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Journal articles on the topic "Pearl millet – Sensory evaluation"
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Vanishree, S., M. R. Kammar, and Udaykumar Nidoni. "Development and Evaluation of Pearl Millet Based Novel Health Drink." Indian Journal of Nutrition and Dietetics 53, no. 4 (December 1, 2016): 468. http://dx.doi.org/10.21048/ijnd.2016.53.4.8404.
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Malnutrition in general and nutritional anaemia in particular is a public health problem in India. The remedies for which lies with the people if they are educated to utilize the locally available nutrient rich food sources. In this background, an effort was made to develop a novel food product from bajra, an iron rich health drink as a supplementary food to combat malnutrition. Bajra or pearl millet is extensively grown in Raichur district, which is a rich source of iron, Ca, Zn and high level of fat. But its uses are limited. Novel health drink was prepared using sprouted and dried pearl millet flour, sprouted and dried finger millet powder, malted soya flour, sugar powder and milk powder, and popped and milled amaranth seed powder in different combinations. The pearl millet flour was fortified with other ingredients used in different combinations i.e., 50, 60,70 and 80% respectively along with other ingredients and 100% pearl millet flour was used as control. The effect of germination on nutritional composition in terms of proximate was assessed and sensory evaluation was done for all the fortified samples using 9 point hedonic scale. Sensory evaluation of fortified samples showed that 50 per cent bajra concentration sample was the most accepted sample with respect to all the qualities followed by 60%. Germination enhanced the protein and minerals especially iron content with the reduction in fat.
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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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Solanke, S. B., R. V. Jaybhaye, and S. B. Jadhav. "Sensory Evaluation of Pearl Millet based Snack Food (Kharodi) using Fuzzy Logic." International Journal of Current Microbiology and Applied Sciences 7, no. 04 (April 10, 2018): 2144–54. http://dx.doi.org/10.20546/ijcmas.2018.704.244.
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Mehra, Anubha, and Uttara Singh. "Sensory Evaluation and Nutrient Content of Namakparas Prepared by Incorporating Pearl Millet." Studies on Home and Community Science 11, no. 1 (January 2, 2017): 7–11. http://dx.doi.org/10.1080/09737189.2017.1335680.
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Radhika, Radhika, Amreen Virk, Manpreet Kaur, Priyanka Thakur, Divya Chauhan, Qurat Ul Eain Hyder Rizvi, Sumaira Jan, and Krishan Kumar. "Development and nutritional evaluation of multigrain gluten free cookies and pasta products." Current Research in Nutrition and Food Science Journal 7, no. 3 (September 16, 2019): 842–53. http://dx.doi.org/10.12944/crnfsj.7.3.23.
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Present study was undertaken for development of gluten free processed products i.e. cookies and pasta by incorporation of gluten-free ingredients in different proportions. Gluten free raw ingredients i. e. finger millet (FM), pearl millet (PM), soya bean (SB) and groundnut (GN) were assessed for their nutritional characteristics. Results of nutritional analysis concluded that these ingredients are a rich source of crude fibre, protein, fat and ash or mineral content. Different formulations were prepared depending on variation of ingredients in each formulation. In case of cookies, the formulation containing all the four ingredients i. e. FM, PM, SB and GN in equal proportion (25% each) was liked most and scored highest on 9-point hedonic rating scale. Whereas, in case of steamed pasta (PS) and steamed as well as fried pasta (PF) products, the most acceptable formulation was the one containing 30% PM, 35% FM and 35% SB flour. Also, PF was liked more than PS as frying increased the palatability of fried products. Although, all formulations of both products were moderately acceptable having organoleptic score more than 7.0 as per assessment on 9 point hedonic rating scale but, the formulations containing higher amount of pearl millet were scored slightly lower as compared to other formulation mainly due to the lower values for sensory parameters such as colour, flavour and texture of such products. Incorporation of nutritious gluten free ingredients increased the content of essential nutrients such as crude fibre, crude fat, crude proteins and mineral or ash contents to a significant (P≤0.05) extent as compared to control.
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Kale, Priti G., K. P. Babar, D. T. Bornare, and P. R. Vairagar. "Evaluation of physical, nutritional and sensory characteristics of cookies developed with bio-fortified pearl millet." FOOD SCIENCE RESEARCH JOURNAL 9, no. 2 (October 15, 2018): 223–30. http://dx.doi.org/10.15740/has/fsrj/9.2/223-230.
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Poonia, Amrita, and Arti Kumari. "Development and Shelf-Life Evaluation of Functional Rabadi (A Fermented Pearl Millet Product) by Incorporation of Whey." Indian Journal of Nutrition and Dietetics 55, no. 3 (July 5, 2018): 318. http://dx.doi.org/10.21048/ijnd.2018.55.3.17874.
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Rabadi, prepared by fermenting pearl millet (Pennisetum typhoideum L.) (PM) flour with buttermilk is a traditional popular beverage of North – Western states of India. A process for PM based Rabadi using fermented whey was attempted. Fermented whey and PM flour was mixed before fermentation and amount of flour, whey and temperature of fermentation were determined using Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD). The product developed using 50 g PM flour, 660 ml fermented whey incubated at 37.5 oC temperature gave the most acceptable product on the basis of sensory evaluation. The standardized product was packed in indigenous pouches and stored at 4oC and 10 oC. The shelf life of the product was 8 days at 4 oC and 5 days at 10 oC respectively.
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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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Aande, Tabitha Mngunengen, Isaac Gbaa Agbidye, and Christiana Agbenu Adah. "Formulation, Proximate Analysis and Sensory Evaluation of <i>Mumu</i> from Pearl Millet, Irish Potato and Sesame Seed Blend." Agricultural Sciences 11, no. 03 (2020): 235–46. http://dx.doi.org/10.4236/as.2020.113015.
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Ram, Kalu, and RS Meena. "Evaluation of pearl millet and mungbean intercropping systems in arid region of Rajasthan (India)." Bangladesh Journal of Botany 43, no. 3 (January 15, 2015): 367–70. http://dx.doi.org/10.3329/bjb.v43i3.21616.
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A field experiment was conducted during kharif season, 2011 to evaluate different row ratio of pearl millet with mungbean in the arid region of Rajasthan. The treatments comprised of sole pearl millet at 45 cm spacing, one sole mungbean and ten pearl millet with mungbean treatments row in different ratio. The intercropping of pearl millet with mungbean in 1 : 7, followed by 2 : 6 and 1: 3 row ratio produced maximum pearl millet equivalent yield (PMEY), land equivalent ratio (LER), aggresivity , net returns,benefit cost (B : C) ratio and also better nutrient uptake by these treatments compared to sole and other intercropping treatments. Aggressivity values showed that inter crop mungbean did not offer any competition to pearl millet in different row ratio, while relative crowding coefficient (RCC) values indicated was a yield disadvantage in mungbean in all the intercropping system except 1: 7 row ratio. DOI: http://dx.doi.org/10.3329/bjb.v43i3.21616 Bangladesh J. Bot. 43(3): 367-370, 2014 (December)
Dissertations / Theses on the topic "Pearl millet – Sensory evaluation"
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Ratau, Mmaphuti Abashone. "Chemometrics, physicochemical and sensory characteristics of pearl millet beverage produced with bioburden lactic acid bacteria pure cultures." Thesis, Cape Peninsula University of Technology, 2018. http://hdl.handle.net/20.500.11838/2773.
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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2018.The aim of this study was to evaluate the physical, chemical and sensory characteristics of non-alcoholic pearl millet beverage produced using isolated and purified cultures of bioburden lactic acid bacteria (LAB). Traditional non-alcoholic pearl millet beverage (TNAPMB) was produced through spontaneous fermentation. The slurry was fermented for 36 h at 37°C while monitoring the microbial growth at 3 h interval. LAB were grown on deMan, Rogosa and Sharpe agar and identified using Vitek 2 system. The initial numbers of LAB were 7.04 log cfu/ml and increased to 8.00 log cfu/ml after 21 h. The beverage was dominated by LAB and contaminants and their survival was in succession. LAB from the genera Leuconostoc, Pediococcus, Streptococcus and Enterococcus were the main fermenting species in TNAPMB. Pearl millet extract (PME) was produced by hydrating pearl millet flour (PMF) with water (1:10, PMF:Water). To the mixture sprouted rice flour (10%), ground ginger (10%) and pectin (0.6%) were added. Stable PME was used in the production of plain non-alcoholic pearl millet beverage (PNAPMB). PME was pasteurized at 98°C for 30 min, hot filled and cooled to 25°C. The fluid was inoculated with Leuconostoc mesenteroides, Pediococcus pentosaceus and Enterococcus gallinarum each at 0.05, 0.075 and 0.1%, respectively, using factorial design and fermented for 18 h at 37°C. The pH of the beverage ranged between pH 3.32 and pH 3.90. L. mesenteroides, P. pentosaceus, E. gallinarum, the interaction between L. mesenteroides and P. pentosaceus and the interaction between L. mesentoroides and E. gallinarum had a significant effect (p ˂ 0.05) on the pH of PNAPMB except the interaction between P. pentosaceus and E. gallinarum (p = 0.631). The total titratable acidity (TTA) of the beverage ranged from 0.50 to 0.72%. All cultures had a significant influence (p ˂ 0.05) on the TTA of the beverage with the exception of the interaction between L. mesenteroides and E. gallinarum (p = 0.102). However, Monte Carlo simulation showed that E. gallinarum caused an increase in the pH and a decrease in the TTA of the beverage. During fermentation, the pH of the beverage is desired to decrease while the TTA increases, hence E. gallinarum was removed. The interaction between L. mesenteroides and P. pentosaceus at 0.05% and 0.025%, respectively produced an acceptable PNAPMB with potential for commercialization. Furthermore, moringa supplemented non-alcoholic pearl millet beverage (MSNAPMB) was produced by adding 4% of moringa (Moringa oleifera) leaf powder extract during the production of PNAPMB. The physicochemical, nutritional, microbial (LAB) and sensory characteristics of the PNAPMB, MSNAPMB and TNAPMB were determined. LAB were significantly (p < 0.05) affected by the fermentation period and increased from 3.32 to 7.97 log cfu/ml and 3.58 to 8.38 log cfu/ml in PNAPMB and SNAPMB, respectively. The pH of PNAPMB decreased from pH 5.05 to pH 4.14 while the pH of MSNAPMB decreased from pH 5.05 to pH 3.65 during the 18 h fermentation. The growth of LAB during fermentation had a significant effect (p < 0.05) on the pH of the beverages. The TTA increased from 0.14 to 0.22% and increased from 0.17 to 0.38%, in PNAPMB and MSNAPMB, respectively. The TTA of the beverage was affected significantly (p < 0.05) by the 18 h of fermentation. The protein content was 1.62, 2.17 and 1.50% in PNAPMB, MSNAPMB and TNAPMB, respectively. PNAPMB sample was deemed acceptable in comparison to the MSNAPMB. The total colour difference (ΔE) was 5.91 and 10.60 in PNAPMB and MSNAPMB, respectively in comparison to the TNAPMB. Volatile compounds with beneficial effect such as anti-inflammatory and anti-pathogenic properties were identified in the beverages. Principal component analysis indicated that the variations in characteristics of PNAPMB and MSNAPMB could be explained using total fat, saturated fat, total sugar, ash, moisture, proteins, chroma (C), hue and b*. The results showed that isolated pure cultures could be used as starter cultures in the production of non-alcoholic cereal beverages at a commercial level with predictable quality and safety properties.
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Hassanat, Fadi. "Evaluation of pearl millet forage." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18698.
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This research evaluated millet as forage source for ruminants. Four studies were conducted using two cultivars of forage millet [i.e. brown midrib (BM) and regular (RM)]. The first investigated the effect of seeding rate on yield, chemical composition and in vitro degradability of the two forage millet cultivars. Yield of RM was 56% more than BM due to taller plants and more tillers m-2. A 25% increase in yield as seeding rate increased from 5 to 10 or from 10 to 15 kg ha-1 was observed for two millet cultivars. Brown midrib millet contained 15% more CP, and 4, 13 and 31% less NDF, ADF and ADL than RM cultivar. In vitro DM digestibility was 10% higher in BM due to differences in chemical composition. The second study determined the effect of stage of development at harvest [i.e. vegetative (VS) and heading stage (HS)] on the two millet cultivars yield and cell wall composition in leaves and stems. Yield of BM was lower than that of RM at both stages of development. Concentrations of NDF, ADF and ADL were reduced in BM stems by 8, 16, and 58%, respectively, compared to RM stems. Leaves ADF and ADL concentrations were 6 and 49% less in BM than RM. Increase in fibre fractions with advancing stage of development was most pronounced in RM stems. Brown midrib trait affected cell wall structure of BM leaves and stems by increasing arabinose and xylose proportion as well as concentrations of ester- linked p-coumaric acid and ether-linked ferulic acids. Cell wall content of arabinose, xylose and glucose in leaves and stems, and phenolics in stems was higher at VS than at HS. This effect was more pronounced for stems of RM than BM. In situ DM and NDF disappearances were higher in leaves and stems of BM than RM and were higher in leaves and stems of millet harvested at VS than at HS. Lignin concentration had negative linear impact on in situ DM and NDF degradability. Ensilability of forage millet as affected by cultivar and stage of development at harvest was investigatedCette recherche constitue a évalue millet comme une source de fourrage pour les ruminants. Quatre études ont été effectuées en utilisant deux variétés de millet [par exemple midrib brun (BM) et régulier (RM)]. La première étude constituait une évaluation de l'effet de la vitesse de semer les graines de millet sur le rendement, la composition chimique et la degradabilité in vitro des deux variétés de millet. Le rendement de RM était 56% plus haut en comparaison de BM en raison des plus grandes plantes et plus de feuillage par m-2. Le midrib brun de millet contenait 15% plus de CP, et 4, 13 et 31% moins de NDF, ADF et ADL que la variété RM. La digestibilité in vitro de DM était 10% plus haut chez BM en raison de ces différences. La deuxième étude avait pour objectif de déterminer l'effet du niveau de développement à la moisson [par exemple végétal (VS) et niveau d'en-tête (HS)] sur le rendement des deux variétés de millet et la composition de membrane cellulaire dans les feuilles et les tiges. Le rendement de BM était plus bas en comparaison de RM aux deux niveaux de développement. Les concentrations de NDF, ADF et ADL ont été réduits dans les tiges de BM par 8, 16, et 58%, respectivement, en comparaison des tiges de RM. Les concentrations de ADF et ADL dans les feuilles étaient 6 et 49% moins dans BM que RM. Les contenus des différentes fibres ont augmenté avec le niveau de développement, mais l'augmentation été plus prononcée dans les tiges de RM. Le millet brun a eu un effet sur les membranes cellulaires des feuilles et tiges de BM en augmentant la concentration d'arabinose et xylose ainsi que les concentrations d'ester- acides de p-coumaric et d'ester- acides de ferulic. Les contenus d'arabinose, xylose et le glucose dans les membranes cellulaires chez les feuilles et les tiges, et de phenolics dans les tiges était plus haut à VS qu'à HS. Cet effet été plus prononcé pour les tiges de RM que BM. In situ DM et NDF
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Tine, Fatou. "Evaluation of Drought Tolerance and Forage Characteristics of Millet Cultivars." Thesis, Virginia Tech, 2016. http://hdl.handle.net/10919/81306.
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Millets are C4 annual grasses that are mainly used for food and feed. This thesis describes two studies that evaluated drought tolerance of pearl millet cultivars (Pennisetum glaucum [L.] R. Br) grown for grain. A third study is also included in the thesis that evaluated foxtail millet (Setaria italica [L] Beauv) and pearl millet grown as cover crops and forage during a pasture renovation. The main focus of the thesis involved evaluation of Senegalese pearl millet cultivars for drought tolerance. Drought is one of the most important threats to pearl millet production in Senegal as it limits yield in most parts of the country. Although water stress on pearl millet is common during the growing season, a little is known about how terminal drought affects yield in Senegalese pearl millet cultivars. To address this issue, two field experiments were conducted in 2014 and 2015. The first field study evaluated 20 pearl millet cultivars under water stress and categorized based on their yield response. Whereas the second year field trial used four cultivars from the first field trial in a more detailed study to give recommendations for farmers in Senegal. The experiments were complete randomized block designs. Pearl millet cultivars were grown under irrigation until flowering then the stress treatment was applied by stopping the irrigation in half of the plots. Eleven cultivars showed a statistical indifference to water stress and considered the most drought tolerant. Four cultivars were selected from the 11 for the second year experiment. Of these, cultivar 4 (ICMV IS 89305) and 10 (SOSAT c 88) exhibited higher tolerance to terminal water stress based on evaluation of yield components and drought stress indices. These cultivars could be a good target for further breeding and selection in Senegal. Although the cultivars were more drought tolerant, both had relatively low total biomass. When used in a larger scale, these cultivars could potentially benefit farmers in Senegal and enhance food security.
The second part of this thesis addressed use of a forage type millets – specifically foxtail and pearl millet. In the US, these millets are primarily serve as a summer cover crops that can be used for forage. The objective of this experiment was to compare yield and forage quality of foxtail and pearl millet cover crops and their effect on subsequent pasture establishment. A field experiment was conducted in Virginia in 2014 to address this objective. Pearl millet and foxtail millet were randomly planted in 12 plots each and harvested in late summer. Plots were then converted to tall fescue (Schedonorus phoenix (Scop.) Holub) pasture. Foxtail millet had a significantly higher soil cover than pearl millet but the two species did not differ in terms of total biomass, forage quality, or their effect on tall fescue pasture establishment.Master of Science
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Reddy, Vijaya P. "The identification of the precursor of off odor causing compounds, produced during storage of ground pearl millet (Pennisetum americanum (L) Leeke)." 1985. http://hdl.handle.net/2097/27539.
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Obilana, Anthony Olusegun. "Nutritional, physico-chemical and sensory characteristics of a pearl millet-based instant beverage powder." Thesis, 2014. http://hdl.handle.net/10321/1145.
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Submitted in partial fulfilment of the requirements for the Doctrate Degree in Technology: Food Technology - Durban University of Technology, 2013.A pearl millet (Pennisetum glaucum) based instant beverage powder (PMIBP) was prepared from two different varieties of pearl millet (Agrigreen (AgG) and Babala (Ba)) by a combination of malting and extrusion cooking. The millet grains were germinated (30oC and 98% RH for 36 h), kilned (50oC for 48 h), cooled to room temperature, ground and stored in a chiller at 5oC until used. The raw and malted pearl millet grains were extruded under different parameters to accommodate the types of pre-treatment applied to the pearl millets. Combination processing of the pearl millet grain was achieved by extrusion of malted pearl millet of both varieties individually, and as a mixture of raw and malted pearl millet (50:50). The effect of the processing methods on the physical, functional, nutritional and biochemical properties of the raw and processed pearl millets varieties were evaluated. Combination processing led to a significant (p ≤ 0.05) decrease in total fat and total dietary fibre (TDF) (3.85 and 22.99 g/100 g, respectively) content of AgriGreen (AgG) extruded malted pearl millet (EMPM); a decrease in TDF (18.12 g/100 g) content of AgG extruded raw pearl millet-malted pearl millet mix (ERPMMPM). Combination processing led to a decrease in ash, total fat, total dietary fibre, Fe and Zn (1.76, 3.48, 14.26 g/100 g, 7.78 and 4.74 mg/100 g, respectively) content of Babala (Ba) EMPM. It also led to a significant (p ≤ 0.05) decrease in ash, total fat, TDF, Fe and Zn (1.88, 4.22, 21.71 g/100 g, 7.24 and 4.14 mg/100 g, respectively) content of Ba ERPMMPM. Regardless of the pearl millet variety, malting led to a significant (p ≤ 0.05) decrease in moisture, total, saturated, mono- and polyunsaturated fats, total dietary fibre iron, zinc and protein digestibility; a significant (p ≤ 0.05) increase in total carbohydrates, total phenolic content, antioxidant activity (TEAC) and water solubility index. Extrusion however, led to a significant (p ≤ 0.05) decrease in total dietary fibre, zinc, total phenolic content and protein digestibility; a significant (p ≤ 0.05) increase in ash, total, saturated and monounsaturated fats, total carbohydrates, iron, starch digestibility water absorption index (WAI) and water solubility index (WSI). The beverages of 10% total solids (8% pearl millet + 2% sugar for taste) prepared from the processed pearl millet were offered to an untrained consumer panel consisting of students and staff of the Cape Peninsula University of Technology, under similar sets of conditions in a sensory evaluation room at the Food Technology Department. The following characteristics of the products were rated and scored on a 9-point hedonic scale (1 – like extremely and 9 – dislike extremely): appearance, colour, aroma, flavour, mouth-feel and overall acceptability. In general, Ba RPM was rated 4 - like slightly, and AgG malted pearl millet (MPM) was rated 6 - dislike slightly and all other pearl millet samples from both varieties were rated 5 - neither like nor dislike.
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Mohamed, Ahmed Mahmoud. "Emergence, seedling vigor, and stand establishment of pearl millet as affected by mesocotyl elongation and other seed and seedling traits." 1985. http://hdl.handle.net/2097/27505.
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Schoeman, Irene. "Evaluation of two viral vectors for virus-induced gene silencing in pearl millet." Diss., 2011. http://hdl.handle.net/2263/31294.
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Pearl millet [Pennisetum glaucum L. Br.] is an agriculturally important cereal farmed in the
marginal semi-arid regions of sub-Saharan Africa and India. The crop shows remarkable
tolerance to both biotic and abiotic stress and several genetic components involved in these
traits have already been identified. To date little progress has been made towards the
development of a molecular technique to functionally characterise such candidate genes in
pearl millet. One such potential method is virus-induced gene silencing (VIGS), a nucleotide
sequence homology dependent technique used to down-regulate expression of selected genes
using a recombinant viral vector. VIGS has been applied with great success in
dicotyledonous and more recently monocotyledonous plant species. The objective of this
study was to evaluate two viruses, barley stripe mosaic virus (BSMV) and brome mosaic
virus (BMV), as VIGS vectors for pearl millet. Our hypothesis was that these viruses, which
have successfully been used to conduct VIGS in other monocotyledonous species, could
potentially be transferred to perform gene silencing in pearl millet. The viral vectors were
modified to target a phenotypic marker gene, Phytoene desaturase (Pds), in pearl millet.
Triticum aestivum (wheat), a known host for BSMV and Hordeum vulgare (barley), a known
host for BMV and BSMV, were used as positive controls of viral infection. No visual Pds
silencing symptoms were observed in the two pearl millet breeding lines, ICML12 and
ICMB96222. Phenotypic symptoms associated with Pds silencing were observed in wheat
seedlings infected with the Pds silencing BSMV construct. No significant distinction could
be made between viral symptoms and potential Pds silencing in barley indicating that the
pearl millet Pds insert in the BMV construct was insufficient to induce visual Pds silencing in
barley. The presence of the viruses in systemic pearl millet leaves was evaluated using
reverse transcription PCR targeted to all three genomic subunits of the respective viruses.
Virus-specific products could be amplified from the barley and wheat accessions used as
positive controls but it was found that neither of the viruses was present in pearl millet. This
indicated that the VIGS vectors; BSMV and BMV were not amenable to conduct gene
silencing in pearl millet under the conditions tested in this study. Although this study did not
identify a VIGS vector, it does present some advances made towards the identification of a
gene silencing system in pearl millet.Dissertation (MSc)--University of Pretoria, 2011.
Plant Science
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Chanika, Chimings Sambamo Makamula. "Field evaluation of effects of seed size and density on establishment and grain yield in pearl millet." 1988. http://hdl.handle.net/2097/22231.
Full textBooks on the topic "Pearl millet – Sensory evaluation"
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Purohit, S. D. An evaluation study of bajra minikit programme: A case study of Jaipur District in Rajasthan. Vallabh Vidyanagar, Gujarat: Agro-Economic Research Centre, Sardar Patel University, 1989.
Find full textBook chapters on the topic "Pearl millet – Sensory evaluation"
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Gupta, A. P., R. P. Narwa, and R. S. Antil. "Effect of Farm Yard Manure and Fertilizer Nitrogen in Pearl millet-Wheat cropping Sequence." In Evaluation of Soil Organic Matter Models, 345–50. Berlin, Heidelberg: Springer Berlin Heidelberg, 1996. http://dx.doi.org/10.1007/978-3-642-61094-3_31.
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