scholarly journals Standardization and Quality Evaluation of Non-Dairy Probiotic Beverage Prepared from Finger Millet and Foxtail Millet

2020 ◽  
Vol 9 (8) ◽  
pp. 2118-2123
Author(s):  
S. D. Mali ◽  
H. W. Deshpande ◽  
S. D. Katke
Keyword(s):  
Quality Evaluation ◽  
Finger Millet ◽  
Foxtail Millet

scholarly journals Quality evaluation of chinchin produced from composite flours of wheat and germinated finger millet flour

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 13-22
Author(s):  
V.F. Abioye ◽  
O.A. Olodude ◽  
V. Atiba ◽  
I.O. Oyewo
Keyword(s):  
Bulk Density ◽  
Quality Evaluation ◽  
Finger Millet ◽  
Phosphorus Content ◽  
Composite Flour ◽  
Crude Fibre ◽  
Nutritional Properties ◽  
Composite Flours ◽  
Simplex Lattice ◽  
Calcium Iron

Composite flour was produced from germinated finger millet and wheat and its potentials in producing nutritious chinchin, a traditional Nigerian snack was investigated. Finger millet was sorted, germinated, dried and milled into flour. Simplex Lattice Designs was used in generating different formulations (100:0, 88:12, 75:25 and 50:50) of wheat and germinated finger millet, respectively, and used to produce chinchin. The composite flour was analyzed for proximate, minerals, antinutritional and functional properties while the chinchin samples were subjected to sensory evaluation. The values obtained for moisture, protein, fat, crude fibre, ash and carbohydrate were in the ranges of 10.47 to 10.71%, 8.74 to 9.64%, 1.79 to 1.95%, 1.38 to 1.55%, 2.31 to 2.57, 73.58 to 75.31%, respectively. The loose and packed bulk density ranged from 0.61 to 0.62 g/cm3 and 0.005 to 0.013 g/cm3. The calcium, iron, magnesium, potassium and phosphorus content of flour ranged from 0.1150 to 0.1300 mg/l, 12.033 to 13.633 mg/l, 0.158 to 0.187 mg/l, 0.389 to 0.428 mg/l and 0.271 to 0.296 mg/l, respectively. The anti-nutritional properties reduced with processing. This study has shown the potentials of composite flour from wheat and germinated finger millet in production of nutritious chinchin. Keyword: Finger millet, wheat flour, chinchin, snacks, composite flour

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 Performance of Different Groundnut (Arachis hypogaea L.) based Intercropping Systems with Millets under Rainfed Condition of Odisha

2021 ◽  
Author(s):  
S. Lenka ◽  
S.K. Swain ◽  
K.C. Pradhan
Keyword(s):  
Finger Millet ◽  
Agricultural Research ◽  
Foxtail Millet ◽  
Growth And Yield ◽  
Economic Losses ◽  
Dry Matter Accumulation ◽  
Rainfed Condition ◽  
Equivalent Ratio ◽  
Little Millet ◽  
Adverse Weather

Background: Groundnut as a sole crop is affected by adverse weather conditions coupled with damage by insect, pest and disease, results in economic losses and in extreme cases complete failure of the crop. Intercropping is one of the important cropping systems recommended to mitigate the aberrant climatic conditions with an aim to increase total productivity per unit area. The present study was done to assess the effect of different millet based intercropping system on growth and yield of groundnut under rainfed condition. Methods: A field experiment was conducted during kharif 2018 and 2019 at Agricultural Research Farm of All India Coordinated Research Project on Groundnut, OUAT, Bhubaneswar on mixed red and black medium soil. The experiment was laid out in randomized complete block design and replicated thrice. It consisted of ten treatments comprising of groundnut with three millets viz., finger millet, little millet and foxtail millet. Millets were intercropped with groundnut in the replacement series of 4:2 and 2:1 row proportion along with mono-cropped millets and groundnut. Result: Significantly higher no. branches/plant (5.2), leaflet/no. plant (79.33) and dry matter accumulation (25.77g/plant) was recorded in groundnut + finger millet (2:1) whereas, sole groundnut incurred significantly higher pod no/plant (16.5), 100 kernel weight (37.2g), shelling% (77.8), pod yield (1736 kg/ha) and haulm yield (3613 kg/ha) over all other intercropping systems. Further, groundnut pod equivalent yield (GPEY), land equivalent ratio (LER), area time equivalent ratio (ATER) and economics were higher in 2:1 row ratio of groundnut + finger millet compared to any of the sole and intercropping systems. The competition ratio and aggressivity of little millet was greater than that of other millets. So, it was most dominant crop over groundnut compared to other millets in the intercropping systems.

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.

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.

Formulation and quality evaluation of finger millet (Eleusine coracana (L.) gaertn.) flour incorporated biscuits

2021 ◽  
pp. 108201322110208
Author(s):  
Sooriya Arachchige Sachini Jayawardana ◽  
Jayanetti Koralalage Ramani Radhika Samarasekera ◽  
Gardhi Hettiarachchige Chamari Madhu Hettiarachchi ◽  
Jaanaki Gooneratne
Keyword(s):  
Wheat Flour ◽  
Quality Evaluation ◽  
Finger Millet ◽  
Antioxidant Properties ◽  
Eleusine Coracana ◽  
Polyphenolic Compounds ◽  
Processed Food ◽  
Good Source ◽  
Microbiological Properties

Replacing the ingredients used in biscuits with potential nutritive ingredients would be beneficial to improve the nutritional quality of the biscuits. Although, finger millet is highly nutritious when compared to other most commonly consumed cereals, limited availability of processed food products in ready-to-eat form has restricted the finger millet consumption. The present study was focused on formulating biscuits by replacing refined wheat flour with finger millet flour. Four biscuit samples were formulated by replacing different percentages of refined wheat flour with finger millet flour. Physicochemical and microbiological properties of the biscuits were evaluated. Nutritional and antioxidant properties of the biscuit, which was formulated by replacing 50% of refined wheat flour with finger millet flour, were evaluated and compared with a control biscuit which was prepared using refined wheat flour. The finger millet flour incorporated biscuit was nutritionally superior to the control biscuit in terms of dietary fibers and polyphenolic compounds including flavonoids. Besides, replacement of refined wheat flour with finger millet flour in biscuit formulation enhanced the antioxidant properties of the biscuit. Therefore, the finger millet flour incorporated biscuit can be considered as a good source of antioxidants.

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