Nutritional and physico-chemical properties of flour from native and roasted whole grain pearl millet ( Pennisetum glaucum [L.]R. Br.)

2016 ◽  
Vol 70 ◽  
pp. 247-252 ◽  
Author(s):  
AdewaleOlusegun Obadina ◽  
Isaac Oluwadamilare Ishola ◽  
Ifeoluwa Omobolanle Adekoya ◽  
Antonio Gomes Soares ◽  
Carlos Wanderlei Piler de Carvalho ◽  
...  
Keyword(s):  
Pearl Millet ◽  
Pennisetum Glaucum ◽  
Chemical Properties ◽  
Whole Grain ◽  
Physico Chemical

scholarly journals Changes in nutritional and physico-chemical properties of pearl millet (Pennisetum glaucum) Ex-Borno variety flour as a result of malting

2017 ◽  
Vol 54 (13) ◽  
pp. 4442-4451 ◽  
Author(s):  
Adewale O. Obadina ◽  
Christianah A. Arogbokun ◽  
Antonio O. Soares ◽  
Carlos Wanderlei Piler de Carvalho ◽  
Henriqueta Talita Barboza ◽  
...  
Keyword(s):  
Pearl Millet ◽  
Pennisetum Glaucum ◽  
Chemical Properties ◽  
Physico Chemical

scholarly journals VALORIZATION OF SIDA CORDIFOLIA L. BIOMASS IN COMPOST FOR PEARL MILLET (PENNISETUM GLAUCUM) PRODUCTION IN NIGER

2020 ◽  
Vol 8 (11) ◽  
pp. 211-226
Author(s):  
Maman Sadi Souley ◽  
ADDAM KIARI SAIDOU ◽  
Boubé Morou ◽  
Jens B. Aune
Keyword(s):  
Grain Yield ◽  
Pearl Millet ◽  
Pennisetum Glaucum ◽  
Chemical Properties ◽  
Mineral Fertilizer ◽  
Yield Increase ◽  
Phytotoxicity Test ◽  
Sida Cordifolia ◽  
Grazing Lands ◽  
Millet Yield

Sida cordifolia L. (SC) is an invading species that represents a threat to grazing lands in Niger. In order to enhance this invasive species, we studied the use of this plant for compost-making. First, the study evaluated the development of chemical properties under aerobic composting of SC in pit (P) and in heap (H) composting with two different mixtures. Mixture 1 (M1) contained 75% SC, 20% manure and 5% ash, while mixture 2 (M2) contained 95% SC and 5% manure. Then, the phytotoxicity test of the composts obtained was carried out by evaluating the effects of four different concentrations of compost on germination of pearl millet. The study of the effect of the rates 1000 kg ha-1 and 1500 kg ha-1 (100g and 150 g hill-1) of the different composts on pearl millet yield under field conditions. The composting was undertaken at Molli fishery station and the agronomic tests at the N’Dounga experimental site during two seasons (2018 and 2019). The chemical analysis showed that the composts from M1 were richer in plant nutrients than the M2 composts. All four rates of composts gave germination rates beyond 50% independent of composting method or compost mixture. On both seasons, the 1000 kg ha-1 M1P gave the best result in terms of grain yield. In 2018, M1P treatment increased grain yield compared to the control by 652 kg ha-1 (105.2%), while in 2019, the corresponding yield increase was 812 kg ha-1 (118.02%). Application of 1000 kg M1 compost ha-1 corresponded to about 11.1 kg N ha-1, which is more than three times the amount of N applied when using the recommended rate of 20 kg NPK ha-1 as micro dosing. This result showed that compost of SC can be used as a supplement to mineral fertilizer for increasing pearl millet yield.

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

Seedball-induced changes of root growth and physico-chemical properties-a case study with pearl millet

2018 ◽  
Vol 181 (5) ◽  
pp. 768-776 ◽  
Author(s):  
Charles I. Nwankwo ◽  
Sebastian R. G. A. Blaser ◽  
Doris Vetterlein ◽  
Günter Neumann ◽  
Ludger Herrmann
Keyword(s):  
Root Growth ◽  
Pearl Millet ◽  
Chemical Properties ◽  
Physico Chemical ◽  
Induced Changes

scholarly journals Rotation and nitrogen fertilizer effects on pearl millet, cowpea and groundnut yield and soil chemical properties in a sandy soil in the semi-arid tropics, West Africa

2000 ◽  
Vol 134 (3) ◽  
pp. 277-284 ◽  
Author(s):  
A. BATIONO ◽  
B. R. NTARE
Keyword(s):  
Organic Matter ◽  
Pearl Millet ◽  
Crop Rotation ◽  
Nitrogen Fertilizer ◽  
Nitrogen Availability ◽  
Pennisetum Glaucum ◽  
Chemical Properties ◽  
Soil Productivity ◽  
Mineral N ◽  
Arachis Hypogea

A 5-year study was conducted from 1988 to 1992 at three sites in Niger to determine the effects of crop rotation of a cereal and legumes and nitrogen fertilizer on chemical properties of the soil (0–20 cm) and yield of pearl millet (Pennisetum glaucum (L.) R.BR.), cowpea (Vigna unguiculata (L.) Walp.), and groundnut (Arachis hypogea L.). Four N levels and rotation treatments including continuous fallow were investigated. Soil samples taken from the top 20 cm depth at the end of the experiment from treatments without nitrogen application which included continuous fallow, fallow–millet rotation, groundnut–millet rotation, cowpea–millet rotation, and continuous millet were analysed for soil pH, organic carbon, total nitrogen and exchangeable bases. Fertilizer N significantly increased yield of pearl millet, cowpea and groundnut. Continuous monocropping of pearl millet resulted in lower yields across N levels compared to legume–millet rotations. Legume yields were also consistently lower in monoculture than when rotated with millet. There was a decline in organic matter under continuous millet, cowpea–millet rotation and groundnut–millet rotation. The fallow–millet rotation supplied more mineral N than the legume–millet rotations. Nitrogen availability was greater in cowpea–millet rotation than continuous millet. Crop rotation was more productive than the continuous monoculture but did not differ in maintaining soil organic matter. The legume–millet rotation at 30 kg/ha N appears to be the most viable for millet production. Research should focus on understanding the effect of legume/cereal intercrops and rotations on soil productivity.

scholarly journals Physico-chemical properties and sensory quality of cassava-cowpea-millet composite flours

2020 ◽  
Vol 28 (s1) ◽  
pp. 27-39
Author(s):  
S.O. Onyango ◽  
G.O. Abong ◽  
M.W. Okoth ◽  
D. Kilalo ◽  
A.W. Mwang’ombe
Keyword(s):  
Pennisetum Glaucum ◽  
Chemical Properties ◽  
Acid Value ◽  
Good Health ◽  
Life Study ◽  
Physico Chemical ◽  
Composite Flours ◽  
Iron And Zinc ◽  
Global Increase ◽  
Hedonic Scale

There is global increase in demand for good health and nutrition. The objective of this study was to formulate nutritious composite flours from cassava (Manihot esculenta L.) roots, cowpea (Vigna unguiculata) leaves, and millet (Pennisetum glaucum), especially for children and expectant women. A Nutrisurvey software was used to formulate three flour products, namely 20:50:30, 10:50:40 and 15:60:25 of cassava roots, cowpea leaves, and millet, respectively to achieve more than 40% daily requirement of protein, iron and zinc for the expectant woman. The products were subjected to a sensory panel and evaluated against a standard commercial flour (Famila) sold in the Kenyan market. The flours were also subjected to accelerated shelf-life study based on physico-chemical properties and growth of yeast and molds. Results indicated that 20:50:30 and 10:50:40 had the highest colour scores on a 7-point hedonic scale, 5.2±1.35 and 5.2±1.48 (P<0.05). The score indicates a near equal acceptability of the flour based on colour for both the standard. The green porridge (15:60:25) was the least accepted flour and had the highest total aerobic count of 3.7 log cfu g-1 after four months of storage. The acid value of the flours ranged from as low as 1.84±0.01mg KOH g-1 for the 20:50:30 at day zero and as high as 12.9±1.73 mg KOH g-1 after six months of storage. The formulated 20:50:30 flours had protein (8.0%), fat (3.5%) carbohydrates (70%), zinc (0.6 mg100 g-1), iron (0.6 mg100g-1) and vitamin C (0.3 mg100 g-1).

scholarly journals Review of the Sensory and Physico-Chemical Properties of Red and White Wheat: Which Makes the Best Whole Grain?

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 136 ◽  
Author(s):  
Sara Grafenauer ◽  
Chiara Miglioretto ◽  
Vicky Solah ◽  
Felicity Curtain
Keyword(s):  
Quantitative Analysis ◽  
Scoping Review ◽  
Chemical Properties ◽  
Coat Colour ◽  
Whole Grain ◽  
Chemical Research ◽  
White Wheat ◽  
Quantitative Studies ◽  
Physico Chemical ◽  
Sensory Studies

Establishing sensory and physico-chemical differences between products made from red and white wheat may guide the choice of wheat for use in whole grain and high fibre products. As sensory acceptance is key to consumption, this scoping review aimed to document sensory and physico-chemical research demonstrating quantitative differences in red and white wheat and the associated bran. The following databases were systematically searched following the PRISMA protocol: PubMed, Medline, Scopus, CINHAL and ScienceDirect (1990–2019). Of 16 studies, 13 were sensory studies with 529 participants (six of which included quantitative analysis) and three additional quantitative studies. Overall, 10 studies were in favour of white wheat (seven sensory studies, two focused on quantitative analysis and two with additional quantitative studies). Whole grain (wholemeal) bread, pita bread, crackers, noodles, tortillas, flour, intact grains and bran were examined. Aside from the seed coat colour, levels of bound versus free phenolic compounds and polyphenol oxidase activity appeared most responsible for the differences in red and white wheat. Ensuring the sample size for sensory studies are large enough to detect between-group preferences and linking to physico-chemical analysis are recommended. Attention to blinding techniques in sensory testing and use of food products realistically and consistently prepared with commercial potential are also suggested. This scoping review provides confidence in preference for white wheat for whole grain products, particularly for breads, tortillas and in the choice of white wheat for products suitable for the Asian market.

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