Aims: The purpose of this study was to develop fermented probiotic millet dried mix by incorporating a probiotic Lactobacillus acidophilus and to ascertain how different processes used in the product's development affected its chemical components. Study Design: Fermented probioti...
Open access
Research Article10.9734/mrji/2024/v34i61451
A field experiment was conducted during kharif, 2019 at College Farm, Professor Jayashankar Telangana State Agricultural University, Telangana. The present study was conducted to know the effect of different planting densities and nitrogen levels on the growth and yield of Finger...
Open access
Research Article10.9734/ijecc/2021/v11i1130546
Aim: The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread. Methodology: Finger millet grains were cleaned, washed and fermented in deionized water for 72 h at room temperature (27...
Open access
Research Article10.9734/afsj/2021/v20i1030354
Aim: This survey was conducted to evaluate Sri Lankans’ awareness and attitudes towards finger millet and preferences towards finger millet-based foods. Methodology: Pre-tested, self-administrated questionnaires were formulated in the three main languages used in Sri Lanka, namel...
Open access
Research Article10.9734/afsj/2020/v18i330220