Analysis of Correlation between Mineral Content and Cooking Quality in Millets
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Abstract:
Effects of millet variety and planting year on three traits of cooking quality (gel consistency, amylose content, and pasting temperature) and the content of 19 minerals were investigated. In order to effectively determine millet quality, the correlation between cooking quality and mineral content in the millet was analyzed. The results showed that the effect of different varieties of millet on the cooking quality and mineral content was greater than that of the planting year. The amylose content, pasting temperature, and mineral (Ca, S, Fe, and Co) content were significantly different among different varieties. The results of the correlation analysis indicated that cooking quality traits were closely related to the mineral content. Cu content in the millet was significantly correlated with gel consistency. K, Mn, and Co contents were significantly correlated with amylose content; and Mg, P, S, Cr, Co, and Ni contents were significantly correlated with pasting temperature. Principal component analysis showed that four principal components were extracted to explain 92.090% of the total variance. To improve the quality traits of millet, the relationships among the contents of various mineral elements need to be understood, in order to select optimal millet varieties for different purposes.
