Source: http://eprints.icrisat.ac.in/view/subjects/007=2E1.html
Timestamp: 2019-04-23 00:54:33+00:00

Document:
Items where Subject is "Postharvest Management > Food Technology"
Abbas, H.K. and Zablotowicz, R.M. and Horn, B. W. and et al, . (2011) Comparison of major biocontrol strains of non-aflatoxigenic Aspergillus flavus for the reduction of aflatoxins and cyclopiazonic acid in maize. Food Additives and Contaminants, 28 (2). pp. 198-208.
Abdulraheem, M.O. and Aberuagba, F. and Okafor, J.O. and Otaru, A.J. (2013) Physio-Chemical Properties of Malted Sorghum as Material For Mucamalt Using Cashew Apple Juice Extract As Vitamin C Fortifier. IOSR Journal of Applied Chemistry, 4 (2). pp. 67-78.
Adebowale, A.A. and Adegoke, M.T. and Sanni, S.A. and Adegunwa, M.O. and Fetuga , G.O. (2012) Functional Properties and Biscuit Making Potentials of Sorghum-wheat Flour Composite. American Journal of Food Technology, 7 (6). pp. 372-379.
Adenij, A.A. and Lawa, M.M. (2012) Effects of Replacing Groundnut Cake with Moringa oleifera Leaf Meal in the Diets of Grower Rabbits. International Journal of Molecular Veterinary Research, 2 (3). pp. 1-6.
Adeniji, A. A. (2013) Nutritional Value of Palm Kernel Cake Supplemented with or Without Probiotics to Replace Groundnut Cake in the Diets of Weaner Rabbits. Journal of Animal Science Advances, 3 (10). pp. 517-523.
Akond, A.S.M.G.M. and Khandaker, L. and Berthold, J. and Gates, L. and Peters, K and Delong, H. and Hossain, K. (2011) Anthocyanin, total polyphenols and antioxidant activity of common bean. American Journal of Food Technology, 6 (5). pp. 385-394.
Allouche, J. (2011) The sustainability and resilience of global water and food systems: political analysis of the interplay between security, resource scarcity, political systems and global trade. Food Policy (Supplement 1), 36. S3-S8.
Anandan, S. and Zoltran, H. and Khan, A.A. and Ravi, D. and Blümmel, M. (2012) Feeding value of sweet sorghum bagasse and leaf residues after juice extraction for bio-ethanol production fed to sheep as complete rations in diverse physical forms. Animal Feed Science and Technology, 175 (3-4). pp. 131-136.
Arya, S.S. and Vidyasagar, K. and Nath, H. (1972) Storage properties and acceptability trials on refined groundnut oil as a substitute for hydrogenated oil. Indian Journal of Nutrition and Dietetics , 9 (3). pp. 145-152.
Ashur, S.S. (1972) Nitrogen Retention of Adult Human Subjects Who Consumed Combinations of Wheat and Rice Supplemented with Chickpea, Sesame Meal, Milk or Whey. PhD thesis, Purdue University.
Balasubramanian, S.C and Ramachandran, M (1957) Amino-acid Composition of indian Food Stuffs part -III Thereonine and Arginine content of some cereals. The Indian Journal of Medical Research, 45 (4). pp. 623-629.
Bamidele, O.P. and Akanbi, C.T. (2013) Influence of gamma irradiation on the nutritional and functional properties of pigeon pea (Cajanus cajan) flour. African Journal of Food Science, 7 (9). pp. 285-290.
Barker, R. and Gabler, E.C. and Winkelmann, D. (1979) Long-term consequences of technological change on food security : the case for cereal grain. Other. Cornell University, Ithaca, New York.
Bassiri, A. and Nahapetian, A. (1977) Differences in concentrations and interrelationships of phytate, phosphorus, magnesium, calcium, zinc, and iron in wheat varieties grown under dryland and irrigated conditions. Journal of Agricultural and Food Chemistry, 25 (5). pp. 1118-1122.
Bisoi, P.C. and Sahoo, G. and Mishra, S.K. and Das, C. and Das, K.L. (2012) Hypoglycemic Effects of Insoluble Fiber Rich Fraction of Different Cereals and Millets. Journal of Food Processing & Technology, 3 (11). pp. 1-11.
Blandford, D. and Plocki, J.A. von (1977) Evaluating the disincentive effect of PL480 food aid: the Indian case reconsidered. Other. New York State College of Agriculture, New York.
Block, R.J. and Diana Bolling, B.S. (1951) The amino acid composition of proteins and foods : The analytical methods and results. Charles C. Thomas, Springfield, illionois U.S.A.
Bolarinwa, I.F. and Olaniyan, S.A. and Adebayo, L.O. and Ademola, A.A. (2015) Malted sorghum-Soy composite flour: preparation, chemical and physico-chemical properties. Journal of Food Processing Technology, 6 (8). pp. 1-7.
Bora, P. and Das, P. (2018) Some physical and functional properties of Proso Millet (Panicum miliaceum L.) grown in Assam. International Journal of Pure and Applied Bioscience, 6 (2). pp. 1188-1194.
Bora, P. and Das, P. and Bhattacharyya, R. and Saikia, A. (2018) Effect of processing on the phytochemical content and antioxidant capacity of proso millet (Panicum miliaceum L.) milled fractions. International Journal of Chemical Studies, 6 (4). pp. 18-22.
Brnić, M. and Hurrell, R.F. and Songré-Ouattara, L.T. and B Diawara, B. and etl, . (2016) Effect of phytase on zinc absorption from a millet-based porridge fed to young Burkinabe children. European Journal of Clinical Nutrition, 71 (1-5). pp. 137-141.
Cercamondi, C, I. and Egli, I. M. and Mitchikpe, E. and et al, . (2013) Total Iron Absorption by Young Women from Iron-Biofortified Pearl Millet Composite Meals Is Double That from Regular Millet Meals but Less Than That from Post-Harvest Iron-Fortified Millet Meals. The Journal of Nutrition. pp. 1-7.
Cercamondi, C.I. and Egli, I.M. and Mitchikpe, E. and et al, . (2013) Iron Bioavailability from a Lipid-Based Complementary Food Fortificant Mixed with Millet Porridge Can Be Optimized by Adding Phytase and Ascorbic Acid but Not by Using a Mixture of Ferrous Sulfate and Sodium Iron EDTA. The Journal of Nutrition, 143 (8). pp. 1233-1239.
Chakravorty, S.C. (1969) Chemical Study of Sorghum as a Staple Food in India-Part I : Protein Content in Relation to Colour of Jowar Grains. Labdev Journal of Science and Technology, India, 7-B (2). pp. 127-129.
Chang, Y. and Alli, I. (2012) In silico assessment: Suggested homology of chickpea (Cicer arietinum L.) legumin and prediction of ACE-inhibitory peptides from chickpea proteins using BLAST and BIOPEP analyses. Food Research Internation. pp. 1-44.
Chaudhary, P. and Kapoor, A.C. (1984) Changes in the nutritional value of pearl millet flour during storage. Journal of the Science of Food and Agriculture, 35 (11). pp. 1219-1224.
Chaudhuri, D.K. (1977) Anti vitamins in food. Science and culture, 43 (12). pp. 516-519.
Chiremba, C. and Taylor, J.R.N. and Rooney, L.W. and Beta, T. (2012) Phenolic acid content of sorghum and maize cultivars varying in hardness. Food Chemistry. pp. 1-8.
Clemente, A. and Sanchez-Vioque, R. and Vioque, J. and et al, . (1998) Effect of cooking on protein quality of chickpea (Cicer arietinum) seeds. Food Chemistry, 62 (1). pp. 1-6.
Cluskey , J.E. and Wu, Y.V. and Wall, J.S. and Inglett, G.E. (1979) Food applications of oat, sorghum, and triticale protein products. Journal of the American Oil Chemists’ Society, 56 (3). pp. 481-483.
Csinos, A.S. and Gaines, T.P. (1986) Peanut pod rot complex: A geocarposphere nutrient imbalance. Plant Disease, 70 (6). pp. 525-529.
Deosthale, Y.G. (1978) Nutritive value of Indian foods: some recent studies. Indian Journal of Medical Research, 68 (Supp.). pp. 1-16.
Desai, B.L.M. and Daniel, V.A. and Rao, S.V. and et al, . (1970) Studies on low cost balanced foods suitable for feeding weaned infants in developing countries. 2. Supplementary value of low cost balanced foods based on cereals, cottonseed or peanut flour and Bengal gram flour to poor Indian diets. Indian Journal of Nutrition and Dietetics, 7 (1). pp. 21-26.
Desikachar, H.S.R. (1977) Processing of maize, sorghum and millets for food uses. Journal of Science and Industrial Research, 34 (4). pp. 231-237.
Desikachar, H.S.R. (1972) Utilisation of cereals, and cereal products in India. In: Post Harvest Technology of Cereals and Pulses: Proceedings of the Seminar, December 21-23, 1972, New Delhi .
Devadas, R.P. and Jalaja, R and Radharukmani, A (1966) Comparison of nutritive value, cooking qualities and acceptability of four selected strains of hybrid cholam (Sorghum vulgare) with a local strain. Journal of Nutrition and Dietetics, 3. pp. 47-49.
Devisetti, R. and Yadahally, S.N. and Bhattacharya, S. (2014) Nutrients and antinutrients in foxtail and proso millet milled fractions: Evaluation of their flour functionality. LWT - Food Science and Technology, 59 (2). pp. 889-895.
Dichter, C. R. (1984) Risk Estimates of Liver Cancer Due to Aflatoxin Exposure from Peanuts and Peanut Products. Food Chemical Toxicology, 22 (6). pp. 431-437.
Dixon, S. and Shackley, P. (2003) The use of willingness to pay to assess public preferences towards the fortification of foodstuffs with folic acid. Health Expectations, 6 (2). pp. 140-148.
Dreyer, J.J. (1966) Biological Assessment of Protein Quality: Digestibility of the proteins in Certain Foodstuffs. South African Journal of Nutrition, 42. pp. 1304-1313.
Dudhate, A.K. and More, D.R. and Dudhate, A.K. (2017) Studies on process standardization and nutritional value of Indian heritage Food-Kharodi. Journal of Pharmacognosy and Phytochemistry, 6 (5). pp. 590-593.
de Almeida Costa, G.E. and Queiroz-Monici, K.D.S. and Reis, S.M.P.M. and Oliveira, A.C.D. (2006) Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chemistry, 94 (3). pp. 327-330.
Edirisinghe, N. (1987) The food stamp scheme in Sri Lanka: Costs, benefits, and options for modification. Project Report. International Food Policy Research Institute, Washington.
Ejoh, S.I. and Ketiku, O.A. (2013) Vitamin E Content of Traditionally Processed Products of Two Commonly Consumed Oilseeds - Groundnut (Arachis Hypogea) and Melon Seed (Citullus Vulgaris) in Nigeria. Journal of Nutrition & Food Sciences, 3 (2). pp. 1-5.
Ekberg, A. and Fields, M.L. and Edmondson, J. (1979) Effect of storage on lysine-enriched corn, millet and sorghum. Journal of Food Science, 44 (2). pp. 630-631.
El Tinay, A.H. and Gadir, A.M.A. and El Hidai, M. (1979) Sorghum fermented Kisra bread. 1. Nutritive value of Kisra. Journal of the Science of Food and Agriculture, 30 (9). pp. 859-863.
Fekria, A.M. and Isam, A.M.A. and Suha, O.A. and Elfadil, E.B. (2012) Nutritional and functional characterization of defatted seed cake flour of two Sudanese groundnut (Arachis hypogaea) cultivars. International Food Research Journal, 19 (2). pp. 629-637.
Fox, G.P. and O’Donnell, N.H. and Stewart, P.N. and et al, . (2012) Estimating Hydrogen Cyanide in Forage Sorghum (Sorghum bicolor) by Near-Infrared Spectroscopy. Journal of Agricultural and Food Chemistry, 60 (24). pp. 6183-6187.
Galiana-Balaguer, L. and Roselló, S. and Nuez, F. (2006) Characterization and selection of balanced sources of variability for breeding tomato (Lycopersicon) internal quality. Genetic Resources and Crop Evolution, 53 (5). pp. 907-923.
García, M. and Pinstrup-Andersen, P. (1987) The pilot food price subsidy scheme in the Philippines: its impact on income, food consumption, and nutritional status. Documentation. International Food Policy Research Institute, Washington.
Gernah, D.I. and Ega, B.M. and Umoh, U.E. (2012) Effect of boiling time on the quality of ‘Zogale’: A snack food produced from peanut (Arachis hypogea) cake and boiled Moringa oleifera leaves. African Journal of Food Science, 6 (10). pp. 287-293.
Gibson, R.S. and Carriquiry, A. and Gibbs, M.M. (2014) Selecting desirable micronutrient fortificants for plant-based complementary foods for infants and young children in low-income countries†. Journal of the Science of Food and Agriculture. pp. 1-14.
Giovinazzo, G. and Ingrosso, I. and Paradiso, A. and De Gara, L. and Santino, A. (2012) Resveratrol Biosynthesis: Plant Metabolic Engineering for Nutritional Improvement of Food. Plant Foods for Human Nutrition, 67 (3). pp. 191-199.
Godoy , J.G.V. and Tesso, T.T. (2013) Analysis of Juice Yield, Sugar Content, and Biomass Accumulation in Sorghum. Crop Science, 53 (4). pp. 1288-1297.
Gopalan, C (1972) Pellagra in sorghum eaters. In: Proceedings of the First Asian Congress of Nutrition, 22 January - 2 February, 1971, National Institute of Nutrition, Hyderabad.
Gopalan, C (1969) Possible role for dietary leucine in the pathogenesis of pellagra. The Lancet, 293 (7587). pp. 197-199.
Gueye, S. and Thiaw, C. and Sembene, M. (2012) Insecticidal effect of kaolin powder flavoured with essential oils of Lantana camara L. (Verbenaceae) and Annona senegalensis Pers. (Annonaceae) versus Caryedon serratus Olivier (Coleoptera-Bruchidae) groundnut stock pest. International Journal of Biological and Chemical Sciences. pp. 1-6.
Gull, A. and Jan, R. and Nayik, G.M. and Prasad, K. and Kumar, P. (2014) Significance of finger millet in nutrition, health and value added products: A Review. Journal of Environmental Science, Computer Science and Engineering & Technology, 3 (3). pp. 1601-1608.
HART, M.R. and Graham, R.P. and Gee , M. and Morgan Jr., A. I. (1970) Bread from sorghum and barley flours. Journal of Food Science, 35 (5). pp. 661-665.
Hama, F. and Icard-Vernière, C. and Guyot, J.P. and et al, . (2012) Potential of non-GMO biofortified pearl millet (Pennisetum glaucum) for increasing iron and zinc content and their estimated bioavailability during abrasive decortication. International Journal of Food Science & Technology, 47 (8). pp. 1660-1668.
Hanh, P.P. and Rasper, V. (1974) The effect of nonstarchy polysaccharides from yam, sorghum, and millet flours on the rheological behavior of wheat doughs. Cereal Chemistry, 51 (6). pp. 734-749.
Harden, M. and Brilcy, M. and Yany, S.P. (1971) Effect of amino acid supplementation on the nutritional value of grain sorghum. Sorghum Newsletter, 14. p. 118.
Hazell, P.B.R. and Röell, A. (1983) Rural growth linkages: household expenditure patterns in Malaysia and Nigeria. Other. International Food Policy Research Institute, Washington, USA.
Hoff, J.E. and Singleton, K.I. (1977) A method for determination of tannins in foods by means of immobilized protein. Journal of Food Science, 42 (6). pp. 1566-1569.
Jayathilakan, K. and Sultana, K. and Pandey, M.C. and Radhakrishna, K. (2012) Effect of freeze-drying and storage on β-carotene and ascorbic acid stability of mango milk shake. International Journal of Food and Fermentation Technology, 2 (2). pp. 137-143.
Jha, U.C. and Singh, D.P. and Lavanya, G.R. (2012) Wide and Intra-specific Variation in Total Seed Protein in Chickpea (Cicer arietinum L.)Hybrids Through SDS-PAGE. The Madras Agricultural Journal , 99 (4-6). pp. 155-157.
Jobling, S. (2004) Improving starch for food and industrial applications. Current Opinion in Plant Biology, 7 (2). pp. 210-218.
Joseph, K. and Kurien, P.P and Swaminathan, M. and Subrahmanyan, V. (1958) Metabolism of Nitrogen, Calcium and Phosphorus in childern on a poor vegetarian diet based in Ragi (Eleusine coracana). Food Sciences. pp. 213-218.
Kadkol, S.B and Srinivasamurthy, V and Swaminathan, M. (1954) Nutrive Value of the Seeds of Pasplalum Scrobiculatum. Journal of Sciences India Reserach, 13B (10). pp. 744-745.
Kao, C. (1974) Fermented Foods from Chickpea, Horse bean and Soybean. PhD thesis, Kansas State University.
Kaur, M. and Singh, N. and Sodhi, N.S. (2005) Physicochemical, cooking, textural and roasting characteristics of chickpea (Cicer arietinum L.) cultivars. Journal of Food Engineering, 69. pp. 511-517.
Kaushal , P. and Kumar, V. and Sharma, H.K (2012) Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends. LWT - Food Science and Technology. pp. 1-10.
Kaushal , P. and Sharma, H.K (2013) Convective dehydration kinetics of noodles prepared from taro (Colocasia esculenta), rice (Oryza sativa) and pigeonpea (Cajanus cajan) flours. Agricultural Engineering International: CIGR Journal, 15 (4). pp. 202-213.
Khalil, J.K. and Sawaya, W.N. and Safi, W.J. and Al-Mohammad , H.M. (1984) Chemical composition and nutritional quality of sorghum flour and bread. Qualitas Plantarum Plant Foods for Human Nutrition, 34 (2). pp. 141-150.
Khan, Md T. and Khan, N.A. and Bezabih, M. and Qureshi, M.S. and Rahman, A. (2012) The nutritional value of peanut hay (Arachis hypogaea L.) as an alternate forage source for sheep. Tropical Animal Health and Production . pp. 1-5.
Kodkany, B.S. and Bellad, R.M. and Mahantshetti, N.S, and et al, . (2013) Biofortification of Pearl Millet with Iron and Zinc in a Randomized Controlled Trial Increases Absorption of These Minerals above Physiologic Requirements in Young Children. The Journal of Nutrition. pp. 1-5.
Kumar, A. and Ahmad, M.M. and Sharma, P. (2015) Carbon emission and global food security: A cross country analysis. PENCIL Publication of Agricultural Sciences, 2 (1). pp. 7-24.
Kurien, P.P and Swaminathan, M. and Subramanian, V. (1961) The Chemical Composition and nutritive value of bajra (Pennisetum typhoideum) and bajra Diets. Food Science . pp. 3-6.
Kurihn, P.P. and Narayana Rao, M and Swaminathan, M. and Subramanian, V. (1960) Nutritive Value of Ragi (Eleusine coracana) and Ragi Diets. Food Science, 9. pp. 49-54.
Lakshmaiah, N and Srikanthia, S G (1977) Fluoride retention in humans on sorghum and rice based diets. Indian Journal of Medical Research, 65 (4). pp. 543-548.
Lee, B.H. and Carr, T.P. and Weller, C.L. and et al, . (2014) Grain sorghum whole kernel oil lowers plasma and liver cholesterol in male hamsters with minimal wax involvement. Journal of Functional Foods. pp. 1-10.
Lele, U.J. and Mellor, J.W. (1964) Estimates of change and causes of change in foodgrains production India, 1949-50 to 1960-61. Project Report. New York State College of Agriculture, Ithaca.
Liang, Y.T. and Morrill, J.L. and Anstaett, F.R. and et al, . (1970) Effect of pressure, moisture, and cooking time on susceptibility of corn or sorghum grain starch to enzymatic attack. Journal of Dairy Science, 53 (3). pp. 336-341.
Liu, S.Y. and Selle, P.H. and Cowieson, A.J. (2013) Strategies to enhance the performance of pigs and poultry on sorghum-based diets. Animal Feed Science and Technology. pp. 1-14.
Madhukumar, M.S. and Muralikrishna, G. (2012) Fermentation of xylo-oligosaccharides obtained from wheat bran and Bengal gram husk by lactic acid bacteria and bifidobacteria. Journal of Food Science and Technology, 49 (6). pp. 745-752.
Malik, S. (2015) Pearl Millet- Nutritional value and medicinal uses! International Journal of Advance Research and Innovative Ideas in Education, 1 (3). pp. 414-418.
Mathew, B.K. and Adebowale, A.O. and Oladayo, B.O. (2018) Effect of traditional and modified grain-soaking methods on physicochemical characteristics and consumers’ acceptability of sorghum ogi. African Journal of Food Science, 12 (3). pp. 28-37.
Mayer, J.E. and Potrykus, I. (2007) ‘Golden Rice’ and Biofortification - Their Potential to Save Lives Is Being Hampered by Overzealous Regulation. ISHS Acta Horticulturae, 941. pp. 21-34.
Mbaeyi-Nwaoha, I.E. and Onweluzo , J.C. (2013) Functional properties of sorghum (S. bicolor L.) - pigeonpea (Cajanus cajan) flour blends and storage stability of a flaked breakfast formulated from blends. Pakistan Journal of Nutrition, 12 (4). pp. 382-397.
McIntire, J. (1981) Food security in the sahel: Variable import levy, grain reserves, and foreign exchange assistance. Project Report. International Food Policy Research Institute (IFPRI) , Washington.
Md. Irfanullah, H. and Adrika, A. and Ghani, A. and et al, . (2008) Introduction of floating gardening in the north-eastern wetlands of Bangladesh for nutritional security and sustainable livelihood. Renewable Agriculture and Food Systems, 23 (2). pp. 89-96.
Meena, H.M. and Sharma, R.P. and Meena, D.S. and Sepehya, S. and Yadav, D.K. (2017) Biofortification: A novel approach for enrichment of cereal grains with Zn and Fe. International Journal of Current Microbiology and Applied Sciences, 4. pp. 955-962.
Meera, M.S. and Bhashyam, M.K. and Ali, S.Z. (2011) Effect of heat treatment of sorghum grains on storage stability of flour. LWT - Food Science and Technology, 44 (10). pp. 2199-2204.
Mehra, A. and Singh, U. (2017) Sensory and nutritional evaluation of biscuits Prepared from pearl millet (bajra). International Journal of Food Science and Nutrition, 2 (4). pp. 47-49.
Michelena, J. and Ly, J. and Pereiro, M. (1983) Evaluation of dehydrated citrus pulp as a substitute for grain sorghum in diets for ruminants. Cuban Journal of Agricultural Science, 17 (1). pp. 33-39.
Miller, O.H. and Burns, E.E. (1970) Starch characteristics of selected grain sorghums as related to human foods. Journal of Food Science, 35 (5). pp. 666-668.
Mokhawa, G and Kerapeletswe-Kruger, C.K. and Ezeogu, L.I (2013) Electrophoretic analysis of malting degradability of major sorghum reserve proteins. Journal of Cereal Science.
Mongeau, R. and Brassard, R. (1986) A rapid method for the determination of soluble and insoluble dietary fiber: Comparison with AOAC total dietary fiber procedure and Englyst's Method. Journal of Food Science, 51 (5). pp. 1333-1336.
Moraes, E.A. and Queiroz, V.A.V (2012) In vivo protein quality of new sorghum genotypes for human consumption. Food Chemistry. pp. 1-29.
Muindi, P.J. and Thomke, S. and Ekman, R. (1981) Effect of Magadi soda treatment on the tannin content and in-vitro nutritive value of grain sorghums. Journal of the Science of Food and Agriculture, 32 (1). pp. 25-34.
Muir, J.G. and Shepherd, S.J. and Rosella, O. and et al, . (2007) Fructan and free fructose content of common Australian vegetables and fruit. Journal of Agricultural and Food Chemistry , 55 (16). pp. 6619-6627.
Nantanga, K.K.M and Seetharaman, K. and Taylor, J.R.N. (2008) Thermal treatments to partially pre-cook and improve the shelf-life of whole pearl millet flour. Journal of the Science of Food and Agriculture, 88 (11). pp. 1892-1899.
Narang, N. and Kaur, N. and Singh, P. and Saran, R. and Singh, B. and Sharma, S. (2018) Developement of extruded flakes from pearl millet. The Pharma Innovation Journal, 7 (7). pp. 502-506.
Narayanaswamy, D. and Kurien, S. and Daniel, V.A. and et al, . (1971) Supplementary value of a low cost protein food based on a blend of wheat and soyabean flours to poor Indian diets based on wheat and kaffir corn. Indian Journal of Nutrition and Ditetics, 8 (6). pp. 309-314.
Ninganagoudar, G.S. and Yenagi, N.B. and Prashanti, K.S. (2012) Evaluation of Anaras prepared from different types of rice and little millet (Panicum sumatrense) flours. Karnataka Journal of Agricultural Sciences, 25 (4). pp. 503-505.
Nishad, P.K. and Maitra, S. and Jangre, N. (2017) Physiochemical, functional and sensory properties of developed health drink from minor millets. International Journal of Home Science, 3 (2). pp. 503-506.
Niyogi, S.P and Narayanan, N. and Desai, B.G. (1984) The Nutritive Value of Indian Vegetable Food Stuffs.Part v the Nutritive Value of Ragi (Eleusine coracana). Indian Journal of Medical Research, 22 (2). pp. 373-381.
Obizoba, I.C. (1979) Utilization of sorghum, wheat, and navy beans by human adults: mineral and vitamin metabolism. Nutrition Reports International, 20 (6). pp. 777-786.
Obizoba, I.C. and Ezekwe, M.O. and Akaigwe, B.N. (1979) Utilization of sorghum, wheat, and navy beans by human adults: protein metabolism. Nutrition Reports International, 20 (3). pp. 291-301.
Oghbaei, M. and Prakash, J. (2012) Bioaccessible nutrients and bioactive components from fortified products prepared using finger millet (Eleusine coracana). Journal of the Science of Food and Agriculture, 92 (11). pp. 2281-2290.
Ogunka-Nnoka, C.U. and Uwakwe, A.A. and Nnabuike, C.J. (2012) Effects of Ethanolic /Potash Extract of Sorghum Bicolor Leaf Sheath on Serum Electrolytes, Liver and Kidney Indicative on Albino Rats. Journal of Natural Sciences Research, 2 (4). pp. 66-71.
Oluwole, O.B. and Kosoko, S.B. and Owolabi, S.O. and et al, . (2012) Development and Production of High Protein and Energy Density Beverages from Blends of Maize (Zea mays), Sorghum (Sorghum bicolor) and Soybeans (Glycine max) for School Aged Children: Effect of Malting Period on Chosen Proximate Parameters and Sensory Qualities of Developed Beverages. International Journal of Applied Science and Technology, 2 (7). pp. 285-292.
Pandey, A.K. and Palni, U.T. and Tripathi, N.N. (2013) Evaluation of Clausena pentaphylla (Roxb.) DC oil as a fungitoxicant against storage mycoflora of pigeon pea seeds. Journal of the Science of Food and Agriculture, 93 (7). pp. 1680-1686.
Pandey, P. and Malagi, U. and Yenagi, N. and Fatima, A. (2017) Optimization of value added vermicelli based on Foxtail Millet(Setaria italica). International Journal of Pure and Applied Bioscience, 5 (2). pp. 871-879.
Passmore , R. and Nicol , B.M. and Rao, M.N. (1974) Handbook on human nutritional requirements. Monograph Series no. 61 . World Health Organization , Geneva.
Patekar, S.D. and More, D.R. and Satwadhar, P.N. (2017) Studies on preparation and nutritional quality of sorghum-fingermillet chakli. International Journal of Current Microbiology and Applied Sciences, 6 (7). pp. 1381-1389.
Patil, P.B. and Gangul, A.K. and Wali, S.D. (2014) Acceptability of pearl millet flakes. International Journal of Home Science Extension and Communication Management, 1 (1). pp. 21-23.
Paulino, L.A. (1986) Food in the third world: Past trends and projections to 2000. Project Report. International Food Policy Research Institute, Washington.
Peeples, M.L. and Marshal, J.T. Jr. (1970) Process for obtaining starch from selected grain sorghum fractions. Journal of Food Science, 35 (4). pp. 377-379.
Petersen, A. and Becker, W. and Jappe, U. (2013) What makes peanuts so allergenic? Journal of the Serbian Chemical Society, 78 (3). pp. 321-331.
Phalan, B. and Balmforda, A. and Green, R.E. and Scharlemannc, J.P.W. (2011) Minimising the harm to biodiversity of producing more food globally. Food Policy, 36 (1). S62-S71.
Pinstrup-Anderson, P. and García, M. (1983) Data on food consumption by high-risk family members: its utility for identifying target households for food and nutrition programmes. In: Intra-household Resource Allocation: Issues and Methods for Development Policy and Planning. United Nations University Press, Tokyo, Japan, pp. 164-175.
Purohit, C. and Rajyalakshmi, P. (2011) Quality of products containing defatted groundnut cake flour. Journal of Food Science and Technology, 48 (1). pp. 26-35.
Pushpamma, P. and Devi, C.A. (1979) Nutritional quality of sorghum and legume based food mixtures for infants and pre-school children. 1. Nutrition Reports International, 19 (5). pp. 635-641.
Pushpamma, P. and Ratnakumari, A. and Geervani, P. (1979) Nutritional quality of sorghum and legume based food mixture for infants and pre-school children. 2. Nutrition Reports International, 19 (2). pp. 643-648.
Pushpanjali, . and Khokhar, S. (1996) In vitro availability of iron and zinc from some Indian vegetarian diets: correlations with dietary fibre and phytate. Food Chemistry, 56 (2). pp. 111-114.
Raghavendra Rao, S. N. and et al, . (1979) Characteristics of Roti, Dosu and Vermicelli from Maize, Sorghum and Bajra. Journal of Food Science and Technology, 16. pp. 21-24.
Ramachandran, P. (2007) Poverty nutrition linkages. Indian Journal of Medical Research , 126 (4). pp. 249-261.
Rao, A.M.K.M. and Prakash, I. (1981) Activity and hoarding behaviour of Indian desert gerbil, Meriones hurrianae. Indian Journal of Experimental Biology, 19 (8). pp. 792-793.
Rao, D.S.S. and Deosthale, Y.G. (1983) Mineral composition, ionisable iron and soluble zine in malted grains of pearl millet and ragi. Food Chemistry , 11 (3). pp. 217-223.
Rao, M. (1972) In Vitro Availability of Essential Amino Acids, and the Protein Efficiency Ratio of Cooked Cicer Arietinum. PhD thesis, University of North Carolina at Greensboro.
Ratnavathi, C.V. and Patil, J.V. (2013) Sorghum Utilization as Food. Nutrition & Food Sciences, 4 (1). pp. 1-8.
Ribaya-Mercado, J.D. and Maramag, C.C. and Tengco, L.W. and et al, . (2007) Carotene-rich plant foods ingested with minimal dietary fat enhance the total-body vitamin A pool size in Filipino schoolchildren as assessed by stable-isotope-dilution methodology. American Journal of Clinical Nutrition , 85 (4). pp. 1041-1049.
Riley, H. and Staatz, J. (1981) Food system organization problems in developing countries. In: Food system organization problems in developing countries, 21-23 January, 1981, East Lansing, Michigan.
Rizley, N F and Suter, D A (1977) Sorghum Tortillas: Process and Product Attributes. Journal of food science, 42 (6). pp. 1435-1438.
Robinson, K.L. and Falusi, A.O. (1974) The present and potential role of fertilizer in meeting Nigeria's food requirements. Other. New York State College of Agriculture and Life Sciences, Ithaca, New York.
Rooney, L.W. (1979) Sorghum for food: opportunities, problems and potential. Proceedings of the Annual Corn and Sorghum Research Conference, 34. pp. 180-187.
Rooney, L.W. and Johnson, J.W. and Rosenow, D.T. (1970) Sorghum quality improvement: types of food. Cereal Science Today, 15 (8). pp. 240-243.
Rovira, P. (2012) Addition of protein sources for calves supplemented with high moisture sorghum grain silage grazing low-quality pastures. Online Journal of Animal and Feed Research, 2 (3). pp. 283-287.
Saini, J.K. and Anurag, R.K. and Arya, A. and et al, . (2013) Optimization of saccharification of sweet sorghum bagasse using response surface methodology. Industrial Crops and Products, 44. pp. 211-219.
Salunkhe, D.K. and Kadama, S.S. and Chavan , J.K. (1977) Nutritional quality of proteins in grain sorghum. Qualitas Plantarum, 27 (2). pp. 187-205.
Sanders, T.H. and McMeans, J.L. and Davidson, J.I. (1984) Aflatoxin content of peanut hulls. Journal of the American Oil Chemists' Society , 61 (12). pp. 1839-1841.
Saravanabavan, S.N. and Shivanna, M.M. and Bhattacharya, S. (2012) Effect of popping on sorghum starch digestibility and predicted glycemic index. Journal of Food Science and Technology . 6pp.
Sarita, . and Singh, E. (2016) Potential of Millets: Nutrients composition and health benefits. Journal of Scientific and Innovative Research, 5 (2). pp. 46-50.
Sarita, E.S. (2016) Potential functional implications of finger millet (Eleusine coracana) in nutritional benefits, processing, health and diseases: A review. International Journal of Home Science, 2 (1). pp. 151-155.
Sarma, J.S. (1986) Cereal feed use in the Third World: past trends and projections to 2000. Project Report. International Food Policy Research, Washington.
Sarma, J.S. (1983) Contingency planning for famines and other acute food shortages: a brief review. Documentation. International Food Policy Research Institute, Washington.
Sarma, J.S. and Roy, S. and George , P.S. (Poykayil Simon) (1979) Two analyses of Indian foodgrain production and consumption data. Other. International Food Policy Research Institute (IFPRI), Washington.
Satish Kumar, D. and Sudha Devi, G. and Joseph Raju, P. and Dayakar Rao, B. (2018) Development and standardization for preparation of doughnut using Millets (Jowar, Pearl, Ragi, Little, Kodo, Barnyard, Proso and Foxtail). International Journal of Current Microbiology and Applied Sciences, 7 (1). pp. 990-999.
Sawaya, W.N. and Khalil, J.K. and Safi, W.J. (1984) Nutritional quality of pearl millet flour and bread. Plant Foods for Human Nutrition, 34 (2). pp. 117-125.
Saxena, K.L. and Chakrabarti, C.H and Nath, M.C. (1966) Effect of rice polishing concentrate on the nitrogen, calcium and phosporus metabolism of albino rats kept on rice and jowar diets. Journal of Nutrition and Dietetics, 3 (4). pp. 121-125.
Scobie, G.M. (1983) Food subsidies in Egypt: their impact on foreign exchange and trade. Other. International Food Policy Research Institute, USA .
Selmi, H. and Gara, A.B. and Jemmali, B. and et al, . (2013) Imapact of replacing corn and soya beans with sorghum and faba beans on ruminal fermentation and milk quality in sicilo sarde dairy ewes. Albanian Journal of Agricultural Science, 12 (1). pp. 135-142.
Shehata , N.A. (1969) The Effect of Supplementation with Chickpea Flour on the Protein Quality of Wheat Flour. PhD thesis, Kansas state university.
Shimbata, T. and Inokuma, T. and Sunohara, A. and et al, . (2011) High levels of sugars and fructan in mature seed of sweet wheat lacking GBSSI and SSIIa enzymes. Journal of Agricultural and Food Chemistry, 59 (9). pp. 4794-4800.
Sibanda, T. and Ncube, T. and Ngoromani, N. (2015) Rheological properties and bread making quality of white grain sorghum-wheat flour composites. International Journal of Food Science and Nutrition Engineering, 5 (4). pp. 176-182.
Singh, P. and Raghuvanshi, R.S. (2012) Finger millet for food and nutritional security. African Journal of Food Science, 6 (4). pp. 77-84.
Singh, U. and Mehra, A. (2017) Sensory evaluation of Ladoo prepared with pearl millet. International Journal of Home Science, 3 (2). pp. 610-612.
Sujatha, M. and Hymavathi, T.V. and Uma Devi, K. and Pradeepa Roberts, T.P. and Praveen Kumar, D. (2017) Effect of heat treatment and gamma irradiation on in vitro protein digestibility of selected Millet Grains. International Journal of Current Microbiology and Applied Sciences, 6 (11). pp. 1014-1020.
Suszkiw, J. (2007) Scientists Release New Sorghum for Feed and Fuel. Agricultural Research, 58 (8). p. 7.
Suwanapong, S. and Khongsay, N. and Laopaiboon, L. and Jaisil, P. and Laopaiboon, P. (2013) Dried spent yeast and its hydrolysate as nitrogen supplements for single batch and repeated-batch ethanol fermentation from sweet sorghum juice. Energies, 6 (3). pp. 1618-1631.
Talaei, S. and Asadi , A. and Amani , M. (2013) Competitive inhibition of copper amine oxidases by vitamin B hydrochloride in chickpea. Molecular Biology Research Communications, 2 (1-2). pp. 29-38.
Taylor, J.R.N. and Duodu, K.G. (2014) Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products. Journal of the Science of Food and Agriculture. pp. 1-47.
Taylor, J.R.N. and Schober, T.J. and Bean, S.R. (2006) Novel food and non-food uses for sorghum and millets. Journal of Cereal Science, 44. pp. 252-271.
Teklu, T. (1996) Food demand studies in sub-Saharan Africa: a survey of empirical evidence. Food Policy, 21 (6). 479 -496.
Thakare, R.B. (1977) The national accelerated food production program in nigeria (Sorghum-Millet NAFPP). In: International Sorghum Workshop, 6-12 March, 1977, Hyderabad, India.
Thapliyal, V. and Singh, K. (2015) Finger Millet: Potential Millet for Food Security and power House of Nutrients. International Journal of Research in Agriculture and Forestry, 2 (2). pp. 22-33.
Torres, A. and Frias, J. and Granito, M. and et al, . (2006) Fermented Pigeon Pea (Cajanus cajan) Ingredients in Pasta Products. Journal of Agricultural and Food Chemistry, 54 (18). pp. 6685-6691.
Tulpule, PG and Bhat, RV (1978) Food toxins and their implication in human health. The Indian journal of medical research , 68. pp. 99-108.
Uvere, P.O. and Ngoddy, P.O. and Nwankwo, C.S. (2013) Hardness as a modification index for malting red and white sorghum (kaffir) grains. Journal of the Science of Food and Agriculture. pp. 1-8.
Vannalli, S. and Kasturiba, B. and Naik, R.K. and Yenagi, N. (2008) Nutritive value and quality characteristics of sorghum genotypes. Karnataka Journal of Agricultural Sciences, 20 (3). pp. 586-588.
Venkateswarlu, U and Easwara prasad, Y and Satyanarayana, G (1977) Economics of Jowar(Grain) cultivation and scale of finance in Andhra Pradesh. Food farming and Agriculture, 9 (6). pp. 164-165.
Verspreet, J. and Pollet, A. and Cuyvers, S. and et al, . (2012) A simple and accurate method for determining wheat grain fructan content and average degree of polymerization. Journal of Agricultural and Food Chemistry, 60 (9). pp. 2102-2107.
Vignaux, N. and Doehlert, D.C. and Hegstad, J. and Elias, E.M. and McMullen, M.S. and Grant, L.A. and Kianian, S.F. (2004) Grain quality characteristics and milling performance of full and partial waxy durum lines. Cereal Chemistry, 81 (3). pp. 377-383.
van Jaarsveld, P. and Faber, M. and van Heerden, I. and et al, . (2014) Nutrient content of eight African leafy vegetables and their potential contribution to dietary reference intakes. Journal of Food Composition and Analysis, 33 (1). pp. 77-84.
Waggle, D. and Parrish, D.B. and Deyoe, C.W. (1966) Nutritive value of protein in high and low protein content sorghum grain as measured by rat performance and amino acid assays. Journal of Nutrition, 88 (4). pp. 370-374.
Wong, J.H. and Pedersen, J.F. and Buchanan, B.B. and Lemaux, P.G. (2012) Western Blot Analysis Uncovers Clues to Prolamin Digestibility in Raw and Cooked Meal from Sorghum and Corn. The European Journal of Plant Science and Biotechnology, 6 (spl1). pp. 56-65.
Wu, G. and Truksa, M. and Datla, N. and et al, . (2005) Stepwise engineering to produce high yields of very long-chain polyunsaturated fatty acids in plants. Nature Biotechnology , 23. pp. 1013-1017.
Wu, Li and Huang, Z. and Qin, P. and Ren, G. (2012) Effects of processing on phytochemical profiles and biological activities for production of sorghum tea. Food Research International. pp. 1-30.
Xiaoli, X. and Liyi, Y. and Shuang, H. and et al, . (2008) Determination of oligosaccharide contents in 19 cultivars of chickpea (Cicer arietinum L) seeds by high performance liquid chromatography. Food Chemistry, 111 (1). pp. 215-219.
Xue, H.Q. and Isleib, T.A. and Payne, G.A. and Novitzky, W.F. and OBrian, G. (2005) Aflatoxin production in peanut lines selected to represent a range of linoleic acid concentrations. Journal of Food Protection, 68 (1). pp. 126-132.
Yannai, S. and Zimmermann, G. (1970) Influence of Controlled Storage of Some Staple Foods on I. Their Protein Nutritive Value in Lysine Limited Diets II. Protein Nutritive Value and Antitryptic Activity of Soybeans and Chickpeas. Journal of Food Science & Technology, 7. pp. 185-189.
Yousif, Y.B. and Magboul, B.E.I. (1972) Nutritive values of Sudan foodstuffs. Part 1. Sorghum vulgare (Dura). Sudan Journal of Food Science and Technology, 4 (1). pp. 39-45.
Zeng, X. and Small, D.P. and Wan, W. (2011) Statistical optimization of culture conditions for bacterial cellulose production by Acetobacter xylinum BPR 2001 from maple syrup. Carbohydrate Polymers, 85 (3). pp. 506-513.
Zubair, A.B. and Osundahunsi, O.F. (2016) Effect of steeping period on the physicochemical and pasting properties of sorghum starch. Applied Tropical Agriculture, 21 (3). pp. 12-18.
This list was generated on Mon Apr 22 12:31:38 2019 UTC.

References: V. 
 V. 
 V. 
 V. 
 V. 
 V.