Results 151 to 160 of about 2,230 (194)

Proso Millet Tolerance to Saflufenacil [PDF]

open access: yesWeed Technology, 2010
Proso millet is an important short-season summer cereal in western Nebraska, southeast Wyoming, and eastern Colorado. The objective of this study was to evaluate proso millet tolerance to saflufenacil applied early preplant (EPP) or PRE. Field studies were conducted in Lingle, WY and Sidney, NE in 2008 and 2009.
Drew J. Lyon, Andrew R. Kniss
openaire   +2 more sources

Proso Millet Crop Vulnerability Statement [PDF]

open access: yes, 2020
Objective To provide a short non‐technical assessment of the state of United States’ proso millet (Panicum miliaceum) crop vulnerability, issues and evolving needs.
Brenner, David   +2 more
openaire   +4 more sources

AC Prairie Gold proso millet [PDF]

open access: yesCanadian Journal of Plant Science, 1992
AC Prairie Gold is a cultivar of proso millet (Panicum miliaceum L.). It has early maturity with seed yields 12% greater than Crown, a registered forage cultivar. The large, smooth, shiny, yellow-gold colored seed is suitable for the birdfeed market.Key words: Proso millet, cultivar description, birdfeed
F.A. Kiehn
openaire   +2 more sources

Proso Millet (Panicum miliaceum L.) and Its Potential for Cultivation in the Pacific Northwest, U.S.: A Review [PDF]

open access: yesFrontiers in Plant Science, 2017
Proso millet (Panicum miliaceum L.) is a warm season grass with a growing season of 60-100 days. It is a highly nutritious cereal grain used for human consumption, bird seed, and/or ethanol production.
Kevin Murphy   +2 more
exaly   +3 more sources

SACCHARIDES IN PROSO AND FOXTAIL MILLETS

Journal of Food Science, 1978
ABSTRACT The saccharide composition of 8 samples of proso and foxtail millets was determined. Sucrose was the major saccharide followed by raffinose. Glucose, fructose, and galactose were present only in trace amounts. Myo‐inositol was found in small amounts in some of the samples. Maltose and maltotriose were not detected.
ROBERT BECKER, KLAUS LORENZ
openaire   +1 more source

Omics for proso millet genetic improvement

The Nucleus, 2020
Proso millet (Panicum miliaceum L.) is one of the seven commonly cultivated millets. It is regarded as a climate-smart, ancient, and gluten-free and therefore, is healthy to humans and the environment. The exceptional nutritional properties of the grain resulted in a gradual surge in its demand in the human food market especially for people with ...
Rituraj Khound, Dipak K. Santra
openaire   +1 more source

No‐Till Proso Millet Production

Agronomy Journal, 1990
AbstractProso millet (Panicum miliaceum L.) is well‐adapted for the Central Great Plains and is commonly grown with a mechanical tillage production system in a winter wheat (Triticum aestivum L.)‐milletfallow rotation. The use of tillage results in extensive wind and water erosion, however.
openaire   +1 more source

Cultivating Proso/Foxtail Millet

2019
When the frost disappears, early-sowing proso/foxtail millet should be sown in the first week of the third month. Late-sowing proso/foxtail millet should be sown between the second week of the third month and the first week of the fourth month, select fields mixed with half fine sand and half black dirt.
openaire   +1 more source

Effect of Fermenting on Proso Millet flour: A Comparative Kinetics Study of Proso Millet and the Effects on Glycemic Potential

book.anvpublication
Millet species, particularly in Asia, have long been valued for their nutritional benefits and medicinal uses, especially in relation to blood sugar management. Among these, Panicum miliaceum (Proso Millet) stands out for its potential in preventing and managing hyperglycemia and diabetes.
Aidan Webster   +4 more
openaire   +1 more source

Effect of Hydrocolloids on Quality of Proso Millet Cookie

Food and Bioprocess Technology, 2015
The absence of gluten in proso millet offers difficulty to shape the dough for the preparation of products. The effects of hydrocolloids like gum acacia, guar gum, xanthan gum, carboxymethylcellulose (CMC) and hydroxypropylmethylcellulose (HPMC), and the thermal treatment of proso millet flour and doughs on cookie-making quality were studied.
Rajesh Devisetti   +2 more
openaire   +1 more source

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