Fig 1 - uploaded by Dr. Rahul C. Ranveer
Content may be subject to copyright.
Contexts in source publication
Context 1
... different kinds of premixes developed from finger millet (ragi) puffed grain flour, roasted Bengal gram flour and finger millet semolina. The suitability of puffed finger millet flour in the preparation of Sattu was studied by incorporating puffed finger millet flour in Standard recipe as depicted in (Fig.1). Roasted Bengal gram flour was replaced by Finger millet flour at 25, 50, 75 and 100 per cent level in the standard recipe (Table 1) and all other ingredients were kept constant. ...
Context 2
... (sensory) evaluation revealed that Sattu prepared from T 4 (75:25) proportion of puffed finger millet flour and roasted Bengal gram flour had the highest overall acceptability scores followed by T 1 (100:0), T 2 (75:25), T 3 (50:50) and T 5 (0:100) level. Table 1and Fig. 1 shows that the range of values for the mean of different sensory qualities was 6.69 to 7.90. With an average score of 7.90, the sattu produced with finger millet puff flour and roasted Bengal gram flour (T 4 ) 75:25 had the best value, while the sattu made with finger millet puff flour only (T 5 ) 100:0 had the lowest average score of ...
Context 3
... different kinds of premixes developed from finger millet (ragi) puffed grain flour, roasted Bengal gram flour and finger millet semolina. The suitability of puffed finger millet flour in the preparation of Sattu was studied by incorporating puffed finger millet flour in Standard recipe as depicted in (Fig.1). Roasted Bengal gram flour was replaced by Finger millet flour at 25, 50, 75 and 100 per cent level in the standard recipe (Table 1) and all other ingredients were kept constant. ...
Context 4
... (sensory) evaluation revealed that Sattu prepared from T 4 (75:25) proportion of puffed finger millet flour and roasted Bengal gram flour had the highest overall acceptability scores followed by T 1 (100:0), T 2 (75:25), T 3 (50:50) and T 5 (0:100) level. Table 1and Fig. 1 shows that the range of values for the mean of different sensory qualities was 6.69 to 7.90. With an average score of 7.90, the sattu produced with finger millet puff flour and roasted Bengal gram flour (T 4 ) 75:25 had the best value, while the sattu made with finger millet puff flour only (T 5 ) 100:0 had the lowest average score of ...
Similar publications
Finger millet (Eleusine coracana) is a nutrient-rich crop widely consumed in developing countries for its potential to combat nutritional deficiencies. However, factors like antinutrients influence nutrient bioaccessibility. This study evaluated the nutritional composition of eighteen varieties (N=18) of finger millet grown at the Kenya Agricultura...
Maize (Zea mays), first domesticated in Southern Mexico about 9,000 years ago, has grown to be a major global staple, playing an especially crucial role in Tanzania. Introduced to East Africa by Portuguese traders in the 16th century, maize gradually became part of Tanzania’s agricultural system, replacing traditional cereals like sorghum, pearl mi...
A field experiment was conducted at the research farm of the College of Agriculture (CAU), Kyrdemkulai, Ri-Bhoi, Meghalaya, during the Kharif season of 2023 to study the “Comparison of Application Methods of Phosphorus and Silicon in Finger Millet ( Eleusine coracana ).” The experiment was designed in a factorial randomized block design with three...
Millets are important crops in the semiarid tropics of Asia and Africa (especially in India, Mali, Nigeria, and Niger). Finger millet (Eleusinecoracana L.) is stands out as a Nutri-cereal, gluten free making it a versatile and nutritious choice due to good source of carbohydrate (81.5%), protein (9.8%), fat (1.59 g), dietary fiber (11.5 g), phytoch...
This study examined the impact of traditional (fermentation, malting) and novel (ultrasonication) processing technologies on the thermo-pasting, microstructural, nutritional, and antioxidant properties of finger millet (FM) and Bambara groundnut (BGN) flours. Fermentation, malting, and ultrasonication enhanced the water/oil absorption capacity (WAC...
