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C. W. Coffman and V. V. Garcia, “Functional Properties and Amino Acid Content of A Protein Isolate from Mung Bean Flour,” Journal of Food Technology, Vol. 12, No. 5, 1977, pp. 473-478. doi:10.1111/j.1365-2621.1977.tb00132.x

has been cited by the following article:

• TITLE: Effect of Different Supplementation Levels of Soybean Flour on Pearl Millet Functional Properties

  AUTHORS: Maha A. M. Ali, Abdullahi H. El Tinay, Abd Elmoneim O. Elkhalifa, Limya O. Mallasy, Elfadil E. Babiker

  KEYWORDS: Pearl Millet; Soybean; Supplementation; Functional Properties

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.1, January 9, 2012

  ABSTRACT: Pearl millet cultivar (Dempy) was supplemented with soybean flour to raise the protein content by 5%, 10% and 15%. Defatted soybean flour, pearl millet flour and their composite flour had varying functional properties. Water and fat absorption, bulk density, nitrogen solubility and dispersibility were higher for soybean flour compared to that of pearl millet flour. Therefore, such properties were improved significantly (P ≤ 0.05) for pearl millet with increasing the level of soybean supplementation. The emulsifying and foaming properties of pearl millet flour were poor but after supplementation with soybean they significantly (P ≤ 0.05) improved. Supplementation of pearl millet flour with soybean had no effect on least gelation concentration of millet. The implication of these results will be realized in designing protein-enriched products based on pearl millet flour, especially for pearl millet–growing regions in the under-developing countries.