Development and Quality evaluation of Ready-to-Eat Chicken Snacks Incorporated with Finger Millet (Eleusine coracana) on Storage at Ambient Temperature

Author(s):  
Shelcy Akkara ◽  
Renuka Nayar ◽  
N Manjunath ◽  
C Sunanda ◽  
Kavitha Rajagopal
2021 ◽  
pp. 108201322110208
Author(s):  
Sooriya Arachchige Sachini Jayawardana ◽  
Jayanetti Koralalage Ramani Radhika Samarasekera ◽  
Gardhi Hettiarachchige Chamari Madhu Hettiarachchi ◽  
Jaanaki Gooneratne

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.


Author(s):  
M Pavan ◽  
Yamuna Kuriyan ◽  
Renuka Nayar ◽  
Kavitha Rajgopal ◽  
T Sathu ◽  
...  

Genome ◽  
1995 ◽  
Vol 38 (4) ◽  
pp. 757-763 ◽  
Author(s):  
Shanmukhaswami S. Salimath ◽  
Antonio C. de Oliveira ◽  
Jeffrey L. Bennetzen ◽  
Ian D. Godwin

Finger millet (Eleusine coracana), an allotetraploid cereal, is widely cultivated in the arid and semiarid regions of the world. Three DNA marker techniques, restriction fragment length polymorphism (RFLP), randomly amplified polymorphic DNA (RAPD), and inter simple sequence repeat amplification (ISSR), were employed to analyze 22 accessions belonging to 5 species of Eleusine. An 8 probe – 3 enzyme RFLP combination, 18 RAPD primers, and 6 ISSR primers, respectively, revealed 14, 10, and 26% polymorphism in 17 accessions of E. coracana from Africa and Asia. These results indicated a very low level of DNA sequence variability in the finger millets but did allow each line to be distinguished. The different Eleusine species could be easily identified by DNA marker technology and the 16% intraspecific polymorphism exhibited by the two analyzed accessions of E. floccifolia suggested a much higher level of diversity in this species than in E. coracana. Between species, E. coracana and E. indica shared the most markers, while E. indica and E. tristachya shared a considerable number of markers, indicating that these three species form a close genetic assemblage within the Eleusine. Eleusine floccifolia and E. compressa were found to be the most divergent among the species examined. Comparison of RFLP, RAPD, and ISSR technologies, in terms of the quantity and quality of data output, indicated that ISSRs are particularly promising for the analysis of plant genome diversity.Key words: Eleusine coracana, finger millet, genome analysis, microsatellites, randomly amplified polymorphic DNA, restriction fragment length polymorphism, simple sequence repeats.


2016 ◽  
Vol 7 ◽  
Author(s):  
Salej Sood ◽  
Anil Kumar ◽  
B. Kalyana Babu ◽  
Vikram S. Gaur ◽  
Dinesh Pandey ◽  
...  

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