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| Gull,Amir; Prasad,Kamlesh; Kumar,Pradyuman. |
| Abstract Millets are having superior nutritional qualities and health benefits; hence they can be used for supplementation of pasta. Pasta was prepared using composite flour (CF) of durum wheat semolina (96%) and carrot pomace (4%) supplemented with finger millet flour (FMF, 0-20g), pearl millet flour (PMF, 0-30g) and carboxy methyl cellulose (CMC, 2-4g). Second order polynomial described the effect of FMF, PMF and CMC on lightness, firmness, gruel loss and overall acceptability of extruded pasta products. Results indicate that an increasing proportion of finger and pearl millet flour had signed (p≤0.05) negative effect on lightness, firmness, gruel loss and overall acceptability. However, CMC addition showed significant (p≤0. 05) positive effect on... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Finger millet; Pearl millet; Pasta; Firmness; Gruel loss; Carboxy methyl cellulose. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400626 |
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| RAMASHIA,Shonisani Eugenia; ANYASI,Tonna Ashim; GWATA,Eastonce Tend; MEDDOWS-TAYLOR,Stephen; JIDEANI,Afam Israel Obiefuna. |
| Abstract Finger millet (Eleusine coracana) also known as tamba, is a staple cereal grain in some parts of the world with low income population. The grain is characterized by variations in colour (brown, white and light brown cultivars); high concentration of carbohydrates, dietary fibre, phytochemicals and essential amino acids; presence of essential minerals; as well as a gluten-free status. Finger millet (FM) in terms of nutritional composition, ranks higher than other cereal grains, though the grain is extremely neglected and widely underutilized. Nutritional configuration of FM contributes to reduced risk of diabetes mellitus, high blood pressure and gastro-intestinal tract disorder when absorbed in the body. Utilization of the grain therefore... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Finger millet; Nutritional composition; Gluten-free; Antioxidant properties; Traditional processing; Value-added products. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200253 |
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| Mukarumbwa, P.; Mushunje, Abbyssinia. |
| Successive droughts, in Zimbabwe compounded by other economic shocks in recent years have resulted in decreased maize productivity amongst the communal farmers most of whom reside in regions IV and V which are considered semi-arid. This has given rise to the need to find alternative food crops, which may be suitable for these areas. Generally, research in the world indicates that sorghum and millet have the potential to end chronic food insecurity in semi-arid areas because of their drought tolerance. Whilst this might be the case, research, government policy and assistance from non-governmental organizations on food crop production in Zimbabwe have shown a continual inclination to maize production in semi-arid areas. However, maize is regarded as a high... |
| Tipo: Journal Article |
Palavras-chave: Semi-arid; Sorghum; Finger millet; Small grains; Food security; Crop Production/Industries. |
| Ano: 2010 |
URL: http://purl.umn.edu/96430 |
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