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Nutrient content of puffed proso millet (Panicum miliaceum L.) and amaranth (Amaranthus cruentus L.) grains
healthy food nutritive value puffed grains composition
2016/12/9
Puffed grains of the varieties of proso millet (Penicum miliaceum L.) and amaranth (Amaranthus cruentus L.) were evaluated as a source of nutritional compounds. The process of grain puffing was perfor...
orghum Beer Brewing Using Eleusine coracana “Finger Millet” to Improve the Saccharification
Eleusine coracana Saccharification
2016/6/2
Three Eleusine coracana “finger millet” varieties (Musama, N161 and Mwamba) from Rwanda were studied with a view to improve the saccharification during the mashing of red sorghum malt (Kigufi, variety...
Evolution of Energetic Compounds, Antioxidant Capacity, Some Vitamins and Minerals, Phytase and Amylase Activity During the Germination of Foxtail Millet
Energetic Compounds Antioxidant Capacity
2016/5/31
This study was conducted to asses the energetic compounds (protein, fat and carbohydrate), some vitamins, minerals, antioxidant capacity, phytase and amylase activity during the germination of foxtail...
Post-harvest content of free titratable acids in the grain of proso millet varieties (Panicum milliaceum L.), and changes during grain processing and storage
Panicum miliaceum L. proso millet rancidity storage conditions titratable acids
2014/3/10
A triennial evaluation of the content of titratable acids (TA) in grain was carried out on 12 varieties of proso millet (Panicum miliaceum L.). The model variety, Mironovskoe 94, harvested in 2004, wa...
Physicochemical, Microbiological and Sensory Characteristics of Kunu Prepared from Millet, Maize and Guinea Corn and Stored at Selected Temperatures
Beverage cereals Kunu microbiological physicochemical
2010/9/29
Kunu beverages were prepared from three different cereals (millet, maize and Guinea corn).The
process of cleaning, steeping, wet milling; wet sieving, settling, decantation and slurry recovery were a...
Comparative Study of Chemical Composition and Physicochemical Properties of Two Varieties of Defatted Foxtail Millet Flour Grown in China
Chemical Composition Physicochemical Properties
2016/5/31
In this study, we examined the chemical composition and physicochemical properties of two varieties defatted foxtail millet flour grown in China. The seeds were obtained, milled and sieved to produce ...
Malting Germination Effect on Rheological Properties and Cooking Time of Millet (P. typhoides) and Sorghum（S. bicolor）Flours and Rolled Flour Products（Arraw）
Malting Germination Rheological Properties Millet Sorghum Flours
2009/1/21
The aim of this study was to reduce the cooking time of rolled flour products Arraw using incorporated germinated millet and sorghum flours separately. Rolled flour products Arraw were made by adding ...
Finger Millet Polyphenols: Characterization and their Nutraceutical Potential
Finger Millet Polyphenols Characterization
2008/11/26
Finger millet, one of the important minor cereals contains 0.3-3% polyphenols. The millet is known for its health benefits such as hypoglycemic, hypocholestrolemic and anti-ulcerative characteristics,...
Amylase Activities and Values in Hot and Cold Water Extracts of Pearl Millet
amylase pearl millet malting water extracts
2008/4/20
Amylase activities from various cultivars of pearl millet and a sorghum cultivar and their values in cold water and hot water extracts were studied. The α-amylase and β-amylase activities and values i...
Effects of Additives on the Physical Properties of Foxtail Millet (Setaria italica Beauv.) Flour
foxtail millet flour Rapid Visco Analyzer Tensipresser physical properties expansion of volume
2008/4/20
To clarify the cooking and processing properties of foxtail millet flour, effects of additives on the physical properties of foxtail millet flour were studied. Four additives, sugar, salt, oil and mil...
New Preparation Method and Its Physico-chemical Properties of Foxtail Millet (Setaria italica Beauv.) Starch
foxtail millet starch differential scanning calorimeter gelatinization retrogradation gel properties
2008/4/20
Two isolation methods, the Matsunaga et al. method and the improved Matsunaga method, were compared for the purpose of isolating high quality foxtail millet starch in a short period of time. Using the...
Malting Germination Effect on Rheological Properties and Cooking Time of Millet (P. typhoides) and Sorghum (S. bicolor) Flours and Rolled Flour Products (Arraw)
Rheological Properties Cooking Time
2016/5/31
The aim of this study was to reduce the cooking time of rolled flour products Arraw using incorporated germinated millet and sorghum flours separately. Rolled flour products Arraw were made by adding ...