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Journal articles on the topic 'Pearl millet – Storage'

Author: Grafiati

Published: 4 June 2021

Last updated: 12 February 2022

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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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11

Asanga, C. T., and R. B. Mills. "Hermetic storage of pearl millet, Pennisetum americanum (L.) Leeke; laboratory studies." Journal of Stored Products Research 22, no. 4 (1986): 211–16. http://dx.doi.org/10.1016/0022-474x(86)90013-5.

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12

Punia Bangar, Sneh, Manju Nehra, Anil Kumar Siroha, et al. "Development and Characterization of Physical Modified Pearl Millet Starch-Based Films." Foods 10, no. 7 (2021): 1609. http://dx.doi.org/10.3390/foods10071609.

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Pearl millet is an underutilized and drought-resistant crop that is mainly used for animal feed and fodder. Starch (70%) is the main constituent of the pearl millet grain; this starch may be a good substitute for major sources of starch such as corn, rice, potatoes, etc. Starch was isolated from pearl millet grains and modified with different physical treatments (heat-moisture (HMT), microwave (MT), and sonication treatment (ST)). The amylose content and swelling capacity of the starches decreased after HMT and MT, while the reverse was observed for ST. Transition temperatures (onset (To), peak of gelatinization (Tp), and conclusion (Tc)) of the starches ranged from 62.92–76.16 °C, 67.95–81.05 °C, and 73.78–84.50 °C, respectively. After modification (HMT, MT, and ST), an increase in the transition temperatures was observed. Peak-viscosity of the native starch was observed to be 995 mPa.s., which was higher than the starch modified with HMT and MT. Rheological characteristics (storage modulus (G′) and loss modulus (G′′)) of the native and modified starches differed from 1039 to 1730 Pa and 83 to 94 Pa; the largest value was found for starch treated with ST and HMT. SEM showed cracks and holes on granule surfaces after HMT as well as MT starch granules. Films were prepared using both native and modified starches. The modification of the starches with different treatments had a significant impact on the moisture, transmittance, and solubility of films. The findings of this study will provide a better understanding of the functional properties of pearl millet starch for its possible utilization in film formation.

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13

Crépeau, Marianne, Mohammed Khelifi, Anne Vanasse, Mohammed Aider, and Annick Bertrand. "Storage time effects on the soluble sugars concentration and pH of sweet pearl millet and sweet sorghum juice." Canadian Biosystems Engineering 59, no. 1 (2017): 3.1–3.6. http://dx.doi.org/10.7451/cbe.2017.59.3.1.

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14

DUROJAIYE, ABDUL-FATAH A., KOLAWOLE O. FALADE, and JOHN O. AKINGBALA. "CHEMICAL COMPOSITION AND STORAGE PROPERTIES OF FURA FROM PEARL MILLET (PENNISETUM AMERICANUM)." Journal of Food Processing and Preservation 34, no. 5 (2010): 820–30. http://dx.doi.org/10.1111/j.1745-4549.2009.00397.x.

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15

Tiwari, Ajita, S. K. Jha, R. K. Pal, Shruti Sethi, and Lal Krishan. "Effect of Pre-Milling Treatments on Storage Stability of Pearl Millet Flour." Journal of Food Processing and Preservation 38, no. 3 (2013): 1215–23. http://dx.doi.org/10.1111/jfpp.12082.

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16

Kapoor, Rashmi, and Amin C. Kapoor. "Biological evaluation of pearl millet protein: effect of different treatments and storage." Plant Foods for Human Nutrition 40, no. 3 (1990): 175–83. http://dx.doi.org/10.1007/bf01104140.

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17

Jurjevic, Zeljko, Jeffrey P. Wilson, David M. Wilson, and Howard H. Casper. "Changes in fungi and mycotoxins in pearl millet under controlled storage conditions." Mycopathologia 164, no. 5 (2007): 229–39. http://dx.doi.org/10.1007/s11046-007-9042-7.

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18

Sidhu, Gagandeep Kaur, Sukreeti Sharma, and Neha. "Influence of Milling Speed on Proximate Composition of Pearl Millet Flour during Storage." International Journal of Food and Fermentation Technology 6, no. 1 (2016): 49. http://dx.doi.org/10.5958/2277-9396.2016.00026.x.

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19

Manivannan, A. "Characterization of pearl millet hybrids and their parental lines by seed storage protein markers." Electronic Journal of Plant Breeding 8, no. 1 (2017): 371. http://dx.doi.org/10.5958/0975-928x.2017.00056.4.

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20

Kadlag, R. V., J. K. Chavan, and D. P. Kachare. "Effects of seed treatments and storage on the changes in lipids of pearl millet meal." Plant Foods for Human Nutrition 47, no. 4 (1995): 279–85. http://dx.doi.org/10.1007/bf01088264.

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21

Shaikh, Marium, Tahira Mohsin Ali, and Abid Hasnain. "Utilization of chemically modified pearl millet starches in preparation of custards with improved cold storage stability." International Journal of Biological Macromolecules 104 (November 2017): 360–66. http://dx.doi.org/10.1016/j.ijbiomac.2017.05.183.

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22

Thakur, Ram P., Veeranki P. Rao, and Rajan Sharma. "Influence of dosage, storage time and temperature on efficacy of metalaxyl-treated seed for the control of pearl millet downy mildew." European Journal of Plant Pathology 129, no. 2 (2010): 353–59. http://dx.doi.org/10.1007/s10658-010-9679-9.

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23

Ajita, Tiwari, and S. K. Jha. "Effect of Nitrogen Gas Enriched Packing on Quality and Storage Life of Pearl Millet Based Fried Snack." Journal of Biosystems Engineering 42, no. 1 (2017): 62–68. http://dx.doi.org/10.5307/jbe.2017.42.1.062.

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24

Goyal, P., MK Berwal, Praduman, and LK Chugh. "Peroxidase actvity, its isozymes and deterioration of pearl millet [Pennisetum glaucum(L.) R. BR.] flour during storage." Journal of Agriculture and Ecology 03, no. 01 (2017): 41–51. http://dx.doi.org/10.53911/jae.2017.3107.

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25

Kumar, Ranjeet R., D. V. Bhargava, Kangkan Pandit, et al. "Lipase – The fascinating dynamics of enzyme in seed storage and germination – A real challenge to pearl millet." Food Chemistry 361 (November 2021): 130031. http://dx.doi.org/10.1016/j.foodchem.2021.130031.

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26

Siroha, Anil Kumar, Sneh Punia Bangar, Kawaljit Singh Sandhu, Monica Trif, Manoj Kumar, and Prixit Guleria. "Effect of Cross-Linking Modification on Structural and Film-Forming Characteristics of Pearl Millet (Pennisetum glaucum L.) Starch." Coatings 11, no. 10 (2021): 1163. http://dx.doi.org/10.3390/coatings11101163.

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Pearl millet starch was modified using epichlorohydrin (EPI) at different concentrations (0.1%; 0.3%; 0.5%; and 0.8%) and evaluated for physicochemical, rheological, in vitro digestibility, and film-forming characteristics. The degree of cross-linking was observed at higher levels (0.5% and 0.8%) of EPI. Upon cross-linking, breakdown and setback viscosity reduced whereas pasting temperature was increased. Storage modulus (G′) and loss modulus (G″) value of cross-linked (CL) starches ranged between 2877 to 5744 Pa and 168 to 237 Pa, respectively, during the frequency sweep test. A drastic decrease was observed for steady shear (yield stress and consistency index) characteristics of CL starches. Resistant starch (RS) content was increased after starch modification, which imparts its nutritional values and starch modified at 0.8% had the highest RS content. Modifications of starch at different levels had significant effects on the moisture, opacity, solubility and mechanical properties of films. Outcomes of this study will be helpful to understand the properties of native and CL starches for their potential applications in preparation of edible films.

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27

Sainani, Mohini N., Vidya S. Gupta, Vinod K. Mishra, Anil H. Lachke, Prabhakar K. Ranjekar, and D. T. N. Pillay. "Effect of chemical modification on some structural and functional properties of pennisetin, a major seed storage protein from pearl millet." Phytochemistry 34, no. 4 (1993): 919–25. http://dx.doi.org/10.1016/s0031-9422(00)90688-5.

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28

Mohamed, ElShazali Ahmed, Isam A. Mohamed Ahmed, Abu ElGasim A. Yagoub, and Elfadil E. Babiker. "Effects of radiation process on total protein and amino acids composition of raw and processed pearl millet flour during storage." International Journal of Food Science & Technology 45, no. 5 (2010): 906–12. http://dx.doi.org/10.1111/j.1365-2621.2010.02228.x.

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29

Raghavender, C. R., B. N. Reddy, and G. Shobharani. "Aflatoxin contamination of pearl millet during field and storage conditions with reference to stage of grain maturation and insect damage." Mycotoxin Research 23, no. 4 (2007): 199–209. http://dx.doi.org/10.1007/bf02946048.

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30

Sonkar, Seema, Shraddha Yadav, Rishi Bhel, and O. P. Bishnoi. "To Assess the Nutritional Quality of Triticale Based Product Medicated and Non-Medicated Health Powder." Journal of Food Research 7, no. 4 (2018): 120. http://dx.doi.org/10.5539/jfr.v7n4p120.

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Triticale is a more recent development in the field of cereals, that is a man made cereals created by crossing wheat and rye, compared to oats and barley, which have long histories, triticale is between 40 and 50 years old. Triticale is hybrid of wheat (Triticum) and rye (Scale) first bread in laboratories during the late 19th century in Scotland and Germany. When crossing wheat and rye, wheat is used the female parent and rye is the male parent. The resulting hybrid is sterile and must be treated with colchicines to induce polyoidy and thus the ability to reproduce itself. High quality grain, conditioning products with desirable properties and nutritional value, determines the use of triticale for consumption. Therefore, more and more attention is paid in triticale breeding for its quality, to obtain highly yielding, but also technologically advantageous varieties. The aim of this research was to evaluate nutritional quality and sensory properties of triticale based product that are – Medicated Health Powder which are made from germinated grain triticale, wheat, pearl millet, Beet root ashwagandha, safed musli and steavia powder and Non– Medicated Health Powder which are made from germinated grain triticale, wheat, pearl millet, and steavia powder. The result of the nutritional analysis indicated that the nutritional composition of Medicated health powder are moisture -8.5, ash -2.20, protein- 6.59 and iron-1.82 gm. Non-Medicated health powder are moisture -8.7, ash -1.89, protein- 6.36 and iron-1.71 gm. Regarding sensory properties, these products were evaluated on sensory parameters using nine point hedonic rating scale. Sensory score for Medicated Health Powder for appearance 9.0, texture 8.4 color 8.2, flavor 8.0 and overall acceptability is 9.0. and Non-Medicated Health Powder for appearance 9.0, texture 8.8 color 8.4, flavor 8.8 and overall acceptability is 9.0. A sensory quality of products (Medicated health powder and Non- medicated health powder) was monitored during storage and was found stable for 3 months. Medicated and Non- medicated health powder health powder is recommended for diabetic patients and in cronic heart disease.

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SESTRAS, Radu E. "Introduction pages." Notulae Scientia Biologicae 12, no. 4 (2020): I—VIII. http://dx.doi.org/10.15835/nsb12410868.

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Notulae Scientia Biologicae (http://www.notulaebiologicae.ro), Issue 4, Volume 12, 2020: The papers published in this issue represent interesting novelties in different topics of life science. Among the exciting researches or reviews, we invite readers to find news about: The influence of human chorionic gonadotropin on hormonal and haematological profile of postpubertal male albino rats exposed to chronic oral administration of alcohol; Phylogenetic observation in Ariidae, Bagridae and Plotosidae catfishes by COI gene sequence analysis; A preliminary study and new distributional records of family Erebidae (Leach, [1815]) (Lepidoptera: Noctuoidea) from Aligarh, Uttar Pradesh, India; Evaluation of pearl millet (Pennisetum glaucum L. (R. Br.)) landraces for resistance to stem borer (Coniesta ignefusalis Hampson.) infestation; Photochemical responses of cucumber (Cucumis sativus L.) plants to heat stress; Vegetative propagation of cornelian cherry (Cornus mas L.) selections; Effect of pre-storage hot air and hot water treatments on post-harvest quality of mango (Mangifera indica Linn.) fruit; Effect of snowmelt regime on phenology of herbaceous species at and around treeline in Western Himalaya, India etc.

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Rathore, Soumya, and Karunakar Singh. "Application of response surface methodology for optimization study of equilibrium moisture sorption content for efficient drying and storage of pearl millet flour." Journal of Food Measurement and Characterization 12, no. 3 (2018): 2020–31. http://dx.doi.org/10.1007/s11694-018-9817-1.

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Crépeau, M., M. Khelifi, A. Vanasse, A. Bertrand, M. Aider, and P. Seguin. "Impact of Storage Time on the Juice and Sugars Extracted from Chopped and Whole Stalk Sweet Pearl Millet and Sweet Sorghum Biomass." BioEnergy Research 10, no. 1 (2016): 74–85. http://dx.doi.org/10.1007/s12155-016-9777-4.

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34

MANWAR, Satish Jagannath, and Asit Baran MANDAL. "Effect of high moisture storage of pearl millet (Pennisetum typhoides) with or without feed enzymes on growth and nutrient utilization in broiler chickens." Animal Science Journal 80, no. 4 (2009): 438–45. http://dx.doi.org/10.1111/j.1740-0929.2009.00656.x.

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35

Bunkar, Durga Shankar, Alok Jha, Ankur Mahajan, and V. S. Unnikrishnan. "Kinetics of changes in shelf life parameters during storage of pearl millet based kheer mix and development of a shelf life prediction model." Journal of Food Science and Technology 51, no. 12 (2012): 3740–48. http://dx.doi.org/10.1007/s13197-012-0892-8.

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Raghavender, C., and B. Reddy. "Human and animal disease outbreaks in India due to mycotoxins other than aflatoxins." World Mycotoxin Journal 2, no. 1 (2009): 23–30. http://dx.doi.org/10.3920/wmj2008.1066.

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Mycotoxins are gaining increasing importance due to their deleterious effects on human and animal health. Chronic health risks are particularly prevalent in India where the diets of the people are highly prone to mycotoxins due to poor harvesting practices, improper storage and transport coupled with high temperature and moisture. This paper reviews disease outbreaks of mycotoxicoses other than aflatoxins in India due to ingestion of mycotoxincontaminated food. Ergotism is one of the earliest known outbreaks of mycotoxins reported in rural areas of western India associated with pearl millet grain. Trichothecenes have been involved in an acute human mycotoxicosis known as alimentary toxic aleukia in India during 1987 and were attributed to the consumption of mouldy wheat. Deoxynivalenol was implicated in an outbreak of emetic syndrome in Kashmir State. An outbreak of acute foodborne disease caused by fumonisin was reported in south India during 1995 affecting 1,424 people due to contaminated sorghum and maize. Rhizopus toxicosis was reported from Maharashtra State and caused the death of three people. These outbreaks continue to be a significant health problem of people in India, because their poor purchasing power compels them to consume contaminated food.

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37

Akello, Juliet, Alejandro Ortega-Beltran, Bwalya Katati, et al. "Prevalence of Aflatoxin- and Fumonisin-Producing Fungi Associated with Cereal Crops Grown in Zimbabwe and Their Associated Risks in a Climate Change Scenario." Foods 10, no. 2 (2021): 287. http://dx.doi.org/10.3390/foods10020287.

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In most sub-Saharan African countries, staple cereal grains harbor many fungi and some produce mycotoxins that negatively impact health and trade. Maize and three small grain cereals (sorghum, pearl millet, and finger millet) produced by smallholder farmers in Zimbabwe during 2016 and 2017 were examined for fungal community structure, and total aflatoxin (AF) and fumonisin (FM) content. A total of 800 maize and 180 small grain samples were collected at harvest and during storage from four agroecological zones. Fusarium spp. dominated the fungi associated with maize. Across crops, Aspergillusflavus constituted the main Aspergillus spp. Small grain cereals were less susceptible to both AF and FM. AF (52%) and FM (89%) prevalence was higher in maize than in small grains (13–25% for AF and 0–32% for FM). Less than 2% of small grain samples exceeded the EU regulatory limit for AF (4 µg/kg), while <10% exceeded the EU regulatory limit for FM (1000 µg/kg). For maize, 28% and 54% of samples exceeded AF and FM Codex guidance limits, respectively. Higher AF contamination occurred in the drier and hotter areas while more FM occurred in the wetter year. AF exposure risk assessment revealed that small grain consumption posed low health risks (≤0.02 liver cancer cases/100,000 persons/year) while maize consumption potentially caused higher liver cancer rates of up to 9.2 cases/100,000 persons/year depending on the locality. Additionally, FM hazard quotients from maize consumption among children and adults were high in both years, but more so in a wet year than a dry year. Adoption of AF and FM management practices throughout the maize value chain coupled with policies supporting dietary diversification are needed to protect maize consumers in Zimbabwe from AF- and FM-associated health effects. The higher risk of health burden from diseases associated with elevated concentration of mycotoxins in preferred maize during climate change events can be relieved by increased consumption of small grains.

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Huey, Samantha, Laura Hackl, Sudha Venkatramanan, et al. "Nutrient-Dense Meal Delivery in Partnership with Small-Scale Producers in Mumbai Urban Slums: Implementation Considerations Within a Randomized Controlled Feeding Trial." Current Developments in Nutrition 4, Supplement_2 (2020): 844. http://dx.doi.org/10.1093/cdn/nzaa053_049.

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Abstract Objectives Despite the multitude of evaluations of nutrition intervention trials in low-income settings, documented practice to operate such trials is scarce. We aimed to fill this gap by outlining key steps and resources required to run a small-scale intensive feeding trial such as establishing collaborations, developing an operational infrastructure, and daily orchestration of logistics for food preparation, delivery, and administration. Methods A randomized controlled feeding trial among 223 children in urban slums of Mumbai, India was completed in 2018. We established partnerships to facilitate the acquisition and proper storage of the study intervention, biofortified and conventional pearl millet. Feeding centers (FC) were identified based on a census. Two staff per FC managed daily operations: weighing and dispensing individual portions to participants based on their group allocation, recording of leftovers and adverse events. The study team developed and standardized recipes for all menu items. Development considered staple crop and nutrient density per serving, cost and availability of ingredients, and scalability. Highly accepted recipes were included in a cyclic menu. Hot meals were prepared in partnership with the university canteen, where a kitchen coordinator was responsible for daily quality control, aliquoting, and dispensation to contracted auto-drivers for FC delivery. A certified bakery produced customized shelf stable items in bulk. Items were vacuum packed individually, labeled, and delivered to FC directly. Shelf-life was tested periodically. Results Over 26 tons of crops were procured at a cost of 25,000 USD. The cost of preparing and delivering about 30,000 fresh meals was about 15,000 USD, while the cost of approximately 60,000 shelf stable meals was about 10,000 USD. Over 15 months, we served 91,815 meals at a cost of 0.59 USD/meal in the context of a randomized controlled feeding trial. Conclusions We highlight opportunities and challenges of developing a sustainable food supply system for an intervention trial. We also outline a sustainable model for delivery of nutrient-dense meals in partnership with small-scale producers instead of establishing a centralized kitchen to facilitate advocacy and scale up. Funding Sources HarvestPlus.

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M. Khalaf, Raja, and Ayad A. Abdulkader. "The Efficiency of the Parasitoids Bracon hebetor and B. brevicornis in the Control of Date Palm Moth Cadra cautella (Lepidoptera: Pyralidae)." Basrah J. Agric. Sci. 32 (December 22, 2019): 352–59. http://dx.doi.org/10.37077/25200860.2019.282.

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Adams, J.M. (1976). A guide to the objective and reliable estimation of food losses in small scale farmer storage. Tropical stored Products Information, 32: 5-12. Abdulrahman, S.H.; Khawaja, G.R.; Abdullah, A.S.; Mureed, K.D. & Mahammad, T. (2013). Effects of tempertuer on the development of Ephestia cautella (walker) (Pyralidae: Lepidoptera) a case study for its possible control under storage conditions. Pakistan J. Zool., 45(6): 1573-1576. Al-Abdullah, B.; Al-Hamada, J.; Celtie, M.N. & Aslan, L. (2001). The effect of host and temperatures on some biological processes efficiency of larval parasite Bracon brevicornis (Hymenoptera: Braconidae) under laboratory conditions. Damascus Univ. J. Agric. Sci., 25(1): 345-365. Al-Ramahi, R.S. & Ali, M.H. (1983). Effect of diets on the longevity of the adult parasitoid Bracon hebetor Say. Yearbook Plant Pro. Res., 3(1): 29-38. Al-Rawi, Kh.M. & Khalfalla, A.M. (1980). Design and analysis of agricultural experiments. Directorate of residence House Print. Publ., Univ. Mosul: 488pp. (In Arabic). Al-Zadjali, T.S.; Abdallal, F.F. & El-Haidari, H.S. (2006). Insect pests attacking date palms and dates in Sultanate of Oman. Egypt. J. Agric. Res., 84: 51-59. Horak, M. (1994). A review of Cadra walker in Australia: five new native species and the tow introduced pest species (Lepidoptera: Pyralidae: Phycitinae). Aust. J. Entomol., 33(3): 245-262. Gupta, A. & Lokhande, S.A. (2013). A new host record and a new combination in Cotesia cameron (Hymenoptera: Braconidae) from India. J. Threatened Taxa, 5(2): 3678-3681. Mohsen, A.A. (2001). Control of Ephestia cautella: Lepidoptera: Pyralidae using parasitoid Bracon hebetor Say (Hymenoptera: Braconidae) gamma ray. M. Sc. Thesis, Coll. Educ. Women, Univ. Baghdad: 96pp. (In Arabic). Saray, M.H. (2010). Effect of laser in some aspects of the life performance of the insect mite Ephestia cautella: Lepidoptera: Pyralidae. Biotechnol. Res. Cent. Coll. Sci. Univ. Baghdad, 4(2): 62-66. Tarek, M.A.; Mohamed, H.A. & Al-Jalely, B.H. (2014). Bioprotective evaluation of Beauveria bassiana (Bals.) Vuill on the different stages of fig moth Ephestia cautella: (Lepidoptera: Pyralidae) in vitro. J. Kerbala Univ., 12(1): 190-196. (In Arabic). Sharma, H.C.; Ashok-Aluv, S.; Ravinder-Reddy, C.H.; Jayaraj, K.; Varaprasad, V.J.; Varaprasad-Reddy, K.M.; Belum, V.S. & Reddy-Rai, K.N. (2007). Management of sorghum and pearl millet pestin Bulk storage. Global theme on crop Improvement. International crops Research Institute for the Arid Tropics. Patan Cheru 502-324, Andra Pradesh, India: 20pp. Shawkit, M.A.; Hamad, B.S.; MassehKhder, N.A.; Hamed, A.A. & Al-Tweel, A.A. (2014). Searching capacity of Habrobracon hebetor Say (Hymenopetra: Braconidae) for its host larvae in simulated date store. J. Madenat Alelem Univ. Coll., 6(1): 30-38.

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Schirra, M., M. Agabbio, S. D'Aquino, and T. G. McCollum. "Postharvest Heat Conditioning Effects on Early Ripening `Gialla' Cactus Pear Fruit." HortScience 32, no. 4 (1997): 702–4. http://dx.doi.org/10.21273/hortsci.32.4.702.

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The influence of postharvest heat conditioning at 38 °C for 24, 48, or 72 hours on ripe `Gialla' cactus pear [Opuntia ficus-indica (L.) Miller] fruit produced by the spring flush was investigated during 21 days of storage at 6 °C and 90%-95% relative humidity (RH) followed by 7 days at 20 °C and 70%-75% RH (simulated marketing). Conditioning for 24 to 72 h reduced by 50% the severity of chilling injury (CI) on cactus pears following exposure to cold storage. Treatment for 24 to 72 h was also effective in reducing decay, with conditioning for 24 h being the most effective. Overall visual quality was better in heat-conditioned compared with control fruit. Mass loss was significantly reduced by all heat conditioning treatments. Respiration rate was not affected by heat treatment. Ethylene evolution was lower in fruit heat-conditioned for 48 or 72 h than for 0 h. Conditioning for 72 h resulted in the highest fruit ethanol levels. The influence of conditioning on juice pH, titratable acidity, soluble solids concentration and ascorbic acid was negligible. Prestorage heat treatment provides some measure of CI and decay control without detrimental effects to visual quality of early ripening cactus pear fruit and may offer an alternative to fungicide treatments.

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de Cortázar, Victor Garcia, and Park S. Nobel. "Biomass and Fruit Production for the Prickly Pear Cactus, Opuntia ficus-indica." Journal of the American Society for Horticultural Science 117, no. 4 (1992): 558–62. http://dx.doi.org/10.21273/jashs.117.4.558.

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Productivity of irrigated prickly pear cactus [Opuntia ficus-indica (L.) Miller] was studied over 3 years in central Chile using two planting densities. A low-density planting (0.25 plants/m2), traditionally favored for fruit production, had maximal fruit productivity in the 2nd year (6 Mg dry weight/ha per year). A high-density planting (24 plants/m2), which assured almost full interception of incident solar radiation, led to an extremely high shoot dry-weight productivity (50 Mg·ha-1·year-1) in the 2nd year and maximal fruit productivity (6 Mg·ha-1·year-1) in the 3rd year. Cladode dry weight tended to increase with cladode surface area. However, fruit production did not occur until the dry weight per cladode exceeded the minimum dry weight for a particular cladode surface area by at least 33 g. The year-to-year variation in fruit production apparently reflected variations in such excess dry weight and, hence, in the storage reserves of individual cladodes.

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Möschwitzer, Jan, and Rainer H. Müller. "New Method for the Effective Production of Ultrafine Drug Nanocrystals." Journal of Nanoscience and Nanotechnology 6, no. 9 (2006): 3145–53. http://dx.doi.org/10.1166/jnn.2006.480.

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Particle size reduction, particularly nanonization, is a non-specific, universal approach to improve the bioavailability of poorly soluble drugs. The decreased particle size of drug nanocrystals leads to a distinct increase in surface area. Due to the increased surface area the rate of dissolution will be proportionally raised, leading to a better absorption of the poorly soluble drug. Various technologies for the production of drug nanocrystals are known, e.g., pearl milling (Nanocrystal™ technology, élan/Nanosystems), high pressure homogenization in water (DissoCubes®, SkyePharma) or alternatively in non-aqueous media or water-reduced media (Nanopure®, PharmaSol Berlin). A first combinative technology (precipitation followed by high pressure homogenization) is known as NANOEDGE™ technology (Baxter). Relatively long milling times, high numbers of homogenization cycles or solvent residues are typical drawbacks of the existing technologies. In order to overcome the limitations of the existing technologies a new combination method was developed for the production of ultra-fine submicron suspensions. The method involves an evaporation step to provide a solvent-free modified starting material followed by high pressure homogenization to produce ultra-fine drug nanocrystals. In this study it could be shown that modified hydrocortisone acetate was particularly suitable to be further processed by high pressure homogenization. In comparison to jet-milled hydrocortisone acetate powder the high pressure homogenization of spray-dried hydrocortisone acetate powder resulted in much more homogeneously dispersed nanosuspensions. By using co-processed, spray-dried material (9 : 1 drug/poloxamer 188 ratio) the required number of homogenization cycles to obtain nanosuspensions was distinctly reduced. In case of the modified material only 1 homogenization cycle at 1500 bar was sufficient to obtain a particle size smaller than that after 20 homogenization cycles using the jet-milled drug powder. The obtained nanosuspensions have shown excellent long-term storage stability.

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Schirra, M., G. D’hallewin, P. Inglese, and T. La Mantia. "Epicuticular changes and storage potential of cactus pear [Opuntia ficus-indica Miller (L.)] fruit following gibberellic acid preharvest sprays and postharvest heat treatment." Postharvest Biology and Technology 17, no. 2 (1999): 79–88. http://dx.doi.org/10.1016/s0925-5214(99)00043-5.

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Valcárcel-Yamani, Beatriz, Gerby Giovanna Rondán-Sanabria, and Flavio Finardi-Filho. "The physical, chemical and functional characterization of starches from Andean tubers: oca (Oxalis tuberosa Molina), olluco (Ullucus tuberosus Caldas) and mashua (Tropaeolum tuberosum Ruiz & Pavón)." Brazilian Journal of Pharmaceutical Sciences 49, no. 3 (2013): 453–64. http://dx.doi.org/10.1590/s1984-82502013000300007.

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The physical, chemical, and functional properties of starches isolated from the Andean tubers oca (Oxalis tuberosa M.), olluco (Ullucus tuberosus C.) and mashua (Tropaeolum tuberosum R. & P.) were studied. The tubers were obtained from a local grocery. The morphology of the starch granules (size and shape) was studied with scanning electron microscopy (SEM), which revealed ellipsoid, oval, conical, pear-shaped and prismatic forms: ellipsoids and oval granules with lengths up to 54.30 µm in oca; with lengths up to 32.09 µm for olluco starch granules; and with predominantly truncated spherical or oval forms and smaller dimensions (up to 16.29 um) for mashua starch granules. Amylose contents were similar among the samples: 27.60% (oca), 26.49% (olluco) and 27.44% (mashua). Olluco starch had less swelling power, forming opaque, less firm gels. All three starch gels showed the same stability on refrigeration and presented high syneresis under freezing temperatures, with a variation of 40.28 to 74.42% for olluco starch. The starches cooked easily, with high peak viscosity. The low gelatinization temperatures and high stability during cooling make these starches suitable feedstock for use in formulations that require milder processing temperatures and dispense freezing storage.

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Jurick, W. M., I. Vico, V. L. Gaskins, W. J. Janisiewicz, and K. A. Peter. "First Report of Botryosphaeria dothidea Causing White Rot on Apple Fruit in Maryland." Plant Disease 97, no. 7 (2013): 999. http://dx.doi.org/10.1094/pdis-01-13-0053-pdn.

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Botryosphaeria dothidea (Moug.:Fr.) Ces. De Not. causes perennial cankers on apple trees and causes white rot on apple fruit in the field and during storage (1). Prolonged periods of warm wet weather favor rapid disease outbreaks that result in severe losses, which range from 25 to 50% for the southeastern United States (3). A B. dothidea isolate was obtained from decayed ‘Fuji’ apple fruit exhibiting white rot symptoms from a local farm market in Beltsville, MD, in May 2010. The fruit had characteristic large dark brown lesions with irregular margins and decay expanded unevenly toward the core and the tissue was soft. The pathogen was isolated from symptomatic tissue by spraying the lesion surface with 70% ethanol. The skin with aseptically removed with a scalpel and small pieces of tissue were placed on potato dextrose agar (PDA) and incubated at 20°C. Once fungal growth was evident, the cultures were hyphal-tip transferred to individual PDA plates and incubated at 20°C. The B. dothidea isolate produced black aerial mycelium with a white margin on PDA and had a black reverse. Conidiomata were evident after 10 to 14 days at 20°C only on oatmeal agar. Conidia were hyaline, smooth and straight, fusiform with an subobtuse apex and a truncate base 20 to 26 (24.33) × 4 to 7 (5) μm (n = 50). Genomic DNA was isolated from the fungus and amplified with gene specific primers (ITS 4 and 5) for the ribosomal DNA internal transcribed spacer region ITSI-5.8S-ITS2 as described by White et al. (4). Both forward and reverse strands of the 542-bp amplicon were sequenced and assembled into a contig. The nucleotide sequence (GenBank Accession No. KC473852) indicated 99% identity to B. dothidea isolate CMM3938 (JX513645.1) and to voucher specimens CMW 25686, 25696, and 25222 (FM955381.1, FM955379.1, and FM955377,1). Koch's postulates were conducted using three ‘Golden Delicious’ apple fruit that were wound-inoculated with 50 μl of a mycelial suspension of the fungus, obtained from aseptically scraping a 7-day-old PDA culture, and was also repeated using ‘Fuji’ apple fruit. Large, brown, slightly sunken, soft lesions with undefined edges developed 5 days after inoculation at 20°C and water-only inoculated fruit were symptomless. The fungus was reisolated from infected tissue and was morphologically identical to the original isolate from decayed apple fruit. To determine if the B. dothidea isolate was resistant to postharvest fungicides, the minimum inhibitory concentration (MIC) was conducted using the 96 well plate method with a mycelial suspension of the fungus as described by Pianzzola et al. (2). The MIC for the isolate was >1 ppm for Mertect and Scholar and 50 ppm for Penbotec, which are well below the labeled rates for these postharvest fungicides and the experiment was repeated. To our knowledge, this is the first report of B. dothidea causing white rot on apple fruit in Maryland. References: (1) A. R. Biggs and S. S. Miller. HortScience 38:400, 2003. (2) M. J. Pianzzola et al. Plant Dis. 88:23, 2004. (3) T. B. Sutton. White rot and black rot. Pages 16-20 in: Compendium of Apple and Pear Diseases, A. L. Jones and H. S. Aldwinckle, eds. The American Phytopathological Society, St Paul, MN, 1991. (4) T. J. White et al. Page 315 in: PCR Protocols: A Guide to Methods and Application. M. A. Innis et al., eds. Academic Press, San Diego, CA, 1990.

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Bajaj, Aashima, Veenu Sangwan, Varsha Rani, Asha Kawatra, and Reena Suthar. "Nutritional Quality and Storage Stability of Processed Biofortified Pearl Millet Varieties." Asian Journal of Dairy and Food Research, Of (August 9, 2021). http://dx.doi.org/10.18805/ajdfr.dr-1719.

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Background: Poor shelf life and nutrient availability is a limiting factor in adoption of pearl millet. It can be addressed by indigenous processing like malting, blanching and roasting. This study delineates outcome of processing on protein, fat, ash, nutrient digestibility and storage stability of biofortified pearl millet varieties. Methods: Unprocessed, malted, blanched and roasted millet grains’ flour was analysed and compared for protein, fat, ash and nutrient digestibility. To assess storage stability, flours were stored at 25 ± 1°C at 40 ± 2% RH and fat acidity and per oxide values analysed at an interval of 10 days. Result: It was found that the protein and fat contents of flours decreased on processing. Blanched and roasted flours possessed more ash compared to malted flour. The amount of fat and ash in HC-20 was significantly more than that of Dhanshakti variety. Digestibilities of protein and starch, of processed flours improved significantly and maximum improvement was exhibited by malted flours followed by roasted and blanched. The fat acidity and peroxide value of stored flours increased and this increase was more in unprocessed compared to processed flours. The findings of this study can be useful for augmenting the nutritional and keeping quality of pearl millet.

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Onyango, Samwel Ochieng, George Ooko Abong, Michael Wandayi Okoth, Dora C. Kilalo, and Agnes Wakesho Mwang'ombe. "Effect of Pre-treatment and Processing on Nutritional Composition of Cassava Roots, Millet, and Cowpea Leaves Flours." Frontiers in Sustainable Food Systems 5 (June 2, 2021). http://dx.doi.org/10.3389/fsufs.2021.625735.

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Cassava roots, millet and cowpea leaves have short storage life thus the need for simple post-harvest handling and storage protocol to ensure prolonged availability to fully contribute toward food and nutrition security, a major challenge within Sub-Saharan Africa. The current study sought to investigate the effect of pre-treatment and processing on cyanide safety and nutrition composition of cassava roots, millet and cowpea leaves flours. The study used three popular cassava varieties grown along the Kenyan coast, cowpea leaves (M66) grown as vegetable and pearl millet. The study used analytical techniques as guided by AOAC standard methods, to determine the nutritional composition of the individual crops while subjecting them to pre-treatment processes (blanching, peeling, washing, drying, and fermentation) and optimizing for maximum nutrient composition. The cyanide content ranged 7.8–9.5, 3.4–5.0, and 2.2–2.8 ppb for raw, untreated, and fermented cassava flours, respectively. The carbohydrates content was in the range of 35–37, 81.73–83.49, and 70.28–71.20% for raw cowpea leaves, cassava roots, and millet, respectively; the carbohydrate content for untreated flours was in the range of 35.68–35.19, 66.07–83.49, and 66.07–68.89% for cowpea leaves, cassava roots, and millet, respectively; the carbohydrate content for the fermented flours was in the range of 29.06–28.01, 79.68–84.36, and 69.08–70.12% for cowpea leaves, cassava roots, and millet, respectively. The protein content was in the range of 25.69–26.01, 1.2–18, and 11.1–13.3% for untreated cowpea, cassava, and millet flours, respectively; fermented flours protein content was in the range of 25.7–29.3, 1.3–2.2, and 8.5–11.1% cowpea, cassava, and millet flours, respectively. Iron and zinc contents were in the range of 4.31–9.04, 1.0–1.3; 7.98–7.89, 1.21–1.25; 6.58–8.23, 0.99–1.22 (mg/100 g dwb) for raw, untreated, and fermented cowpea flours, respectively. Pre-treatment had significant effects (P ≤ 0.05) on cyanide content and nutritional composition of each of the flours. Farmers should be trained to utilize such simple processing techniques.

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Sujatha, M., T. V. Hymavathi, K. Uma Devi, and Nasreen Banu. "Effect of Heat Treatment and Gamma Irradiation on Protein of Selected Millet Grains." International Research Journal of Pure and Applied Chemistry, December 31, 2020, 328–33. http://dx.doi.org/10.9734/irjpac/2020/v21i2430372.

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The present investigation was conducted to find out the effects of heat or irradiation combined on protein. Sorghum, pearl millet, foxtail millet were used in the study. Whole (WC) and dehulled (DC) grains were treated either with heat (170°C) or irradiation at 1.0 kGy / 2.5 kGy and stored for 90 days. There was a significant (p<0.05) effect of treatments, storage and grain and their interactions on protein. The mean protein was 9.89 percent and there was a reduction in protein content of the grains due to treatments by 11.8% in DC and 8.8% in WC. Irradiation combination treatment could prevent the loss of protein in WC but not in DC over heat treatment. The mean loss of protein during storage was 3.56 percent. The loss of protein in heat treated grains was 6.0 and 5.4 percent in DC and WC. Heat treatment increased the losses by 6.0 and 5.4 percent which were reduced to 4.1 and 1.58 when irradiation was combined with 1.0 kGy dose in DC and WC. The losses reduced with dosages of 2.5 kGy to 2.97 and 2.5 percent in DC and WC.

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Martins, Itohan Ebunoluwa, Toafik Akinyemi Shittu, Oluseye Olusegun Onabanjo, et al. "Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread." Journal of Food Science and Technology, May 11, 2020. http://dx.doi.org/10.1007/s13197-020-04513-3.

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Arokiamary, S., R. Senthilkumar, and S. Kanchana. "Influence of Packaging Materials on Storage Quality of Supplementary Food Mix." Current Journal of Applied Science and Technology, June 27, 2020, 134–45. http://dx.doi.org/10.9734/cjast/2020/v39i1630745.

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Pearl millet based supplementary food mix was prepared with 5.0 per cent incorporation of carrot and araikeerai (Amaranthus dubius) powder. The food mix was packed in polyethylene bags (P1), Metallized Polyethylene Pouches (P2) and Polyethylene terephthalate jars (P3) and stored at room temperature. The initial free fatty acid content of supplementary food mix was 0.231 per cent of oleic acid which had changed to 0.274, 0.257 and 0.248 per cent of oleic acid in P1, P2 and P3, respectively after 180 days of storage. The freshly prepared supplementary food mix contained 1.2 mEq / kg of peroxide value. The corresponding values at the end of the storage were 3.9 (P1), 2.8 (P2) and 2.4 (P3) mEq / kg of peroxide value. Initially the supplementary food mix had 8,048 mg of b-carotene per 100 g and after 180 days of storage period, the b-carotene reduced to 6,586 in P1, 7,236 in P2 and 7,215 mg / 100 g in P3. The freshly prepared supplementary food mix contained 2.85 mg of ascorbic acid, which had reduced to 2.17 (P1), 2.36 (P2) and 2.51 mg / 100 g (P3) at the end of storage period. The study revealed that the supplementary food mix packed in Polyethylene terephthalate jars had undergone minimum changes in physico-chemical characteristics. Hence, it is concluded that the storage of supplementary mix in Polyethylene terephthalate jars extent the shelf life of the product and reduce the nutrient losses during storage.

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