Production of Nutrient Rich Vermicelli with Malted Finger Millet (Ragi) Flour
نویسندگان
چکیده
منابع مشابه
Finger millet blast management in East Africa Creating opportunities for improving production and utilization of finger millet
Uganda is dominated by agriculture with over 80 percent of the 24.6 million people involved in subsistence farming. The most important cereals are maize, finger millet and sorghum in that order. Finger millet is the second most important cereal in Uganda after maize and exceeding sorghum both in area and production. It is the staple food for over 50% of the country’s 24.6 million people and inc...
متن کاملStudies on incorporation of barley and finger millet flour in the preparation of cake
The present investigation was undertaken to develop nutritious and fibre rich cake by substituting a part of wheat flour (maida) with barley and finger millet flours. Sponge cake was prepared from maida alone and by replacing maida with varying levels (5 to 20%) of barley and finger millet (FM) flours. Cake prepared from maida recorded the highest overall acceptability score but it did not diff...
متن کاملMonocrotophos poisoning through contaminated millet flour.
Several episodes of mass poisoning by organophosphates (OPs) have been reported from the developing countries. The diagnosis of OP-poisoning is mainly based on the characteristic clinical features and history of exposure to a known OP compound. Estimation of serum and red blood cell (RBC) cholinesterase activities are helpful in confirming the diagnosis. However, there is controversy regarding ...
متن کاملEnhancement of nutritional value of finger millet-based food (Indian dosa) by co-fermentation with horse gram flour.
Co-fermentation of finger millet with horse gram was carried out to produce inexpensive protein-rich food (dosa-an Indian breakfast food). Natural fermentation of finger millet-horse gram flour blend in different proportions (2:1, 3:1, 4:1 and 5:1) was performed for 24 h. Biochemical analysis showed reasonable drop in pH (6.6-4.2) and starch content (25.52%) with considerable augment in titrata...
متن کاملEffect of different milling methods on glycaemic response of foods made with finger millet (Eucenea coracana) flour.
OBJECTIVES Compare glycaemic response of foods prepared with finger millet flour, using traditional stone grinding and industrial milling. DESIGN Crossover study. PARTICIPANTS Healthy volunteers (n=11) consisting of five males and six females), aged between 20 and 30 years, with a body mass index of 18.5-23.5 Kgm-2. MAIN OUTCOME MEASURES Blood glucose concentration was measured at fasting...
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ژورنال
عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences
سال: 2017
ISSN: 2319-7692,2319-7706
DOI: 10.20546/ijcmas.2017.604.086