Results 41 to 50 of about 5,067 (194)

A multivariate approach to assess the genetic diversity in finger millet [Eleusine coracana (L.) Gaertn.] germplasm accessions

Electronic Journal of Plant Breeding, 2023
Finger millet [Eleusine coracana (L.) Gaertn.], a staple cereal amongst the rural population of large parts of Africa and South Asia. It is well-known for its nutritional status, especially abundant quantities of iron and calcium.
T. E. Nagaraja1*, Sujata Bhat2, C. Nandini3, H. S. Saritha4 and S. Gazala Parveen5
doaj   +1 more source

Finger Millet Production Guide

, 2021
Finger Millet is an important cereal and stable food of much of eastern, northern and western Uganda. Storability and high nutritive value of the grain, as well as drought tolerance, make this crop a suitable cereal for food security in the dry lands. This step by step guide for quality production of Finger millet was developed as part of the project ...
Wanyera, N., Maloma, M., Among, E., Wandulu, J. A.   +3 more
openaire   +2 more sources

Finger Millet [Eleusine coracana (L.) Gaertn.] Improvement: Current Status and Future Interventions of Whole Genome Sequence

Frontiers in Plant Science, 2018
The whole genome sequence (WGS) of the much awaited, nutrient rich and climate resilient crop, finger millet (Eleusine coracana (L.) Gaertn.) has been released recently.
S. Antony Ceasar, S. Antony Ceasar, T. Maharajan, T. P. Ajeesh Krishna, M. Ramakrishnan, G. Victor Roch, Lakkakula Satish, Lakkakula Satish, Savarimuthu Ignacimuthu   +8 more
doaj   +1 more source

Intercropping Transplanted Pigeon Pea With Finger Millet: Arbuscular Mycorrhizal Fungi and Plant Growth Promoting Rhizobacteria Boost Yield While Reducing Fertilizer Input

Frontiers in Sustainable Food Systems, 2020
Pigeon pea (Cajanus cajan) and finger millet (Eleusine coracana) are staple food crops for millions of the rural population in Asia and Africa. We tested, in field trials over three consecutive seasons at two sites in India, an intercropping and ...
Natarajan Mathimaran, Natarajan Mathimaran, Natarajan Mathimaran, Sekar Jegan, Matadadoddi Nanjundegowda Thimmegowda, Vaiyapuri Ramalingam Prabavathy, Perisamy Yuvaraj, Raju Kathiravan, Mohanur Natesan Sivakumar, Baiyapalli Narayanswamy Manjunatha, Nayakanahalli Chikkegowda Bhavitha, Ayyappa Sathish, Gurudevarahalli Chikkathamegowda Shashidhar, Davis Joseph Bagyaraj, Ettigi Gurubasappa Ashok, Devesh Singh, Ansgar Kahmen, Thomas Boller, Paul Mäder   +18 more
doaj   +1 more source

One century of teaching, research, and innovation in chemical engineering in Mexico: The role of chemical engineering in the background and future of polymer science and industrial production in Mexico

The Canadian Journal of Chemical Engineering, EarlyView.
Timeline of key academic milestones and individuals that shaped chemical engineering at FQ‐UNAM and in Mexico. Abstract One hundred years after the beginning of the teaching of Chemical Engineering in Mexico, which started in 1925 in the former National School of Chemical Sciences, currently Faculty of Chemistry (FQ) at National Autonomous University ...
Patricia Pérez‐Salinas, Alberto Rosas‐Aburto, Eduardo Vivaldo‐Lima   +2 more
wiley   +1 more source

Secretopathies emerge as a new class of neurocristopathies

Developmental Dynamics, EarlyView.
Abstract Neural crest cells are a transient embryonic population of cells that give rise to a wide range of structures, including craniofacial cartilage and bone, peripheral neurons and glia, as well as components of the cardiac outflow tract, among others.
Amanda Teixeira, Cassandra Millet‐Boureima, Joshua A. Moore, Loydie A. Jerome‐Majewska   +3 more
wiley   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Evaluation of proximate composition and sensory attributes of composite porridge from finger millet, common beans and carrot flour

International Journal on Food, Agriculture and Natural Resources
Porridge 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

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

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

Bound and total phenolic contents and antioxidant potential of selected Sri Lankan millet varieties

Tropical Agricultural Research, 2018
Millet is a rich source of micro-nutrients and phytochemicals. However, literature on Sri Lankan millet varieties is limited. The present study was carried out to investigate the antioxidant activity (AOA), Total Phenolic Content (TPC) and Bound Phenolic
N. Jayawardana, K. M. S. Wimalasiri, G. Samarasinghe, T. Madhujith   +3 more
doaj   +1 more source