scholarly journals Effect of Addition of Various Proportion Finger Millet on Chemical, Sensory and Microbial Properties of Sorghum Papads

2017 ◽  
Vol 5 (2) ◽  
pp. 191-195
Author(s):  
Butti Prabhakar ◽  
D R More
Keyword(s):  
Proximate Composition ◽  
Finger Millet ◽  
Research Work ◽  
Stored Products ◽  
Food Technology ◽  
Microbial Properties ◽  
Sorghum Flour ◽  
Sorghum Variety

This research work was conducted in the laboratory of College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani to evaluate effect of addition of various proportion finger millet on chemical, sensory and microbial properties of sorghum papad. Papads were prepared from Parbhani moti sorghum variety by incorporating finger millet flour. Finger millet flour was added to sorghum flour as 10, 20, 30, 40, and 50% with other ingredients. Sorghum-finger millet papad was analyzed for proximate composition, organoleptic and microbial evaluation. The result revealed that Sorghum-finger millet papad prepared with 40% finger millet flour were found good acceptability with change in sensory and microbial properties of stored products.

scholarly journals Proximate Composition of Minor Millets from Cold Semi-Arid Regions

2020 ◽  
Vol 8 (12s3) ◽  
pp. 86-93
Keyword(s):  
Proximate Composition ◽  
Arid Regions ◽  
Finger Millet ◽  
Foxtail Millet ◽  
Barnyard Millet ◽  
Nutritional Importance ◽  
Percent Increase ◽  
Minor Millets ◽  
Percent Decrease ◽  
Semi Arid

The nutritional importance of minor millets growing in geographically and environmentally isolated semi-arid regions remains largely unexplored, which has led to it being underutilized for diet diversification. In this study, the proximate composition of three species of minor millets, namely, Barnyard millet (Echinochloa frumentacea),Finger millet (Eleusine coracana) and Foxtail millet(Setaria italica), grown in traditional millet cultivating regions (cold semi-arid) of the Himalayan range, have been analyzed. Two high altitude locations of contrasting cold temperatures in this region were selected for analysis. Dehradun which exhibits a temperature of 25-27℃, is located at 640 masl. (Meters Above Sea Level) in Uttarakhand West (UW), whereas, the second location, Pithoragarh which exhibits a temperature of 15-17℃ is located at 1514 masl. in Uttarakhand East (UE). The results of this study record a 30.75 percent increase in average protein content of Barnyard millet grains when the same seed stock was grown at the second region of lower temperature, i.e. Pithoragarh (15-17℃), as compared to Dehradun (15-17℃). A 42.66 percent increase in average fat content was also recorded for Barnyard millet grains when grown at Pithoragarh (15-17℃). The two other millet species, Finger millet and Foxtail millet, did not record significant differences in protein and fat contents, however, Foxtail millet displayed marginally increased levels of sodium and potassium. In contrast to the other components analyzed, Total Dietary Fiber (TDF) was found to decrease with growth at the comparatively colder location of Pithoragarh. A 36.71 percent decrease in TDF content was recorded for Barnyard millet, whereas, a 19.25 percent decrease was recorded for Finger millet. Foxtail millet displayed a marginal decrease of only 5.3 percent in TDF content with growth at Pithoragarh. Starch concentration and moisture content for all three species was also studied, but did not record any notable differences due to growth at the colder location of Pithoragarh. The results here indicate an important role of cold temperature and high altitude in regulating the proximate composition of minor millet grains. Studies which explore the proximate composition of millet cultivars in such geographically and environmentally distinct millet growing regions, may reveal new information regarding the nutritional importance of minor millets, and the ideal conditions of growth for maximum nutritional benefit.

scholarly journals Finger Millet [Eleusine coracana (L.) Gaertn]: An Orphan Crop With a Potential to Alleviate the Calcium Deficiency in the Semi-arid Tropics of Asia and Africa

2021 ◽  
Vol 5 ◽  
Author(s):  
Theivanayagam Maharajan ◽  
Stanislaus Antony Ceasar ◽  
Thumadath Palayullaparambil Ajeesh Krishna ◽  
Savrimuthu Ignacimuthu
Keyword(s):  
Molecular Mechanisms ◽  
Finger Millet ◽  
Research Work ◽  
Health Benefits ◽  
Calcium Deficiency ◽  
Vital Role ◽  
Poor People ◽  
Potential Health ◽  
Food And Nutritional Security ◽  
Semi Arid

Finger millet plays a vital role in the food and nutritional security of many people in developing countries particularly in Asia and Africa. It is a staple food for poor people in many regions of Asian (India, China, Nepal, and Sri Lanka etc.) and African (South Africa, Ethiopia, Kenya, Uganda, and Nigeria etc.) countries. Finger millet contains nutrient rich components such as dietary fibers, minerals, vitamins, and phytochemicals that include phenolic compounds with several potential health benefits. Calcium (Ca) is an important macronutrient for healthy life of plants, humans and animals. It plays an indispensable role in structure and signaling and its deficiency causes low bone density, osteoporosis, colon cancer etc. Finger millet grains contain exceptionally higher amount of Ca (>300 mg/100 g) when compared to other major cereals. Ca transporter and sensor family genes are involved in the uptake, transport and accumulation of Ca. Understanding the molecular mechanisms of Ca transporter and sensor family genes is important for growth, development and seed fortification in finger millet. Expression analysis of Ca transporter and sensor family genes has been carried out in various tissues of finger millet. Only a very little research work has been done to understand the Ca accumulation in the grains of finger millet. In this review, we discuss the nutritional importance and health benefits of finger millet. We discuss the studies on Ca sensor, accumulation and transport genes that help to improve the grains of finger millet with special reference to Ca. Improved Ca content in finger millet may help to alleviate the Ca deficiency throughout the world particularly in the semi-arid tropics of Asia and Africa.

scholarly journals Production Time and Nutritional Assessment of Garden Cress (Lepidium sativum L.) Leaves for Ethno-botanical Uses in Bangladesh

2020 ◽  
pp. 20-27
Author(s):  
Mohammed Arif Sadik Polash ◽  
Md. Arif Sakil ◽  
Shahida Sazia ◽  
Md. Atikur Rahman ◽  
Md. Alamgir Hossain
Keyword(s):  
Vitamin C ◽  
Proximate Composition ◽  
Nutritional Assessment ◽  
Research Work ◽  
Dry Weight ◽  
Garden Cress ◽  
Fresh Weight ◽  
Nutritional Properties ◽  
Production Time ◽  
Shoot Height

Aim: Futility of current health care systems for nourishment is a challenge to health professionals and researchers. Moreover, the high economic load and side effects necessitates the identification of natural and cheap products for nourishment. Reflecting those points, this research was aimed to evaluate the nutritional properties of garden cress leaves along with suitable production time in Bangladesh. Introduction: Garden cress has been used in different countries for nourishment and treatment of different types of diseases but is new to Bangladesh. Successful production practices are indispensible for meeting the economic demand. The present research work was designed to establish a suitable production time for high biomass yield and evaluation of nutritional properties of garden cress leaves for ethno-botanical uses. Methodology: Factorial experiment with Completely Randomized Design (CRD) with three replications was used to accomplish the experiment replications in different months (July to October from 2017 to 2019). Seeds were shown in pots on 1st July, 1st August, 1st September and 1st October. Relevant data were taken at 40 days from sowing. Results: Analysis of variance (ANOVA) showed the production parameters such as shoot height (31.43 cm), root length (6.67 cm), leaf area plant-1 (35.38), shoot fresh and dry weight (1.57 and 0.33 g) was the highest in October planting. In case of nutritional assessment, an attempt was made to establish the variation of chlorophyll, vitamin C and nitrate concentration over planting time and minerals and proximate composition over garden cress seeds. The chlorophyll (1.0 mg 100 g-1 fresh weight), vitamin C (0.93 mg 100 g-1 fresh weight) and nitrate (391.00 mg 100 g-1 fresh weight) concentration was the highest in the October planting. Mineral content, i.e. sodium (73.67 mg 100 g-1 dry weight), potassium (1821.00 mg 100 g-1 dry weight) and calcium (578.67 mg 100 g-1 dry weight) was higher in leaves than seeds, except iron concentration, though proximate composition was higher  in seeds than leaves, except moisture. Conclusions: Winter planting (October) may attain higher biomass (leaf) production and its leaves could be a fresh source of bioactive compounds, minerals and vitamins.

scholarly journals Effect of Soybean and Finger Millet Flours on the Physicochemical and Sensory Quality of Beef Meat Sausage

2020 ◽  
pp. 6-14
Author(s):  
B. Behailu ◽  
M. Abebe
Keyword(s):  
Proximate Composition ◽  
Production Cost ◽  
Nutritional Value ◽  
Finger Millet ◽  
Quality Analysis ◽  
Bahir Dar ◽  
Crude Fibre ◽  
Mineral Contents ◽  
Beef Meat ◽  
Four Levels

Aims: Nowadays increasing costs of animal protein has necessitated the need to investigate uses of cheaper and nutritive alternatives various food formulations. To increase nutritional value and sensory qualities of sausage from soybean and finger millet flours and beef meat and to reduce the formulation costs of the product. Study Design: The experiment was set in single factor experiments. Blending ratio (soy-millet flour and beef meat ratios of 10:90, 20:80, 30:70 and 0:100%) with four levels and triplicate. blend proportion of soybean and finger millet flours is similar. Place and Duration of Study: Sample preparation, product processing and quality analysis was carried out in Bahir Dar institute of technology, Department of Food Engineering, Bahir Dar, Ethiopia between April 2017 and June 2018. Methodology: Four batches of beef sausages were investigated in which finger millet and soy flours were substituted with beef meat. Proximate composition with selected mineral contents, sensory characteristics, physical properties and production cost of sausages were determined. Percentage proximate composition were determined by using the standard methods of Association of Official Analytical Chemists (AOAC). Calcium and zinc were analyzed by EDTA titration and Modified AOAC respectively and physical property of sausage were also analyzed. Results: As soy and finger millet flours inclusion increase, the nutritional value of sausage increased such as moisture, crude protein, crude fat, crude fibre, crude ash and the cooking yield from 56.91(control) to 77.24% (30% inclusion) by reducing weight loss. The sausage products were generally accepted and 20% soy and millet flour inclusion was “liked very much. Soy and finger millet flour inclusion reduced production cost from 177 (control) to 142 ETB (30% inclusion) per mix (1150 g). Conclusion: Soybean and finger millet flours were used in beef sausage products to improve nutritional value, consumer acceptability and reduce the formulation cost. These results suggest that beef meat can be used successfully for the production of beef meat sausage as an alternative uses of different flours.

Nutritional composition and sensory evaluation of sorghum papad

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
Butti Prabhakar ◽  
D. R. More ◽  
K.V. Pramod Kumar ◽  
Shridhar Reddy ◽  
P. Srilatha
Keyword(s):  
Sensory Evaluation ◽  
Business Management ◽  
Nutritional Composition ◽  
Food Technology ◽  
Total Carbohydrate ◽  
Organoleptic Evaluation ◽  
Food Trade ◽  
Total Carbohydrate Content ◽  
Physico Chemical ◽  
Sorghum Variety

The study was conducted in the laboratory of the Department of Food Trade and Business Management, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, to screening of sorghum varieties for papad preparation. Papads were prepared from different sorghum varieties and analyzed for proximate composition, physico-chemical analysis and organoleptic evaluation. Parbhani Moti sorghum variety was selected among five sorghum varities based on sensory evaluation of papads. The result revealed that moisture, protein, fat, ash and total carbohydrate content in the Sorghum papadprepared from Parbhani Moti sorghum variety were found as 9 %, 1.05%, 12.64 %, 76.77% and 0.54% respectively.

Proximate composition and digestibility of fermented and extruded uji from maize–finger millet blend

LWT ◽  
2004 ◽  
Vol 37 (8) ◽  
pp. 827-832 ◽  
Author(s):  
Calvin Onyango ◽  
Horst Noetzold ◽  
Thomas Bley ◽  
Thomas Henle
Keyword(s):  
Proximate Composition ◽  
Finger Millet

scholarly journals Effects of brining process on nutrient composition of fish species (kharo, govazim and kijar) from Iran

2015 ◽  
Vol 5 (1) ◽  
pp. 36-39
Author(s):  
Ali Aberoumand ◽  
Saeed Ziaei Nejad
Keyword(s):  
Chemical Composition ◽  
Fish Species ◽  
Proximate Composition ◽  
Nutritive Value ◽  
Research Work ◽  
Nutrient Composition ◽  
Constant Concentration ◽  
Nemipterus Japonicus ◽  
Proximate Chemical Composition

This research work was directed on the study of the proximate chemical composition to compare the effect of the brining constant concentration and different times on the nutritive value of fish. The proximate composition of treated Chirocentrus nudus (protein, fat, ash and energetic value) for 8% salt and 18 h brining was 61.2%, 15.2%, 23.2% and 381.60 kcal/100g respectively. Fat and ash contents in brined fillets of Nemipterus japonicus and Saurida tumbil were found lower and more than C. nudus respectively. As for the proximate composition of C. nudus, it is clearly observed that all the studied parameters are significantly different in fresh and treated samples. Variations appeared in nutrients was due to the interaction of the salting treatment. It is concluded that fish treated C. nudus was best option.Int. J. Agril. Res. Innov. & Tech. 5 (1): 36-39, June, 2015

scholarly journals Proximate composition and functional properties of composite sorghum-okara flour and sensory evaluation of local snack product (sosa)

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 158-167
Author(s):  
P.I. Uzo-Peters ◽  
S.T. Ola
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Absorption Capacity ◽  
Partial Substitution ◽  
Composite Flour ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Nutritional Content ◽  
Sorghum Flour ◽  
Flour Blends

Partial substitution of cereals with legumes has the potential to improve the nutritional content, functionality and other properties of the composite flour. This study aimed at ascertaining the effect of partially substituting sorghum flour with okara flour and also to access the acceptability of a snack product, sosa, produced from the flour blends. The blends were produced from sorghum and okara flour using the following proportions respectively; 100:0; 90:10; 80:20; 70:30; and 60:40 with 100% sorghum serving as control. Results of the proximate composition of the flour blends showed an increase in protein (8.18%-22.73%), fat (1.7%-5.53%), crude fiber (2.9%-11.55%) and ash (1.72%- 2.83%), while the carbohydrate content decreased from (73.21% to 46.55%), with the moisture content varying between (10.81% and 12.41%). Bulk densities decreased with increase in okara substitution from 1g/ml to 0.72g/ml. The water absorption capacity and oil absorption capacity increased with increase in okara substitution from 278.67ml/100g to 328ml/100g and 177.33ml/100g to 249.33ml/100g respectively. The flour blends produced can all serve as thickeners and the local snack (sosa) produced from the flour blends was favourably accepted by the panelists. Keywords: Local snacks: supplementation: sorghum-okara: composite flour.

Proximate composition, physical, sensory and microbial properties of wheat-hog plum bagasse composite cookies

LWT ◽  
2021 ◽  
Vol 141 ◽  
pp. 111038
Author(s):  
Adebola O. Oladunjoye ◽  
Stella C. Eziama ◽  
Olaide R. Aderibigbe
Keyword(s):  
Proximate Composition ◽  
Microbial Properties ◽  
Hog Plum
Sign in / Sign up

Export Citation Format

Share Document