Bajra (Pearl Millet) “The Millennium Food”
Santosh, K., Pattanashetti, Kothapally and Narsimha Reddy. Genetic and Genomic Resources for Grain Cereals Improvement. 2016, 318, 253-289.
Millet Network of India Deccan Development Society FIAN (Food First Information and Action Network), Millets-Future of Food and Farming, India. Available fromsite: http://archive.wizardconcepts.com/bhoomima/article/millets-future-food-and-farming
Begg, J.E. The growth and development of a crop of bulrush millet (Pennisetumtypohoides S&H). Ind. J. Agri. Sci. 1965, 65, 341-349.
Agropedia is developed under the sponsorship of ICAR Available from:http://agropedia.iitk.ac.in/ content/growth-stages-pearl-millet.
Dayakar Rao, B., Bhaskarachary, K., Arlene Christina, G.D., Devi, G.S. and Vilas A. Tonapi.
Nutritional and Health benefits of Millets. ICAR Indian Institute of Millets Research (IIMR) Rajendranagar, Hyderabad, 2017, 112.
Kalaisekar, A. and Patil, J.V. Insect pests of millets, systematics, bionomics and management.
Sci. Direct., 2017, 204.
Rani Savita, Singh Rakhi, Sehrawat Rachna. Pearl millet processing: A review. Nutr. Fd. Sci., 2018, 48, 3.
Taylor, J.R. and Duodu, K.G. 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. J. Sci. Fd. Agri., 2015, 95, 225-237.
Devisetty, U.K., Covington, M.F., Tat, A.V., Lekkala, S. and Maloof, J.N. Polymorphism identification and improved genome annotation of Brassica rapa through Deep RNA sequencing. G3 (Bethesda), 2014, 11, 2065-2078.
Abdelrahman, A., Hoseney, R.C. and Varriano-Marston, E. Milling process to produce low-fat grits from pearl millet. Cereal Chem., 1983, 60, 189-191.
Rai, K.N., Gowda, C.L.L., Reddy, B.V.S. and Sehgal, S. Adaptation and potential uses of sorghum and pearl millet in alternative and health foods. Comp. Rev. Fd. Sci. Fd. Safety, 2008, 7, 340-352.
Mahajan, S. and Chauhan, B.M. Phytic acid and extractable phosphorus of pearl millet flour as affected by natural lactic acid fermentation. J. Sci. Fd. Agri., 1987, 41, 381-386.
Singh, N.B. and Saini, R.S. Products, diversification, marketing and price discovery of pearl millet in India. National Rain fed Area Authority, Pusa, 2012.
Jambunathan, R. and Subramanian, V. Grain quality and utilization of sorghum and pearl millet. In Biotechnology in tropical crop improvement. Proceedings of the International Biotechnology Workshop. Patancheru, ICRISAT, 1988, 133-139.
Saldivar, S. Cereals: Dietary Importance in Caballero, B., Trugo, L. and Finglas, P. Encyclopedia of Food Sciences and Nutrition, 2003, 1027-1033.
Ed Gopalan and Deosthale. NIN, Nutritive value of Indian Foods. National Institute of Nutrition, Hyderabad, 2003.
Parameswaran, K.P. and Sadasivam, S. Changes in the carbohydrates and nitrogenous components during germination of proso millet, Panicum miliaceum. Plant Fds. Hum. Nutr., 1994, 45, 97-102.
Sheorain, V.S. and Wagle, D.S. Beta-amylase activity in germinated bajra and barley varieties.
J. Fd. Sci. Tech., 1973, 10, 184.
IrénLéder. Sorghum and Millets, in Cultivated Plants, Primarily as Food Sources. Encyclopedia of Life Support Systems (EOLSS), 2004.
Mal, B., Padulosi, S. and Ravi, S.B. Minor millets in South Asia: learnings from IFADNUS Project in India and Nepal, Maccarese, Rome, Italy. Biodiversity Intl and Chennai, India: M.S.
Swaminathan Research Foundation, 2010, 1-185.
Burton, G.W., Wallace, A.T. and Rachie, K.O. Chemical composition and nutritive value of pearl millet (Pennisetumtyphoides) grain. Crop Sci., 1972, 12, 187-188.
Adeola, O. and Orban, J.I. Chemical composition and nutrient digestibility of pearl millet (Pennisetumglaucum) fed to growing pigs. J. Cereal Sci., 1994, 22, 177-184.
Elad Tako, Spenser M. Reed, Jessica Budiman, Jonathan J. Hart and Raymond P. Glahn.
Higher iron pearl millet (Pennisetumglaucum L.) provides more absorbable iron that is limited by increased polyphenolic. Nutr. J., 2015, 14, 11.
Sharma, A. and Kapoor, A. C. Levels of anti-nutritional factors in pearl millet as affected by processing treatments and various types of fermentation. Plant Fds. Hum. Nutr., 1996, 49, 241-252.
Huang, M.T. and Ferraro, T. Phenolics compounds in food and cancer prevention. in phenolic compounds in food and their effects on health II. ACS Symposium Series, 1992, 507, 8-34.
Oshodi, A.A., Ogungbenle, H.N. and Oladimeji, M.O. Chemical composition, nutritionally valuable minerals and functional properties of Benni seed, pearl millet and quinoa flours. Int. J. Fd. Sci.
Nutr., 1999, 50, 325-331.
American Diabetes Association. 1987. Nutritional recommendations and principles for individuals with diabetes mellitus. 1986, 10, 126-132. Available from :https://www.ncbi.nlm.nih. gov/pubmed/3032536
Jenkins, D.J.A., Wolever, T.M. and Leeds, A.R. Dietary fibres, fibre analogues and glucose tolerance: importance of viscosity. Br. Med. J., 1978, 1, 392-394.
Mani, U.V., Prabhu, B.M., Damle, S.S. and Mani, I. Glycemic index of some commonly consumed foods in Western India. Asia Pacific J. Clin. Nutr., 1993, 111-114.
Asp, N.G. Dietary carbohydrate: classification by chemistry and physiology. J. Fd. Chem., 1996, 7, 9-14.
Nambiar Vanisha, Dhaduk, J.J., Sareen Neha, Shahu Tosha and Desai Rujuta. Potential functional implications of pearl millet (Pennisetum glaucum) in health and disease. J. Appl.Pharmaceu. Sci., 2011, 01, 62-67.
Kinsella, J.E., Lokesh, B. and Stone, R.A. Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease: possible mechanisms. Am. J. Clin. Nutr., 1990, 52, 1-28.
Rai, S., Kaur, A. and Singh, B. Quality characteristics of gluten free cookies prepared from different flour combinations. J. Fd. Sci. Technol., 2014, 51, 785-789.
- There are currently no refbacks.