Results 51 to 60 of about 270,110 (238)
Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source
NUTRIENT UPTAKE OF FINGER MILLET AS INFLUENCED BY INTERCROPS, BORDER CROPS AND N FERTILIZATION
Madras Agricultural Journal, 1989 Five crops sorghum, sunflower, lady's finger, onion and cluster beans were tried both as intercrops and border crops in finger millet with three levels of N (70, 90 and 110 kg/ha). N, P and K uptake.
K.SIDDESWARAN +1 more
doaj +1 more source
BMC Ecology, 2020 Background Finger millet is the fourth major crop in Nepal and is cultivated in a traditional integrated subsistence system. Timely rain and appropriate temperature predominately affects crop distribution and yield. Climate change is evident in Nepal and
Dol Raj Luitel +4 more
doaj +1 more source
Heliyon, 2022 Food and nutrition insecurity is a problem for the majority of developing nations; incidentally, some underutilized crops have the potential to increase food security.
V.F. Abioye +5 more
doaj +1 more source
Bioavailability through lactic fermentation in millet for combating hidden hunger
Food Biomacromolecules, EarlyView.Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan +3 more
wiley +1 more source
Türkiye Büyük Millet Meclisi İçtüzüğü :değişiklikler, gerekçeler, tutanaklar [PDF]
, 2012 c.1. S-1:1199 5.3.1973 Tarihli ve 584 Sayılı Millet Meclisi İçtüzüğü -- c. 2. S-1201:1924 14.6.1973.Tarihli ve 586 sayılı karar... 16.5.1996 Tarihli ve 424 Sayılı Karar -- c. 3 s-1925:2746 7.2.2001 Tarihli ve 713 Sayılı Karar...
core
Consumer Awareness and Preference towards Finger Millet in Sri Lanka
, 2020 Aim: This survey was conducted to evaluate Sri Lankans’ awareness and attitudes towards finger millet and preferences towards finger millet-based foods.
Samarawickrama, Dineth Suharda +9 more
core +1 more source
International Journal on Food, Agriculture and Natural ResourcesPorridge made solely from finger millet does not have better nutritional value. Nutritious and acceptable porridge can be developed by combining finger millet with protein-rich crops like common beans and those high in minerals and vitamins, such as ...
Milkesa Feyera
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya +3 more
wiley +1 more source
Correlations, Path Coefficient Analysis and Heritability for Quantitative Traits in Finger Millet Landraces [PDF]
, 2016 Knowledge of association between traits and heritability is important in breeding for purposes of effective trait selection. Such information on finger millet in east Africa is very limited.
Eric, M O +4 more
core