Results 191 to 200 of about 196,299 (240)

Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours. [PDF]

Food Sci Nutr
Murungweni KT, Ramashia SE, Mashau ME.
europepmc   +1 more source

Can site-specific nutrient management improve the productivity and resource use efficiency of climate-resilient finger millet in calcareous soils in India? [PDF]

Heliyon
Pramanick B, Choudhary S, Kumar M, Singh SK, Jha RK, Singh SK, Salmen SH, Ansari MJ, Hossain A.   +8 more
europepmc   +1 more source

Optimization of spray-drying process for the microencapsulation of L. Plantarum (MCC 2974) in ultrasound hydrated finger millet milk. [PDF]

Food Sci Biotechnol
Yadav S, Mishra S.
europepmc   +1 more source

Hydrothermal liquefaction for biochar production from finger millet waste: its valorisation, process optimization, and characterization. [PDF]

RSC Adv
Hussain A, Kandari A, Kotiyal S, Kumar V, Upadhyay S, Ahmad W, Singh A, Kumar S.   +7 more
europepmc   +1 more source

A Study on the Cultivation History of Finger Millet

Studies in the History of Natural Sciences
openaire   +1 more source

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Mode of inhibition of finger millet malt amylases by the millet phenolics

Food Chemistry, 2008
The effect of millet polyphenols on starch hydrolysis catalyzed by amylases developed during malting were investigated. The enzyme kinetic studies using Michaelis–Menten and Lineweaver–Burk equations showed the Km remained constant (0.625%) but the maximum velocity (Vmax) decreased in the presence of a crude extract of millet polyphenols, indicating ...
S. Chethan, Y.N. Sreerama, N.G. Malleshi
exaly   +2 more sources

Effect of parboiling on cooking characteristics of finger millet and foxtail millet [PDF]

Agricultural Engineering Today
Experiments on parboiling of finger millet (Eleusine coracana) and foxtail millet (Setaria italica) were conducted by soaking at 30, 40, 50, 60 and 70°C and steaming for 10, 15, 20, 25 and 30 min. The parboiled millet grains were shade dried and pearled in a laboratory scale pearler-polisher. The cooking characteristics of these parboiled millet grains
null R. Visvanathan, null Patil Sagar Balkrishna   +1 more
openaire   +2 more sources

Role of Finger Millet, Pearl Millet and Foxtail Millet in Osteoporosis

Sanjeevani Darshan National - Journal of Ayurveda & Yoga, 2023
Objectives- Osteoporosis is a chronic, metabolic, progressive bone disease which is characterized by decrease in bone density and increased bone fragility resulting in increase the risk of fracture. It is the most common bone disease affecting one in three women and one in five men over the age of 50 years Worldwide.The study is aimed to decrease such ...
Dr. Rakhi G Nishane, Dr. Archana S. Dachewar   +1 more
openaire   +1 more source

Pentosans of finger millet

Proceedings / Indian Academy of Sciences, 1979
The pentosan content of different varieties of finger millet ranged from 2.7 to 4.0%. The total carbohydrate content of the pentosan preparations ranged from 52 to 92% and protein content varied from 3.9 to 18.1%. The water-soluble and alkali-soluble pentosans of two varieties of finger millet contained the sugars glucose, arabinose and xylose ...
Geeta Ramachandra, P Vincent Monteiro
openaire   +1 more source

Development of a Method for Manufacturing Noodles from Finger Millet [PDF]

Procedia Food Science, 2016
Available methods of preparing foods from finger millet at home are laborious, time consuming, and people are reluctant to prepare foods from finger millet even though finger millet is a nutritionally important food item.
Dissanayake, B.D.M.P.B., Jayawardena, H.S.   +1 more
exaly   +2 more sources