Informations et ressources scientifiques
sur le développement des zones arides et semi-arides

Accueil du site → Master → Inde → 2002 → NUTRITIONAL, FUNCTIONAL AND UTILISATION STUDIES ON BARNYARD MILLET (Echinochloa frumentacea Link)

University of Agricultural Sciences, Dharwad (2002)

NUTRITIONAL, FUNCTIONAL AND UTILISATION STUDIES ON BARNYARD MILLET (Echinochloa frumentacea Link)

Veena, B

Titre : NUTRITIONAL, FUNCTIONAL AND UTILISATION STUDIES ON BARNYARD MILLET (Echinochloa frumentacea Link)

Auteur : Veena, B

Université de soutenance : University of Agricultural Sciences, Dharwad

Grade : Master of Home Science in Foods and Nutrition 2002

Résumé partiel
Barnyard millet (Echinochloa frumentacea) is one of the fastest growing of all the millets. An investigation was undertaken in the Department of Foods and Nutrition, University of Agricultural Sciences, Dharwad to evaluate the physico-chemical properties, nutritional quality and utilisation of Barnyard millet. Physical, hydration and cooking characteristics were studied by standard procedures. Moisture, crude protein, fat and total minerals were estimated by employing AOAC methods (Anon., 1990). Calcium, iron, sugars, dietary fibre and in vitro starch and protein digestibility were estimated by standard procedures. Calorific value and amino acid composition were computed. Milling recovery on a bulk sample was assessed by domestic methods. Barnyard millet was incorporated at varying levels of 0, 25, 50, 75 and 100 per cent in common traditional foods. The investigation revealed variation in physicohemical and nutritional characteristics. Colour of the dehulled grains ranged from dull cream to browish cream

Présentation (KrishiKosh)

Version intégrale (3,45 Mb)

Page publiée le 14 mai 2021