Tag: Finger millet

Formulation and standardization of millet-based ready-to-cook soup mix

admin November 30, 2025

Rupali Das HTML Full Text PDF XML DOI: https://doi.org/10.21276/AATCCReview.2025.13.04.437 Abstract Soup is an appetiser of semi-liquid consistency consumed by all age groups. The study faced

Rupali Das

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DOI: https://doi.org/10.21276/AATCCReview.2025.13.04.437

Abstract

Soup is an appetiser of semi-liquid consistency consumed by all age groups. The study faced challenges in optimizing the millet-based soup’s formulation for quality and stability while ensuring consumer acceptance of this less familiar product. The present study has been designed to develop a soup mix by utilising finger millet and foxtail millet flour. A total of thirteen treatments of millet-based soup mix were formulated using 10, 20, 30 and 40 percent finger millet and foxtail millet flour individually and in mixed forms, i.e. FiM1, FiM2, FiM3, FiM4, FoM1, FoM2, FoM3, FoM4, MM1, MM2, MM3, MM4 and the control from corn starch only. All the treatments were subjected to assessment of sensory scores, nutritional composition, microbial load and shelf-life using standard procedures. The soup mix prepared with 30% finger millet flour (FiM3), 20% foxtail millet flour (FoM2) and 60% mixed millet flour (MM3) was highly acceptable by panellists for their sensory scores. The FiM3 had higher content of Fibre (2.28 vs. 1.48g), total ash (1.6 vs. 0.79g), fat (0.6 vs. 0.28g), protein (3.05 vs. 1.52g), calcium (119.07 vs. 16.47mg), iron (1.64 vs. 0.64mg) and phosphorus (241.07 vs. 164.14mg) as compared to the control per 100g. Foxtail millet soup mix (FoM3) had more total ash (1.58g), Fibre (3.52g), fat (1.51g), protein (5.08g), calcium (22.28mg), iron (1.05mg) and phosphorus (218.78mg) than that of the control per 100g. Mixed millet soup mix (MM3) contained significantly higher concentrations of fat (1.88g), protein (7.2g), total ash (2.2g), fibre (4.35g), calcium (127.92mg), iron (2.48mg) and phosphorus (327.92mg). The microbial load of accepted treatments increased with a decrease in sensory scores throughout the storage period.

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Impact of Bio-formulations from Diverse Cattle Breeds on the Phenology of Finger Millet: A Comparative Study

admin September 3, 2025

Arjun Singh HTML Full Text PDF XML DOI: https://doi.org/10.21276/AATCCReview.2025.13.03.481 Abstract The present experiment was conducted during the kharif season of 2022 and 2023 at Zero

Arjun Singh

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DOI: https://doi.org/10.21276/AATCCReview.2025.13.03.481

Abstract

The present experiment was conducted during the kharif season of 2022 and 2023 at Zero Budget Natural Farm (ZBNF), Department of Organic Agriculture and Natural Farming, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur. The soil of the experimental field was silty clay loam, slightly acidic in nature (5.76), low in available nitrogen (230.5 kg/ha), and medium in available phosphorus (15.8 kg/ha) and potassium (220.6 kg/ha). The experiment was laid out in RBD design with 3 replications viz. Bio-formulations prepared with inputs of seven different cattle breedvizIndigenous cow (Pahari) lactating, Indigenous cow (Pahari) dry, Indigenous cow (Sahiwal) lactating, Indigenous cow (Sahiwal) dry, Exotic cow (Jersey) lactating, Exotic cow (Jersey) dry, Indigenous bull (Pahari). Results showed that the application of bio-formulations prepared from inputs of an Indigenous cow (Pahari) dry resulted in the least days to tillering, days to panicle initiation, and days to 50% anthesis of finger millet

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Development and standardization of momos by using finger millet

admin March 9, 2025

HTML Full Text PDF XML DOI: https://doi.org/10.21276/AATCCReview.2025.13.01.490 Abstract Momo is one of the most trending street foods consumed in India and worldwide. Also, the shifting

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DOI: https://doi.org/10.21276/AATCCReview.2025.13.01.490

Abstract

Momo is one of the most trending street foods consumed in India and worldwide. Also, the
shifting of consumer preferences from fried food items towards steamed items like momo due
to the high prevalence rate of life style related disorders in the post-COVID era has led to
many modifications to increase its nutritive value. Millets are superfoods of low glycemic
index with high macro- and micronutrients. The present study was conducted to develop
momo by using finger millet flour. A total of five treatments of momo including the control
(M 1 , M 2, M 3, M 4, Co) were developed by mixing 20%, 40%, 60%, 80% and 0% malted finger
millet flour with refined wheat flour during dough preparation. All the treatments were
subjected to organoleptic evaluation by using a 9-point hedonic scale. The nutritional
composition was evaluated according to standard AOAC methods. The M 3 treatment had
organoleptic scores comparable with that of the control momo. M 3 momo contained a higher
amount of crude fibre, total ash, calcium, phosphorus, magnesium, iron, zinc, sodium and
potassium than control. Shelf-life evaluation of control and M 3 showed their organoleptic
acceptability up to 15 and 18 days in PET bottles and LDPE pouches at super-chilling and
frozen temperatures, respectively. The textural and rheological properties of finger millet
based momos were inferior as compared to the refined wheat flour based momos and it might
be due to absence of gluten in millet flour.

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Assessment of genotype response to drought stress under vegetative and reproductive stages in inger millet

admin November 23, 2024

HTML Full Text PDF XML DOI: https://doi.org/10.21276/AATCCReview.2024.12.04.306 Abstract This study aimed to assess the response of finger millet genotypes to drought stress undervegetative and reproductive

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DOI: https://doi.org/10.21276/AATCCReview.2024.12.04.306

Abstract

This study aimed to assess the response of finger millet genotypes to drought stress undervegetative and reproductive stages. Thirteen finger millet varieties were evaluated at the Pandit Jawaharlal Nehru College of Agriculture and Research Institute in Karaikal during the Kharif season of 2023 (April-July). The study focused on three different treatments with each treatment being replicated three times. Various morphological, physiological, and root-related traits were recorded and subjected to statistical analysis. Except for the four traits namely CT, DFF, RLT, and RSR, all other trait exhibited a significant reduction in mean performance under vegetative and reproductive drought stress compared to the optimal condition. The DSI values ranged from -0.64 to 3.38 under vegetative drought stress and from -1.94 to 2.46 under reproductive drought stress. The mean yield reduction was 14.16% under vegetative drought compared to optimal conditions, and 19.44% under reproductive drought compared to optimal conditions in finger millet. Notably, it was observed that finger millet genotypes demonstrated superior drought
tolerance especially under the vegetative stage compared to the reproductive stage. Based on the Smith selection index score, finger millet genotypes G9, G7, and G4 were identified as top performers under both vegetative and reproductive drought stress conditions. These preliminary findings emphasize the potential of these finger millet genotypes for breeding and genetic enhancement to improve drought tolerance in finger millet. The challenges of this study included the necessity to carefully manage the timing and intensity of drought stress to mimic natural conditions and ensure reliable results. The study's findings contribute to the ongoing efforts to develop drought-tolerant crops and enhance food security in regions prone to drought.

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