The nationally identified variety ‘CFMV 2/ Gira’ which is uniform maturing and developed through selection from local germplasm collected the Dangs district of Gujarat. A finger millet biofortified was tested as a culture ‘WN 559’ at State level ‘FMV 1118’ National level. It under different state trials Waghai, Varanasi Dahod centers in Gujarat 2014 to 2020. WN-559 (3551 kg/ha) performed well w...

The Box-Wilson central composite design (CCD) based on response surface methodology (RSM) was used for ethanol fermentation using very high gravity (VHG) finger millet hydrolysate. Optimized process variables were namely, concentrations of yeast extract, magnesium sulphate and pH of the medium. High gravity mashes (>300 g dissolved solids per liter) were prepared by a thermo-stable α-amylase, f...

Finger millet is an important cereal crop in Africa, where it plays role nutrition and food security. The purpose of this study was to determine the effect germination period on physicochemical properties elite finger varieties. Axum, Meba, Tadesse Tessema varieties were soaked for 24 h germinated 24, 48 72 at room temperature (23.2 ± 2.6°C) relative humidity (37.91 8.17%), before being oven-dr...

Iron biofortification of pearl millet (Pennisetum glaucum) is a promising approach to combat iron deficiency (ID) in the millet-consuming communities of developing countries. To evaluate the potential of iron-biofortified millet to provide additional bioavailable iron compared with regular millet and post-harvest iron-fortified millet, an iron absorption study was conducted in 20 Beninese women...

Millets are nutritionally superior indigenous staple crops packed with high protein, vitamins, and minerals. However, anti-nutrients such as phytic acid, tannins, polyphenols present in the millets tend to reduce bio-accessibility of minerals (iron zinc), due which millet diets greatly compromised. Although most cereals, wheat flour, brown rice, barley, contain acid a level far more than that m...

This study presents the nutritional, physicochemical, and sensory characterization of a functional fermented African finger millet-based beverage, using co-culture containing an exopolysaccharide-producer strain probiotic strain. First, fermentation factors affecting beverage were studied to ascertain required starter culture cereal matrix which would support its production. Co-culturing Weisse...

Finger millet (Eleusine coracana (L.) Gaertn.) is one of the most important cereal crops for people in Asia and Africa. It supplies energy nutrients all people, particularly poor these continents. Phosphorus (P) an essential macronutrient plant growth grain quality, so adequate amount P required healthy life. There considerable evidence that deficiency affects growths yields cereals, including ...