Determination of the volatile composition in brown millet, milled millet and millet bran by gas chromatography/mass spectrometry.

Characterization of the Key Aroma Compounds in Proso Millet Wine Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry.

The volatile compounds in proso millet wine were extracted by headspace solid-phase microextraction (85 μm polyacrylate (PA), 100 μm polydimethylsiloxane (PDMS), 75 μm Carboxen (CAR)/PDMS, and 50/30 μm divinylbenzene (DVB)/CAR/PDMS fibers), and analyzed using gas chromatography-mass spectrometry; the odor characteristics and intensities were analyzed by the odor activity value (OAV). Different ...

Enhancement of Short Chain Fatty Acid Production from Millet Fibres by Pure Cultures of Probiotic Fermentation

Purpose: To enhance the in vitro synthesis of short chain fatty acids through millet dietary fibre fermentation by human faecal probiotic bacteria. Methods: The effect of millet dietary fibre fermentation on production of short chain fatty acids (SCFA) by four probiotics was studied. Dietary fibre was extracted from two millet varieties viz Pearl millet, Pennisetum glaucum (PM) and Foxtail mill...

Oil Extraction from Millet Seed – Chemical Evaluation of Extracted Oil

ABSTRACT: The object of this study is to extract the oil from millets and evaluate the chemical properties of the extracted oil. Commercial millet oil was obtained by cold solvent extraction adopting soxhlet procedure. Quantitative and qualitative tests concerned with the non-saponifiable matter, fatty acid composition, phosphorus content representing total phospholipids, refractive index, pero...

Comparative effects of feeding millet versus barley on yield and composition of milk in holstein cows

Process optimization for ethanol production from very high gravity (VHG) finger millet medium using response surface methodology

The Box-Wilson central composite design (CCD) based on response surface methodology (RSM) was used for ethanol fermentation using very high gravity (VHG) finger millet hydrolysate. Optimized process variables were namely, concentrations of yeast extract, magnesium sulphate and pH of the medium. High gravity mashes (>300 g dissolved solids per liter) were prepared by a thermo-stable α-amylase, f...