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Chandrasekara , A. & Shahidi , F. (2010): Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity. J. Agric. Food Chem. , 58 , 6706
40 89 97 Chethan, S., Sreerama, Y.N. , & Malleshi, N.G. (2008): Mode of inhibition of finger millet malt amylases by the millet
Six varieties of proso millet (Panicum miliaceum L.) and two commercially available millets were investigated in the present study. In order to explore the nutritional potential, major nutrient composition, mineral composition, antioxidant capacity, total phenols content (related to the antioxidant capacity) and dietary fibre content were determined. The effects of decortication on these components were examined. In addition, protein profile of the varieties and amylose/amylopectin ratio of the starch were examined. The range of the values measured for major nutrient composition corresponds with data of other millet species published in earlier studies. Remarkable differences were found among the protein contents of the varieties (11.58–14.80%). Although the concentration of minerals was low in the varieties examined, in comparison with other cereals wholegrain millet seems to be nutritionally valuable because of their high dietary fibre content. Decortication had no effect on the protein and fat content of millets, however, it significantly decreased the content of crude fibre, dietary fibre, minerals, total phenols content and antioxidant capacity. Consequently the applicability of millets as functional food decreases. Decortication had no effect on the amylose/amylopectin ratio of millet. No varietal differences were found in terms of protein characteristics.
Designed experiments were conducted to study the effect of varying baking time (3.3–6.7 min) and baking temperature (166.6–183.4 °C) upon biscuits made out of five blends of refined wheat flour (RWF) and millet flour (63.2–96.8% RWF). The sensory attributes of the biscuits were evaluated in terms of crispness, colour (L* and ΔE) and overall acceptability (OAA). Response surface methodology (RSM) was used to develop models and optimize the processing parameters. The blend ratio had a predominant effect upon all the responses. Crispness and ΔE were found to have maximum sensitivity towards all the processing parameters. The optimum processing condition obtained was blend ratio 90% RWF, baking time 6 min and baking temperature 170 °C, predicted values of crispness, L*, ΔE and OAA were 44, 34.3, 14.38 and 7.9, respectively. The model predicted values did not significantly differ from experimental values.
-free bakery product, one is millet, the other one is brown rice. Millet is an ingredient that has a pleasant taste, an alkaline effect, it is rich in fibre, a good source of plant protein and it has an outstanding nutritional value ( Léder F, 2013 ). The other
of cytoplasm on productivity traits and combining ability in direct sown and regenerated pearl millet [Pennisetum glaucum (L.) R. Br.] Ph.D. Thesis. CCS Haryana Agricultural University, Hisar. Skorda, A. (1977
K im , J.S. ( 2010 ): Anti-oxidative activities of sorghum, foxtail millet and proso millet extracts . Afr. J. Biotech. , 9 , 2683 – 2690 . K umar , S.B. & P
Millet-un francais écrit pur ?
Le bruissement du français parlé dans l'écriture de Millet
The language of the contemporary French author Richard Millet is often considered to be excessively traditional. The author strictly adheres to the stylistic rules of the written language which is in contrast with the spoken language of his characters. This study concentrates on the aesthetic effects of this tension between the spoken and written French in Millet's texts published in the last ten years.
References A nnor , G.A. , M arcone , M. , B ertoft , E. & S eetharaman , K. ( 2014 ): Physical and molecular characterization of millet starches . Cereal Chem
millet [ Pennisetum americanum L.(Leek)]. Plant Breeding , 108 , 234-240. The potential for exploiting variation in salinity tolerance in pearl millet [Pennisetum americanum L.(Leek)] 108
