Book Review - A Pictorial Guide to the Identification of Seedborne Fungi of Sorghum, Pearl Millet, Finger Millet, Chickpea, Pigeonpea, and Groundnut. K.M. Ahmed and Ch. Ravinder Reddy. ICRISAT Information Bulletin No. 34, 1993. 200 pp. ISBN 92-9066-251-4.

1994 ◽  
Vol 23 (3) ◽  
pp. 118
Author(s):  
JL Alcorn
Keyword(s):  
Pearl Millet ◽  
Finger Millet ◽  
Information Bulletin ◽  
Seedborne Fungi

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 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

Growth, mineral composition and grain yield of irrigated and rainfed millets and sorghum

1985 ◽  
Vol 105 (1) ◽  
pp. 31-38
Author(s):  
D. K. Muldoon
Keyword(s):  
Grain Yield ◽  
Pearl Millet ◽  
Dry Matter ◽  
Finger Millet ◽  
Foxtail Millet ◽  
Sodium Concentration ◽  
Dry Matter Accumulation ◽  
Barnyard Millet ◽  
Proso Millet ◽  
Low Sodium

SUMMARYSorghum bicolor, Pennisetum americanum, Echinochloa utilis, Panicum miliaceum, Setaria italica and Eleusine coracana were grown with and without full irrigation on an alkaline clay soil at Trangie, Australia. Dry-matter yields and forage quality changes with time were measured in the 1st year. Grain yield was recorded over 2 years.Dry-matter accumulation was initially most rapid in sorghum and Japanese barnyard millet. Sorghum, pearl millet and finger millet produced the most dry matter; these were the latest to reach head emergence. The early-maturing proso millet and foxtail millet produced only 7 and l i t dry matter/ha respectively. These two millets, like sorghum and pearl millet, had a high nitrogen: sulphur ratio and low sodium concentration in the forage. Finger millet had a lower nitrogen: sulphur ratio and a sodium concentration that was surpassed only by Japanese barnyard millet.Irrigated sorghum consistently produced the highest grain yields: over 9 t/ha. Yields from the millets were: foxtail 6·0, finger 5·0, proso 3·5, pearl and Japanese barnyard millet 2·8–2·9 t/ha. Special features of the millets are discussed.

scholarly journals Impact of soaking, sprouting on antioxidant and anti-nutritional factors in milletgrains

2020 ◽  
pp. 62-66
Author(s):  
G. Bhuvaneshwari ◽  
A. Nirmalakumari ◽  
S. Kalaiselvi
Keyword(s):  
Pearl Millet ◽  
Finger Millet ◽  
Foxtail Millet ◽  
Biochemical Properties ◽  
Tannin Content ◽  
Dpph Assay ◽  
Nutritional Factors ◽  
Little Millet ◽  
Saponin Content ◽  
Kodo Millet

Commonly consumed millet types viz., Little millet, foxtail millet, pearl millet, finger millet, and Kodo millet were tested under two processing methods of soaking and germination at a different time point. Most popular processing practices adopted by Indian households were studied for their influence on the biochemical properties, antioxidant profile, and anti-nutritive factors. The results showed that the sprouting process showed a maximum influence on the antioxidant and anti-nutritive factors. The comparative analysis of the five millets suggested 24h soaking and 24h germination was found to be best for producing nutritionally enriched millet products. Tannin content decreases with an increase in germination. The reduction in tannin was about 50% in little millet (0.347 mg/g) and the highest was recorded in finger millet (2.07 mg/g). The highest amount of saponin content was found in pearl millet( 39.53 mg/g) followed by finger millet ( 34.86 mg/g) with 24 hr soaking and  24 hr germination. The phytase activity was found to be higher in little millet (61.520 u/kg) when prolonged soaking and germination. The DPPH assay showed sprouted foxtail millet grains contain more antioxidant activity (81.13%) when extent the period of soaking and germination.

Sign in / Sign up

Export Citation Format

Share Document