Biological evaluation of pearl millet protein: effect of different treatments and storage

1990 ◽  
Vol 40 (3) ◽  
pp. 175-183 ◽  
Author(s):  
Rashmi Kapoor ◽  
Amin C. Kapoor
Keyword(s):  
Pearl Millet ◽  
Biological Evaluation ◽  
And Storage

Factors Involved in Production and Storage of High-Quality Dehydrated Coastal Bermudagrass and Pearl Millet

1969 ◽  
Vol 12 (4) ◽  
pp. 0552-0555 ◽  
Author(s):  
J. L. Butler ◽  
W. S. Wilkinson ◽  
R. E. Hellwig ◽  
C. Barbee and F. E. Knox
Keyword(s):  
Pearl Millet ◽  
High Quality ◽  
Coastal Bermudagrass ◽  
And Storage

scholarly journals ​Nutritional Quality and Storage Stability of Processed Biofortified Pearl Millet Varieties

2021 ◽  
Author(s):  
Aashima Bajaj ◽  
Veenu Sangwan ◽  
Varsha Rani ◽  
Asha Kawatra ◽  
Reena Suthar
Keyword(s):  
Pearl Millet ◽  
Peroxide Value ◽  
Nutritional Quality ◽  
Storage Stability ◽  
Nutrient Digestibility ◽  
Limiting Factor ◽  
Keeping Quality ◽  
Maximum Improvement ◽  
And Storage

Background: Poor shelf life and nutrient availability is a limiting factor in adoption of pearl millet. It can be addressed by indigenous processing like malting, blanching and roasting. This study delineates outcome of processing on protein, fat, ash, nutrient digestibility and storage stability of biofortified pearl millet varieties. Methods: Unprocessed, malted, blanched and roasted millet grains’ flour was analysed and compared for protein, fat, ash and nutrient digestibility. To assess storage stability, flours were stored at 25 ± 1°C at 40 ± 2% RH and fat acidity and per oxide values analysed at an interval of 10 days. Result: It was found that the protein and fat contents of flours decreased on processing. Blanched and roasted flours possessed more ash compared to malted flour. The amount of fat and ash in HC-20 was significantly more than that of Dhanshakti variety. Digestibilities of protein and starch, of processed flours improved significantly and maximum improvement was exhibited by malted flours followed by roasted and blanched. The fat acidity and peroxide value of stored flours increased and this increase was more in unprocessed compared to processed flours. The findings of this study can be useful for augmenting the nutritional and keeping quality of pearl millet.

Effects of seed treatments and storage on the changes in lipids of pearl millet meal

1995 ◽  
Vol 47 (4) ◽  
pp. 279-285 ◽  
Author(s):  
R. V. Kadlag ◽  
J. K. Chavan ◽  
D. P. Kachare
Keyword(s):  
Pearl Millet ◽  
Seed Treatments ◽  
And Storage

scholarly journals Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread

2020 ◽  
Author(s):  
Itohan Ebunoluwa Martins ◽  
Toafik Akinyemi Shittu ◽  
Oluseye Olusegun Onabanjo ◽  
Adebukola Dorcas Adesina ◽  
Antonio Gomes Soares ◽  
...  
Keyword(s):  
Pearl Millet ◽  
Storage Conditions ◽  
Packaging Materials ◽  
Microbial Quality ◽  
Sourdough Bread ◽  
And Storage

An Overview of Digital Image Processing and Recognition (Invited Paper)

1982 ◽  
Vol 40 ◽  
pp. 700-702
Author(s):  
R. C. Gonzalez
Keyword(s):  
Image Processing ◽  
New York ◽  
Digital Image Processing ◽  
Digital Image ◽  
Practical Implementation ◽  
Submarine Cable ◽  
Vigorous Growth ◽  
Digitized Pictures ◽  
Processing Techniques ◽  
And Storage

Interest in digital image processing techniques dates back to the early 1920's, when digitized pictures of world news events were first transmitted by submarine cable between New York and London. Applications of digital image processing concepts, however, did not become widespread until the middle 1960's, when third-generation digital computers began to offer the speed and storage capabilities required for practical implementation of image processing algorithms. Since then, this area has experienced vigorous growth, having been a subject of interdisciplinary research in fields ranging from engineering and computer science to biology, chemistry, and medicine.

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