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Artículos de revistas sobre el tema "Millet industry"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 27 de julio de 2025

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1

Kubade, Kartik, Patil B. D., Khobragade S. P., Deshmukh Utkarsh, Padhiyar S. B., and Tawde Harish. "Utilization of Nutri-cereals in Dairy Industry: A Review." International Journal of Environment and Climate Change 13, no. 12 (2023): 1050–59. http://dx.doi.org/10.9734/ijecc/2023/v13i123768.

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Millets are consumed by more than one-third of the world's population. They hold significant importance as a staple food in many developing countries due to their ability to thrive under adverse weather conditions, such as limited rainfall. Furthermore, millet boasts numerous nutritious and medicinal properties. They are nutritionally comparable, and in some aspects, superior to other cereals, offering higher levels of protein, energy, vitamins, and minerals. Future trends should prioritize increasing millet consumption in developing countries, as this could contribute to an industrial revolut

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2

N, Venkatesa Palanichamy, Kalpana M, Deepak Kumar K, and Santhosh Kumar M. "A Study on Constraints Faced by Millet Stakeholders in Tamil Nadu, India." Advances in Research 25, no. 3 (2024): 276–86. http://dx.doi.org/10.9734/air/2024/v25i31072.

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Millets, highly nutritious grains, are crucial for food security and nutrition due to their resilience in challenging agricultural conditions and rich nutritional content. This study investigates the constraints faced by stakeholders involved in the millet industry in Tamil Nadu, The research focuses on farmers, market intermediaries, and consumers, highlighting their challenges within the millet supply chain. A purposive sample of 90 millet-growing farmers and various market intermediaries was selected from key millet-producing districts. Data collection involved structured interviews and ana

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3

Yang, Qinghua, Long Liu, Weili Zhang, Jing Li, Xiaoli Gao, and Baili Feng. "Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process." Foods 8, no. 11 (2019): 583. http://dx.doi.org/10.3390/foods8110583.

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Proso millet, a grain which is principally consumed in cooked form, is favored by consumers because of its rich nutritional value. However, the changes in morphological and physicochemical properties of proso millet grains occurring during the cooking process have rarely been reported. In this study, we investigated the changes in morphological and physicochemical properties of cooked waxy and non-waxy proso millets. During the cooking process, starch granules in the grains were gradually gelatinized starting from the outer region to the inner region and were gelatinized earlier in waxy proso

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4

K. Swarup, Vini, Anamika Das, Sandeep G. M. Prasad, Sangeeta Shukla, and B. K. Bharti. "Studies on the effect of variation of different types of powdered millet on quality attributes of muffins." Emergent Life Sciences Research 10, no. 02 (2024): 32–39. https://doi.org/10.31783/elsr.2024.1023239.

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In the whole world, millets are found to be one of the oldest cultivated crops in gaining popularity as a nutritious and healthy food due to its high nutritional value and great application scope in the bakery industry such as muffins. In this study, we discuss the nutritional profile, textural analysis and microbial study of the millet based muffin. This muffin has been prepared by mixing three different millets on different levels i.e., pearl millet flour, finger millet flour and little millet flour. The different samples were prepared in various treatments viz., M1, M2, M3 in the ratios of

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5

Han, Mengru, Ke Dang, Jiale Wang, et al. "New Type of Food Processing Material: The Crystal Structure and Functional Properties of Waxy and Non-Waxy Proso Millet Resistant Starches." Molecules 26, no. 14 (2021): 4283. http://dx.doi.org/10.3390/molecules26144283.

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Resistant starch (RS) is widely used in the food industry because of its ability to regulate and protect the small intestine, but their distinct effects on the structural and functional properties of waxy and non-waxy proso millet starches are not completely understood. The crystalline structure and physicochemical properties of waxy and non-waxy proso millets’ starch samples were analyzed after heat-moisture treatment (HMT). The analysis revealed significant differences between the RS of waxy and non-waxy proso millets. The crystal type of proso millets’ starch changed from type A to type B +

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6

Anand, Jaisree, and Sowmya B. "A Review on Millet Based Online Food Entrepreneurs: Challenges and Opportunities." International Journal of Research and Review 12, no. 4 (2025): 189–97. https://doi.org/10.52403/ijrr.20250423.

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This review of literature is based on millets, which is often called as super grains, and their important role in India's farming and society. Millets are valuable as they can grow even in worst climate conditions and are very nutritious for health, being high in fiber, protein, and minerals. This makes them important for food security today. While millets have a rich history and nutritional benefits, their production has decreased recently due to changing farming methods and food preferences. The study also explores business opportunities for home-based food entrepreneurs using millets. The f

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7

Alfa, Umaru Ayuba, and Emmanuel Ishaya Genwa. "Proximate Analysis and Hydrolysis of Malted Millet (Panicum miliaceum) Blended with Maize and Rice Fluor." International Letters of Chemistry, Physics and Astronomy 21 (November 2013): 41–52. http://dx.doi.org/10.18052/www.scipress.com/ilcpa.21.41.

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The physic-chemical result of the analysis of proso millet (Panicum milliaceum) showed the optimum water uptake of the millet to be 96 hours, optimum malting time 96 hours, ash content 3.26 ±0.03, moisture content 11.37 %, ±0.33, crude fat content 1.30 % ±0.20, crude protein content 13.87 % ±0.5, carbohydrate content 71.46 % ±0.80, reducing sugars 35.08 % ±0.80, hydrolysable sugars 54.29% ± 0.70 and fibre content 6.37 % ±0.30. the mineral composition of proso millet in mg/100g showed that the millet contains K (2.14), Fe (1.04), mg (0.85), Ca (0.65), Na (0.17), Al (0.13), Mn (0.013), Zn (0.04)

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8

Alfa, Umaru Ayuba, and Emmanuel Ishaya Genwa. "Proximate Analysis and Hydrolysis of Malted Millet (<i>Panicum miliaceum</i>) Blended with Maize and Rice Fluor." International Letters of Chemistry, Physics and Astronomy 21 (November 4, 2013): 41–52. http://dx.doi.org/10.56431/p-rg92e6.

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The physic-chemical result of the analysis of proso millet (Panicum milliaceum) showed the optimum water uptake of the millet to be 96 hours, optimum malting time 96 hours, ash content 3.26 ±0.03, moisture content 11.37 %, ±0.33, crude fat content 1.30 % ±0.20, crude protein content 13.87 % ±0.5, carbohydrate content 71.46 % ±0.80, reducing sugars 35.08 % ±0.80, hydrolysable sugars 54.29% ± 0.70 and fibre content 6.37 % ±0.30. the mineral composition of proso millet in mg/100g showed that the millet contains K (2.14), Fe (1.04), mg (0.85), Ca (0.65), Na (0.17), Al (0.13), Mn (0.013), Zn (0.04)

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9

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. Th

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10

Dhanushkodi, V., A. Thanga Hemavathy, S. Shenbagavalli, S. Sangeetha, R. Anitha, and T. UmaMaheshwari. "A Review on Nutritional Properties and Health Benefits of Finger Millet." International Journal of Plant & Soil Science 35, no. 18 (2023): 753–61. http://dx.doi.org/10.9734/ijpss/2023/v35i183342.

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Finger millet (Eleusine coracana) is one of the important small millets with high nutraceutical value in the world. Most of the millet farmers attracted by Finger millet cultivation due to its wide adoptability in different soil types and climate. It also grows well in hot climates with short rainfall periods and cool climates with warm millets. A multitude of small farmers grow finger millet with limited water resources and in many countries this crop is often referred to as “poor people's crop”. The grains of finger millets are very small in size with brown, light brown and white in colours

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11

S., Suganya, K. Rajamani Dr., and P.Annamalai. "Consumers Perspectives on Adoption and Promotion of Millet-Based Products." International Journal of Engineering and Management Research 14, no. 4 (2024): 95–99. https://doi.org/10.5281/zenodo.13580313.

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This study explores consumer attitudes towards millet-based foods and identifies strategies to enhance their market penetration. Findings reveal widespread awareness of millets and a positive perception of their health benefits. However, challenges such as limited availability and price sensitivity hinder widespread adoption. The research aims to analyse factors influencing consumer purchasing behaviour towards millet-based products, examining health outcomes and consumer satisfaction associated with these foods. Furthermore, it seeks to understand consumer preferences in the context of purcha

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12

Ikade, Avishkar R., Kailash Kamble, Vikram P. Kad, Vilas Salve, Ganesh Shelke, and Yogesh A. Shaniware. "The Power of Millets-transforming Bakery Products with a Revolutionary Approach to Nutrition: A Review." Journal of Advances in Biology & Biotechnology 27, no. 11 (2024): 1519–32. https://doi.org/10.9734/jabb/2024/v27i111739.

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Consumer preferences are increasingly shifting towards healthier food choices, prompting the food industry to develop nutritious alternatives to traditional snacks. Functional foods, offering health benefits beyond basic nutrition, are gaining popularity. Millets, resilient small-seeded grasses, have emerged as a promising ingredient due to their nutritional richness and adaptability. India, a leading producer of millets, has been promoting their cultivation and consumption to enhance food security and combat malnutrition. Millets are rich in proteins, fibers, vitamins, and minerals, and are g

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13

Iralepatil, Rutuja, R. Surya Priyadharshini, Dekka Srenuja, Vincent Hema, V. R. Sinija, and Rajagopal Vidyalakshmi. "Impact of germination and hydrothermal treatment on nutrient profiles and color characteristics of minor millets (kodo millet, little millet, and barnyard millet)." Food Nutrition Chemistry 2, no. 1 (2024): 130. http://dx.doi.org/10.18686/fnc.v2i1.130.

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The impact of different pre-treatment methods, namely germination and hydrothermal treatment, on the proximate and physiochemical properties of kodo millet, barnyard millet, and little millet were investigated in this study. This study involved subjecting these millet varieties to various conditions in each pre-treatment method. In germination, the soaking time was varied with three time periods, which were 4 h, 6 h, and 8 h, followed by germination for 48 h. For hydrothermal treatment, the soaking time and temperature were constant, but the steaming times were 10 min, 15 min, and 20 min. In g

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14

Tapesh, Chandra Gupta, and Tiwari Sushma. "Millets for Prosperity: Enhancing Farmer Welfare and Reviving Crop Productivity in Chhattisgarh." International Journal of Emerging Research in Engineering, Science, and Management 3, no. 3 (2024): 40–45. https://doi.org/10.58482/ijeresm.v3i3.7.

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This comprehensive study thoroughly examines the current state of millet production in Chhattisgarh, India, with a multifaceted approach. It encompasses an in-depth analysis of various factors influencing millet production in the region, ranging from environmental conditions to agricultural practices and government initiatives. Millets, often called “smart food,” are resilient crops that can thrive in drought-prone areas while demanding significantly less water than other staple grains like wheat and rice. The research underscores millets' remarkable nutritional value and health be

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15

Li Jun Zhu. "Analysis of Enzyme Interference Factors During Storage of Millet Based on Machine Learning." International Water and Irrigation 43, no. 2 (2024): 149–60. http://dx.doi.org/10.52783/iwi.v43i2.80.

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The color of millet beige is one of the important factors related to the quality of millet. As people's living standards continue to improve, consumers and the millet industry market are increasingly demanding quality. The fading problem of millet during storage has seriously affected the edible quality and commercial value of millet. However, there are few reports on the mechanism of millet storage deterioration so far. This paper combines machine learning algorithms to systematically study the relationship between lipoxygenase and the color of millet fading from the physiological and molecul

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16

Karimova, Gulmaida, Rimma Niyazbekova, Khaldun Al Azzam, Nurbibi Mashanova, El-Sayed Negim, and Ainur Ibzhanova. "Development of new technologies (recipes) to produce pasta with the addition of millet and the determination of organoleptic and physicochemical quality indicators." Potravinarstvo Slovak Journal of Food Sciences 17 (May 9, 2023): 371–90. http://dx.doi.org/10.5219/1829.

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The article presents the organoleptic and physicochemical (humidity and strength) quality indicators of pasta with the addition of millet at 7.7, and 15.5%, as a new recipe for pasta production. Millets can be used to supplement pasta because of their superior nutritional value and health advantages. On the territory of the Republic of Kazakhstan and the Eurasian Economic Union, the quality indicators were calculated while taking into account the practices outlined in the standardized documents. Express drying, accelerated drying, drying to a constant mass, and employing the MA-30 "SARTORIUS"

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17

Sangappa, D. Rafi, Laxmi B., et al. "Farmers’ Perception towards Climate and Millet Producer Organizations." International Journal of Environment and Climate Change 13, no. 9 (2023): 2754–61. http://dx.doi.org/10.9734/ijecc/2023/v13i92508.

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Aims: Majority of the farmers in India are small and marginal (nearly 88.6%) & facing issues in getting timely inputs (seed, fertilizer, pesticide and farm implements), credit access, market linkages, & existence of intermediaries reduced the producers share in consumer rupee. Farmers as collectives viz., FPOs/Co-operatives/FPC helps small, marginal and tenant farmers in enhancing their production, marketing, income, bargaining power, and provides benefits through joint action by eliminating the intermediaries. FPOs boost farmers income by establishing businesses among farming communit

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18

Ren, Jing, Chao Ma, Mengqing Li, Yueyi Dang, Xiuzhu Yu, and Shuangkui Du. "Physicochemical, Structural Structural and Functional Properties of Non-Waxy and Waxy Proso Millet Protein." Foods 12, no. 5 (2023): 1116. http://dx.doi.org/10.3390/foods12051116.

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The physicochemical, structural and functional properties of proso millet protein from waxy and non-waxy proso millet were investigated. The secondary structures of proso millet proteins consisted mainly of a β-sheet and ɑ-helix. The two diffraction peaks of proso millet protein appeared at around 9° and 20°. The solubility of non-waxy proso millet protein was higher than that of waxy proso millet protein at different pH values. Non-waxy proso millet protein had a relatively better emulsion stability index (ESI), whereas waxy proso millet protein had a better emulsification activity index (EAI

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19

Reddy, A. Amarender, S. S. Raju, A. Suresh, and Pramod Kumar. "Analysis of pearl millet market structure and value chain in India." Journal of Agribusiness in Developing and Emerging Economies 8, no. 2 (2018): 406–24. http://dx.doi.org/10.1108/jadee-02-2016-0007.

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Purpose The purpose of this paper is to examine the market structure and value chain of pearl millet grain and fodder in India. There is a decline in demand for human consumption, with an increase in demand for non-food uses like cattle and poultry feed, raw material for starch and breweries industry. This paper explores alternative channels, uses and value chains of pearl millet grain and fodder. The paper examines in what ways small farmers can benefit from the evolving alternative uses for pearl millet grain in cattle and poultry feed industry, breweries and starch industry. The paper also

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20

Huang, Wen-Ying, Hui-Ju Chen, Chia-Ching Lin, Chin-Shuh Chen, and Yung-Sheng Lin. "Kinetics Investigation on Mushroom Tyrosinase Inhibition of Proso Millet." Journal of Chemistry 2018 (2018): 1–5. http://dx.doi.org/10.1155/2018/2387926.

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Proso millet (Panicum miliaceum) is rich in nutritive components and is widely used as a human food, feed and forage for animals, and fuel. This study investigated the effect of a proso millet extract on the inhibition of tyrosinase, a key enzyme in melanogenesis. High performance liquid chromatography analysis indicated that the proso millet extract contained phenolic tyrosinase inhibitors, such as syringic acid, p-coumaric acid, and ferulic acid. The extract had an IC50 for inhibition of tyrosinase activity of 14.02 mg/mL. A Lineweaver-Burk double reciprocal plot showed that the proso millet

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21

Das, Saurav, Rituraj Khound, Meenakshi Santra, and Dipak Santra. "Beyond Bird Feed: Proso Millet for Human Health and Environment." Agriculture 9, no. 3 (2019): 64. http://dx.doi.org/10.3390/agriculture9030064.

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Domesticated in 8000–10,000 BP in northern China, proso millet (Panicum miliaceum L.) is the best adaptive rotational crop for semiarid central High Plains of the USA, where average annual precipitation is 356–407 mm. Proso millet has multiple benefits when consumed as human food. Proso millet is rich in minerals, dietary fiber, polyphenols, vitamins and proteins. It is gluten-free and therefore, ideal for the gluten intolerant people. Proso millet contains high lecithin which supports the neural health system. It is rich in vitamins (niacin, B-complex vitamins, folic acid), minerals (P, Ca, Z

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22

Arogundade, T. A., A. Okunlola, T. O. Ajala, and O. O. Aina. "Characterisation of freeze-dried powdered aqueous slurry of Pennisetum Glaucum (Poaceae) grains and its galactogogue properties in an animal model." Nigerian Journal of Pharmaceutical Research 18, no. 1 (2022): 11–26. http://dx.doi.org/10.4314/njpr.v18i1.2.

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Background: Pearl millets (Pennisetum glaucum) are important but underutilized crops found in tropical and semi-arid regions of the world, including Northern Nigeria. A survey report of women in Kaduna, Northern Nigeria, revealed that milk obtained from grains of Pearl millet have been utilized to enhance lactation, even in cases of adoptive nursing.Objectives: The aim of this study is to prepare aqueous slurry of Pearl millet grains, freeze-dry into powders, characterize and then evaluate the powders for galactogogue activity in female Wistar rats, in comparison to domperidone, a dopamine ant

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23

Zipaev, Dmitry V., Andrey N. Makushin, and Julia G. Kuraeva. "Studies of organic acids in millet grain and products of its processing by capillary electrophoresis." BIO Web of Conferences 17 (2020): 00039. http://dx.doi.org/10.1051/bioconf/20201700039.

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Studying the properties of raw materials during various treatments allows expanding the possibilities of its use in related industries of the food industry due to changes in its chemical composition. This work is devoted to the analysis of the use of the method of capillary electrophoresis to study organic acids in a heat-prone grain of millet and millet malt.

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Wang, Honglu, Dongmei Li, Chenxi Wan, et al. "Improving the Functionality of Proso Millet Protein and Its Potential as a Functional Food Ingredient by Applying Nitrogen Fertiliser." Foods 10, no. 6 (2021): 1332. http://dx.doi.org/10.3390/foods10061332.

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Nitrogen is required for proso millet growth and has a critical influence on yield and quality. However, the effect of nitrogen fertilisation on proso millet protein properties remains unclear. This study aimed to investigate how nitrogen fertiliser treatment (180 kg/hm2) affects the structural and functional properties of proso millet protein. In comparison with the control group (N0), nitrogen fertiliser treatment loosened the dense structure of the protein and presented a larger particle size. Nitrogen treatment did not change the main subunit composition, and β-sheet and α-helix were the m

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25

Xiao, Jing, Yinxia Li, Li Niu, et al. "Effect of Adding Fermented Proso Millet Bran Dietary Fiber on Micro-Structural, Physicochemical, and Digestive Properties of Gluten-Free Proso Millet-Based Dough and Cake." Foods 12, no. 15 (2023): 2964. http://dx.doi.org/10.3390/foods12152964.

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The increasing demand for functional foods has pushed the food industry to produce fiber-enriched products. In this study, rheological, microstructural, physicochemical, and functional characteristics were investigated for whole proso millet dough and cake, fortified with fermented proso millet bran dietary fiber flour (F-DF). Results showed that proso millet flour is less absorbent and stable than the control group. Adding proso millet flour and F-DF reduced the elasticity of the dough and increased its hardness, but had no significant effect on viscosity, cohesion, and resilience. The micros

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Vaswani, Laveena, Aditi Mathur, Anubhav Beniwal, and Harsh Saharan. "Market Dynamics and Consumer Insights for Value-added Pearl Millet Products: Empirical Evidence from Rajasthan, India." Asian Journal of Agricultural Extension, Economics & Sociology 42, no. 10 (2024): 91–100. http://dx.doi.org/10.9734/ajaees/2024/v42i102565.

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The study provides an overview of the study on consumer preference and consumption patterns of value-added pearl millet products in Rajasthan. The research focused on identifying consumer preferences, understanding consumption patterns, and evaluating buying behavior based on individual preferences. The study includes various value-added pearl millet products such as cookies, cakes, bakery items, different varieties of batters, ready-to-eat items like khakhra, dhokla, puffs, and liquid items like lassi. Analysis was done using chi-square and weighted average method. Major findings from the stu

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Čukelj Mustač, Nikolina, Dubravka Novotni, Duška Ćurić, et al. "Optimization of High Intensity Ultrasound Treatment of Proso Millet Bran to Improve Physical and Nutritional Quality." Food technology and biotechnology 57, no. 2 (2019): 183–90. http://dx.doi.org/10.17113/ftb.57.02.19.6100.

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Millet is an unexploited cereal with potential in the food industry due to its nutritional value and resistance to harsh climate conditions. Nutritious millet byproducts have a potential application in the development of functional cereal products, but require processing in order to improve their physical and nutritional quality. Therefore, we investigated high intensity ultrasound as a pretreatment to increase the amount of freely available bioactives from proso millet bran. We also analysed the effect of high intensity ultrasound on enzymatic browning, water retention and protein digestibili

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MICHALOVÁ, Anna. "Formation and study of collections of selected alternative crops." Acta agriculturae Slovenica 71, no. 1 (1998): 109–13. http://dx.doi.org/10.14720/aas.1998.71.1.16037.

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The restoration of smaller farms, are in the Czech Republic formative conditions for the increase of acreage of several field crops which were in past years replaced by crops more suitable for the large-scale crop production. The problems of genetic resources of alternative crops have been studied at the Institute of Crop Production in Prague - Ruzyni since 1993. Non-traditional cereals (hulled wheats - spelt wheat, einkorn wheat, emmer wheat; naked oat and barley, millet and the minor millets) and the "pseudocereals" (buckwheat, amaranth and quinoa) are collected and studied. Their high nutri

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Zhou, Jianpeng, Yanhua Wang, and Baiqing Wang. "Research on the Impact of the Development of Featured Grain Industry on Farmers' Livelihood Capital." Journal of Innovation and Development 9, no. 1 (2024): 30–34. http://dx.doi.org/10.54097/66mfzj11.

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The rural revitalization strategy is the general focus of the "three rural" work in the new era, and has always been the focus of national development. In recent years, the No. 1 central document of the Central Committee has repeatedly stressed that all regions should develop local industries with local characteristics, build an agricultural industry chain, consolidate development achievements, and promote the revitalization of villages and towns. Rural revitalization and industrial prosperity are key areas. As a traditional advantageous characteristic industry in Zhang-ye City, Gansu Province

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Chowdhury, Aditi Roy, and Mousumi Maji. "Study on functional properties of protein-rich composite flour utilizing foxtail millet and flaxseed." MOJ Food Processing & Technology 12, no. 1 (2024): 27–32. http://dx.doi.org/10.15406/mojfpt.2024.12.00295.

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The residue after extraction of oil from flaxseed contains many nutrients and bioactive components, though it is not used that much in the development of food. On the other hand, foxtail millet is a non-conventional source of food, which can be a supplement of wheat flour or flour-made products. The objective of this work is to incorporate flaxseed oil cake into the common food with a non-conventional source of flour and also to check the functionality of differently pre-processed foxtail millet. In utilizing oil industry waste, i.e., de-oiled flaxseed, for developing a value-added product, th

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Ibrahim, Shehu, Abdullahi Sokoto Muhammad, Kabiru Jega Umar, and Ibrahim Magami Muhammad. "Application of Taguchi Experimental Design in Optimization of Levulinic Acid Production from Cellulose Derived From Millet Stalk." Biology, Medicine, & Natural Product Chemistry 13, no. 2 (2025): 627–33. https://doi.org/10.14421/biomedich.2024.132.627-633.

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Cellulose is the primary component of lignocellulosic biomass and the main source of renewable materials in chemical industry. This study aims at optimizing the production of levulinic acid from cellulose derived from millet stalk using Taguchi experimental design approach. The millet stalks were pretreated by acid and alkali treatment method. The extractives, hemicellulose, lignin, and cellulose contents of the millet stalks were estimated using dry-weight basis technique. Levulinic acid production from the millet stalk was carried out in Teflon lined stainless steel autoclave (50cm3) using s

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Jagadamba, K. Ujas, S. J. Hussain, T. Srinivas Reddy, P. Om Sree Harsha, and G. Nikhil. "Millet Crop Yield Variation through Feature Extraction Using XGBoost." E3S Web of Conferences 591 (2024): 08002. http://dx.doi.org/10.1051/e3sconf/202459108002.

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Agriculture, being a vital industry, relies significantly on predicting and improving crop yields for sustainable food production. In this context, millet, a staple crop in various regions globally, holds immense agricultural importance due to its nutritional value and resilience to harsh environmental conditions. The approach outlined in this study revolves around the utilization of advanced machine learning techniques, specifically XGBoost, which is a robust gradient boosting algorithm known for its effectiveness in handling structured data and making accurate predictions. This algorithm is

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Rabah, Ali A. "Syngas Production from Agriculture Residues: Sudan." Journal of Energy 2022 (February 21, 2022): 1–10. http://dx.doi.org/10.1155/2022/2944552.

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The study is aimed at evaluating the availability of agriculture residues for syngas production, a case study for Sudan. 10 types of biomass are investigated: sugarcane (bagasse), cotton stalks, sesame straw, groundnut shells, maize straw, sorghum straw, millet straw, sunflower husks, wheat straw, and banana leaves. The available biomass is about 11 Mt/year (3.68 Mtoe). Aspen plus software is applied to simulate the gasification process. The study covered a wide range of operating conditions of steam to biomass ratio ( 0 < SB < 2 ) and equivalent ratio ( 0 > ER > 0.5 ). For all typ

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Bot, M. H., G. S. Bawa, J. J. Omage, P. A. Onimisi, D. Y. Bot, and I. E. Udom. "Proximate composition of red and black finger millet (Eleusine coracana) varieties." Nigerian Journal of Animal Production 47, no. 6 (2021): 46–53. http://dx.doi.org/10.51791/njap.v47i6.2871.

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The aim of determining the proximate composition of red and black finger millet/Tamba (Eleusine coracana) varieties was to ascertain their nutritional composition and their ability to be used as feed ingredients. The finger millets used in this experiment were purchased from local markets in Ganawuri of Plateau and Manchok in Kaduna States and were subjected to proximate analysis. The results revealed that the millets contained Dry Matter – 88.48 and 87.55 %; Crude Protein (CP) – 13.98 and 13.14 %; Ether Extract (EE) – 3.70 and 3.10 %; Crude Fiber (CF) – 6.67 and 7.02 %; Ash – 4.90 and 4.36 %;

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Lansakara, Priyanwada, Ruvini Liyanage, Barana Jayawardana, and Janak Vidanarachchi. "A comparative study on nutritional and nutraceutical properties of finger millet (Eleusine coracana) and rice (Oryza sativa)." World Journal of Biology Pharmacy and Health Sciences 1, no. 1 (2020): 017–24. https://doi.org/10.5281/zenodo.4430197.

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The composition and nutraceutical properties of finger millet were compared with rice to enhance future applications of finger millet in the functional food industry. The composition, <em>in vitro</em> fermentation ability, antioxidant activity, and α-amylase inhibitory activity of Ravana and Osadha finger millet varieties and Bg300 and Basmati rice varieties were tested. Osadha and Ravana reported lower (P<0.05) crude protein contents compared to two rice varieties. Osadha had the lowest crude fat content. Total, soluble, and insoluble dietary fiber contents of two finger m

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Harinivenugopal and Arunkumar H. "Technology for the Development of Functional Greek Yogurt Enriched with Millet and Curcumin and Its Impact on Sensory Attributes." Journal of Advances in Biology & Biotechnology 28, no. 2 (2025): 937–43. https://doi.org/10.9734/jabb/2025/v28i22054.

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This study aimed to develop a scientifically significant functional Greek yogurt enriched with foxtail millet (Setaria italica) and curcumin, highlighting its relevance to the food industry and potential health benefits for consumers. Foxtail millet, known for its high fiber and low glycemic index, and curcumin, recognized for its antioxidant and anti-inflammatory properties, were selected based on their documented health benefits in previous studies. However, limited research exists on their effects in dairy products. This study seeks to fill that gap by assessing their impact on texture, tas

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Dong, Shuqi, Tingting Chen, Yang Xu, et al. "Effects of Penoxsulam on Photosynthetic Characteristics and Safety Evaluation of Foxtail Millet." Agronomy 14, no. 4 (2024): 641. http://dx.doi.org/10.3390/agronomy14040641.

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Foxtail millet planting has a long history and profound role in agricultural civilization. However, weeds have become one of the obstacles restricting the development of the foxtail millet industry. Penoxsulam, as an early post-emergence herbicide for controlling gramineous weeds in paddy fields, is effective for some broadleaf weeds. In this study, six different doses (CK, 0.5X, 1X, 2X, 3X, 4X) of penoxsulam were sprayed at the 3–5 leaf stage of the conventional variety Jingu 21 to study its effect on the growth and development of foxtail millet, in order to screen out the appropriate sprayin

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Asenova, B. K., L. M. Tursungaliyeva, and G. T. Tumenova. "PROSPECTS FOR THE APPLICATION OF MILLET (TALKAN) IN THE FOOD INDUSTRY." Bulletin of Shakarim University. Technical Sciences, no. 3(15) (September 27, 2024): 224–29. http://dx.doi.org/10.53360/2788-7995-2024-3(15)-30.

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One of the main directions of solving the problem of rational nutrition of our nation is to expand the range of basic food products, including national ones, and increase their biological viability. An analysis of literary sources shows that there are still many methods to improve the consumer properties of talkan. The selected crops occupy a leading position in this list and are important factors in improving the consumer quality and value of talkan. Properly selected products affect the increase in the nutritional value of talkan and the increase in consumer quality. Therefore, this article

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Shaimerdenova, D. A., Zh M. Chakanova, D. M. Iskakova, G. T. Sarbassova, M. B. Bekbolatova, and A. A. Yesmambetov. "Storage of extruded cereal and legume grain bases in ion-ozone medium." SABRAO Journal of Breeding and Genetics 54, no. 1 (2022): 165–74. http://dx.doi.org/10.54910/sabrao2022.54.1.15.

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The modern food industry seeks to produce ecologically healthy and clean food products. However, finding effective means of storing raw materials without losing their quality is still a major problem faced by the industry. One of the promising methods on long-term storage of grain bases for good quality and safety is the ion-ozone cavitation treatment. Therefore, this study aims to determine the influence of various ion-ozone treatment parameters on the quality and safety factors of millet, buckwheat, chickpea, and lentil grain bases at the Food Quality and Safety Assessment Laboratory, Almaty

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Abas, Abas. "INDUSTRIALISASI VAGINA: POTRET KEBIJAKAN PELACURAN." JPSI (Journal of Public Sector Innovations) 2, no. 1 (2018): 17. http://dx.doi.org/10.26740/jpsi.v2n1.p17-25.

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The issue of prostitution has long existed before, which is believed to have begun since the period of slavery. Even prostitution as a work is often referred to as one of the oldest types of work in the World. Although some Feminist groups before the 1980s convincingly said that prostitution is a sign and a subordinate example of women that will not exist anymore when women get the equation (Jefrey 2009). As Millett puts it, the old form of 'living fossils' of slave relations still exists today (Millet 1975). Even Jeffrey (2009) says that what is most important today is that the current ideolo

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Kumar, Simmi Ranjan, Nuttinee Tangsrianugul, and Manop Suphantharika. "A Review on Isolation, Characterization, Modification, and Applications of Proso Millet Starch." Foods 12, no. 12 (2023): 2413. http://dx.doi.org/10.3390/foods12122413.

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Proso millet starch (PMS) as an unconventional and underutilized millet starch is becoming increasingly popular worldwide due to its health-promoting properties. This review summarizes research progress in the isolation, characterization, modification, and applications of PMS. PMS can be isolated from proso millet grains by acidic, alkaline, or enzymatic extraction. PMS exhibits typical A-type polymorphic diffraction patterns and shows polygonal and spherical granular structures with a granule size of 0.3–17 µm. PMS is modified by chemical, physical, and biological methods. The native and modi

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Fedorchenko, M., and L. Karpuk. "Efficiency of auxiliary products in organic millet production." Agrobìologìâ, no. 2(183) (November 23, 2023): 60–66. http://dx.doi.org/10.33245/2310-9270-2023-183-2-60-66.

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Millet is recognized as one of the key crops in Ukrainian agriculture and has numerous advantages that increase its value for the agricultural sector. A particular advantage is its resistance to droughts and high temperatures, which makes it ideal for cultivation in dry regions. At the same time, millet processing products are universal and can be used in various industries, which contributes to the efficient use of resources. The use of millet in human consumption and as animal feed, as well as in industry, makes it extremely versatile. However, the production of vegetable protein remains an

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Makwana, Mahesh A., Piyush B. Moradiya, K. V. Vala, V. B. Bhalodiya, and Vishal Kukadiya. "Development of Moisture Sorption Isotherm and Mathematical Modeling of Finger Millet (Eleusine coracana)." Journal of Scientific Research and Reports 31, no. 4 (2025): 260–74. https://doi.org/10.9734/jsrr/2025/v31i42947.

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In the literature, only a limited number of studies have explored the sorption characteristics of finger millet-based products.Moisture sorption isotherms provide information on the interaction between food and the storage environment. The sorption isotherms of finger millet based food product were studied with dynamic vapor sorption method, isopiestic Method and static gravimetric methods at different temperatures ranging from 25–70◦C with humidity ranges from 5-100%. Additionally, no research has been conducted on whole grains concerning their storage for further processing. This study deals

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Sun, Ming-Jie, Ying Chao, Wei He, et al. "Changes in Foxtail Millet (Setaria italica L.) Yield, Quality, and Soil Microbiome after Replacing Chemical Nitrogen Fertilizers with Organic Fertilizers." Sustainability 14, no. 24 (2022): 16412. http://dx.doi.org/10.3390/su142416412.

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Foxtail millet (Setaria italica L.) is one of the most economically valuable drought-resistant crops in arid and semi-arid regions as a nutrition health crop, which has garnered considerable research attention. We evaluated the effects of replacing chemical nitrogen fertilizers with organic fertilizers on two primary plant accessions of foxtail millet (Dungu and Jinfen no. 2). Nitrogen in a standard fertilizer was replaced with organic fertilizer at application levels of 0, 25, 50, 75, and 100%, with effects on crop yield, quality (appearance, taste, and nutritional value), and soil microbiome

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Sabuz, Ashfak Ahmed, Md Rahmatuzzaman Rana, Tanvir Ahmed, et al. "Health-Promoting Potential of Millet: A Review." Separations 10, no. 2 (2023): 80. http://dx.doi.org/10.3390/separations10020080.

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Being a key source of animal food, millet production has been sharply increasing over the last few years in order to cope with the dietary requirements of the ever-increasing world population. It is a splendid source of essential nutrients such as protein, carbohydrates, fat, minerals, vitamins, and also some other bioactive compounds that eventually help through multiple biological activities, including antioxidant, anti-hyperglycemic, anti-cholesterol, anti-hypertensive, anthropometric effects and regulation of gut microbiota composition. These bioactive compounds, nutrients, and functions o

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Lin, Jingxin. "Analysis of the operation strategy for Xiaomi’s online and offline markets." SHS Web of Conferences 207 (2024): 01016. https://doi.org/10.1051/shsconf/202420701016.

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The world’s smartphones are developing rapidly, Apple, Huawei, millet, and other products in various countries are outstanding. In addition to Apple occupying the world market, other mobile phone brands have flagship stores in Asia, Europe, Latin America, and other places. Among them, the Xiaomi brand was founded in 2010, and its operating strategy is constantly being optimized and iterated. Focus on creating new products to continuously meet the needs of target customers and create a unique IOT ecosystem to help attract more loyal users. Actively explore customer needs in marketing and solve

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Pallavi, M., P. Sanjana Reddy, C. V. Ratnavathi, and K. V. Radha Krishna. "Genetic Variability and Diversity for Rancidity and Associated Characters in Pearl Millet (Pennisetum glaucum L.)." Journal of Experimental Agriculture International 46, no. 7 (2024): 428–39. http://dx.doi.org/10.9734/jeai/2024/v46i72647.

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Pearl millet stands as one of the hardiest warm-season crops globally, offering a rich source of energy, protein, iron, and zinc. The development of high-yielding pearl millet hybrids, characterized by excellent flour quality, is crucial for fulfilling the demands of the food industry. The study focused on assessing yield, rancidity, and associated traits across 49 parental lines, comprising 24 B lines and 25 R lines of pearl millet. Notably, lines 07999R, 04999B, and 08222R were identified as possessing low rancidity levels. Traits such as 1000-seed weight, fat content, lipase, lipoxygenase,

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Mohamed, A. A., S. Hussain, M. S. Alamri, M. A. Ibraheem, and Akram A. Abdo Qasem. "Amidolysis of Oxirane: Effect of Protein Type, Oils, and ZnCl2 on the Rheological Properties of Cross-Linked Protein and Oxirane." International Journal of Polymer Science 2018 (2018): 1–11. http://dx.doi.org/10.1155/2018/9670565.

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Amidolysis of oxirane group of epoxidized sesame, sunflower, and cottonseed oils was achieved by reaction with primary amide of millet and gluten proteins. Gluten is a coproduct of wheat starch industry and available commercially. Millet is a major part of the staple food of the semiarid region of the tropics. Gluten is a mixture of glutenins and gliadins rich in glutamine residues; however, millet is rich in glutamine and leucine. We have taken advantage of the available primary amide of glutamine for cross-linking with the oxirane of sunflower, sesame, and cottonseed oils under controlled co

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Karimova, Gulmaida, Rimma Niyazbekova, Khaldun Al Azzam, and El-Sayed Negim. "Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals." Potravinarstvo Slovak Journal of Food Sciences 18 (February 19, 2024): 122–38. http://dx.doi.org/10.5219/1933.

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The current study presents the indicators of shape preservation of cooked pasta by adding 7.7% millet in various time intervals. The experiments were conducted immediately after the pasta cooking process and after two hours. In the Eurasian Economic Union and the Republic of Kazakhstan, the quality indicators were produced by considering the established methodologies stated in the standardized papers. The interstate standard GOST 31964-2012, "Pasta products. Acceptance rules and methods of quality determination," was used to determine the shape preservation of cooked pasta. The study aimed to

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Politaeva, Natalia A., Vladimir V. Slugin, Elena A. Taranovskaya, Ivan N. Alferov, Maksim A. Soloviev, and Andrei M. Zakharevich. "GRANULATED SORPTION MATERIALS FOR WASTE WATERS PURUFUCATION FROM ZINK IONS (Zn2+)." IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENIY KHIMIYA KHIMICHESKAYA TEKHNOLOGIYA 60, no. 7 (2017): 85. http://dx.doi.org/10.6060/tcct.2017607.5575.

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The article describes the main applications of biopolymer – chitosan, the most important of which are medicine and food industry. In recent times, many works devoted to the application of chitosan for wastewater treatment because it has a flocculation and sorption properties. The market price of chitosan is high, so it is proposed to create a granular composite sorption materials based on chitosan and waste of agricultural processing, which will reduce the cost and improve the sorption properties. As waste agricultural processing is proposed to use heat-treated threshing of millet which has hi

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