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Presenter: K. N. Bhatt
Title: Finger Millet for Nutrition, Health and Ecological Security: SFMI
Date: June 5, 2015
Venue: Cornell University, Ithaca, NY
Sponsor: SRI-Rice
The effect of cement as lime on rosette disease and cercospora leaf spot on g...AI Publications
This document summarizes a study that assessed the effect of applying cement as lime on rosette disease and cercospora leaf spot disease severity and their impact on groundnut yield. The study tested five rates of cement application (0, 50, 100, 200, 400 kg/ha) on 39 groundnut lines and found no significant influence on disease incidence or severity. However, some lines including ICGV 1954, ICGV 7445, and ICGV 10900 produced significantly higher yields and showed good resistance to the diseases. Therefore, the study concluded that cement cannot be used to control the diseases but farmers should plant resistant varieties for higher yields.
A STUDY ON HEALTH BENEFITS AND PRESENTATIONS OF SORGHUM: A REVIEWIRJET Journal
This document provides a review of the health benefits and nutritional properties of sorghum and millets. It discusses how millets are very nutritious and beneficial for health as they are high in fiber, vitamins, and minerals. Sorghum and millets grow well in dry conditions and provide a staple food and important economic resource for many developing countries. The document outlines the nutritional values of sorghum and millets and their role in reducing risks of diseases like obesity, diabetes and celiac disease due to their fiber and nutrient content and absence of gluten. Specific health advantages of sorghum discussed include its safety for consumption by people with celiac disease.
Evaluation and chemical analysis of bread produced from a combination of corn...SAMUEL MAGNUS
A dive into experimental research. This study aims to advocate for the increased utilization of the nutrient dense watermelon seeds in the production of our every day snacks.
This document reviews the potential of Moringa oleifera L. as a livestock fodder crop. It discusses how M. oleifera is a drought tolerant species that can grow in diverse soils except those that are waterlogged. The document summarizes that M. oleifera has high nutritional value and good biomass production, which make it a potential nutritional supplement for livestock. It also notes that M. oleifera can be grown as a crop on marginal lands with high temperatures and low water availability, where other crops cannot be cultivated.
This document is a thesis submitted by Kavita Jadhav to the University of Agricultural Sciences, Dharwad in partial fulfillment of the requirements for a Master of Science degree in Agricultural Entomology. The thesis studies the biology and management of the rice weevil, Sitophilus oryzae, in pop sorghum. It includes chapters on the introduction, literature review, materials and methods, experimental results, discussion, summary, and references. The thesis aims to understand the biology of S. oryzae on pop sorghum, screen pop sorghum varieties for resistance to the rice weevil, and evaluate ecofriendly approaches for its management.
Potential of-moringa-oleifera-as-livestock-fodder-cropSilentdisco Berlin
Moringa is a plantfood of high nutritional value, ecologically and economically beneficial and readily available in the countries hardest hit by the food crisis. http://miracletrees.org/ http://moringatrees.org/
Review on Postharvest Handling Practices of Root and Tuber Crops.Premier Publishers
The root and tuber crops, including cassava, sweet potato, yams, and aroids, enjoy considerable importance as a vegetable, staple food, or raw material for small‐scale industries at a global level, particularly in the less developed tropical countries. The perishability and postharvest losses of root and tuber crops are the major constraints in the utilization of these crops. Several simple, low‐cost traditional methods are being followed by fanners in different parts of the world to store different root and tuber crops in the fresh state. An account of different storage practices and constraints is reviewed in this article. Some of these methods have been studied and evaluated by different research workers. Several modern techniques, including refrigerated cold storage, freezing, chemical treatments, wax coating, and irradiation, for storing fresh tropical tubers are also reviewed. The pre‐ and postharvest factors to be considered for postharvest storage of different root and tuber crops are incorporated into the review.
Presenter: K. N. Bhatt
Title: Finger Millet for Nutrition, Health and Ecological Security: SFMI
Date: June 5, 2015
Venue: Cornell University, Ithaca, NY
Sponsor: SRI-Rice
The effect of cement as lime on rosette disease and cercospora leaf spot on g...AI Publications
This document summarizes a study that assessed the effect of applying cement as lime on rosette disease and cercospora leaf spot disease severity and their impact on groundnut yield. The study tested five rates of cement application (0, 50, 100, 200, 400 kg/ha) on 39 groundnut lines and found no significant influence on disease incidence or severity. However, some lines including ICGV 1954, ICGV 7445, and ICGV 10900 produced significantly higher yields and showed good resistance to the diseases. Therefore, the study concluded that cement cannot be used to control the diseases but farmers should plant resistant varieties for higher yields.
A STUDY ON HEALTH BENEFITS AND PRESENTATIONS OF SORGHUM: A REVIEWIRJET Journal
This document provides a review of the health benefits and nutritional properties of sorghum and millets. It discusses how millets are very nutritious and beneficial for health as they are high in fiber, vitamins, and minerals. Sorghum and millets grow well in dry conditions and provide a staple food and important economic resource for many developing countries. The document outlines the nutritional values of sorghum and millets and their role in reducing risks of diseases like obesity, diabetes and celiac disease due to their fiber and nutrient content and absence of gluten. Specific health advantages of sorghum discussed include its safety for consumption by people with celiac disease.
Evaluation and chemical analysis of bread produced from a combination of corn...SAMUEL MAGNUS
A dive into experimental research. This study aims to advocate for the increased utilization of the nutrient dense watermelon seeds in the production of our every day snacks.
This document reviews the potential of Moringa oleifera L. as a livestock fodder crop. It discusses how M. oleifera is a drought tolerant species that can grow in diverse soils except those that are waterlogged. The document summarizes that M. oleifera has high nutritional value and good biomass production, which make it a potential nutritional supplement for livestock. It also notes that M. oleifera can be grown as a crop on marginal lands with high temperatures and low water availability, where other crops cannot be cultivated.
This document is a thesis submitted by Kavita Jadhav to the University of Agricultural Sciences, Dharwad in partial fulfillment of the requirements for a Master of Science degree in Agricultural Entomology. The thesis studies the biology and management of the rice weevil, Sitophilus oryzae, in pop sorghum. It includes chapters on the introduction, literature review, materials and methods, experimental results, discussion, summary, and references. The thesis aims to understand the biology of S. oryzae on pop sorghum, screen pop sorghum varieties for resistance to the rice weevil, and evaluate ecofriendly approaches for its management.
Potential of-moringa-oleifera-as-livestock-fodder-cropSilentdisco Berlin
Moringa is a plantfood of high nutritional value, ecologically and economically beneficial and readily available in the countries hardest hit by the food crisis. http://miracletrees.org/ http://moringatrees.org/
Review on Postharvest Handling Practices of Root and Tuber Crops.Premier Publishers
The root and tuber crops, including cassava, sweet potato, yams, and aroids, enjoy considerable importance as a vegetable, staple food, or raw material for small‐scale industries at a global level, particularly in the less developed tropical countries. The perishability and postharvest losses of root and tuber crops are the major constraints in the utilization of these crops. Several simple, low‐cost traditional methods are being followed by fanners in different parts of the world to store different root and tuber crops in the fresh state. An account of different storage practices and constraints is reviewed in this article. Some of these methods have been studied and evaluated by different research workers. Several modern techniques, including refrigerated cold storage, freezing, chemical treatments, wax coating, and irradiation, for storing fresh tropical tubers are also reviewed. The pre‐ and postharvest factors to be considered for postharvest storage of different root and tuber crops are incorporated into the review.
This document summarizes a research study that examined the influence of consuming Rhyncophorus bilineatus var Papua on raising the CD4 blood levels of HIV/AIDS patients in Papua Province in 2016. The study involved 14 HIV-positive subjects aged 17-49 who were given capsules containing an extract of R. bilineatus var Papua. Blood tests showed the extract contains amino acids and fatty acids. Statistical analysis found no effect on nutritional status but a significant effect on raising CD4 blood levels, supporting the use of R. bilineatus var Papua to strengthen immunity in HIV patients.
agriculture science practical crop production pulses and its significance to ...BABLUHRANGKHAWL
pracatical crop production
Significance of pulse to indian national economy and also its significant role to human nutririon like protein content and also its contribution to growing GDP
Development of Flat Lima Beans Pickles Enriched with Spirulinaijtsrd
The product is different from the regular way of availability and to choose acceptable level of ingredients is important as more amount can cause unacceptable taste, texture and aroma of the product and hence standardization of the product is necessary. The creation of the product emphasis on the nutritional health of the consumer, ingredients used for this product has many health benefits hence standardization of the product is necessary. This literature focuses on many idea of new product development. Flat lima beans are consumed by many people but the product prepared in this study is not much available in the market, the product is enriched by spirulina due to its abundance health benefits. The information or studies available regarding methodology are limited for this product. Benefits of prebiotics include improvement in gut barrier function and also improving host immunity, reduction of potentially pathogenic bacteria e.g., Clostridia and consumer will come across with these benefits due to product created in this study. People also deficient in Vitamin B1 will also meet the nutritional benefits as flat lima beans are good source of Vitamin B1. This study will be helpful to gain perception of new product development, the market for the new product and the demand of consumers regarding nutritious and convenient food product. Product is nutritious as the aim is to provide health benefits. Product development includes all phases of creating a product, from the initial Product development includes all phases of creating a product, from the initial connected with the formulation of a new product on the market or the modification and presentation of an existing product on the market. The focus of the product development is therefore on the processes in the entire life cycle of a product, be it an idea, an innovation or consumption. Raksha Dinesh Gupta | Roonal Kataria "Development of Flat Lima Beans Pickles Enriched with Spirulina" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-3 , June 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd56361.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-science/56361/development-of-flat-lima-beans-pickles-enriched-with-spirulina/raksha-dinesh-gupta
Underutilized Legumes: Global Status, Challenges and Opportunities for Harnes...apaari
Underutilized Legumes: Global Status, Challenges and Opportunities for Harnessing Potential Benefits by JC Rana, Bioversity International, Central and South Asia Office - Regional Expert Consultation on Underutilized Crops for Food and Nutritional Security in Asia and the Pacific November 13-15, 2017, Bangkok
Effects of deterioration parameters on storage of maize a reviewAlexander Decker
This document reviews factors that lead to the deterioration of maize (corn) during storage in tropical countries. It discusses how moisture content, temperature, relative humidity, and fungal/insect growth affect maize quality over time. Specifically, it notes that high moisture and warm conditions promote mold and insect growth, reducing nutritional value and quality. The document also provides background on maize production worldwide and describes common maize varieties.
Comparative Economic Analysis of Hybrid Rice v/s ConventionalRice Production ...sanaullah noonari
Pakistan grows high quality rice including Fine and Course grain varieties, coarse grain varieties are early
maturing while fine grain varieties are late maturing. Both fine and coarse grain varieties have Hybrid and
Conventional Rice varieties which are high quality rice to fulfill domestic demand and also for exports. The
study was design to compare the economic analysis of Hybrid and Conventional Rice production, major
objectives of the study were to asses’ financial gain from Hybrid Rice comparing with Conventional Rice and
Taluka Golarchi was selected for the present study where both on Hybrid and Conventional Rice varieties are
grown, primary data on Hybrid and Conventional Rice was collected from the farmers through personal
interviews with the help of specially designed questionnaire. A simple random sampling technique was used to
collect the data. Cobb-Douglas production function was used for yield analysis. Total costs per acre of Hybrid
Rice were 62010.87 Rs/Acre which were more than Conventional Rice was 56972.09 Rs/Acre. Major
differences in hybrid rice production cost are related to higher seed prices, slightly higher land management costs.
On an average higher yield (79.41monds per acre) was obtained from Hybrid Rice while Conventional Rice
yield (59.74monds per acre) was less then Hybrid Rice. There was 14.14% increase in Hybrid Rice yield
comparing with conventional Rice which gives additional income to poor farmers, Price gained per mounds was
almost the same in both activities. High profit was observed in Hybrid Rice and low profit was obtained in
conventional Rice. Most of the farmers focused to grow Hybrid Rice due to high yield.
Keywords: Rice, Economics Analysis, Production and Marketing.
Abstract
Pakistan grows high quality rice including Fine and Course grain varieties, coarse grain varieties are early
maturing while fine grain varieties are late maturing. Both fine and coarse grain varieties have Hybrid and
Conventional Rice varieties which are high quality rice to fulfill domestic demand and also for exports. The
study was design to compare the economic analysis of Hybrid and Conventional Rice production, major
objectives of the study were to asses’ financial gain from Hybrid Rice comparing with Conventional Rice and
Taluka Golarchi was selected for the present study where both on Hybrid and Conventional Rice varieties are
grown, primary data on Hybrid and Conventional Rice was collected from the farmers through personal
interviews with the help of specially designed questionnaire. A simple random sampling technique was used to
collect the data. Cobb-Douglas production function was used for yield analysis. Total costs per acre of Hybrid
Rice were 62010.87 Rs/Acre which were more than Conventional Rice was 56972.09 Rs/Acre. Major
differences in hybrid rice production cost are related to higher seed prices, slightly higher land management costs.
On an average higher yield (79.41monds per acre) was obtained from Hybrid Rice while Conventional Rice
yield (59.74monds per acre) was less then Hybrid Rice. There was 14.14% increase in Hybrid Rice yield
comparing with conventional Rice which gives additional income to poor farmers, Price gained per mounds was
almost the same in both activities. High profit was observed in Hybrid Rice and low profit was obtained in
conventional Rice. Most of the farmers focused to grow Hybrid Rice due to high yield.
Keywords: Rice, Economics Analysis, Production and Marketing.
An assessment of the determinants of moringa cultivation among small scale fa...Alexander Decker
This document summarizes a study that examined the determinants of Moringa cultivation among small-scale farmers in Kwara State, Nigeria. It found that 47% of respondents were aware of Moringa's nutritional benefits and 37.3% grew Moringa on their farms. The study utilized a questionnaire and binary logistic regression to analyze data from 150 farmers. It determined that awareness of crop benefits, farming experience, membership in a cooperative society, and growing other permanent crops were significant factors affecting Moringa cultivation in the area. The study recommends promoting awareness of Moringa's benefits and using cooperatives to enhance value-addition to the crop.
Effect of Fermentation Time and Blending Ratio on Nutrients and Some Anti Nut...Premier Publishers
Most complementary foods used in low-income households are often characterized by low nutrient density, poor protein quality, low mineral bioavailability, and low energy. Fermentation and blending are easily applicable approaches to improve the nutrient content and mineral bioavailability of such complementary foods. Therefore, this study aimed to develop nutritionally adequate complementary flour with a safe level of anti-nutrients. Three fermentation times (0, 24, and 36 hr) and four blends of composite flour consisting of maize, haricot bean, and cooking banana, respectively, in the proportion of 65:20:15, 60:30:10, 50:35:15, 30:60:10 were used in the formulation with 100% maize as control. Fermentation causes significant (P˂0.05) reduction in moisture, ash, crude fiber, iron, calcium, condensed tannin, and phytate. On the other hand, an increment of crude fat, protein, total carbohydrate, energy, zinc, Vitamin C were noted as fermentation time increased. Substitution of haricot bean and cooking banana to maize flour increased Ash, protein, crude fat, carbohydrate, energy value, vitamin C, calcium, iron, zinc, phytate, and condensed tannin in formulated composite flour. Based on the present finding fermentation and substitution of maize with haricot bean and cooking banana could be, recommended in the production of nutritious complementary food for older infants and young children.
Development of Sorghum Noodles Fortification with Moringa Moringa Oleifera Le...ijtsrd
The study of noodles from sorghum flour, rice flour, and, Moringa oleifera leaf powder development was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara Gujarat, India. The cereal grain sorghum has a number of agronomic benefits, contains substances that are good for your health, and is gluten free. One of the most beneficial tropical trees is Moringa Oleifera, which offers vital nutrients and antioxidants to treat vitamin and mineral deficiencies, support a healthy cardiovascular system, help to promote normal blood sugar levels, neutralize free radicals, improve eyesight, mental clarity, and bone strength, and may be helpful in cases of malnutrition, general weakness, lactating mothers, menopause, depression, and osteoporosis. Moringa is a multi beneficial plant with high nutritional value, making it an excellent protein supplement for malnutrition and animal feed. Although Moringa oleifera leaves are high in nutrients, the addition of saponins may increase the bitter taste and unpleasant smell. This study set out to create noodles using moringa leaf powder, sorghum flour, and rice flour and to assess their sensory acceptance, antinutritional content and proximate composition. The findings revealed in moisture 7.62 , total ash 5.48 , protein 6.80 , fat 1.86 , carbohydrate 78.24 , energy 358.9 , calcium 242.4 Ca , and potassium 353.5 content, the total number of E. coli 0157, and coli form. In order to guarantee global food security and meet nutritional needs, the concentration of moringa plant powder must be limited. Moringa Oleifera leaves powder affected, macronutrient, and minerals content in wet noodle products. It is recommended that concentrations of 5 , 10 , and 15 should not exceed 5 because it affects the organoleptic of the product. Muskan Bhavesh Patel | Dhanya Joseph "Development of Sorghum Noodles Fortification with Moringa (Moringa Oleifera) Leaf Powder" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd53877.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-and-nutrition/53877/development-of-sorghum-noodles-fortification-with-moringa-moringa-oleifera-leaf-powder/muskan-bhavesh-patel
ISOLATION AND CHARACTERIZATION OF POTENTIAL PLANT GROWTH PROMOTING MICROBES I...IRJET Journal
1) The document describes a study that isolated and characterized potential plant growth promoting microbes from the rhizosphere and endophytes of Triticum aestivum L. (wheat).
2) Two promising isolates were identified as Bacillus cereus strain MWS5 and Bacillus flexus strain MWR3 based on morphological and biochemical characterization.
3) An initial screening found that the two Bacillus isolates promoted the germination and growth of mung bean seeds, showing their potential as plant growth promoting rhizobacteria (PGPR).
Running head:RICE (ORYZA SATIVA L.) 1
RICE (ORYZA SATIVA L.) 5
Rice (Oryza sativa L.)
Name of the Student
Name of the Instructor
Course Code
Date
Information about Rice:
Rice (Oryza Sativa L.) known as one of the significant cereal grain in the world which is served as the main food in Asia, Africa, China, India, and many more countries. Rice is identified as the main food it brings culture, true life, and tradition. Rice has its specific history along with religious significance in the life of a human being. Among those countries, India is the world’s biggest producer of white rice.
Oryza Sativa is a type of perennial grass in a grass family which originated in Thailand, Southern China, and India. Nowadays it is cultivated in warm temperature, wet topical, and semi-tropical areas. Rice is produced on an expected 3% of the world’s cultivated land, and aidslikethemainr of calories for above half the global population. The term ‘wild rice’ can refer to any of a non-cultivated or lesser category of Oryza, though is basically used to denote North American types in the species Zizania.
Oryza Sativa is basically an annual grass which has some variations of perennial. This plants usually grow in a clump or tuft of upright stems fit for 2 meters or taller and have flat leaf edges. The flower grows on a panel or in terminal panicles which are known as branched clusters. The rectanglespikelet contains a single flower which isthinbeside the stem before forming thickbunches. The picked kernel, recognized as a rice paddy and is enclosed in a shellwhich is removed through milling.
According to a report it has been found that an entire area under rice agriculture internationally is projected to be 150,000,000 ha byyearly production be around 500 million metric tons. Nowfact,ricesignifies 29 % of the wholeproduction of grain crops internationally. International rice supplies are expected to grow 1.3% to 633 million tons (Forrest Laws, 2018). Another data have shown the major rice shipping countries global in 2017 or 2018, calculated in 1,000 metric tons. From February 2018, rice trade of India was expected to volume to a number of 12.5 million metric tons (Statista, 2018).
Rice delivers 21% human energy plus 15% of protein. Though rice protein positions high in nutritious quality between protein and cereals are modest. It also offers fiber, minerals, and vitamins while every constituent excluding carbohydrates is minimized in the time of milling. The global normal feeding of rice in the year 1999 was 58 kg and in Myanmar the highest yearly consumption at 211 kg/person.
Rice is similarly the maximum significant crop to billions of farmers who cultivate it on billions of hectares through the area, and to the various landless labors who getprofits from operating on these farms. One day, it will bevital that the production of riceendureraisingat any rate as quickly as the populace, if not quicker.
Cultivatedpopulacecompactness on As.
This document outlines crop diversity in Ethiopia and strategies for conservation. It discusses that Ethiopia has significant crop diversity as a center of origin for many plants. It notes major crops like coffee, tef, and minor crops. It then explains the importance of conserving crop diversity for food security, environment, and economy. The document outlines in-situ and ex-situ conservation strategies and their benefits and challenges. It emphasizes that crop diversity provides genes for improving crops and meeting human needs.
In order to establish the fact that Millets really are the future crop of the country, a couple of things must be looked at. This article, therefore, arrives at the answer to the heading by exploring Millets through a number of different headers-
a. Introduction
b. What makes Millets special?
c. Worldwide production & availability
d. Nutritional information
e. Health benefits of using millets
f. The business angle
g. The way forward
By exploring these topics in a somewhat detailed manner, it would be easier to support the fact that Millets truly are the crops of the future.
This document summarizes a student's research on the effects of goat manure on the growth and yield of corn in Liberia. The student aims to fulfill requirements for a Bachelor of Science degree. The introduction provides background on corn as a major crop in Liberia and how organic or inorganic fertilizers influence yield. The specific objectives are to determine the rate of goat manure application and its effects on vegetative growth and yield. The significance is that the research will provide farmers guidance on fertilizer use to improve yields. The methodology, results and conclusion will be discussed in subsequent chapters.
India has a large and growing population, and will soon need over 250 million tons of grains per year to feed everyone. Currently, crop yields can be increased through improving crop varieties, production methods, and management practices. Some key strategies for improving crop yields discussed in the document include crop variety improvement through selective breeding; improving nutrient, water, and pest management; and utilizing different cropping patterns like mixed cropping, intercropping, and crop rotation to maximize land use and reduce risks.
This document provides an outline for a research proposal on analyzing the effect of NPK fertilizer on the growth and yield of pigeon pea. The introduction provides background on pigeon pea production and importance in India. The literature review discusses pigeon pea's role as a nutritious food and soil improver. The research problem aims to evaluate agronomic practices and nutrient management on pigeon pea yield and growth. The methodology will analyze the interaction effects of crop management practices and varieties on yield through data collection and ANOVA analysis.
Productivity of okra (Abelmoschus esculentus L. Moench) as Influence by NPK F...AI Publications
The aim of this research work was to evaluate the effect of different levels of NPK fertilizer (0, 40, 80 kg ha-1) and poultry manure (0, 4, 8 tons’ ha-1) on the productivity of okra plant. The experiment was laid out in a Randomized Complete Block Design (RCBD) and replicated three times. From the result of the experiment, it was shown that there was significant difference in days to 50% flowering by application 0-ton ha-1 of both NPK and poultry manure. The application of poultry manure and NPK 15:15:15 showed significant difference among the treatments to fruit length, fruit diameter, fruit yield in kgha-1 and weight of fruit in kgha-1 at various weeks of data collection. The increase in the level of poultry manure and NPK 15:15:15 fertilizer showed the significant effects on fruit length, fruit diameter, fruit yield ha-1, and weight of fruit in kgha-1. Some of the parameters were statistically at far by varied level of factors and time. Okra variety Clemson spineless significantly gave taller plants, longer fruits and fewer days to 50 % flowering. Both poultry manure and NPK fertilizer were found to be sufficient to increase the yield of okra plant.
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https://ijaast.com/index.html
Our journal has open-access nature of IJAAST fosters global collaboration. Researchers from diverse geographical locations can engage with and build upon each other's work, transcending borders to collectively address the challenges and opportunities in agricultural science and technology.
This document summarizes a research study that examined the influence of consuming Rhyncophorus bilineatus var Papua on raising the CD4 blood levels of HIV/AIDS patients in Papua Province in 2016. The study involved 14 HIV-positive subjects aged 17-49 who were given capsules containing an extract of R. bilineatus var Papua. Blood tests showed the extract contains amino acids and fatty acids. Statistical analysis found no effect on nutritional status but a significant effect on raising CD4 blood levels, supporting the use of R. bilineatus var Papua to strengthen immunity in HIV patients.
agriculture science practical crop production pulses and its significance to ...BABLUHRANGKHAWL
pracatical crop production
Significance of pulse to indian national economy and also its significant role to human nutririon like protein content and also its contribution to growing GDP
Development of Flat Lima Beans Pickles Enriched with Spirulinaijtsrd
The product is different from the regular way of availability and to choose acceptable level of ingredients is important as more amount can cause unacceptable taste, texture and aroma of the product and hence standardization of the product is necessary. The creation of the product emphasis on the nutritional health of the consumer, ingredients used for this product has many health benefits hence standardization of the product is necessary. This literature focuses on many idea of new product development. Flat lima beans are consumed by many people but the product prepared in this study is not much available in the market, the product is enriched by spirulina due to its abundance health benefits. The information or studies available regarding methodology are limited for this product. Benefits of prebiotics include improvement in gut barrier function and also improving host immunity, reduction of potentially pathogenic bacteria e.g., Clostridia and consumer will come across with these benefits due to product created in this study. People also deficient in Vitamin B1 will also meet the nutritional benefits as flat lima beans are good source of Vitamin B1. This study will be helpful to gain perception of new product development, the market for the new product and the demand of consumers regarding nutritious and convenient food product. Product is nutritious as the aim is to provide health benefits. Product development includes all phases of creating a product, from the initial Product development includes all phases of creating a product, from the initial connected with the formulation of a new product on the market or the modification and presentation of an existing product on the market. The focus of the product development is therefore on the processes in the entire life cycle of a product, be it an idea, an innovation or consumption. Raksha Dinesh Gupta | Roonal Kataria "Development of Flat Lima Beans Pickles Enriched with Spirulina" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-3 , June 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd56361.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-science/56361/development-of-flat-lima-beans-pickles-enriched-with-spirulina/raksha-dinesh-gupta
Underutilized Legumes: Global Status, Challenges and Opportunities for Harnes...apaari
Underutilized Legumes: Global Status, Challenges and Opportunities for Harnessing Potential Benefits by JC Rana, Bioversity International, Central and South Asia Office - Regional Expert Consultation on Underutilized Crops for Food and Nutritional Security in Asia and the Pacific November 13-15, 2017, Bangkok
Effects of deterioration parameters on storage of maize a reviewAlexander Decker
This document reviews factors that lead to the deterioration of maize (corn) during storage in tropical countries. It discusses how moisture content, temperature, relative humidity, and fungal/insect growth affect maize quality over time. Specifically, it notes that high moisture and warm conditions promote mold and insect growth, reducing nutritional value and quality. The document also provides background on maize production worldwide and describes common maize varieties.
Comparative Economic Analysis of Hybrid Rice v/s ConventionalRice Production ...sanaullah noonari
Pakistan grows high quality rice including Fine and Course grain varieties, coarse grain varieties are early
maturing while fine grain varieties are late maturing. Both fine and coarse grain varieties have Hybrid and
Conventional Rice varieties which are high quality rice to fulfill domestic demand and also for exports. The
study was design to compare the economic analysis of Hybrid and Conventional Rice production, major
objectives of the study were to asses’ financial gain from Hybrid Rice comparing with Conventional Rice and
Taluka Golarchi was selected for the present study where both on Hybrid and Conventional Rice varieties are
grown, primary data on Hybrid and Conventional Rice was collected from the farmers through personal
interviews with the help of specially designed questionnaire. A simple random sampling technique was used to
collect the data. Cobb-Douglas production function was used for yield analysis. Total costs per acre of Hybrid
Rice were 62010.87 Rs/Acre which were more than Conventional Rice was 56972.09 Rs/Acre. Major
differences in hybrid rice production cost are related to higher seed prices, slightly higher land management costs.
On an average higher yield (79.41monds per acre) was obtained from Hybrid Rice while Conventional Rice
yield (59.74monds per acre) was less then Hybrid Rice. There was 14.14% increase in Hybrid Rice yield
comparing with conventional Rice which gives additional income to poor farmers, Price gained per mounds was
almost the same in both activities. High profit was observed in Hybrid Rice and low profit was obtained in
conventional Rice. Most of the farmers focused to grow Hybrid Rice due to high yield.
Keywords: Rice, Economics Analysis, Production and Marketing.
Abstract
Pakistan grows high quality rice including Fine and Course grain varieties, coarse grain varieties are early
maturing while fine grain varieties are late maturing. Both fine and coarse grain varieties have Hybrid and
Conventional Rice varieties which are high quality rice to fulfill domestic demand and also for exports. The
study was design to compare the economic analysis of Hybrid and Conventional Rice production, major
objectives of the study were to asses’ financial gain from Hybrid Rice comparing with Conventional Rice and
Taluka Golarchi was selected for the present study where both on Hybrid and Conventional Rice varieties are
grown, primary data on Hybrid and Conventional Rice was collected from the farmers through personal
interviews with the help of specially designed questionnaire. A simple random sampling technique was used to
collect the data. Cobb-Douglas production function was used for yield analysis. Total costs per acre of Hybrid
Rice were 62010.87 Rs/Acre which were more than Conventional Rice was 56972.09 Rs/Acre. Major
differences in hybrid rice production cost are related to higher seed prices, slightly higher land management costs.
On an average higher yield (79.41monds per acre) was obtained from Hybrid Rice while Conventional Rice
yield (59.74monds per acre) was less then Hybrid Rice. There was 14.14% increase in Hybrid Rice yield
comparing with conventional Rice which gives additional income to poor farmers, Price gained per mounds was
almost the same in both activities. High profit was observed in Hybrid Rice and low profit was obtained in
conventional Rice. Most of the farmers focused to grow Hybrid Rice due to high yield.
Keywords: Rice, Economics Analysis, Production and Marketing.
An assessment of the determinants of moringa cultivation among small scale fa...Alexander Decker
This document summarizes a study that examined the determinants of Moringa cultivation among small-scale farmers in Kwara State, Nigeria. It found that 47% of respondents were aware of Moringa's nutritional benefits and 37.3% grew Moringa on their farms. The study utilized a questionnaire and binary logistic regression to analyze data from 150 farmers. It determined that awareness of crop benefits, farming experience, membership in a cooperative society, and growing other permanent crops were significant factors affecting Moringa cultivation in the area. The study recommends promoting awareness of Moringa's benefits and using cooperatives to enhance value-addition to the crop.
Effect of Fermentation Time and Blending Ratio on Nutrients and Some Anti Nut...Premier Publishers
Most complementary foods used in low-income households are often characterized by low nutrient density, poor protein quality, low mineral bioavailability, and low energy. Fermentation and blending are easily applicable approaches to improve the nutrient content and mineral bioavailability of such complementary foods. Therefore, this study aimed to develop nutritionally adequate complementary flour with a safe level of anti-nutrients. Three fermentation times (0, 24, and 36 hr) and four blends of composite flour consisting of maize, haricot bean, and cooking banana, respectively, in the proportion of 65:20:15, 60:30:10, 50:35:15, 30:60:10 were used in the formulation with 100% maize as control. Fermentation causes significant (P˂0.05) reduction in moisture, ash, crude fiber, iron, calcium, condensed tannin, and phytate. On the other hand, an increment of crude fat, protein, total carbohydrate, energy, zinc, Vitamin C were noted as fermentation time increased. Substitution of haricot bean and cooking banana to maize flour increased Ash, protein, crude fat, carbohydrate, energy value, vitamin C, calcium, iron, zinc, phytate, and condensed tannin in formulated composite flour. Based on the present finding fermentation and substitution of maize with haricot bean and cooking banana could be, recommended in the production of nutritious complementary food for older infants and young children.
Development of Sorghum Noodles Fortification with Moringa Moringa Oleifera Le...ijtsrd
The study of noodles from sorghum flour, rice flour, and, Moringa oleifera leaf powder development was carried out at the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara Gujarat, India. The cereal grain sorghum has a number of agronomic benefits, contains substances that are good for your health, and is gluten free. One of the most beneficial tropical trees is Moringa Oleifera, which offers vital nutrients and antioxidants to treat vitamin and mineral deficiencies, support a healthy cardiovascular system, help to promote normal blood sugar levels, neutralize free radicals, improve eyesight, mental clarity, and bone strength, and may be helpful in cases of malnutrition, general weakness, lactating mothers, menopause, depression, and osteoporosis. Moringa is a multi beneficial plant with high nutritional value, making it an excellent protein supplement for malnutrition and animal feed. Although Moringa oleifera leaves are high in nutrients, the addition of saponins may increase the bitter taste and unpleasant smell. This study set out to create noodles using moringa leaf powder, sorghum flour, and rice flour and to assess their sensory acceptance, antinutritional content and proximate composition. The findings revealed in moisture 7.62 , total ash 5.48 , protein 6.80 , fat 1.86 , carbohydrate 78.24 , energy 358.9 , calcium 242.4 Ca , and potassium 353.5 content, the total number of E. coli 0157, and coli form. In order to guarantee global food security and meet nutritional needs, the concentration of moringa plant powder must be limited. Moringa Oleifera leaves powder affected, macronutrient, and minerals content in wet noodle products. It is recommended that concentrations of 5 , 10 , and 15 should not exceed 5 because it affects the organoleptic of the product. Muskan Bhavesh Patel | Dhanya Joseph "Development of Sorghum Noodles Fortification with Moringa (Moringa Oleifera) Leaf Powder" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-7 | Issue-2 , April 2023, URL: https://www.ijtsrd.com.com/papers/ijtsrd53877.pdf Paper URL: https://www.ijtsrd.com.com/home-science/food-and-nutrition/53877/development-of-sorghum-noodles-fortification-with-moringa-moringa-oleifera-leaf-powder/muskan-bhavesh-patel
ISOLATION AND CHARACTERIZATION OF POTENTIAL PLANT GROWTH PROMOTING MICROBES I...IRJET Journal
1) The document describes a study that isolated and characterized potential plant growth promoting microbes from the rhizosphere and endophytes of Triticum aestivum L. (wheat).
2) Two promising isolates were identified as Bacillus cereus strain MWS5 and Bacillus flexus strain MWR3 based on morphological and biochemical characterization.
3) An initial screening found that the two Bacillus isolates promoted the germination and growth of mung bean seeds, showing their potential as plant growth promoting rhizobacteria (PGPR).
Running head:RICE (ORYZA SATIVA L.) 1
RICE (ORYZA SATIVA L.) 5
Rice (Oryza sativa L.)
Name of the Student
Name of the Instructor
Course Code
Date
Information about Rice:
Rice (Oryza Sativa L.) known as one of the significant cereal grain in the world which is served as the main food in Asia, Africa, China, India, and many more countries. Rice is identified as the main food it brings culture, true life, and tradition. Rice has its specific history along with religious significance in the life of a human being. Among those countries, India is the world’s biggest producer of white rice.
Oryza Sativa is a type of perennial grass in a grass family which originated in Thailand, Southern China, and India. Nowadays it is cultivated in warm temperature, wet topical, and semi-tropical areas. Rice is produced on an expected 3% of the world’s cultivated land, and aidslikethemainr of calories for above half the global population. The term ‘wild rice’ can refer to any of a non-cultivated or lesser category of Oryza, though is basically used to denote North American types in the species Zizania.
Oryza Sativa is basically an annual grass which has some variations of perennial. This plants usually grow in a clump or tuft of upright stems fit for 2 meters or taller and have flat leaf edges. The flower grows on a panel or in terminal panicles which are known as branched clusters. The rectanglespikelet contains a single flower which isthinbeside the stem before forming thickbunches. The picked kernel, recognized as a rice paddy and is enclosed in a shellwhich is removed through milling.
According to a report it has been found that an entire area under rice agriculture internationally is projected to be 150,000,000 ha byyearly production be around 500 million metric tons. Nowfact,ricesignifies 29 % of the wholeproduction of grain crops internationally. International rice supplies are expected to grow 1.3% to 633 million tons (Forrest Laws, 2018). Another data have shown the major rice shipping countries global in 2017 or 2018, calculated in 1,000 metric tons. From February 2018, rice trade of India was expected to volume to a number of 12.5 million metric tons (Statista, 2018).
Rice delivers 21% human energy plus 15% of protein. Though rice protein positions high in nutritious quality between protein and cereals are modest. It also offers fiber, minerals, and vitamins while every constituent excluding carbohydrates is minimized in the time of milling. The global normal feeding of rice in the year 1999 was 58 kg and in Myanmar the highest yearly consumption at 211 kg/person.
Rice is similarly the maximum significant crop to billions of farmers who cultivate it on billions of hectares through the area, and to the various landless labors who getprofits from operating on these farms. One day, it will bevital that the production of riceendureraisingat any rate as quickly as the populace, if not quicker.
Cultivatedpopulacecompactness on As.
This document outlines crop diversity in Ethiopia and strategies for conservation. It discusses that Ethiopia has significant crop diversity as a center of origin for many plants. It notes major crops like coffee, tef, and minor crops. It then explains the importance of conserving crop diversity for food security, environment, and economy. The document outlines in-situ and ex-situ conservation strategies and their benefits and challenges. It emphasizes that crop diversity provides genes for improving crops and meeting human needs.
In order to establish the fact that Millets really are the future crop of the country, a couple of things must be looked at. This article, therefore, arrives at the answer to the heading by exploring Millets through a number of different headers-
a. Introduction
b. What makes Millets special?
c. Worldwide production & availability
d. Nutritional information
e. Health benefits of using millets
f. The business angle
g. The way forward
By exploring these topics in a somewhat detailed manner, it would be easier to support the fact that Millets truly are the crops of the future.
This document summarizes a student's research on the effects of goat manure on the growth and yield of corn in Liberia. The student aims to fulfill requirements for a Bachelor of Science degree. The introduction provides background on corn as a major crop in Liberia and how organic or inorganic fertilizers influence yield. The specific objectives are to determine the rate of goat manure application and its effects on vegetative growth and yield. The significance is that the research will provide farmers guidance on fertilizer use to improve yields. The methodology, results and conclusion will be discussed in subsequent chapters.
India has a large and growing population, and will soon need over 250 million tons of grains per year to feed everyone. Currently, crop yields can be increased through improving crop varieties, production methods, and management practices. Some key strategies for improving crop yields discussed in the document include crop variety improvement through selective breeding; improving nutrient, water, and pest management; and utilizing different cropping patterns like mixed cropping, intercropping, and crop rotation to maximize land use and reduce risks.
This document provides an outline for a research proposal on analyzing the effect of NPK fertilizer on the growth and yield of pigeon pea. The introduction provides background on pigeon pea production and importance in India. The literature review discusses pigeon pea's role as a nutritious food and soil improver. The research problem aims to evaluate agronomic practices and nutrient management on pigeon pea yield and growth. The methodology will analyze the interaction effects of crop management practices and varieties on yield through data collection and ANOVA analysis.
Productivity of okra (Abelmoschus esculentus L. Moench) as Influence by NPK F...AI Publications
The aim of this research work was to evaluate the effect of different levels of NPK fertilizer (0, 40, 80 kg ha-1) and poultry manure (0, 4, 8 tons’ ha-1) on the productivity of okra plant. The experiment was laid out in a Randomized Complete Block Design (RCBD) and replicated three times. From the result of the experiment, it was shown that there was significant difference in days to 50% flowering by application 0-ton ha-1 of both NPK and poultry manure. The application of poultry manure and NPK 15:15:15 showed significant difference among the treatments to fruit length, fruit diameter, fruit yield in kgha-1 and weight of fruit in kgha-1 at various weeks of data collection. The increase in the level of poultry manure and NPK 15:15:15 fertilizer showed the significant effects on fruit length, fruit diameter, fruit yield ha-1, and weight of fruit in kgha-1. Some of the parameters were statistically at far by varied level of factors and time. Okra variety Clemson spineless significantly gave taller plants, longer fruits and fewer days to 50 % flowering. Both poultry manure and NPK fertilizer were found to be sufficient to increase the yield of okra plant.
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Our journal has Numbers tell stories, and in the world of research and development, mathematics is the universal language. Join us as we explore the elegant equations and mathematical models that underpin technological advancements and scientific breakthroughs.
This document discusses a study that uses GIS techniques to estimate floods in the Upper Sarada River Basin in Visakhapatnam District, India. Daily rainfall data from 23 stations in the region from 1990-2019 and discharge data from a gauge station near Anakapalle are collected. A digital elevation model of the basin is created to extract drainage characteristics. A unit hydrograph is derived from the DEM hydrological processing and used to estimate peak floods for different storms. Eight observed storm events are validated using the unit hydrograph and Thiessen polygon method.
How Barcodes Can Be Leveraged Within Odoo 17Celine George
In this presentation, we will explore how barcodes can be leveraged within Odoo 17 to streamline our manufacturing processes. We will cover the configuration steps, how to utilize barcodes in different manufacturing scenarios, and the overall benefits of implementing this technology.
Gender and Mental Health - Counselling and Family Therapy Applications and In...PsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
Level 3 NCEA - NZ: A Nation In the Making 1872 - 1900 SML.pptHenry Hollis
The History of NZ 1870-1900.
Making of a Nation.
From the NZ Wars to Liberals,
Richard Seddon, George Grey,
Social Laboratory, New Zealand,
Confiscations, Kotahitanga, Kingitanga, Parliament, Suffrage, Repudiation, Economic Change, Agriculture, Gold Mining, Timber, Flax, Sheep, Dairying,
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إضغ بين إيديكم من أقوى الملازم التي صممتها
ملزمة تشريح الجهاز الهيكلي (نظري 3)
💀💀💀💀💀💀💀💀💀💀
تتميز هذهِ الملزمة بعِدة مُميزات :
1- مُترجمة ترجمة تُناسب جميع المستويات
2- تحتوي على 78 رسم توضيحي لكل كلمة موجودة بالملزمة (لكل كلمة !!!!)
#فهم_ماكو_درخ
3- دقة الكتابة والصور عالية جداً جداً جداً
4- هُنالك بعض المعلومات تم توضيحها بشكل تفصيلي جداً (تُعتبر لدى الطالب أو الطالبة بإنها معلومات مُبهمة ومع ذلك تم توضيح هذهِ المعلومات المُبهمة بشكل تفصيلي جداً
5- الملزمة تشرح نفسها ب نفسها بس تكلك تعال اقراني
6- تحتوي الملزمة في اول سلايد على خارطة تتضمن جميع تفرُعات معلومات الجهاز الهيكلي المذكورة في هذهِ الملزمة
واخيراً هذهِ الملزمة حلالٌ عليكم وإتمنى منكم إن تدعولي بالخير والصحة والعافية فقط
كل التوفيق زملائي وزميلاتي ، زميلكم محمد الذهبي 💊💊
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Chapter wise All Notes of First year Basic Civil Engineering.pptxDenish Jangid
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
1. Journal of Science and Technology
ISSN: 2456-5660 Volume 5, Issue 2, March – April 2020, PP 113-123
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Review on Minor Millets and Their Value-Added Products
Roja Rojee1
, Gokilam.M2
1
(Department of Food Technology, Kongu Engineering College, Perundurai Erode, Anna University, India)
2(Assistant Professor, Department of Food Technology, Kongu Engineering College, Perundurai, Erode, Anna
University, India)
__________________________________________________________________________________________
Abstract :Millet is an important food source in many developing countries because of its ability to grown in
adverse weather condition.Properties of minor millet nutritional composition, health benefits and their
processing of minor millets such as dehulling, milling, composite flour and fermentation are reported in this
review. There are lack of nutrition insecurity for all age groups we collected information latest products which
can consumed by all people several minor millets and products are traditional fermented millet beverages, non-
fermented beverages, alcoholic beverages, pasta, noodles and extruded products
Keywords: Minor millets, Processing technology, Products, Health benefits
__________________________________________________________________________________________
Received on: 24-01-2020 Revised on: 27-02-2020 Published on: 22-04-2020
__________________________________________________________________________________________
I. Introduction
Millet cereal crop originated from china, Asia and Africa .(Li & Brutnell, 2011)Millet are one of
ancient nourishment for human beings.Millet is a cereal crop plant belonging toGrass graminae
family(FAOSTAT & Production, 2016).Millet is collective term used for small shape grains that form diverse
group mention as well as maize and sorghum as coarse cereals. Millet is a crop and it is important to human
diet (O'Connell, Kneale, Tasevska, & Kuhnle, 2012). It can also reveal through stable isotope manifest widely
influence the botanical evidence, even if they prove to sporadiac with only a some studies express that millet
made a significant contribution to chronicle European diets (Abu-Ghannam & Balboa, 2018; Mal, Padulosi, &
Ravi, 2010).The processing of cereal grains has evolved over the years and a substantial range of commodities
are produced globally. Primary and secondary processing of cereals results in a wide range of waste material
entrapping resources that could be converted into useful products. Economically, the cereal by-products streams
to obtain high added-value compounds is primarily focused on pharmaceutical and cosmetic applications,
followed by food and feed uses, elaboration of biomaterials, chemicals and combustibles, and energyproduction.
The applications of high added-value compounds that could be valorized from cereal by-products by employing
biotechnological approaches such as the production of microbial enzymes (P. Arora, Sehgal, & Kawatra,
2003)By-products resulting from secondary processing of cerealsas in the case of brewing are also presented
and their possible applications to the food and the health care industries are discussed. While comparing to
wheat and other crops millets are rich in calcium, dietary fibre, protein content, fats, energy density (Badi,
Pedersen, Monowar, & Eggum, 1990).millets possess certain content in anti-nutrient factors , polyphenols, and
antioxidant property content are present(Amadou, Gounga, & Le, 2013; Chandrasekara, Naczk, & Shahidi,
2012).Millet containsdifferent types of fatty acid contained. It has an important role in their starch hydrolysis
rates(Kim, Sohn, & Lee, 2009). Millets having low starch hydrolysis rate increase in the protein digestibility.
Millets contains various health benefits such as diabetics, obesity, and hyperlipidaemia (Mamatha, Begum, &
Begum, 2003). Millets derived food products contains less glycemic index have been shown to reduce the
insulin intake(Augustin et.al.,2015,Solomon etal.,2010).The germ layer of millet contain high lipid content , if
so it can be one of major factor for increase rancidity, thus it precede to a loss in shelf life period and its
sensory properties(Thompson, 2000).millets are grown under scorching condition, it can carry on with destitute
soil condition and resistant to pest.There are different types of products which have been derived from the
millets such as products from bakery, products from traditional products, extruded products and other products
II. Types of Minor Millets
Finger Millet :Finger millet was first originated from Africa In world ranking finger millet got the 4th
position
comparing with other millets(Shukla & Srivastava, 2014). India stands 6th
position in finger millet production. It
has fabricated that the position of basic food in east and central Africa and in India. It can be grown various
temperature and soil conditions (Gopalan, Rama Sastri, & Balasubramanian, 1980)It mainly grown in the
regions of Karnataka, Andhra Pradesh, and other parts of northern parts of India(Vijayakumar & Mohankumar,
2011)This yield is impervious to drought state and pests.Finger Millets was developed in Africa from Africana
likely in the Ethiopian region. It was introduced to India perhaps more than 3000 years ago(Goswami, MR,
Gupta, & Vishwakarma, 2015). It is a tropically, grown from low-lying areas. This is the furthermost widely
2. Journal of Science and Technology
ISSN: 2456-5660 Volume 5, Issue 2, March – April 2020, PP 113-123
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grown small millet in India and Africa and can be very productive recognised five races(P. Singh &
Raghuvanshi, 2012).
Proso Millet: Proso Millet is also an ancient crop. It was credibly domesticated in central and Eastern Asia, and
was cultivated land inEurope in Neolithic times (Parameswaran & Sadasivam, 1994). It was well known to the
Romans, and became the common millet. This is fundamentally a crop of the temperate regions but is also
grown fully grown in the sub tropics, and on high ground in tropical winters.
Foxtail Millet:Foxtail millet is yet another ancient crop, probably domesticated to the Chinese as early as 2,700
BC .It is fundamentally a crop of the sub-tropical and temperate zones. The main production order are in Japan,
China, India and Eastern Europe(Doust, Kellogg, Devos, & Bennetzen, 2009)noted that more than 12 rather
variable groups of cultivars have been recognised.
Little Millet :Little Millet is fully-fledged to a limited extend in India, up to attitudes of 2,100 mm. It occurs
wild in northern India and South Eastern Asia. It will yield some grain and useful focussed under very poor
conditions(Vijayalakshmi & Radha, 2006).
Barnyard Millet: japanese barnyard millet china was domesticated in Japan some 4,000 years ago. It belongs
essentially to the temperate zone. Barnyard was domesticated in India where it remains an important cereal in
some areas. It has also been chronicled from the Central African Republic, Tanzania and Malawi. The two
species have different chromosome members (2n = 54 and 2n = 36 respectively) and hybrids between them are
sterile. The wild form is wide spread as a tropical weed.(Rao, 1994)
KodoMillet: Kodo millet is grown as a cereal in India only; although the wild grass is a wide spread
tropical weed. The crop has been grown for at least 3000 years, could not find any clear racial differentiation.
Wild weeds and cultivated types merged in all the characters studied kodo millet is said to be poisonous after
rain. This could be due to a fungal infection. Winnowed clear healthy grain seems to pose no health problems
(Hegde & Chandra, 2005).
III. Nutritional Composition Of Minor Millets
Millets are peculiar among the cereals because of their richness in in calcium dietary fibre Polyphenols
and protein Millets generally (M. P. Devi & Sangeetha, 2013)contain significant amounts of essential amino
acids particularly the sulphur containing amino acids (methionine and cysteine) they are also higher in fat
content than maize, rice and sorghum (Yenagi, Joshi, Byadgi, & Josna, 2013). In general cereals proteinsletting
in millets are limited in lysine and tryptophan content and vary with cultivated.(Cole & Eastoe, 1988). However
most cereals contain the essential amino acids as well as vitamins and minerals (Devi et al, 2011; FAO, 2009).
Everybody is aware of his/her day-to-day diet and so are the dietinventionexpansioncrewsall over the
place the world determined to affordmisplacedfragments to health problem. So nutrition is at the foremost of the
diet of people(Mahadevappa & Raina, 1978)Millet grains are nutritionally comparable and even superior to
major cereals with respect to protein energy, vitamins and minerals Millets are the rich source (Amadou et al.,
2013)of minerals, nutraceuticals and higher dietary fibres than rice or wheat and contains of
collectivepopulation and immobile wheat and rice production, millets can be aauspicious alternative in
explaining the tricky of food insecurity and malnutrition .(Pradeep & Guha, 2011)
The quality of protein is mainly a function acids. Finger millets contains 44.7% essentialamino acids
of the total amino acid content.(Mbithi-Mwikya, Ooghe, Van Camp, Ngundi, & Huyghebaert, 2000) which is
higher than the 33.9% essential amino acids in FAO reference protein (FAO, 1991). The characteristicson of
the proteins of millet grains shows that prolamin fraction constitute the chiefstorage region(Siwela, Taylor, de
Milliano, & Duodu, 2010). Protein of the grain and lysine is the most limiting amino acid followed by cysteine
but millets are rather high in methionine. (Monteiro, Sudharshana, & Ramachandra, 1988) Among the millets
pearl millet (Bajara) has the highest content of macronutrientsand micro nutrientssuch as iron, zinc mg, P ,folic
acid and ribo flavin, significantly rich in resistant starch soluble and insoluble dietary fibres (Antony et al, 2006)
Finger Millet seed coat is an edible material and contains good proportion of fibre, minerals and phyto
chemicals(Platel, Eipeson, & Srinivasan, 2010). The seed coat matter forms a by-product of millet milling,
matting and can be utilised as composite flour in biscuit preparation (Krishnan et al, 2011). Finger millet (ragi)
is an extra ordinary source of calcium, Kodo millet and little millet are also reported to have 37% to 38% of
dietary fibre which is the highest among the cereals and though low in fat content, it is high in Poly Unsaturated
Fatty Acid (Hadimani & Malleshi, 1993).It is also rich in essential amino acids like lysine, threonine, valine
sulphur containing amino acids and the ratio of leucine to isoleucine (Andlauer & Furst, 1998)Kodo millet has
the highest free radical quenching activity followed by great millet (Chandrashekar, 2010)Sorghum is
remarkably high in antioxidant activities followed by millets. Millets are valued for their high content of vitamin
B, Folic acid, Phosphorus, iron and potassium. Finger millet contains 16 times more calcium than
maize.(Srivastava & Singh, 2003) The niacin content in millets higher than all other cereals. In addition, Millets
are gluten-free, easy to digest and are a great source of antioxidants and might have anti-carcinogenic properties
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(Dykes and Rooney 2006). Minor millets contains certain combinations which helps in curing type 2
diabetics.(Shobhana et al., 2003; Viswanath, Urooj, & Malleshi, 2009)reported that there were more poly
phenols in the husk-enriched fraction of finger millet than in the whole flour (2.6%). Gallic acid pre-dominated
in both husk and whole flour fractions. While syringic acid was more in extracts from whole flour. Husk
polyphenols were more effective antioxidants than those from the whole flour. Finger millet shows relatively
higher than cereals carbohydrate (72%) comprises of starch as the main constituent and the non-starchy
polysaccharides which amounts to 15-20% of the seed matter as an unavailable carbohydrate dietary fibre
contents and complements which are the health benefits of the millet (Devi et al, 2011). Millets are noble
sources of magnesium and phosphorus. Magnesium has the ability to help diminish the effects of migraine and
heart attacks.(Dias-Martins, Pessanha, Pacheco, Rodrigues, & Carvalho, 2018).While phosphorus is an essential
components of adenosine triphosphate a herald to energy in the body(Badi et al., 1990).
Table no: 3.1. Nutritional composition of minor millets
Grain Protein(g) Fat
(g)
Fiber
(g)
CHO
(g)
Minerals(g) Iron
(mg)
Calcium
(mg)
Foxtail
millet
12.3 4.3 8.0 60.9 3.3 2.8 31
Finger
millet
7.3 1.3 3.6 72.0 2.7 3.9 344
Kodo
millet
11.0 3.6 10.0 66.6 1.9 0.5 27
Little millet 7.7 4.7 7.6 67 1.7 9.3 17
Proso
millet
12.5 1.1 5.2 70.4 1.9 2.9 8
Barnyard
millet
6.2 4.8 13.6 65.7 3.7 18.6 22
IV. Processing of Minor Millets
Technology used for changing the grain into appetizing form and thereby attractive quality is known as
processing of cereals and millets plays important role during its usage as food millet grains are hard seed coat
grains, their processing starts with the task of removal of husk.(Rodrigues, Mandalika, Jamdar, & Sharma, 2014)
4.1 Dehulling
Centrifugal sheller can be used to dehullingthe small millets. The fraction of husk in minor millet and
small millet varied from 1.5 to 29.3%. Soaking of millet grain in 300m (w/v) 0.2 N.HCL for 15hr and washout,
which helps in removal of the hull outermost part of the seed coat. Then grains are scarified in laboratory
scarificationfor 1-3 minutes can remove 8.10-15.84% hull (K. P. Singh, 2010). Decortication decreases the total
mineral innards but increases the bio-accessibility of calcium, iron and zinc by (15-26 and 24g/100
gm)respectively (Krishnan, Dharmaraj, & Malleshi, 2012)
4.2. Milling
In milling, the milling efficiency and shelling index are the important parameters that influence the
head yield and further processing. The quality of milling efficiency of little millet,kodo and kutki is 83.38, 76.43
and 74.10% respectively. Whereas their respective head yields after polishing are 71.5, 56.25 and 54.57%
(Fellows, 2017)
4.3 Composite Flour
Although millets are nutritionally greater to cereals but their use is non wide spread(Sakhare, Inamdar,
Soumya, Indrani, & Rao, 2014). One possible way of extending their utilization could be by blending them with
wheat flour after suitable processing(Devisetti, Yadahally, & Bhattacharya, 2014),On addition of Millet flour
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there would be changes in physic-chemical nutritional and functional characteristics. In developed countries
many convenient products including extruded products are generally consumed(Sangita & Sarita, 2000).
Extruded products include spaghetti, macaroni. Vermicelli and noodles pasta etc. The products are made using
refined drum wheat flours or semolina as their main ingredient many enquiryworkforces have endeavoured to
produce composite millet flours by trading conventional cereal flours to some degree in making the traditional
foods, ready to use or RTE food products or in the production of pasta. prepared composite flours of foxtail
barnyard and finger millet with wheat flour by 10-30% millet flour and observed that addition of millet flour to
wheat flour increased the concentration of protein, fat and ash but lessened the carbohydrates(Kumar,
Pushpadass, Franklin, Simha, & Nath, 2016)formulated two millet – wheat composite flours, CFI and CF2
based on the rheological and textural properties of dough using response surface methodology(Saleh, Zhang,
Chen, & Shen, 2013; J. R. Taylor & Emmambux, 2008)reported that the soaking technique improves the bio
availability of nutrients such as minerals. The milling of cereal caryopses also bases for micro structure to
occur. Exposure to air is a process that reservations grains and various essential features of grains undergo
changes during exposure to air due to the forfeiture water from the inner structure and the surrounding surface.
It was observed that physical characteristics of food may be altered during drying which are caused by changes
in food micro structure (Laxmi, Chaturvedi, & Richa, 2015) reported the micro structures of undeveloped
bananas whose shape become lopsided in comparison to each cultivar.
4.4 Fermentation
Fermentation process in which incorporation of several strain for aerobic respiration to soaked
material for few hours at specific temperature, pressure,and wetness condition. It enhance the nutritional quality,
shelf life of the product.It contain only low amount of antinutrient factor and reduce food toxicity during
consumption(Muyanja, Narvhus, Treimo, & Langsrud, 2003) .
V. Products From Minor Millets
Arange of food products with numerous local names are made from minor millet; which are well
explained by (McDonough, Rooney, & Serna-Saldivar, 2000).
The major types of foods are:
a. Porridges either thick or thin which are common in Africa.
b. Flat bread, either unfermented by Asians or fermented by Ethiopians in Sudans.
c. Snacks from blends with legume flours.
d. Non-fermented or fermented beverages in Africa.
All these products are made from either loutishly or finely ground millet flour usually with detachment
and deduction of the bran. Ethnic foods like muddehappalaand fermented breakfast food-paddu and
novel foods such as biscuits, chakali and laddos. Technological structures of ethnic and novel foods of
millets different stages of processing time taken for grinding, baking of Paddu,
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Fig 5.1 Schematic representation of minor millet value added products.
Minor Millets
Conditioning
Roasting
Pearling
Milling
Soaking
Germination
Grinding
Fermentation
Idli,
Dosa UJI
Alcoholic
drink and
Non
Alcoholic
drink
Drying
Milling
Malted
Beverages
Grits, semolina,
flour
Composite
Flour
Bakery
Products
Extruded
products
Fermented
Products
example:
porridge
RTE
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5.1.1.Traditional Fermented Foods And Beverages From Minor Millets
In Africa and India, minor millets are use to produce a wide variety of traditional local foods, such as
porridges, alcoholic beverages (opaque beer or Dogon millet beer, chibukushake,mbeg, Merissa) and non-
alchoholic drink (pombe, pito, Boza, kdnunzaki, busheramahewa, oskikundu.(Ifon, 1980)(Ilango & Antony,
2014)Most of these products are produced in household or in small production units consumed in the main
meals.
5.1.2.Fura: Ita short span food product .It has dropletshape obtained from cooking a mixture of fermented and
non-fermented (Fellows, 2017) millet flour and spices is widely consumed in Nigeria (Odhav, Obilana, &
Jideani, 2014).Depending in the region, it is consumed with youngest mashed in water before consumption as
porridge (Kayitesi, de Kock, Minnaar, & Duodu, 2012)
5.1.3.Porridges : (ben-saalgu, uji, ugali, oko, bogobe, koko, and kambukoozh) may be prepared from pearl
millet flour as fermented or unfermented food product being the foremostconsumed minor millet value added
products Different types of porridges may be prepared (Kayitesi, Duodu, Minnaar, & de Kock, 2010)by cooking
flour in boiling water convoyed by vibrant stirring.
5.1.4.Flat Breads:It is very widespreadpancake – like gluten-fire products that can be made with unfermented
minor millet flour with warm water like to chapatti, fermented process is required for the manufacturing of flat
bread. The ingestion of this product is common in Saudi Arabia(Towo, Svanberg, & Ndossi, 2003)These flat
breads can be cooked on hot plate or clay griddle or wood fire stove and served at meals, depending on the
region, with hot pickle alimentary paste is a staple food of the North African cuisines and also known as
semolina. This couscous is popularly consumed with vegetables or yoghurt(J. R. N. Taylor, Schober, & Bean,
2006)Ladoo and Dakuwe prepared small sweets from searedminor millet grain flours that are consumed in India
and Nigeria. Minor millet flour has great impending for developing popular products in other parts of the globe
such as ready – to- eat snacks(Subramanian & Viswanathan, 2003).
Finger millet flour was done in a dough mixer with a capacity of 50 kg for 6 minutes water of mixed
flour mixture was put in to the extruder for pellets development. The pellets were then processed to the
gelatinization slot to form the dough paste. The paste was then passed through an extruder to extrude the paste
into two sheets and they were then sent to the noodles were sterilized at 1000
C cut it to 4 inches length pieces
and sent to a dryer dried noodles product was packed in laminated bags.(Begum, Vijayakumari Begum, Pandy,
& Shivaleela, 2003)
The process of fermenting malting and brewing increase nutritive value. Fermenting without prior
malting, hydrolyses starch, softens flour particles and lowers the PH, which helps bleach the flour and slightly
intensifications protein digestibility. (Hansen, 2002) malting (germination) begins the process of mobilising
seed reserves both starch and protein and initiating shoot and root growth(Etokakpan, 1992). The vitamin
content of the grain is value-added products and their levels of lipids, phytates and oxalates are lowered
(Onyango et al., 2005)
5.1.5.Brewing– Beers are vital nutritional adjustments to the diets of people who are principally cereal
dependent, as the malting and brewing processes increases bioavailability and vitamin contents. High
temperature use during the phases of brewing are important in controlling the commotion of the enzymes and
organisms (McDonough et al., 2000). Two types of beer are made, a sour opaque alcoholic beverage that is still
fermenting when consumed and a clear sweet.
5.2. Non fermented millet food and beverages from minor millets
5.2.1. Dambu:Dambu is a streamed grained dumpling made from millet, maize or sorghum. Dambu is produced
both at home and commercially. Most dambu producers use a traditional method including a kindling mortar
and pestle to dehull and mill the grain. Moistened millet flour is blended with seasonings and steamed 30 min.
The abrasive particles are interspersed into fermented milk and sugar may be supplementary to taste.
5.2.2. Masvusvu: Masvusvu is a treacly beverage traditionally made from malted finger millet. Masvusvu is
unfermented mangisi. A concoction of water and malted millet meal is separated heated in an earthenware jar
and stirred slowly at intervals for 80 min until near boiling. The slurry mixture thickens and the light-brown
invention is ingested as either a food or beverage(Choi et al., 2005)
5.2.3.Roti: It is made out of finger millet roti ,which is an unraised flat bread made from ragi flour. The
preparation of roti consist of mixing the ragi flour, Hewed onions, chilly, coriander leaves peeved coconut and
salt equal proportion in a bowl awater is added slowly until a dough pellet is moulded(Mosha & Svanberg,
1983). The dough is into two parts and cooked on a griddle. The dough is mixed meticulously by into round on
the griddle a few drops of oil are added and then the griddle is placed over a medium flame. The roti is covered
with a lid. Cooked for 4-5 min. and then flipped to equable the other side for another 2-3
minutes(Chandrasekhar, Bhooma, & Reddy, 1988)
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5.2.4. Mahewu: Mahewu is also known as Mahewu is a popular non-alcoholic fermented beverage consumed in
southern Africa. Mahewu is also made from minor millets in countries such as Zimbawe(Villarreal-Morales,
Montañez-Saenz, Aguilar-González, & Rodriguez-Herrera, 2018)
5.2.5.(Kunn: zaki –kunn –Zaki is a traditional fermented non-alcoholic beverage widely consumed in northern
Nigeria(Franz et al., 2014)
5.2.6.Bushera: It is a common traditional non-alcoholic beverage in western highlands of Uganda. For sweet
Bushera, fermentation is allowed to proceed for a short period of time(Dalu & Feresu, 1996)
5.2.7.Malwa : Malwa is a non-alcoholic fermented beverage produced from finger millet consumed at house
hold level in the north-east regions of Uganda(Mokoena, Mutanda, & Olaniran, 2016)
5.3.Alcoholic Beverages
Traditional minor millet alcoholic beverages are produces across Africa in Bulgaria, Turkey and in
China.
Boza: boza is a somewhat different types of traditional smoky beer.(Goode & Arendt, 2003).
Wine : Today the wine is made from glutinous rice more willingly than finger millet, but the traditional process
of fabrication is still used in rural areas(Choi et al., 2005)
Spirit : China is noted for its very popular traditional millet commonly calledBaiju spirits have a minimum
alcohol content of 38% (v/v)
5.4.Puffed/Popped and Flaked Millets
Puffing or popping of food grain is an old traditional practice of cooking grains to be used as snack or
breakfast cereal. Popped millets consumed widely in India several African countries. During popping grains are
endangered to high temperature for ashort period of time. Popping and puffing of millets are achieved using
drying up. This can be done by either sand roasting (Mishra et al, 2014) heating in a hot pan under a steady fire.
(AIGAL, 2014)Due to the thermal gradient, the moisture privileged the grains vaporizes and tries to escape
through the microspores which causes the grain to either pop or become puffed as a consequence of
development of the prudish endosperm. (Mishra et al, 2014). The physicalproperties such as bulk density, kernel
size and factor like salt or sugar used in popping affect popping volume and ratio (Ushakumari, Latha, &
Malleshi, 2004) prepared expanded finger millet as ready to eat product using HTST mechanism. The micro
structure of puffed starch granules becomes orbicular(Farooq, Mohsin, Liu, & Zhang, 2013) and that of popped
and extruded product a honey comb likeedifice(Wadikar, Premavalli, Satyanarayanaswamy, & Bawa,
2007)prepared puffed grains of poles apart varieties of finger millet by stipulating grains for a 2 hours. Now a
daysfresh air puffing machines have been developed which can be cast-off for mass fabrication of puffed or
popped millet grains (P. Singh & Srivastava, 2006)
5.5. Pasta And Noodles From Minor Millets
Pasta are made from the flours of grains. Noodles are the pasta products also known as suitability foods
primed through cold extrusion system which become hard and brittle after drying(He, Zhang, Wang, Li, & Han,
2015). The cooking of these noodles is few minutes pasta was dig up in dolly pasta machine, (Devaraju, Begum,
& Vidhya, 2006)Proso millet and wheat flour assortment with appreciable shelf life Noodles are one of the most
preferred food items among all age groups having longer shelf life and good commercial eminence(Sakhare et
al., 2014)(Lucisano, Cappa, Fongaro, & Mariotti, 2012).
5.6.Baked Products From Minor Millets
The use of millets in bakery products bequeath not only be overlooker in terms of fibre contents micro
nutrients but also create a good potential for millets value added products (Verma & Patel, 2013). There are
several shortening can be used during baking operation for the firm texture.(K. Singh, Mishra, & Mishra,
2012).Finger millet and foxtail millet flour can be incorporated in bakery items like biscuits, nan-khatai,
chocolate, Chinese, cakes, muffins etc(Desai, Kulkarni, Sahoo, Ranveer, & Dandge, 2010) The chocolate cup
cake, get cake, masala cake, carrot cake, soup sticks, rusk and muffins prepared with finger millet have good
appearance texture, flavour and overall acceptability scores(Begum et al., 2003). Challenges have been made to
improve the nutritional quality of cakes with respect to the minerals and fiber content by supplementing with
malted finger millet flour (Desai et al, 2010).The combination of minor millet flour in their desirable quantity
can be used preparation of cake and their icing agents,(Kamaraddi & Shanthakumar, 2003)
5.7.Extruded Product
Extrusion cooking is a HTST cooking process, which could be used for treating of starchy as well as
proteinaceous materials. The use of extrusion cooking has distinguishable gains like resourcefulness high
productivity, high product quality increase in in-vitro protein digestibility(Dahlin & Lorenz, 1993). Millet
founded extruded snack foods are prepared using twin-screw extruder from Kodo millet flour blend (Geetha,
Mishra, & Srivastav, 2014). Millet based several extruded product from milk powder which can be used for
several purposes (M. P. Devi & Sangeetha, 2013)The minor millets that are mixture of powdered form can be
inserted to twin screw extruder puff like product will be attained.(P. B. Devi, Vijayabharathi, Sathyabama,
Malleshi, & Priyadarisini, 2014).Minor millet blend for manufacturing the products with desired
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quality(Sudisha, Kumar, Amruthesh, Niranjana, & Shetty, 2011). Microwave cold extruded puffed barnyard
millet based ready to eat fasting foods with comparable sensory quality was developed by (Jaybhaye, Pardeshi,
Vengaiah, & Srivastav, 2014)
VI. Health Benefits of Minor Millets
Pearl millet grains have several functional properties due to their high fiber content fatty acid
composition and phyto chemical compounds (Annor, Marcone, Corredig, Bertoft, & Seetharaman, 2015)Pearl
millet helps to reduce the risk of heart diseases, inflammatory bowel disease and atherosclerosis (Chandrasekara
& Shahidi, 2011; Nnam, 2000)reported that the consumption of millet on the glucose metabolism of diabetic,
may be useful to correct hyperglycemia caused by type 2 diabetes(GAITAN et al., 1989). However the
hypoglycaemia nature of millets can be significantly affected by the type of processing applied to them, hence
the adoption of processes that maintain low starch hydrolysisshould be encouraged (S. Arora, Jood, &
Khetarpaul, 2011).There are particularexplorationfor proceeding for the amount of peptides, proteins and
phenolic acids found in millet particles may be promising in the prevention and treatment of cancer observed
that proso millet grains also have anti proliferative activity in vitro against human liver cancer cells. It was
initiate that millet bran-derived peroxidise from foxtail millet has a potential therapeutic use to treat rectal colon
cancer, due to its resilient inhibitory power on preventing cancer cells from growing in in vitro and in vivo tests
(El Shazali, Nahid, Salma, & Elfadil, 2011)
Millet is more than just an interesting alternative to the more common grains. The grain is also rich in
phytochemicals including phytic acids which is believed to lower cholesterol and phytate, which is allied with
abridged cancer risk (Campelo, Teixeira Neto, & da ROCHA, 1999). These health benefits have been fairly
attributed to the wide variety of potential chemo preventive substances called phyto chemicals including
antioxidants present in high amounts in foods such as millets (1zadi et al, 2012). Proso millet also improved,
2012). Proso millet also improved glycemicreactions and plasma levels standardises in the body (Alexandratos,
2006)
Finger millet seed is used to treat dysentery. In southern Africa, the Juice of a mixture of finger millet
leaves is used in the action against leprosy (Scalbert, Manach, Morand, Rémésy, & Jiménez, 2005). The aerial
parts of treatment of influenza and pneumonia in Brazil. The roots for the treatment of for the treatment of
Urinary infection. Millets are safe for people suffering from gluten allergy and disease from gluten allergy and
celiac disease. Consumption of food sources with fiber to promote the life (Mbithi-Mwikya et al., 2002)
VII. Conclusion
With the increasing need for the world to feed its growing population, it is imperative to explore food
crops such as millets that are grown locally and consumed by low income households in developing
nations(Dunwell, 2014).Application of industrial processing technologies using modern equipment and
optimized conditions will enhance the production of high quality and diversified food products at a commercial
scale. This will improve the productivity of millet and substantially contribute and drive economic development
and food security in Africa. The whole meal-based finger millet products may be desirable due to the protective
role of germ coat matter that have health enhancing benefits (Wadikar, Vasudish, Premavalli, & Bawa, 2006)
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