Results 51 to 60 of about 6,436 (286)

Impact of FPO-led advanced millet production technologies on productivity, drudgery reduction and livelihoods among tribal farmers in Andhra Pradesh

Frontiers in Sustainable Food Systems
IntroductionMillet-based farming systems are critical for ensuring ecological sustainability and livelihood security in tribal regions of Andhra Pradesh.
Sangappa Sangappa, Dudekula Rafi, Eduru Charishma, Gundala Meghana, Laxmi Balaganoormath, Kurra Srinivasa Babu, Chellapilla Tara Sathyavathi   +6 more
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

Report on compendium of released varieties in small millets, India (annex 2.2 of final technical report)

, 2014
Finger, Foxtail, Little, Kodo, Proso, and Barnyard small millets are vital to the economy due to their suitability to local agro-ecology and socio-economic conditions.
ICAR. All India Coordinated Small Millets Improvement Project (AICSMIP), DHAN Foundation   +1 more
core   +1 more source

ICAR-MILLETS Annual Report 2011-12 [PDF]

, 2012
Not AvailableNot ...
Indian Institute of Millets Research
core  

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

Indian Institute of Millets Research, Hyderabad [PDF]

, 2018
Not AvailableThe ICAR -Indian Institute of Millets Research (IIMR) maintained its leadership role in basic, strategic and applied research on millets. The Institute has developed new varieties, hybrids, crop production, protection and value-added millet ...
K.V. Raghavendra Rao, R Madhusudhana, Deepika Cheruku, Vilas A Tonapi., P.G. Padmaja   +4 more
core  

Profiling of Dietary Fiber From Pumpkin (Cucurbita moschata) Seed Hulls Pertaining to Monosaccharide Composition, Structural, Thermal, and Functional Properties

Food Chemistry International, EarlyView.
Dietary fiber (soluble/insoluble) was recovered from pumpkin seed hulls using hydrothermal extraction. Process parameters were optimized, and a comprehensive profiling of recovered fiber fractions was performed. ABSTRACT Insoluble (IDF) and soluble dietary fiber (SDF) were recovered from pumpkin seed hulls (PSHs) using hydrothermal treatment ...
Rishabh Thakur, H. K. Sharma
wiley   +1 more source

Personalized Kodo Millet Rice Analogue (KMRA): Formulation, nutritional evaluation, and optimization

Future Foods
Rice analogue is an artificial rice formulated and extruded from a non-rice carbohydrate source. This concept was started with the aim of providing highly nutritious compounds in the form of rice to targeted individuals to address malnutrition and ...
KVD Karthik, Benhur Dayakar Rao, Anamika Das, Enthoti Kiranmai, M. Dharini, Shreeja Reddy Mogulla, Deeksha Sharma   +6 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, Naziya Kadengal, Vinod Kumar Nathan, Prakash M. Halami   +3 more
wiley   +1 more source

Impact of debranning on the nutritional, cooking, microstructural characteristics of five Indian small millets

Discover Food
Background Millets are underutilized grains rich in nutrients. This study aimed to investigate the impact of debranning on the nutritional, cooking, and microstructural properties of five Indian millets namely foxtail, little, kodo, barnyard, and proso ...
Shanmugam Shobana, Karunanidhi Mohanraj, Nagappa Gurusiddappa Malleshi, Benhur Dayakar Rao, Ranjit Mohan Anjana, Viswanathan Mohan   +5 more
doaj   +1 more source