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Relevant bibliographies by topics / Pearl millet – Storage

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Journal articles

Academic literature on the topic 'Pearl millet – Storage'

Author: Grafiati

Published: 4 June 2021

Last updated: 12 February 2022

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Journal articles on the topic "Pearl millet – Storage"

1

Goyal, Preeti, Lakshman Kumar Chugh, and Mukesh Kumar Berwal. "Storage effects on flour quality of commonly consumed cereals." Journal of Applied and Natural Science 9, no. 1 (2017): 551–55. http://dx.doi.org/10.31018/jans.v9i1.1228.

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The present investigation was conducted to study the effect of storage period on flour quality of wheat, maize and pearl millet. Their flour were stored at 15 °C and 82 % relative humidity RH for one month and changes in fat acidity (FA), activities of peroxidase (POX), lipoxygenase (LOX) and polyphenol oxidase (PPO) in control and stored flour along with change in pH of water extract of flour were monitored. Increase in FA (mg KOH/100 g d.m.) and decrease in pH of flour was maximal in pearl millet (287.5 mg KOH/100 g d.m. and 0.4) followed by maize (151 mg KOH/100 g d.m. and 0.23) and wheat (61 mg KOH/100 g d.m. and 0.1) respectively. A decline in activity of POX, LOX and PPO was observed during storage. Pearl millet flour possessed almost double activity of POX (413 Units/g d.m.) in comparison to wheat (198 Units/g d.m.) and 1.3 fold higher than that of maize (153 Units/g d.m.) and even after decrease activity of POX was higher in flour of pearl millet compared to the other two. However, activity of LOX and PPO was found to be comparable in fresh flour of pearl millet, maize and wheat. Since pearl millet has poor shelf life and increase in FA, decrease in pH and activity of POX was found to be very high in pearl millet (poor shelf life) as compared to wheat and maize, therefore, these selected parameters might be used as biochemical markers to determine shelf life of flour.

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2

Hanna, W. W., G. W. Burton, and W. G. Monson. "Long-term storage of pearl millet pollen." Journal of Heredity 77, no. 5 (1986): 361–62. http://dx.doi.org/10.1093/oxfordjournals.jhered.a110257.

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3

Rani, Savita, Rakhi Singh, Rachna Sehrawat, Barjinder Pal Kaur, and Ashutosh Upadhyay. "Pearl millet processing: a review." Nutrition & Food Science 48, no. 1 (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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4

Burton, Glenn W. "Collection, evaluation and storage of pearl millet germplasm." Field Crops Research 11 (January 1985): 123–29. http://dx.doi.org/10.1016/0378-4290(85)90096-6.

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5

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 (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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6

Babiker, Elfadil, Babiker Abdelseed, Hayat Hassan, and Oladipupo Adiamo. "Effect of decortication methods on the chemical composition, antinutrients, Ca, P and Fe contents of two pearl millet cultivars during storage." World Journal of Science, Technology and Sustainable Development 15, no. 3 (2018): 278–86. http://dx.doi.org/10.1108/wjstsd-01-2018-0005.

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Purpose The purpose of this paper is to evaluate the impact of modern and traditional decortication methods on the chemical composition, antinutrients, Ca, P and Fe contents during storage of two pearl millet cultivars (white and green) grown in Sudan. Design/methodology/approach The grains of each cultivar were either decorticated traditionally using traditional stone dehuller or by using modern dehuller. The chemical composition, antinutrients and Ca, P and Fe contents of the cultivars were evaluated during storage for six months. Findings The results showed that both methods of decortication (modern and traditional) employed significantly decreased ash, protein, oil and crude fiber contents but increased moisture and nitrogen free extract contents of the grains for both cultivars. Storage resulted in a slight and gradual decrease in the chemical composition of the treated and untreated grains of the cultivars. Modern decortication of the grains significantly (P=0.05) reduced tannin content in both cultivars compared to untreated and traditionally decorticated grains. Phytic acid content of the white cultivar was not affected by the method of decortication used but modern decortication reduced that of green cultivar. Decrease in tannin and phytic acid was observed as the storage continued in both treated and untreated cultivars. Decortication significantly (P=0.05) reduced the Ca, P and Fe contents in both cultivars grains. Lower P and Fe contents were found in modern decorticated grains compared to traditional decorticated ones. Storage of the cultivars resulted in gradual decrease in Ca, P and Fe contents. Research limitations/implications Processing methods such as decortication affect the quality attributes of pearl millet cultivars. The application of modern decortication method on pearl millet cultivars has better quality attributes than those treated with traditional decortication. Originality/value The study uses decortication methods (traditional and modern) to improve the quality attributes of pearl millet cultivars. Antinutrients such as tannin and phytic acid were observed to reduce the bioavailability of minerals like Fe. Decortication of the grains significantly reduced the level of such antinutrients and improved bioavailability of minerals.

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7

Yadav, Deep N., Tanupriya Anand, Jaspreet Kaur, and Ashish K. Singh. "Improved Storage Stability of Pearl Millet Flour Through Microwave Treatment." Agricultural Research 1, no. 4 (2012): 399–404. http://dx.doi.org/10.1007/s40003-012-0040-8.

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8

Pozitano, Marina, and Roberto Usberti. "Seed controlled deterioration of three interspecific elephant grass × pearl millet hybrids." Revista Brasileira de Zootecnia 38, no. 3 (2009): 428–34. http://dx.doi.org/10.1590/s1516-35982009000300005.

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In order to allow using seeds from three interspecific elephant grass ×pearl millet hybrids (Original, Cutting and Grazing-types) to set pasture fields, it became necessary to analyze their performances in relation to storage conditions and controlled deterioration. Five moisture content levels and three storage temperatures (40, 50 and 65°C) have been tested for each hybrid. Seed sub samples for each moisture content and storage temperature combination were sealed in laminated aluminum foil packages and stored at those temperatures until complete survival curves have been obtained. The recurrent selection increased seed initial quality (Ki) for grazing-type population (lower and more tillered plants); however inverse results were observed for cutting-type population (higher and less tillered plants). Viability equation constants estimated for Cutting-type, Original and Grazing-type hybrids are: K E = 8.417, 7.735 and 8.285; Cw = 5.037, 4.658 and 4.522; C H = 0.02309, 0.01969 and 0.03655; C Q = 0.000436; 0.000403 and 0.000300, respectively. The viability equation constants for the hybrids are K E = 8.033; Cw = 4.662; C H = 0.02544; C Q = 0.000386. Through the equations, it is feasible to estimate the germination percentage of a seed lot after different storage conditions.

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9

Yadav, Deep N., Jaspreet Kaur, Tanupriya Anand, and Ashish K. Singh. "Storage stability and pasting properties of hydrothermally treated pearl millet flour." International Journal of Food Science & Technology 47, no. 12 (2012): 2532–37. http://dx.doi.org/10.1111/j.1365-2621.2012.03131.x.

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10

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 (1985): 59–62. http://dx.doi.org/10.1002/jsfa.2740360111.

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