Aims: To characterize the traditional processing technology, hygiene practices, and socioeconomic significance of djir production in Chad, with a particular focus on women’s empowerment, food safety, and commercialization potential. Study Design: Cross-sectional descriptive study...
Open access
Research Article10.9734/mrji/2025/v35i91618
Pearl Millet [Pennisetum glaucum (L.)] is a widely cultivated staple crop and nutritionally rich cereal grain. The cultivar can tolerate drought and high temperatures, making it suitable for arid and semi-arid regions, especially in Africa and Asia. Millet-based products have num...
Open access
Research Article10.9734/afsj/2024/v23i8735
Pearl millet is a widely grown, climate resilient rainfed cereal crop cultivated on 29 million ha in the arid and semi-arid tropical regions of Asia and Africa accounting for almost half of global millet production. It is useful for minimizing the adverse effect of climate change...
Open access
Research Article10.9734/ijecc/2021/v11i1130544
Aims: Screening of pearl millet genotypes lines for high temperature and drought tolerance. Study Design: Randomized Block Design (RBD) with three replications. Place and Duration of Study: ICAR-AICRP on Pearl Millet, Mandor during summer 2017-18. Methodology: Fifteen genotypes...
Open access
Research Article10.9734/ijecc/2021/v11i930480
The present research was done to analyse the physico-chemical, Nutritional, Mineral, functional and phytochemical analysis in Functional cereals; oats, pearl millet, sorghum and finger millet. The protein content of the analyzed cereals varied from 7.45% to 14.69% with oats havin...
Open access
Research Article10.9734/afsj/2021/v20i1030367
Quality attributes of stiff porridges prepared from Pearl millet and African Yam Bean (AYB) flour blends were studied. Various ratios such as A (100% pearl millet), B (90:10), C (80:20), D (70:30), E (60:40) and F (50:50) of pearl millet and African Yam Bean (AYB) composite flour...
Open access
Research Article10.9734/afsj/2021/v20i930343
Dakere is a traditional steamed agglomerated dumpling produced from either millet (M) or sorghum (S) flour or both (MS). In the current study, millet and sorghum flours were separately fractionated into fine (f) (<250um), medium (m) (250-350um) and coarse (350-500um) fractions...
Open access
Research Article10.9734/afsj/2021/v20i930338
This study evaluated flour blends from Wheat, Pearl millet and Andrographis paniculata leaf for functional properties and pasting characteristics profiling. The functional properties such as solubility, gelling capacity, water absorption capacity (WAC), Oil absorption capacity (O...
Open access
Research Article10.9734/afsj/2020/v18i430226
Khalid Abbas Owish Sukar, Rihab Ibrahim Abdalla, Humeda Suekit Humeda, Ahmed Omer Alameen & Eltayeb Ibrahim Mubarak·Asian Journal of Medicine and Health·2020
Aims: This study was designed to investigate the effect of Pear millet on glycaemic control and lipid profile in streptozocin diabetic rat model. Methodology: Forty healthy mature male rats were used in this study. The rats divided into 4 groups, ten rats in each and group (A) an...
Open access
Research Article10.9734/ajmah/2020/v18i330193
Cereal crops such as maize, wheat, sorghum and pearl millet are important for human consumption due to their nutritional benefits. These cereals play pivotal roles to meet world’s food demand. However, maintenance of food security particularly in the circumstance of changing clim...
Open access
Research Article10.9734/ijecc/2020/v10i530198
Aim: To evaluate the proximate composition, functional and sensory properties of a complementary food from pearl millet, soy flour and baobab fruit pulp composite flours. Study Design: A complementary food was produced from Pearl millet, soy flour and baobab fruit pulp powder (BF...
Open access
Research Article10.9734/afsj/2019/v8i329992