protein; Dietary fiber; Oil content; Starch; Walnuts Abstract: Walnuts (Juglans regia L.) werecollected during the 1997 harvest from 12 differentcultivars of trees grown in a replicated trial in anexperimental orchard at Lincoln University. Two UScommercial cultivars (Tehama and Vina), three Europeancommercial cultivars (Esterhazy, G139, G120) and eightNew Zealand selections (Rex, Dublin's Glory, Meyric,Stanley, 150, 151, 153) were evaluated. The total oilcontent ranged from 62.6 to 70.3% while the crudeprotein ranged from 13.6 to 18.1%. Dietary fiberranged from 4.2 to 5.2% while the starch content madeup no more than 2.8% of the remaining portion of thekernel. The amino acid content of the walnuts wassimilar between cultivars and the patterns ofessential amino acids were characteristic of a highquality protein. Author Affiliation: (1) Food Group, Animal and Food Sciences Division, Lincoln University, Canterbury, New Zealand Article History: Registration Date: 03/10/2004

Byline: N.M. Nnam (1) Keywords: Amino acid scores; Complementary foods; Multimixes; Nutrients; Protein scores Abstract: The nutrient composition of eight multimixesformulated for use as complementary foods fromprocessed soybeans, cowpeas, maize, sorghum, yams,cocoyams, plantains and sweet potatoes were examined. The foods were processed by sprouting, cooking andfermentation. The samples were separately dried andmilled to fine flours. A ratio of 65% cereal, 30%legume and 5% starchy staple (65:30:5) calculated ona protein basis was used to formulate the multimixes. The blends were chemically analyzed using standardprocedures. The mixtures containing soybeans hadhigher protein, lipid, energy, crude fiber and calciumlevels but lower carbohydrate content than thosemixtures without soybean. The protein and energylevels of the multimixes were higher than those ofsome commercial infant foods (Cerelac, Farex andNestrum) in Nigeria but were comparable to that of`soy-ogi'. The multimixes contained fair quantitiesof calcium and phosphorus and an adequate amount ofsome of the essential amino acids. Methionine was themost limiting amino acid in all the mixtures. Blending cowpeas with maize produced a higher proteinscore than blending cowpeas or soybeans with sorghum. The cowpea/maize/sweet potato mixture had the highestprotein score. Author Affiliation: (1) Department of Home Science and, Nutrition University of Nigeria, Nsukka Article History: Registration Date: 16/10/2004

Byline: M. De Vincenzi (1), M. Silano (2), R. Luchetti (1), B. Carratu (1), C. Boniglia (1), N.E. Pogna (3) Keywords: Amino acids; Celiac disease; Cells; Cereals; Prolamines; Quinoa seeds Abstract: The edible seeds of the quinoa plant contain small quantities of alcohol-soluble protein which, after peptic-tryptic digestion, are unable to agglutinate K562(s) cells. When separated by affinity chromatography on sepharose-6B coupled with mannan, peptic-tryptic digest separated in two fractions. Fraction B peptides (about 1% of total protein) were shown to agglutinate K562(s) cells at a very low concentration, whereas peptides in fraction A and in the mixed fraction A+B were inactive, suggesting that fraction A contains protective peptides that interfere with the agglutinating activity of toxic peptides in fraction B. Author Affiliation: (1) Laboratorio Alimenti, Istituto Superiore di Sanita, Viale Regina Elena 299, I-00161, Rome, Italy (2) Clinica Pediatrica, Ospedale S.Paolo, Universita di Milano, Milan, Italy (3) Istituto Sperimentale Cerealicoltura, Rome, Italy Article History: Registration Date: 30/09/2004

Byline: A. B. Rahamatalla (1), E. E. Babiker (2), A. G. Krishna (3), A. H. El Tinay (2) Keywords: Safflower; Proximate composition; Minerals; Amino acids; Sudan Abstract: Investigation of four safflower ( Carthamus tinctorius L.) cultivars (S208, S400, S541 and S303) showed that when the seeds were harvested at different stages of growth and development (10, 20, 30, and 40 days) after flowering, moisture content significantly decreased with time. Oil, protein, ash and crude fiber were increased up to day 30. Thereafter, these parameters started to decline gradually with time. The cultivars differed in their final values oil content of the seeds varied from 10.90 to 45.40%, moisture varied from 4.20 to 8.10% and from 8.50 to 11.10%, protein from 12.10 to 20.30% and from 13.40 to 29.60%, ash from 2.30 to 5.40% and from 2.80 to 6.50%, for the seeds and defatted meal, respectively. Crude fiber for the defatted meal was found to vary from 29.50 to 38.60%. Carbohydrate for all cultivars decreased rapidly up to day 40 with final values varying from 28.10 to 63.30% and from 56.70 to 70.30% for the seeds and defatted meal, respectively. Mineral content (Cu, Zn, Fe, Mg, Mn) fluctuated while phosphorus content significantly increased with time for all cultivars. Amino acid content of the defatted meal increased with time up to day 30 after which it started to decline gradually for all cultivars. Author Affiliation: (1) East Nile College, P.O Box 1087, Omdurman, Sudan (2) Department of Biochemistry, Faculty of Agriculture, University of Khartoum, Shambat, Sudan (3) Department of Lipid Technology, Food Research Institute, Mysore-, 570 013, India Article History: Registration Date: 14/10/2004

Byline: Harbans L. Bhardwaj (1), Anwar A. Hamama (1), Laura C. Merrick (2) Keywords: Amino acids; Fatty acids; Mineral composition; Nutritional quality; Oil content Abstract: Currently, white lupin (Lupinus albus L.) is gaining importance due to its high nitrogen fixation capability and potential in sustainable crop production systems. Even though research conducted in Australia, Chile, Germany, New Zealand, and Portugal has indicated lupin's positive potential as human and animal food, such information from Virginia and adjoining areas of the United States is not available. In addition, effects of growing environment and genotypes on lupin seed composition need to be characterized to evaluate lupin's potential as a food and feed crop. Towards this end, seed of 12 lupin genotypes produced in Maine (USA) and Virginia (USA) were compared to determine genotypic and environmental effects on contents of protein, sugar, oil, various fatty acids, amino acids, and minerals. The protein content of dry seed was not affected by growing environment. However, growing environment had significant effects on contents of total sugar, amino acids, oil, fatty acids, and minerals. Significant variation existed among 12 lupin genotypes for various traits when composition of seed produced in Virginia was evaluated. The results indicated that site-specific evaluation of adapted lupin genotypes for chemical composition should be included in efforts to evaluate lupin's overall potential as a food or feed crop. Author Affiliation: (1) Agricultural Research Station, Virginia State University, Box 9061, Petersburg, VA, 23806, USA (2) Department of Applied Ecology and Environmental Sciences, University of Maine, Orono, ME, 04469, USA Article History: Registration Date: 07/10/2004

Byline: C.E. Freiberger (1), D.J. Vanderjagt (1), A. Pastuszyn (1), R.S. Glew (2), G. Mounkaila (2), M. Millson (3), R.H. Glew (1) Keywords: Famine foods; Niger; Nutrition; Trace minerals; Western Sahel; Wild plant foods Abstract: Wild plants play an important role in the diet of the inhabitants of Niger. These plants tend to be drought-resistant and are gathered both in times of plenty as well as times of need. Used in everyday cooking, famine foods may be an important source of nutrients. The goal of this study was to investigate the nutritional role of wild plants in the nigerien diet. To this end, leaves of seven plants species were analyzed for their mineral, amino acid and fatty acid contents: Ximenia americana, Amaranthus viridus, Corchorus tridens, Hibiscus sabdarifa, Maerua crassifolia, Moringa oleifera, and Leptadenia hastata. Ximenia americana} contained large amounts of calcium. Large quantities of iron were present in Amaranthus viridus. All seven plants contained significant amounts of selenium and phosphorus. Corchorus tridens contained the most protein (19--25% dry weight), and its composition compared favorably to the World Health Organization's standard for essential amino acids. Moringa oleifera contained 17% protein and compared favorably with the WHO standard. Corchorus tridens contained the largest amounts of the two essential fatty acids linoleic and [alpha]-linolenic acids. These results reinforce the growing awareness that wild edible plants of the Western Sahel can contribute useful amounts of essential nutrients, including amino acids, fatty acids and trace minerals, to human diets. Author Affiliation: (1) The Department of Biochemistry and Molecular Biology, University of New Mexico School of Medicine, Albuquerque, NM, 87131, USA (2) Department of Anthropology, Michigan State University, East Lansing, MI, USA (3) National Institute of Occupational Safety and Health, Cincinnati, OH, USA Article History: Registration Date: 07/10/2004

Byline: H. O. Gupta (1), B. O. Eggum (2) Keywords: Amino acids; Biological value; Digestible energy in; Maize germ oil cake; Net protein; Protein fraction; True digestibility Abstract: The commercial oil cake produced during expeller pressing of maize germ, was extracted with n-hexane and 80 percent ethanol followed by seiving to remove undesirable materials. In defatted maize germ oil cake (DMGOC): protein, starch, fat, crude fiber (CF) and ash were respectively 24.69, 36.55, 5.68, 7.56 and 3.90 percent and they decrease after processing except ash, which increased slightly. It contains better quality protein having only 3 percent zein and 47 percent albumin. Its amino acids like lysine and tryptophan and biological value (BV) were higher than that of whole maize grain, and was comparable with that of the amino acid requirement of preschool children and casein diets both. Its digestible energy (DE) was lower compared with whole maize grain as well as the casein diets. After processing albumin, globulin and zein decreased whereas glutelin and the residual fraction increased. Not much differences were observed in chemical composition and different amino acids, in vitro protein digestibility (IVPD), true digestibility (TD), BV and DE improved after processing. Author Affiliation: (1) Cummings Laboratory, Indian Agricultural Research Institute, New Delhi-, 110 012, India (2) Research Centre Foulum, National Institute of Animal Science, Tjele, Denmark Article History: Registration Date: 14/10/2004

Byline: K. Parvathy Parameswaran (1), B. Thayumanavan (1) Keywords: Amino acids; Antigenic relationship; Kodo millet; 20 kD Prolamin; Peptide mapping Abstract: The homologus 20 kD prolamin from kodo millet and other minor millets viz. barnyard, little and foxtail millets, were purified using preparative gel electrophoresis and reversed phase high performance liquid chromatography (RP-HPLC). The amino acid composition of the purified 20 kD prolamin protein from different minor millets revealed higher content of glutamic acid, alanine, leucine and serine and lower quantity of lysine and methionine. They contain 55 to 58 percent of non-polar amino acids which make them more hydrophobic than other protein fractions. The total number of amino acid residues per polypeptide chain ranged from 152 to 155 based on theoretical calculation. Peptide mapping of the 20 kD prolamin hydrolyzed with trypsin gave fewer cleavage products than expected. The antigenic relationships among these minor millets and cereals viz. wheat, maize, rice, sorghum, finger millet and pearl millet were studied using the antibody raised against the 20 kD prolamin. Cross reactivity was seen in all the minor millets at the 20 kD region. But in barnyard and little millets lower molecular weight polypeptides also cross reacted with the antibody. Immunoblotting studies revealed that the prolamins from other cereals and millets are related to the 20 kD prolamin of kodo millet. Rice was the only common cereal that did not cross react immunologically with the antibody raised against 20 kD prolamin of kodo millet. Author Affiliation: (1) Department of Biochemistry, Tamil Nadu Agricultural University, 641 003, Coimbatore, India Article History: Registration Date: 26/05/2006 Received Date: 25/09/1996 Accepted Date: 12/05/1997