Physical and nutritional qualities of extruded weaning foods containing sorghum, pearl millet, or finger millet blended with mung beans and nonfat dried milk

1996 ◽  
Vol 49 (3) ◽  
pp. 181-189 ◽  
Author(s):  
Nagappa G. Malleshi ◽  
Nirmala A. Hadimani ◽  
Rangaswami Chinnaswamy ◽  
Carol F. Klopfenstein
Keyword(s):  
Pearl Millet ◽  
Finger Millet ◽  
Weaning Foods ◽  
Nutritional Qualities

scholarly journals Extruded breakfast meal from malted finger millet (Eleusine coracana) and watermelon (Citrullus lanatus) seed flour: in-vivo nutritional qualities study

2021 ◽  
Vol 45 (1) ◽  
Author(s):  
Joseph Oghenewogaga Owheruo ◽  
Timilehin David Oluwajuyitan ◽  
Beatrice Olawunmi Ifesan ◽  
Matthew Kolawole Bolade
Keyword(s):  
Finger Millet ◽  
Citrullus Lanatus ◽  
Breakfast Meal ◽  
Formulated Diets ◽  
Cell Counts ◽  
Formulated Diet ◽  
Significant Difference ◽  
Nutritional Qualities ◽  
Flour Blends

Abstract Background The study aimed at evaluating the in-vivo nutritional qualities of extruded breakfast meal produced from flour blends of malted finger millet and watermelon seed. Results The proximate compositions of the flour blends revealed that there was progressive increase in protein (12.83–15.14) %, with increase in the watermelon substitution. The protein quality evaluation of the extrudate showed that the protein efficiency ratio ranged from 0.64 to 89.75, while the biological values were between (87.82–89.75)%. The relative organs weight of rats fed with extruded breakfast meal showed that, the weights of the kidney and liver of rats fed with extruded breakfast meal were significantly lower compared with rats fed with goldenmorn. The hematological indices showed that the packed cell volume and the red blood cell counts of rats fed with the formulated diets were significantly lower compared with those fed  with goldenmorn but significantly higher than rats fed with basal. Meanwhile, the values of the white blood cells count for the formulated diet shows no significant difference compared with rats fed with goldenmorn. Conclusions Evidently, the growth performance of the rats fed with the extruded breakfast meal revealed that the formulated diets promote growth status of the animals with relatively low effect on organs of experimental rat used in this study. Hence, formulated diet may serve as alternative to expensive commercial breakfast meal.

scholarly journals Evaluation of Physico-Chemical, Nutritional, Mineral, Functional and Phytochemical Analysis in Functional and Nutraceutical Marked Cereals

2021 ◽  
pp. 114-124
Author(s):  
. Shilpa ◽  
Sangita Sood ◽  
Farhan Mohiuddin Bhat
Keyword(s):  
Protein Content ◽  
Pearl Millet ◽  
Finger Millet ◽  
Reducing Sugars ◽  
Neutral Detergent Fiber ◽  
Fibre Content ◽  
Phytochemical Analysis ◽  
Total Sugars ◽  
Physico Chemical ◽  
Insoluble Fibre

The present research was done to analyse the physico-chemical, Nutritional, Mineral, functional and phytochemical analysis in Functional cereals; oats, pearl millet, sorghum and finger millet. The protein content of the analyzed cereals varied from 7.45% to 14.69% with oats having higher concentration of protein content. The higher fibre content in oats accounted for its highest WAC while as the lowest fibre content in sorghum (2.35%) masked its WAC despite containing the highest carbohydrate content. Neutral detergent fiber that gives the measurement insoluble fibre was found highest in sorghum (11.29%) and lowest in pearl millet (5.56%). Total sugars comprising of reducing and non reducing sugars were found highest in pearl millet (2.88%) followed by sorghum (2.14%) and the least content was found in finger millet (1.69%). Oats were found to possess highest content of phosphorus (381.02mg/100g) and finger millet the lowest (8.21mg/100g). Resistant starch that is inaccessible to enzymes was found highest in oats (2.69g/100g) and lowest in sorghum (1.74g/100g).

Physico-chemical Properties of Native and Malted Finger Millet, Pearl Millet and Foxtail Millet Starches

1986 ◽  
Vol 38 (6) ◽  
pp. 202-205 ◽  
Author(s):  
N. G. Malleshi ◽  
H. S. R. Desikachar ◽  
R. N. Tharanathan
Keyword(s):  
Pearl Millet ◽  
Finger Millet ◽  
Foxtail Millet ◽  
Chemical Properties ◽  
Physico Chemical

scholarly journals Efficacy of Germinated Cereals as Bait Carrier for Zinc Phosphide and Bromadiolone against Field and Commensal Rodent Pests: A Laboratory Evaluation

2014 ◽  
Vol 2014 ◽  
pp. 1-9
Author(s):  
P. Sakthivel ◽  
P. Neelanarayanan
Keyword(s):  
Pearl Millet ◽  
Finger Millet ◽  
Rattus Rattus ◽  
Zinc Phosphide ◽  
Field Conditions ◽  
Laboratory Evaluation ◽  
Toxicity Tests ◽  
Mus Booduga ◽  
Bandicota Bengalensis ◽  
Choice Tests

Both sexes of rodent pests such as Bandicota bengalensis, Millardia meltada, Mus booduga, and Rattus rattus were subjected to toxicity tests (acute rodenticide: 1.5% and 2% zinc phosphide and chronic rodenticide: bromadiolone (0.005%), under no-choice and choice tests) by using their preferred germinated cereals, namely, paddy, pearl millet, and finger millet, as bait base, individually. The results indicated that the poison baits in the germinated cereals induced all the chosen four species of rodent pests to consume greater quantities of bait perhaps due to the bait carrier’s palatability and texture. Besides these, the chosen three germinated cereals proved themselves that they are also capable of acting as suitable bait base for both selected rodenticides in bringing maximum mortality among the tested rodent pests under both no-choice and choice tests. Therefore, these germinated cereals may be recommended as a bait carrier for both zinc phosphide (2%) and bromadiolone (0.005%) poisons for the control of all these four species of rodent pests under field conditions. However, this requires field based trials with rodenticides for making a final recommendation.

scholarly journals Mathematical Modelling of Water Absorption Kinetics Using Empirical and Phenomenological Models for Millets

2019 ◽  
Vol 8 (6) ◽  
pp. 1016-1021 ◽  
Keyword(s):  
Activation Energy ◽  
Water Absorption ◽  
Pearl Millet ◽  
Rate Constant ◽  
Finger Millet ◽  
Effective Diffusivity ◽  
Process Time ◽  
Absorption Kinetics ◽  
Experimental Conditions ◽  
Sigmoidal Model

Steeping is one of the major pre-treatment which can reduce anti-nutritional factors without losing dietary fibre and polyphenols unlike in dehulling. In the current study water absorption characteristics of pearl millet and finger millet during steeping at temperature 10°C, 20°C, 30°C, 40°C and 50°C were calculated. Two empirical and one phenomenological model were used to simulate water absorption kinetics. Both the Peleg model and Omoto model were found adequately capable to predict water uptake of pearl millet and finger millet under the designed experimental conditions with regression coefficient more than 0.96. Due to comparatively high variation in grain volume during the hydration process and longer process time, sigmoidal model cannot be utilized for calculation of effective diffusivity and activation energy. Peleg’s rate constant shows an inverse relationship with steeping temperature. The activation energy was calculated by substituting effective diffusivity with reciprocal of Peleg’s rate constant in Arrhenius equation and was found 25.97 kJ/mol and 32.36 kJ/mol respectively for pearl millet and finger millet.

Effect of extruded finger millet on dough rheology and functional quality of pearl millet‐based unleavened flatbread

2020 ◽  
Vol 97 (5) ◽  
pp. 991-998
Author(s):  
Pankaj Kumar ◽  
Charanjit Kaur ◽  
Swati Sethi ◽  
Harpreet Kaur Jambh
Keyword(s):  
Pearl Millet ◽  
Finger Millet ◽  
Dough Rheology ◽  
Functional Quality
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