• Applied Biological Chemistry
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• v.45 no.3
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• pp.138-144
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• 2002

In order to improve the quality of foxtail millet wine, zymological properties by isolated strains from Nuruk were investigated. Saccharomyces sp Y5-1 as brewing yeast, Aspergillus sp. M6-3, Aspergillus awamori 6970, and Aspengillus usamii mut. shirousamii 6959 (KCTC) as saccharifying molds were used, respectively. Acid content, soluble solids, color (b) and alcohol contents were increased during fermentation. Ethanol concentration of millet wine made with Nuruk by Aspergillus awamori 6970 and Aspergillus usamii mut. shirousamii 6959 were higher than the other, 10.6 and 10.1% respectively. Citric acid was only detected on $1{\sim}2$ day starting fermentation. Oxalic acid, lactic acid and acetic acid of millet wine were high in the wine made of Nuruk by Aspergillus usamii mot. shirousamii 6959, Aspergillus awamori 6970 and traditional Nuruk, respectively. During fermentation, glucose and xylose was higher than the others. Xylose was increased, but most of other sugar were decreased during fermentation. Acetone, ethyl acetate, methanol, ethanol, n-propanol, iso-buthanol and iso-amyl alcohol were detected In the wine made with Nuruk by Aspergillus awamori and Aspergillus usamii mut. shirousamii, iso-imyl alcohol and ethanol were high. On sensory evaluation, the wine made with Nuruk by Aspergillus usamii mut. shirousamii was the best on color and taste.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.2
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• pp.157-167
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• 2016

The interspecific estimation for tolerance capacities of upland crop species to excessive soil water stress in paddy field is significant in agricultural practices. Most of upland crops can be damaged by either excessive soil water or capillary rise of the water table during rainy season in paddy fields. The major objective of this study was to evaluate water stress of upland crops under different drainage classes in converted paddy field. This experiment was carried out in poorly drained soil (PDS) and imperfectly drained soil (IDS) of alluvial sloping area located at Toero-ri, Bubuk-myeon, Miryang-si, Gyeongsangnam-do. The soil was Gagog series, which was a member of the fine silty, mixed, nonacid, mesic family of Aeric Endoaquepts (Low Humic-Gley soils). Two drainage methods, namely under Open ditch drainage methods (ODM) and, Closed pipe drainage methods (PDM) were installed within 1-m position at the lower edge of the upper paddy fields. The results showed that sum of excess water days ($SWD_{30}$), which was used to represent the moisture stress index, was 42 days (the lowest) in the PDM compared with 110 days in the ODM. Most of upland crops were more susceptible to excessive soil water during panicle initial stage on more PDS than on IDS. Yield of upland crops in the PDM was continuously increased by the rate of 15.1% on sorghum, 15.4% foxtail millet, 53.6% proso millet, 49.6% soybean and 47.9% adzuki bean as compared in the ODM. The capacity for tolerance by excessive soil water based on yield of each upland crop in the poorly drained sloping paddy fields was the order of sorghum, soybean, foxtail millet, proso millet and adzuki bean. Therefore, Sorghum is relatively tolerant to excessive soil water conditions and, may be grown successfully in converted paddy field.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.4
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• pp.357-364
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• 2010

Kjeldahl method used in many materials from various plant parts to determine protein contents, is laborious and time-consuming and utilizes hazardous chemicals. Near-infrared (NIR) reflectance spectroscopy, a rapid and environmentally benign technique, was investigated as a potential method for the prediction of protein content. Near-infrared reflectance spectra(1100-2400 nm) of coarse cereal grains(n=100 for each germplasm) were obtained using a dispersive spectrometer as both of grain itself and flour ground, and total protein contents determined according to Kjeldahl method. Using multivariate analysis, a modified partial least-squares model was developed for prediction of protein contents. The model had a multiple coefficient of determination of 0.99, 0.99, 0.99, 0.96 and 0.99 for foxtail millet, sorghum, millet, adzuki bean and mung bean germplasm, respectively. The model was tested with independent validation samples (n=10 for each germplasm). All samples were predicted with the coefficient of determination of 0.99, 0.99, 0.99, 0.91 and 0.99 for foxtail millet, sorghum, millet, adzuki bean and mung bean germplasm, respectively. The results indicate that NIR reflectance spectroscopy is an accurate and efficient tool for determining protein content of diverse coarse cereal germplasm for nutrition labeling of nutritional value. On the other hands appropriate condition of cereal material to predict protein using NIR was flour condition of grains.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1128-1135
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• 2011

Changes in the chemical components of three cereals, foxtail millet, proso millet, and sorghum, during germination were determined. The crude protein contents of the three cereals did not significantly change during germination, whereas the contents of total dietary fiber of the three cereals increased during germination. The contents of ${\gamma}$-aminobutyric acid (GABA) of Whanggeum-cho (347.4 ${\mu}g/g$), Chongcha-cho (336.5 ${\mu}g/g$), Bulgeun-gijang (347.4 ${\mu}g/g$), Noranchal-gijang (344.9 ${\mu}g/g$), Whanggeumchal-susu (410.4 ${\mu}g/g$), and Whinchal-susu (444.0 ${\mu}g/g$) increased after 24, 24, 84, 36, 48, and 72 hr of germination, respectively, and then sharply decreased. The contents of total polyphenols, flavonoids, and tannin in foxtail millet, proso millet, and Whinchal-susu tended to increase during germination. However, the total phenolic content of Whanggeumchal-susu greatly decreased by 48 hr of germination and then considerably increased, whereas the total flavonoid content of Whanggeumchal-susu greatly decreased during germination. Total tannin content of Whanggeumchal-susu greatly decreased by 36 hr of germination and then slowly increased. DPPH radical scavenging activity of Whanggeumchal-susu greatly decreased by 36 hr of germination and then remained constant, whereas those of other cereals did not greatly change during germination. These results indicate that there are some differences in the chemical components of three cereals during germination.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.482-490
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• 2017

This study was carried out to analyze the pasting and antioxidant characteristics of cooked mixed grains consisting of germinated millet and rice with varying addition rates and cooking methods. In this study, we chose two foxtail millets: glutinous ('Samdachal') and non-glutinous ('Samdame'), along with a glutinous proso millet ('Ibaekchal'). Cooked mixed grain rice-added germinated millet was cooked by general and high pressure cooking methods, with and without fermented alcohol. The peak and trough viscosity of germinated millet were decreased significantly with increasing amounts of germinated millet. The phenolic compounds and radical scavenging activity of cooked rice-added germinated millet increased significantly with the addition of germinated millet (p<0.05). The total polyphenol contents of cooked rice-added germinated Samdachal, Samdame, and Ibaekchal were 127.74~194.11, 128.20~192.56, and $128.88{\sim}171.28{\mu}g\;GAE/g$, respectively. The total flavonoid contents were 13.79~30.23, 14.77~25.99, and $15.28{\sim}29.56{\mu}g\;CE/g$, respectively. DPPH and ABTS radical scavenging activities were 3.31~5.73 and 6.31~9.69 mg TE/100 g for cooked rice-added germinated Samdachal; 3.14~8.58 and 6.05~10.19 mg TE/100 g for Samdame; and 3.37~7.45 and 6.27~9.27 mg TE/100 g for Ibaekchal, respectively. In this study, phenolic compounds and radical scavenging activity of cooked mixed grain rice-added germinated millet with different addition rates and cooking methods can be used as basic data for manufacturing processed products.

• Proceedings of the Korean Society of Crop Science Conference
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• 2006.11a
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• pp.30.1-30.1
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• 2006

• Proceedings of the Korean Society of Crop Science Conference
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• 2007.11a
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• pp.199.1-199.1
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• 2007

• 한국약용작물학회:학술대회논문집
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• 2010.10a
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• pp.336-337
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• 2010

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.69-69
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• 2022

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.4
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• pp.431-437
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• 2023

This study evaluated the ecological characteristics related to spike heading time of three Korean foxtail millet cultivars, i.e., one early and two late maturities, and a finger millet cultivar in the north-central region of the Korean Peninsula, Kangwon Province. The changes in heading time occurred due to the changes in planting time from mid-May to late June. The heading time of the early-maturity cultivars was early August, with 80 days required for heading (DH) for the mid-May planting; late August, with 65 DHs for the late June planting; and mid-late August, with 100 DHs and mid-October, with 65 DHs, respectively, for the late-maturity cultivars. The accumulated temperature at heading time ranged from 1,700℃ of mid-May planting to 1,500℃ of late June planting in the early-maturity cultivars. In contrast, it ranged from 2,100℃ to 1,900℃ in the late-maturity cultivars. The photoperiod at heading time ranged from 14.0 h to 13.2 h in the early-maturity cultivars, whereas it was from 13.2 h to 12.5 h in the late-maturity cultivars. Considering that the limiting heading time of Korean foxtail millet and finger millet in the northern region of Kangwon Povince is late August, the limiting accumulated temperature at the heading time was evaluated to be approximately 1,500℃ and 2,000℃ for early and late-maturity cultivars, respectively. The mean daily temperature from planting to heading time showed a negative correlation with the DH, which was shortened with the increase in mean daily temperature. This suggests that delaying the planting time from May to June in the north-central region of the Korean Peninsula increases the mean daily temperature during vegetative growth periods, resulting in the decrease of the DH and the accumulated temperature.