Results 121 to 130 of about 234,347 (252)

Bespoke Precision Agriculture for Small‐Scale Farming in Sub‐Saharan Africa: Defining Potential Benefits and Pathways

Food and Energy Security, Volume 15, Issue 5, September/October 2026.
ABSTRACT Precision agriculture (PA) holds enormous potential for smallholder farmers in sub‐Saharan Africa (SSA), where agriculture remains central to economic development, employing more than half of the adult population and contributing significantly to GDP. However, adoption rates remain low.
Kwame Agyei Frimpong, Yaw Sarfo, Isaac Kwasi Asante, Kwadwo A. Dompreh, Edwin W. Harris, Frank Kumi, James Lowenberg‐DeBoer, Paula A. Misiewicz, Alexander Tetteh Kwasi Nuer, Sven Peets, Andrew Wilcox, Vincent O. Aduramigba‐Modupe, Karl Behrendt   +12 more
wiley   +1 more source

Finger millet reseatch in the SADCC (Southern African) region [PDF]

, 1986
Among the millets of the world, finger millet ranks fourth after pearl millet (Pert. nisetum americanum L.), foxtail millet (Setario italics), and proso millet (Panicum miliaceum).
Rao, S A, House, L R, Gupta, S C
core  

Linking Financial Inclusion to Zero Hunger: Impacts on Agricultural Productivity, Severe Food Insecurity, and Dietary Diversity in Rural Bangladesh

Food and Energy Security, Volume 15, Issue 5, September/October 2026.
ABSTRACT Food insecurity persists among smallholder farming households in low‐income countries, yet the relationships between financial inclusion and agricultural productivity, severe hunger, and dietary diversity remain inadequately understood. This study investigates these relationships using primary survey data from 636 randomly selected smallholder
Md Asaduzzaman, Shahali Shahana Mitul, Bai Xiuguang, Liu Tianjun   +3 more
wiley   +1 more source

Finger and foxtail millets [PDF]

, 2016
Mani Vetriventhan, Hari D. Upadhyaya, Sangam Lal Dwivedi, Santosh K. Pattanashetti, Shailesh Kumar Singh   +4 more
openaire   +1 more source

Development and characterization of a nutritionally rich traditional fermented product aktori

Food Biomacromolecules, Volume 3, Issue 3, Page 532-543, September 2026.
Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley   +1 more source

Physico-chemical properties of native and malted finger millet, pearl millet and foxtail millet starches.

, 1986
The physicochemical properties of starches isolated from native and malted finger millet, pearl millet and foxtail millet were studied. Malted starches, as compared with native starches, contained a majority of smaller granules, slightly more amylose ...
Desikachar, H. S. R., Tharanathan, R. N., Malleshi, N. G.   +2 more
core   +1 more source

Knowledge, attitudes, and consumption behaviors of underutilized millets among urban women in Sri Lanka

Cogent Food & Agriculture
Urban women play a key role in household food choices, making their knowledge and consumption practices important for promoting nutritious and sustainable foods.
Premitha Chanduli Waidyaratne, Geeshani Somaratne, Monisha Dulanjani Pradinandiyas Abegunasekara, Piumali Wijesekara, Kalmee Pramoda Kariyawasam, Umani Walallawita   +5 more
doaj   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, Volume 3, Issue 3, Page 278-295, September 2026.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Physicochemical properties of malted finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum)

, 2018
Germinated and raw finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum) were investigated for their physicochemical (pH, total titratable acidity (TTA), proximate, mineral analysis), phytochemical, and antioxidant properties.
Owheruo, Joseph O, IFESAN, BEATRICE, Kolawole, Ayodele O   +2 more
core   +1 more source

Production of Shelf‐Stable Fermented Maize Starch Flour for Akpan: Effects of Fermentation and Drying Conditions on Flour Characteristics and Final Product Quality

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Optimization of fermented maize starch production through controlled fermentation and drying (60–72 h fermentation; ~55°C drying) yields a stable flour capable of producing akpan with quality attributes comparable to commercial products. ABSTRACT Akpan is a Beninese yogurt‐like product whose quality and usability depend on fermented maize starch (FMS),
Laurent Adinsi, Fernande G. Honfo, Agnes Mehoba   +2 more
wiley   +1 more source