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Journal articles on the topic 'Pearl millet – Nutrition'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 February 2022

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1

Srivastava, Urvashi, Pinki Saini, and Anchal Singh. "Effect of Natural Fermentation on Antioxidant Activity of Pearl Millet (Pennisetum glaucum)." Current Nutrition & Food Science 16, no. 3 (April 27, 2020): 306–13. http://dx.doi.org/10.2174/1573401314666181115103328.

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Background: Millets are small-seeded cereals having excellent nutritional quality. They are comparable or superior to some commonly consumed cereals like wheat and rice. Millets are gluten-free, have low Glycemic Index and are a good source of calcium, iron, potassium, zinc magnesium and B vitamins. Natural fermentation of millets can improve their lower cooking quality, taste, low bioavailability and palatability. Objective: This study was undertaken to evaluate the effect of natural fermentation on antioxidant activity of Pearl millet (Pennisetum glaucum). Methods: The present work has been done to standardize the natural fermentation process of pearl millet using response surface methodology for enhanced iron content and antioxidant activity. Pearl millet was treated with natural fermentation process at varying temperature (30-50°C), time (4-12 hrs) and pH (3-7). The effect of these fermentation treatments were studied on total reducing sugar, iron content, antioxidant activity (Total Phenolic content and DPPH), tannin content and antinutritional factors of pearl millet using a second order central composite design. Results: The cofficient of determination, R2 values for Total reducing sugar, iron content, antioxidant activity and tannin content was greater than 0.900. Statistical analysis showed that sugar, iron content, antioxidant activity and tannin content varied significantly (p <0.05) with a change in pH, temperature and time. pH was found to be the most important factor affecting the quality parameters of the pearl millet during fermentation as it exerted a strong influence (p < 0.01) on all the dependent variables. Conclusion: Increase in total reducing sugar, iron content, antioxidant activity and decrease in tannin content of pearl millet were observed along with a decrease in pH and temperature of fermentation. On the basis of response surface and contour plots, the fermentation conditions of pearl millet were optimized at a temperature of 40°C, pH 5 and time duration of 8 hours.

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Govindaraj, Mahalingam, Kedar Nath Rai, Binu Cherian, Wolfgang Helmut Pfeiffer, Anand Kanatti, and Harshad Shivade. "Breeding Biofortified Pearl Millet Varieties and Hybrids to Enhance Millet Markets for Human Nutrition." Agriculture 9, no. 5 (May 15, 2019): 106. http://dx.doi.org/10.3390/agriculture9050106.

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Pearl millet is an important food crop in the arid and semi-arid tropical regions of Africa and Asia. Iron and zinc deficiencies are widespread and serious public health problems worldwide, including in India and Africa. Biofortification is a cost-effective and sustainable agricultural strategy to address this problem. The aim of this review is to provide the current biofortification breeding status and future directions of the pearl millet for growing nutrition markets. Research on the pearl millet has shown that a large genetic variability (30–140 mg kg−1 Fe and 20–90 mg kg−1 Zn) available in this crop can be effectively utilized to develop high-yielding cultivars with high iron and zinc densities. Open-pollinated varieties (Dhanashakti) and hybrids (ICMH 1202, ICMH 1203 and ICMH 1301) of pearl millet with a high grain yield and high levels of iron (70–75 mg kg−1) and zinc (35–40 mg kg−1) densities have been developed and released first in India. Currently, India is growing > 70,000 ha of biofortified pearl millet, and furthermore more pipeline cultivars are under various stages of testing at the national (India) and international (west Africa) trials for a possible release. Until today, no special markets existed to promote biofortified varieties and hybrids as no incentive price to products existed to address food and nutritional insecurity simultaneously. The market demand is likely to increase only after an investment in crop breeding and the integration into the public distribution system, nutritional intervention schemes, private seed and food companies with strong mainstreaming nutritional policies. The following sections describe various aspects of breeding and market opportunity for addressing micronutrient malnutrition.

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Rani, Savita, Rakhi Singh, Rachna Sehrawat, Barjinder Pal Kaur, and Ashutosh Upadhyay. "Pearl millet processing: a review." Nutrition & Food Science 48, no. 1 (February 12, 2018): 30–44. http://dx.doi.org/10.1108/nfs-04-2017-0070.

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Purpose Pearl millet (Pennisetum glaucum) is a rich source of nutrients as compared to the major cultivated cereal crops. However, major factors which limit its utilization are the presence of anti-nutritional factors (phytate, tannins and polyphenols) which lower availability of minerals and poor keeping quality because of higher lipase activity. Therefore, this paper aims to focus on the impact of different processing methods on the nutrient composition and anti-nutritional components of pearl millet. Design/methodology/approach This is a literature review study from 1983 to 2017, focusing on studies related to pearl millet processing and their effectiveness in the enrichment of nutritional value through reduction of anti-nutritional compounds. Findings From the literature reviewed, pearl millet processing through various methods including milling, malting, fermentation, blanching and acid as well as heat treatments were found to be effective in achieving the higher mineral digestibility, retardation of off flavor, bitterness as well as rancidity problems found during storage of flour. Originality/value Through this review paper, possible processing methods and their impact on the nutrient and anti-nutrient profile of pearl millet are discussed after detailed studied of literature from journal articles and thesis.

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Birol, Ekin, Dorene Asare-Marfo, Bhushana Karandikar, Devesh Roy, and Michael Tedla Diressie. "Investigating demand for biofortified seeds in developing countries." Journal of Agribusiness in Developing and Emerging Economies 5, no. 1 (May 18, 2015): 24–43. http://dx.doi.org/10.1108/jadee-02-2014-0008.

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Purpose – The purpose of this paper is to explore farmer acceptance of a biofortified staple food crop in a developing country prior to its commercialization. The paper focuses on the hypothetical introduction of a high-iron pearl millet variety in Maharashtra, India, where pearl millet is among the most important staple crops. Design/methodology/approach – A choice experiment is used to investigate farmer preferences for and trade-offs among various production and consumption attributes of pearl millet. The key pearl millet attributes studied include days it takes pearl millet to mature, color of the roti (flat bread) the grain produces, the presence of high-iron content (nutritional attribute), and the price of the pearl millet seed. Choice data come from 630 pearl millet-producing households from three purposefully selected districts of Maharashtra. A latent class model is used to investigate the heterogeneity in farmers’ preferences for pearl millet attributes and to profile farmers who are more or less likely to choose high-iron varieties of pearl millet. Findings – The results reveal that there are three distinct segments in the sample, and there is significant heterogeneity in farmer preferences across these segments. High-iron pearl millet is valued the most by larger households that produce mainly for household consumption and currently have lower quality diets. Households that mainly produce for market sales, on the other hand, derive lower benefits from consumption characteristics such as color and nutrition. Research limitations/implications – The main limitation of the study is that it uses a stated preference choice experiment method, which suffers from hypothetical bias. At the time of implementing this study biofortified high-iron pearl millet varieties were not yet developed, therefore the authors could not have implemented revealed preference elicitation methods with real products and payment. Originality/value – The method used (stated preference choice experiment method) is commonly used to value non-market goods such as environmental goods and products that are not yet in the market. It’s application to agriculture and in developing countries is increasing. As far as the authors know this is the first choice experiment implemented to investigate farmer/consumer preferences for biofortified crops. The study presents valuable information for development and delivery of biofortified crops for reducing micronutrient deficiencies.

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Kerenhappuch Susan Samuel and Nazni P. "Nutraceutical characterization and shelf life analysis of millet incorporated nutrition bars." International Journal of Research in Pharmaceutical Sciences 11, no. 2 (April 23, 2020): 2056–62. http://dx.doi.org/10.26452/ijrps.v11i2.2146.

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Recently, the nutraceutical sector of the food trade is unfolding, and designer foods such as nutrition bars have found their place in this competitive industry. The inclusion of underutilized food sources in the development of new value-added products is ingenious. Millets, the indigenous crop, are a good source of nutrients. The Nutri-cereal is still lacking commercial success and deserves recognition in the food-processing sector. In the current study, foxtail and pearl millet are used to develop foxtail millet meal replacement bar (FMRB) and pearl millet protein bar (PPB), respectively. Three variants of each type (25%, 27.5%, and 30% incorporation of millets) were developed to derive the nutritionally preferred variants. Estimation of macronutrients, essential amino acids, and vitamin content was done. The storage stability of the selected variants was evaluated for 42 days under accelerated conditions. The peroxide value, moisture content, water activity, total plate count, and yeast & mold count was assessed. The result revealed, among the variants, 30% FMRB (V-3) and 25% PPB (V-4) are the nutritionally finest bars. The shelf-life testing pointed out that the protein bar deteriorates rapidly than the meal replacement bar. The correlation between the nutrient composition and shelf-life assessment factors indicated the shelf-life parameters negatively correlate with carbohydrates present in the bars. However, fat and protein have a positive correlation with shelf-life parameters (r= 1.00, p<0.01). Favorable storage conditions and appropriate packing material that is conducive to retain the stability of the product can extend the shelf-life. Millet nutrition bars would revolutionize the agriculture and food industry. Thus, increasing the consumption of millets.

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Caroline Jeba R, Priyanka S, and Priyanka M. "Production and Nutritional Quality of Traditional Indian Millet Mixture of Rice, Pearl Millet and Urad Dal." International Journal of Research in Pharmaceutical Sciences 11, no. 4 (September 22, 2020): 5076–81. http://dx.doi.org/10.26452/ijrps.v11i4.3104.

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Millet mix was prepared for its traditional values. The prepared sample was analyzed for its chemical and nutritional value, and by using the cost-efficient method, the nutritional content of the final product was enhanced. The improved sample was checked for its nutritional content. The objective is to make a comparison between standard and enhanced samples. ingredients were prepared in a powdered form of a sample in four different ratios. The standardized ratio of the ingredients used to make the samples were found by using tests. In the standardized ratio normal (S1) and nutrition enhanced (S2) samples were prepared using the three ingredients. For nutrition enhancement, the method of sprouting was used. Various tests were conducted for the standardized sample to verify its nutritional content, commercializing ability, microbial analysis, analysis etc. The nutritional content Analysis of the normal and nutrition enhanced samples (S1) and (S2) was done. The sample (S2) was nutritionally rich when compared to the normal sample (S1). All other test had more or less coinciding results for both the samples (S1) and (S2). By comparing the nutritional content, a conclusion arrives that the sample (S2is nutritionally rich when compared to (S1). Microbial and Physical properties results show that the product is efficient to be commercialized and stored to a specific period without microbial contamination in powdered form. The nutrient-rich mass is suitable for all age group.

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Terbag, Ladjel, R. Souilah, B. Belhadi, M. Lemgharbi, D. Djabali, and B. Nadjemi. "Effects of extractable protein hydrolysates, lipids, and polyphenolic compounds from pearl millet (Pennisetum glaucum (L.) R. Br.) whole grain flours on starch digestibility." African Journal of Food, Agriculture, Nutrition and Development 20, no. 07 (December 18, 2020): 16922–40. http://dx.doi.org/10.18697/ajfand.95.18635.

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Pearl millet and other minor cereal production is marginalized in the Sahara of Algeria (Tidikelt and Hoggar regions). Their productions in these areas depend on traditional harvesting and processing. Pearl millet seeds are used as animal feed and rarely for human consumption. This work was to assess the starch digestion of pearl millet cultivated in the arid areas of Algeria.The seeds from this cereal could provide broad potential benefits to human health. However, their digestion properties have not been reported. Therefore, in this study, the in-vitro starch digestibility of pearl millet flour and the effect of processing on the expected glycemic index (eGI) were investigated. Grains from six pearl millet samples were chosen from two regions: Tidikelt and Hoggar. Five flours were prepared by dry milling (MF) and different treatments after dry milling such as extraction of phenolic compounds (MF-PP), lipid extraction (MF-L), protein hydrolysate extraction (MF-P) or lipid plus protein hydrolysate extraction (MF-L-P). The flours were then subjected to digestion, and the effects of grain treatments on the in vitro starch digestion were investigated. For all pearl millet samples, the kinetics of in vitrostarch digestion displayed first-order model as substrates were digested to different extents; k(kinetic constant), C∞(percentage of starch hydrolyzed at infinite time), HI (hydrolysis index) and eGI (expected glycemic index) of the samples were also calculated. Significant increases in C∞, HI and eGI (P<0.05) of the samples were observed after extraction of proteins or proteins plus lipids from flour. Four flours obtained after lipid extraction and five flours from extraction of phenolic compounds had low glycemic index (<55), with values ranging between 31.36 and 44.97.In contrast,flours obtained from protein hydrolysate extraction or lipids plus protein hydrolysates had the highest glycemic index (>69), with values ranging between 77.50 and 121.44.This study confirmed that some of the processed pearl millet seed flours have acceptable nutritional values suitable for human health and nutrition due to the low glycemic index values.

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Singh, G., and S. Sehgal. "Nutritional evaluation ofladooprepared from popped pearl millet." Nutrition & Food Science 38, no. 4 (July 18, 2008): 310–15. http://dx.doi.org/10.1108/00346650810891360.

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Uppal, Rajneet K., Suhas P. Wani, Kaushal K. Garg, and G. Alagarswamy. "Balanced nutrition increases yield of pearl millet under drought." Field Crops Research 177 (June 2015): 86–97. http://dx.doi.org/10.1016/j.fcr.2015.03.006.

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Fakiha, Abrar, Zujaja Tul-Noor, Alyssa Paoletti, Paul B. Pencharz, Ronald O. Ball, Crystal L. Levesque, Rajavel Elango, and Glenda Courtney-Martin. "Bioavailable Lysine, Assessed in Healthy Young Men Using Indicator Amino Acid Oxidation, is Greater when Cooked Millet and Stewed Canadian Lentils are Combined." Journal of Nutrition 150, no. 10 (August 25, 2020): 2729–37. http://dx.doi.org/10.1093/jn/nxaa227.

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ABSTRACT Background Pearl millet is the chief source of energy in the diet in some developing regions, but has a limited amount of indispensable amino acid lysine. Complementation with pulses like lentils can improve the protein quality of millet diets, but the knowledge of lysine bioavailability (BA) in millet and lentils is lacking. Objectives The study objectives were to determine the BA of lysine in millet and lentils separately and to assess the effect of complementation of millet and lentils in a mixed meal format. Methods We studied 9 healthy young men (≤30 y; BMI <25) in a repeated-measure design using the indicator amino acid oxidation (IAAO) method, with L-[1-13C] phenylalanine as the indicator. Each subject completed 7 or 8 experiments in random order. On the reference diet, subjects received 4 graded levels of L-lysine (5, 8, 12, and 15 mg·kg−1.d−1) from a crystalline amino acid mixture patterned after egg protein; on the test diets, they received 3 levels of lysine (10, 12, and 15 mg·kg−1.d−1) from either steamed millet or stewed lentils; and on the complementation diet, they received 1 level of lysine from a mixed meal of steamed millet and stewed lentils. The BA of lysine and the effect of complementation were assessed by comparing the IAAO responses to the test diets and the complementation diet with the IAAO response to L-lysine intakes in the reference protein, using the slope ratio method. Results The BA of lysine was 97% from millet and 80% from lentils. Complementation of steamed millet with stewed lentils decreased the oxidation of L-[1-13C] phenylalanine by 27% (P < 0.05), signifying improved quality of the combined millet and lentil protein. Conclusions Lysine has high BA but is still limiting in steamed pearl millet. Complementation with lentils in a 2:1 ratio is recommended to meet the lysine and protein requirements for adult men consuming a millet-based diet. This trial was registered at clinicaltrials.gov as NCT03674736 and NCT03339167.

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Kulkarni, D. B., B. K. Sakhale, and R. F. Chavan. "Studies on development of low gluten cookies from pearl millet and wheat flour." Food Research 5, no. 4 (July 18, 2021): 114–19. http://dx.doi.org/10.26656/fr.2017.5(4).028.

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India is one of the highest-ranking countries in the world for the number of children as well as women suffering from malnutrition. Celiac is a major disease in the developed countries consuming gluten food. Hence, to add nutrition to the diet and to surpass the gluten intolerance, a diet with gluten-free or low gluten food is advisory. In order to combat the present problem, an investigation was undertaken to develop low gluten cookies from composite flour consisting of pearl millet and wheat flour with better nutritional and sensory characteristics. The cookies were prepared by replacing wheat flour with Pearl millet flour (PMF) by 20, 40, 60, 80 and 100% respectively. The prepared cookies were then evaluated for various physicochemical, nutritional, textural and sensory parameters. The study revealed that, as the per cent addition of PMF increases, the cookies resulted in a significant decrease in weight, diameter and spread factors. However, the hardness, breaking strength and cutting strength increased with the increase in the addition of PMF in the cookies. The nutritional analysis showed that an increase in moisture, fat, fibre, calcium, phosphorus and iron was recorded in all the samples of the cookies prepared. Moreover, the cookies prepared from PMF (60%) exhibited the highest score for overall acceptability. It can be concluded that the cookies prepared by replacement of whole wheat flour with PMF (60%) found significantly superior with respect to overall quality characteristics over the rest of the combinations.

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Alyami, Jaber, Ella Whitehouse, Gleb E. Yakubov, Susan E. Pritchard, Caroline L. Hoad, Elaine Blackshaw, Khaled Heissam, et al. "Glycaemic, gastrointestinal, hormonal and appetitive responses to pearl millet or oats porridge breakfasts: a randomised, crossover trial in healthy humans." British Journal of Nutrition 122, no. 10 (August 6, 2019): 1142–54. http://dx.doi.org/10.1017/s0007114519001880.

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AbstractWhole-grain cereal breakfast consumption has been associated with beneficial effects on glucose and insulin metabolism as well as satiety. Pearl millet is a popular ancient grain variety that can be grown in hot, dry regions. However, little is known about its health effects. The present study investigated the effect of a pearl millet porridge (PMP) compared with a well-known Scottish oats porridge (SOP) on glycaemic, gastrointestinal, hormonal and appetitive responses. In a randomised, two-way crossover trial, twenty-six healthy participants consumed two isoenergetic/isovolumetric PMP or SOP breakfast meals, served with a drink of water. Blood samples for glucose, insulin, glucagon-like peptide 1, glucose-dependent insulinotropic polypeptide (GIP), peptide YY, gastric volumes and appetite ratings were collected 2 h postprandially, followed by an ad libitum meal and food intake records for the remainder of the day. The incremental AUC (iAUC2h) for blood glucose was not significantly different between the porridges (P > 0·05). The iAUC2h for gastric volume was larger for PMP compared with SOP (P = 0·045). The iAUC2h for GIP concentration was significantly lower for PMP compared with SOP (P = 0·001). Other hormones and appetite responses were similar between meals. In conclusion, the present study reports, for the first time, data on glycaemic and physiological responses to a pearl millet breakfast, showing that this ancient grain could represent a sustainable alternative with health-promoting characteristics comparable with oats. GIP is an incretin hormone linked to TAG absorption in adipose tissue; therefore, the lower GIP response for PMP may be an added health benefit.

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Nkama, Iro, and Nagappa G. Malleshi. "Production and Nutritional Quality of Traditional Nigerian Masa from Mixtures of Rice, Pearl Millet, Cowpea, and Groundnut." Food and Nutrition Bulletin 19, no. 4 (January 1998): 366–73. http://dx.doi.org/10.1177/156482659801900413.

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Masa (waina) is a Nigerian yeast-fermented puff batter of millet or rice cooked in a pan with individual cuplike depressions. It resembles the Indian idli in shape and dosa in taste. Since masa is a single cereal food, its protein is of relatively poor nutritional quality. Studies were conducted to assess the feasibility of supplementing millet or rice with grain legumes for masa preparation. Based on a least-cost computer programme, masa formulations containing millet or rice blended with cowpea or groundnut were prepared and their chemical and nutritional qualities were evaluated. Phosphorus and calcium concentrations were low, and magnesium and sodium concentrations were high. Significant improvements in lysine (9%–75%), threonine (16%–25%), and isoleucine (10%–28%) were observed for some masa samples. The biological value (81%–93%), apparent digestibility (82%–88%), and net protein utilization (74%–79%) of all masa samples showed improved nutritional qualities. Supplemented masa was nutritionally better than masa made from millet or rice alone.

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Guiro, A. T., P. Galan, F. Cherouvrier, M. G. Sall, and S. Hercberg. "Iron absorption from african pearl millet and rice meals." Nutrition Research 11, no. 8 (August 1991): 885–93. http://dx.doi.org/10.1016/s0271-5317(05)80616-5.

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MUEHLIG-VERSEN, B., A. BUERKERT, A. BATIONO, and V. ROEMHELD. "PHOSPHORUS PLACEMENT ON ACID ARENOSOLS OF THE WEST AFRICAN SAHEL." Experimental Agriculture 39, no. 3 (June 25, 2003): 307–25. http://dx.doi.org/10.1017/s0014479703001261.

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Phosphorus (P) deficiency is a major constraint to pearl millet (Pennisetum glaucum L.) growth on acid sandy soils of the West African Sahel. To develop cost-effective fertilization strategies for cash poor farmers, experiments with pearl millet were conducted in southwestern Niger. Treatments comprised single superphosphate hill-placed at rates of 1, 3, 5 or 7 kg P ha−1 factorially combined with broadcast P at a rate of 13 kg ha−1. Nitrogen was applied as calcium ammonium nitrate at rates of 30 and 45 kg ha−1. At low soil moisture, placement of single superphosphate in immediate proximity to the seed reduced seedling emergence. Despite these negative effects on germination, P placement resulted in much faster growth of millet seedlings than did broadcast P. With P application, potassium nutrition of millet was improved and seedling nitrogen uptake increased two- to three-fold, indicating that nitrogen was not limiting early millet growth. Averaged over the 1995 and 1996 cropping seasons, placed applications of 3, 5 and 7 kg P ha−1 led to 72%, 81% and 88% respectively, of the grain yield produced by broadcasting 13 kg P ha−1. Nitrogen application did not show major effects on grain yield unless P requirements were met. A simple economic analysis revealed that the profitability of P application, defined as additional income per unit of fertilizer, was highest for P placement at 3 and 5 kg ha−1.

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Udayakumar, S., and R. Santhi. "Soil test based integrated plant nutrition system for pearl millet on an Inceptisol." Research on Crops 18, no. 1 (2017): 21. http://dx.doi.org/10.5958/2348-7542.2017.00005.5.

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Omoba, Olufunmilayo Sade, Oluwadamilola Olamiiposi Dada, and Sule Ola Salawu. "Antioxidant properties and consumer acceptability of pearl millet – tiger nut biscuits." Nutrition & Food Science 45, no. 6 (November 9, 2015): 818–28. http://dx.doi.org/10.1108/nfs-06-2015-0074.

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Purpose – This paper aims to focus on the antioxidant properties and consumer acceptability of biscuits produced from pearl millet (PM)–tiger nut (TN) composite blends, with the aim of encouraging the use of these under-utilised food crops in producing value-added products with nutraceutical potential. Design/methodology/approach – PM grains and TN seeds were processed into flour and blended at ratios: 15:85 (A), 20:80 (B), 25:75 (C), 30:70 (D), 35:65 (E), 40:60 (F), 45:55 (G), of PM to TN using response surface methodology. The antioxidant properties of the biscuits produced from the flour blends were determined using standard methods, and data obtained were subjected to analysis of variance (ANOVA); differences of means were separated using Duncan multiple range test. The biscuits were subjected to sensory evaluation using 50 untrained panellist and results statistically analysed. Findings – The total phenolic content (TPC-mg/GAE) of PM–TN flour blends ranged from 2.65-4.95 (A-G), with an average TPC of 3.85. In PM–TN biscuits, total phenolic values ranged from 1.20-3.42 (A-G), with an average of 2.39. The 2,2′-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities (μmolTEAC/g) of PM–TN flour blends ranged from 26.7-36.4 (A-G), and the values for biscuits ranged from 28.5-38.6 (A-G). There was a highly significant correlation, r = 0.811(p < 0.001) and r = 0.913 (p < 0.001) between phenolic content and antioxidant activity for flour and biscuit, respectively. The effect of in vitro digestion of biscuits on the antioxidant assays viz-a-viz: TPC and ABTS radical scavenging activities were also investigated. The order of phenolic release was enzymic > aqueous > ethanolic digest for TPC, while for ABTS, the order of release was enzymic > ethanolic > aqueous. The highest values for antioxidant properties were found in the simulated in vitro enzyme digested biscuits. Consumer acceptability revealed that the overall acceptability scores of the biscuits were not significantly different except for biscuit sample G. Originality/value – The paper has demonstrated the antioxidant potentials and consumer acceptability of PM–TN biscuits. It also shows the effect of in vitro digestion on the antioxidant activities of the biscuit and its potential health benefit, as a source of antioxidant.

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Elnour, A., S. A. Liedén, P. Bourdoux, M. Eltom, S. A. Khalid, and L. Hambraeus. "The goitrogenic effect of two Sudanese pearl millet cultivars in rats." Nutrition Research 17, no. 3 (March 1997): 533–46. http://dx.doi.org/10.1016/s0271-5317(97)00015-8.

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Boora, Pinky, and Amin C. Kapoor. "Influence of storage on the protein quality of pearl millet flour." Journal of the Science of Food and Agriculture 36, no. 1 (January 1985): 59–62. http://dx.doi.org/10.1002/jsfa.2740360111.

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Albassam, Badr A. "EFFECT OF NITRATE NUTRITION ON GROWTH AND NITROGEN ASSIMILATION OF PEARL MILLET EXPOSED TO SODIUM CHLORIDE STRESS." Journal of Plant Nutrition 24, no. 9 (September 30, 2001): 1325–35. http://dx.doi.org/10.1081/pln-100106984.

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Foley, Jennifer K., Kristina D. Michaux, Bho Mudyahoto, Laira Kyazike, Binu Cherian, Olatundun Kalejaiye, Okonkwo Ifeoma, et al. "Scaling Up Delivery of Biofortified Staple Food Crops Globally: Paths to Nourishing Millions." Food and Nutrition Bulletin 42, no. 1 (February 17, 2021): 116–32. http://dx.doi.org/10.1177/0379572120982501.

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Background: Micronutrient deficiencies affect over one quarter of the world’s population. Biofortification is an evidence-based nutrition strategy that addresses some of the most common and preventable global micronutrient gaps and can help improve the health of millions of people. Since 2013, HarvestPlus and a consortium of collaborators have made impressive progress in the enrichment of staple crops with essential micronutrients through conventional plant breeding. Objective: To review and highlight lessons learned from multiple large-scale delivery strategies used by HarvestPlus to scale up biofortification across different country and crop contexts. Results: India has strong public and private sector pearl millet breeding programs and a robust commercial seed sector. To scale-up pearl millet, HarvestPlus established partnerships with public and private seed companies, which facilitated the rapid commercialization of products and engagement of farmers in delivery activities. In Nigeria, HarvestPlus stimulated the initial acceptance and popularization of vitamin A cassava using a host of creative approaches, including “crowding in” delivery partners, innovative promotional programs, and development of intermediate raw material for industry and novel food products. In Uganda, orange sweet potato (OSP) is a traditional subsistence crop. Due to this, and the lack of formal seed systems and markets, HarvestPlus established a network of partnerships with community-based nongovernmental organizations and vine multipliers to popularize and scale-up delivery of OSP. Conclusions: Impact of biofortification ultimately depends on the development of sustainable markets for biofortified seeds and products. Results illustrate the need for context-specific, innovative solutions to promote widespread adoption.

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Mahalakshmi, Viswanathan, Vaidyanathan Subramanian, Francis R. Bidinger, and Ramamurthi Jambunathan. "Effect of water deficit on yield and protein content in pearl millet grains." Journal of the Science of Food and Agriculture 36, no. 12 (December 1985): 1237–42. http://dx.doi.org/10.1002/jsfa.2740361206.

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Sihag, Manvesh Kumar, Vivek Sharma, Ankit Goyal, Sumit Arora, and Rajeev Kapila. "In vivo assessment of iron bioavailability from fortified pearl millet based weaning food." Journal of the Science of Food and Agriculture 96, no. 13 (March 15, 2016): 4410–15. http://dx.doi.org/10.1002/jsfa.7651.

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Cercamondi, Colin I., Ines M. Egli, Evariste Mitchikpe, Felicien Tossou, Christophe Zeder, Joseph D. Hounhouigan, and Richard F. Hurrell. "Total Iron Absorption by Young Women from Iron-Biofortified Pearl Millet Composite Meals Is Double That from Regular Millet Meals but Less Than That from Post-Harvest Iron-Fortified Millet Meals." Journal of Nutrition 143, no. 9 (July 24, 2013): 1376–82. http://dx.doi.org/10.3945/jn.113.176826.

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Arora, Poonam, Salil Sehgal, and Asha Kawatra. "The Role of Dry Heat Treatment in Improving the Shelf Life of Pearl Millet Flour." Nutrition and Health 16, no. 4 (October 2002): 331–36. http://dx.doi.org/10.1177/026010600201600406.

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26

Bouajila, Aida, Myriam Lamine, FatmaZahra Rahali, Imen Melki, Gangashetty Prakash, and Abdelwahed Ghorbel. "Pearl millet populations characterized by Fusarium prevalence, morphological traits, phenolic content, and antioxidant potential." Journal of the Science of Food and Agriculture 100, no. 11 (May 23, 2020): 4172–81. http://dx.doi.org/10.1002/jsfa.10456.

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27

Meena, B. L., P. Kumar, A. Kumar, R. L. Meena, M. J. Kaledhonkar, and P. C. Sharma. "Zinc and Iron Nutrition to Increase the Productivity of Pearl Millet-Mustard Cropping System in Salt Affected Soils." International Journal of Current Microbiology and Applied Sciences 7, no. 08 (August 10, 2018): 3201–11. http://dx.doi.org/10.20546/ijcmas.2018.708.343.

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28

Goyal, Meenakshi, and Rupinder Kaur. "Interactive effect of nitrogen nutrition, nitrate reduction and seasonal variation on oxalate synthesis in leaves of Napier-bajra hybrid (Pennisetum purpureum × P. glaucum)." Crop and Pasture Science 70, no. 8 (2019): 669. http://dx.doi.org/10.1071/cp18282.

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Oxalate may cause hypocalcaemia or formation of urinary calculi in animals with prolonged grazing of Napier grass (Pennisetum purpureum) × pearl millet (bajra, P. glaucum) hybrid (NBH). We investigated the influence of nitrate metabolism, nitrogen (N) nutrition, N forms and seasonal variation on oxalate accumulation in leaves of NBH in a field experiment in Ludhiana, India. The experiment was a randomised block design with three N sources (nitrate, amide and ammonium), three application rates (50, 75 and 100 kg N/ha), four seasons (summer, monsoon, autumn, pre-winter) and three replicates. Applied N nutrition induced oxalate synthesis and activities of nitrate reductase (NR) and nitrite reductase (NiR) enzymes. A positive association of N nutrition with both oxalate accumulation and nitrate-reducing enzymes was found. Nitrate-N increased oxalate accumulation and NiR activity more than ammonium and amide. A differential effect of seasons on NR and NiR activities, as well as on oxalate accumulation, was observed. Among different harvest seasons, NR and NiR activities were positively associated with oxalate accumulation in summer and the monsoon season. These results suggest that N fertilisation, particularly in nitrate form, is associated with upregulation of nitrate-reducing enzymes, leading to oxalate accumulation in NBH leaves.

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29

Ganguly, Sangita, Latha Sabikhi, and Ashish Kumar Singh. "Effect of whey-pearl millet-barley based probiotic beverage on Shigella-induced pathogenicity in murine model." Journal of Functional Foods 54 (March 2019): 498–505. http://dx.doi.org/10.1016/j.jff.2019.01.049.

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30

Songré-Ouattara, L. T., C. Mouquet-Rivier, C. Icard-Vernière, C. Humblot, B. Diawara, and J. P. Guyot. "Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition." International Journal of Food Microbiology 128, no. 2 (December 2008): 395–400. http://dx.doi.org/10.1016/j.ijfoodmicro.2008.09.004.

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31

Gupta, Shipra, Kirti Arora, and Geeta Trilok-Kumar. "Zinc Content of Cereals and Pulses in Delhi." Indian Journal of Nutrition and Dietetics 55, no. 2 (April 4, 2018): 216. http://dx.doi.org/10.21048/ijnd.2018.55.2.16049.

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Severe zinc deficiency is rare in India but mild to moderate deficiency could be widespread. There is little data on zinc intakes based on nutritional assessment methods, mainly because the Indian Food Composition Tables that were available until recently gave incomplete zinc content values in foods. A pilot study was, therefore, undertaken to assess the zinc content of cereals and pulses consumed in Delhi and to compare the values with those given in the latest Indian Food Composition Tables. Four hundred and twenty six samples of twenty three varieties of cereals / cereal products and fifteen varieties of pulses, collected from wholesale suppliers in the north, south, east and west zones of Delhi, were analyzed for zinc using atomic absorption spectrophotometer. The concentration of zinc in a given cereal or pulse varied widely between the different zones. Cereals like pearl millet, Italian millet, dry maize, whole wheat and its flour and pulses like roasted Bengal gram and dry peas, Bengal gram dhal and lentil dhal were identified as rich sources of zinc. The mean zinc content in most of the foods analysed in the laboratory showed significant differences when compared with the mean values for cereals and pulses reported in the Indian Food Composition Tables given by the National Institute of Nutrition - Indian Council of Medical Research in 2017. A region specific food composition database is urgently needed as there seem to be huge differences in the zinc values of cereals and pulses consumed in Delhi as compared to the average values representative of all states given in the latest food composition database.

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32

Singh, G., S. Sehgal, A. Kawatra, and Preeti. "Mineral profile, anti‐nutrients and in vitro digestibility of biscuit prepared from blanched and malted pearl millet flour." Nutrition & Food Science 36, no. 4 (July 2006): 231–39. http://dx.doi.org/10.1108/00346650610676802.

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33

Nantanga, Komeine KM, Koushik Seetharaman, Henriette L. de Kock, and John RN Taylor. "Thermal treatments to partially pre-cook and improve the shelf-life of whole pearl millet flour." Journal of the Science of Food and Agriculture 88, no. 11 (August 30, 2008): 1892–99. http://dx.doi.org/10.1002/jsfa.3291.

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Mahajan, Sunita, and Bhag Mal Chauhan. "Phytic acid and extractable phosphorus of pearl millet flour as affected by natural lactic acid fermentation." Journal of the Science of Food and Agriculture 41, no. 4 (1987): 381–86. http://dx.doi.org/10.1002/jsfa.2740410410.

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35

S, Logesh Kumar, VM Sankaran, M. Hemalatha, and S. Suresh. "Effect of different level of fertilizers and foliar nutrition on yield attributes and yield of Pearl millet under rainfed condition." International Journal of Chemical Studies 8, no. 6 (November 1, 2020): 979–82. http://dx.doi.org/10.22271/chemi.2020.v8.i6n.10893.

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36

Ravikiran, K. B., R. Santhi, S. Meena, and P. Sumathi. ""Refinement of Soil Test Crop Response - Integrated Plant Nutrition System based Fertilizer Prescriptions for Pearl Millet Variety on an Inceptisol"." Madras Agricultural Journal 105, no. 4-6 (June 1, 2018): 165. http://dx.doi.org/10.29321/maj.2018.000123.

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37

Falalou, Hamidou, M. Awel Sani, Y. Bissala Hassane, B. Achirou Falke, and D. Hari Upadhyaya. "Abiotic Stresses Tolerance and Nutrients Contents in Groundnut, Pearl Millet and Sorghum Mini Core Germplasm for Food and Nutrition Security." Indian Journal of Plant Genetic Resources 30, no. 3 (2017): 201. http://dx.doi.org/10.5958/0976-1926.2017.00025.0.

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38

Kipnis, Tal, and Levana Dabush. "Oxalate accumulation in napier grass and pearl millet × napier grass interspecific hybrids in relation to nitrogen nutrition, irrigation and temperature." Journal of the Science of Food and Agriculture 43, no. 3 (1988): 211–23. http://dx.doi.org/10.1002/jsfa.2740430303.

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39

Khetarpaul, Neelam, and Bhag Mal Chauhan. "Improvement in HCI extractability of minerals from pearl millet(Pennisetum typhoideum) by fermentation with yeasts and lactobacilli." Journal of the Science of Food and Agriculture 49, no. 1 (1989): 117–21. http://dx.doi.org/10.1002/jsfa.2740490112.

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40

Lam, Thi Bach Tuyet, Kenji Iiyama, and Bruce A. Stone. "Lignin and Hydroxycinnamic Acids in Walls of Brown Midrib Mutants of Sorghum, Pearl Millet and Maize Stems." Journal of the Science of Food and Agriculture 71, no. 2 (June 1996): 174–78. http://dx.doi.org/10.1002/(sici)1097-0010(199606)71:2<174::aid-jsfa559>3.0.co;2-4.

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41

Elnour, Abdelsalam, Leif Hambraeus, Mohammed Eltom, Michèle Dramaix, and Pierre Bourdoux. "Endemic goiter with iodine sufficiency: a possible role for the consumption of pearl millet in the etiology of endemic goiter." American Journal of Clinical Nutrition 71, no. 1 (January 1, 2000): 59–66. http://dx.doi.org/10.1093/ajcn/71.1.59.

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42

M. Eltayeb, Mohamed, Amro B. Hassn, Mashier A. Suliema, and Elfadil E. Babiker. "Effect of Processing Followed by Fermentation on Antinutritional Factors Content of Pearl Millet (Pennisetum glaucum L.) Cultivars." Pakistan Journal of Nutrition 6, no. 5 (August 15, 2007): 463–67. http://dx.doi.org/10.3923/pjn.2007.463.467.

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43

Hama, Fatoumata, Aly Savadogo, Cheik A. T. Ouattara, and Alfred S. Traore. "Biochemical, Microbial and Processing Study of Degue a Fermented Food From Pearl millet dough) from Burkina Faso." Pakistan Journal of Nutrition 8, no. 6 (May 15, 2009): 759–64. http://dx.doi.org/10.3923/pjn.2009.759.764.

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44

., Amro B. Hassan, Isam A. Mohamed Ahme ., Nuha M. Osman ., Mohamed M. Eltayeb ., Gammaa A. Osman ., and Elfadil E. Babiker . "Effect of Processing Treatments Followed by Fermentation on Protein Content and Digestibility of Pearl Millet (Pennisetum typhoideum) Cultivars." Pakistan Journal of Nutrition 5, no. 1 (December 15, 2005): 86–89. http://dx.doi.org/10.3923/pjn.2006.86.89.

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45

Rani, Binita, and N. Khetarpaul. "Probiotic Fermented Food Mixtures: Possible Applications in Clinical Anti-Diarrhoea Usage." Nutrition and Health 12, no. 2 (January 1998): 97–105. http://dx.doi.org/10.1177/026010609801200202.

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A probiotic fermented PCMT food mixture was developed by fermentation of an autoclaved and cooled slurry of pearl millet flour, chickpea flour, skim milk powder and fresh tomato pulp (PCMT 2:1:1:1, w/w) with Lactobacillus acidophilus (105 cells/ml), a probiotic organism at 37°C for 24 h. Such a fermented mixture inhibited the growth of pathogenic organisms, namely Shigella dysenteriae, Salmonella typhosa and E. coli. A significant decline in pH with a corresponding increase in titratable acidity due to probiotic fermentation occurred in the developed food mixture. Feeding of the freshly developed fermented. mixture to mice suffering from E. coli induced diarrhoea, could help to arrest diarrhoea, reduce moisture, protein and ash contents in their faeces. The counts of lactobacilli increased whereas those of E. coli decreased remarkably in the faeces of mice from the 3rd day of the feeding trial till the end of experimental period. The beneficial effect of probiotic feeding may be due to antimicrobial substances produced by L. acidophilus, which might have neutralized the enterotoxins from E. coli. The cost of one 200 ml glass full of this probiotic drink is no more than one rupee.

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46

Eyzaguirre, Romina Zanabria, Katarzyna Nienaltowska, Linda EQ de Jong, Birgit BE Hasenack, and MJ Robert Nout. "Effect of food processing of pearl millet (Pennisetum glaucum) IKMP-5 on the level of phenolics, phytate, iron and zinc." Journal of the Science of Food and Agriculture 86, no. 9 (2006): 1391–98. http://dx.doi.org/10.1002/jsfa.2527.

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47

Kodkany, Bhalchandra S., Roopa M. Bellad, Niranjana S. Mahantshetti, Jamie E. Westcott, Nancy F. Krebs, Jennifer F. Kemp, and K. Michael Hambidge. "Biofortification of Pearl Millet with Iron and Zinc in a Randomized Controlled Trial Increases Absorption of These Minerals above Physiologic Requirements in Young Children." Journal of Nutrition 143, no. 9 (July 10, 2013): 1489–93. http://dx.doi.org/10.3945/jn.113.176677.

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48

Scott, Samuel P., Laura E. Murray-Kolb, Michael J. Wenger, Shobha A. Udipi, Padmini S. Ghugre, Erick Boy, and Jere D. Haas. "Cognitive Performance in Indian School-Going Adolescents Is Positively Affected by Consumption of Iron-Biofortified Pearl Millet: A 6-Month Randomized Controlled Efficacy Trial." Journal of Nutrition 148, no. 9 (July 17, 2018): 1462–71. http://dx.doi.org/10.1093/jn/nxy113.

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49

Anitha, Seetha, Joanna Kane-Potaka, Takuji W. Tsusaka, Deepti Tripathi, Shweta Upadhyay, Ajay Kavishwar, Ashok Jalagam, Nidhi Sharma, and Swamikannu Nedumaran. "Acceptance and Impact of Millet-Based Mid-Day Meal on the Nutritional Status of Adolescent School Going Children in a Peri Urban Region of Karnataka State in India." Nutrients 11, no. 9 (September 3, 2019): 2077. http://dx.doi.org/10.3390/nu11092077.

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The study assessed the potential for use of millets in mid-day school meal programs for better nutritional outcomes of children in a peri-urban region of Karnataka, India, where children conventionally consumed a fortified rice-based mid-day meal. For a three-month period, millet-based mid-day meals were fed to 1500 adolescent children at two schools, of which 136 were studied as the intervention group and were compared with 107 other children in two other schools that did not receive the intervention. The intervention design was equivalent to the parallel group, two-arm, superiority trial with a 1:1 allocation ratio. The end line allocation ratio was 1.27:1 due to attrition. It was found that there was statistically significant improvement in stunting (p = 0.000) and the body mass index (p = 0.003) in the intervention group and not in the control group (p = 0.351 and p = 0.511, respectively). The sensory evaluation revealed that all the millet-based menu items had high acceptability, with the highest scores for the following three items: finger millet idli, a steam cooked fermented savory cake; little and pearl millet bisi belle bath, a millet-lentil hot meal; and upma, a pearl and little millet-vegetable meal. These results suggest significant potential for millets to replace or supplement rice in school feeding programs for improved nutritional outcomes of children.

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Shah, A. H., H. Karar, M. S. Farooq, M. S. A. Bazmi, G. Nabi, M. R. Gondal, and M. S. Akhtar. "Effect of Last Cutting Dates on Seed Production of Multicut MB-87 – A Variety of Pearl Millet, Pennisetum glaucum (Bajra)." Cercetari Agronomice in Moldova 51, no. 2 (June 1, 2018): 67–73. http://dx.doi.org/10.2478/cerce-2018-0017.

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Abstract Pearl millet (Pennisetum glaucum) is considered an important kharif crop, which is grown extensively in the arid and semi-arid tropical regions, where other crops, like sorghum and maize, fail to produce economic yields. Its grains are valued as human food, while its dry stover makes significant livestock ration in croplivestock farming system. Pearl millets (MB-87), a newly developed variety of Fodder Research Institute, Sargodha, Pakistan, is one of the best pearl millet variety, which gives more than one cutting and helps to cope with fodder lean period, as well as more income can be generated in addition to seed. So, overcome the scarcity period the study was conducted to check the effect of last cutting dates on seed production of multicut pearl millet MB-87 was conducted at Fodder Research Institute, Sargodha, Pakistan, during 2015 and 2016. Following parameters were taken in to consideration, i.e. plant height (cm), stem thickness (cm), number of leaves per tiller, number of tillers per plant, green fodder yield (t/ha), length of head (cm), 1000 grains weight (g) and grain yield (kg/ha). The results depicted that grain yield, i.e. 319.20, was maximum and head length was highest, i.e. 35.13 cm on 20th of August having last date of cut, whereas all others parameters were found to be nonsignificant. Multicut bajra gives three cutting of fodder, followed by seed, as compared with conventional bajra, which gives only one cutting or seed. Therefore, it is more economical for the growers of fodders to grow the pearl millets MB-87 as fodder, as well as for seed purposes. So, it is concluded that for gaining maximum grain yield of multicut pearl millet MB-87 the last cutting date should be 20th of August. In future, pearl millet is likely to play a larger role in providing food and nutritional security.

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