Application of pearl millet in functional food
نویسندگان
چکیده
منابع مشابه
Mechanisms of starvation tolerance in pearl millet.
The response of pearl millet (Pennisetum glaucum [L.]) seedlings to prolonged starvation was investigated at the biochemical and ultrastructural level. After 2 days of darkness the bulk of the seedling carbohydrate reserves were depleted. After 8 days in the dark the respiratory rate had declined to less than 50% of its initial value and the plants had lost half of their total protein content. ...
متن کاملPearl Millet and Sorghum Improvement in India
The International Food Policy Research Institute (IFPRI) was established in 1975. IFPRI is one of 15 agricultural research centers that receive principal funding from governments, private foundations, and international and regional organizations, most of which are members of the Consultative Group on International Agricultural Research (CGIAR). IFPRI's research, capacity strengthening, and comm...
متن کاملStudy of Absorption behaviour, Functional and Pasting Properties of Pearl Millet Soaking under Different Chemical Stresses
The soaking kinetics, physical, functional and Pasting characteristics of Pearl millet treated under different (NaOH-0.1%, NaHCO3-0.5%, MgCl2-0.5%, Control-Distilled water) chemical stresses during soaking were studied. Peleg’s constants (K1 & K2) were used to study the effect of soaking under different chemicals on kinetics of soaking. The variation in values of Peleg’s constant shows that K1 ...
متن کاملFunctional and Physical Properties of Instant Beverage Powder Made From Two Different Varieties of Pearl Millet
The objective of this experiment was to assess the effects of malting, extrusion and a combination of both processes on the physical and functional properties of the pearl millet flour (PMF) and pearl millet based instant beverage powder (PMIBP) produced. PMF and PMIBP were prepared by malting, extrusion and a combination of malting and extrusion cooking from two different varieties of pearl mi...
متن کاملOptimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour
Optimisation of composite flour comprising pearl millet, kidney beans and tigernut with xanthan gum was evaluated for rheological evaluations. The functional properties of the composite flour were optimized using optimal design of response surface methodology. The optimum blends, defined as blends with overall best functional characteristics were run 3 (75.956% pearl millet, 17.692% kidney bean...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING
سال: 2018
ISSN: 0974-2662,0976-7223
DOI: 10.15740/has/ijae/11.sp.issue/90-94