Finger Millet Grain Research Articles

Predictive modeling of allowable storage time of finger millet grains using artificial neural network and support vector regression approaches

The study aimed to establish safe storage guidelines for long-term preservation of finger millet grains and to develop a model for predicting the allowable storage time. The experiment was conducted at various temperature (15, 25, 35 and 45 °C) and moisture contents (8, 11, 14, 17 and 20% wb). Changes in response variables such as germination, free fatty acid and mold growth were systematically monitored. Finger millet with a moisture content above 14% should be dried to safe moisture levels within 3–5 weeks at 30 °C or within 5–10 weeks at 15 °C to preserve grain quality. To maintain high quality and seed viability of finger millet, moisture content and storage temperature should be below 12% and 20 °C, respectively for up to 34 weeks. The study also assessed the use of artificial neural network and support vector regression models in predicting the safe storage period for finger millet grains.

Differences in the nutritional quality of improved finger millet genotypes in Ethiopia

Improved crop genotypes are constantly introduced. However, information on their nutritional quality is generally limited. The present study reports the proximate composition and the concentration and relative bioavailability of minerals of improved finger millets of different genotypes. Grains of finger millet genotypes (n = 15) grown in research station during 2019 and 2020 in Ethiopia, and replicated three times in a randomized complete block design, were analysed for proximate composition, mineral concentration (iron, zinc, calcium, selenium), and antinutritional factors (phytate, tannin and oxalate). Moreover, the antinutritional factors to mineral molar ratio method was used to estimate mineral bioavailability. The result shows a significant genotypic variation in protein, fat and fibre level, ranging from 10% to 14.6%, 1.0 to 3.8%, and 1.4 to 4.6%, respectively. Similarly, different finger millets genotypes had significantly different mineral concentrations ranging from 3762 ± 332 to 5893 ± 353 mg kg−1 for Ca, 19.9 ± 1.6 to 26.2 ± 2.7 mg kg−1 for Zn, 36.3 ± 4.6 to 52.9 ± 9.1 mg kg−1 for Fe and 36.6 ± 11 to 60.9 ± 22 µg kg−1 for Se. Phytate (308–360 µg g−1), tannin (0.15–0.51 mg g−1) and oxalate (1.26–4.41 mg g−1) concentrations were also influenced by genotype. Antinutritional factors to minerals molar ratio were also significantly different by genotypes but were below the threshold for low mineral bioavailability. Genotype significantly influenced mineral and antinutritional concentrations of finger millet grains. In addition, all finger millet genotypes possess good mineral bioavailability. Especially, the high Ca concentration in finger millet, compared to in other cereals, could play a vital role to combating Ca deficiency. The result suggests the different finger millet genotypes possess good nutrient content and may contribute to the nutrition security of the local people.

Physico-chemical properties and nutritional composition of finger millet grains

Physico-chemical properties and nutritional composition of finger millet grains

Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours.

Finger millet (Eleusine coracana L. Gaertn.) is a gluten-free crop with a high amount of fiber, calcium and iron, outstanding malting qualities and a low glycemic index. The study aimed to determine the physicochemical, functional, antioxidant and microstructural properties of malted finger millet (light and dark brown) flours. The two varieties of finger millet grains were germinated for 0, 24, 48 and 72 h and kilned for 8 h. The lightness (L*) values of malted finger millet flours significantly increased, with light brown having the highest L* value of 76.62. The hue angle and total color differences (ΔE) of the malted finger millet flours increased significantly (p ≤ .05.), and values ranged from 63.43° to 71.20° (light brown) and 2.12° to 4.32° (dark brown), respectively. The moisture, ash, fiber, protein, total phenolic, total flavonoids contents and DPPH activity of both malted finger millet flours significantly increased. On the contrary, the fat, carbohydrate, energy contents and FRAP activity significantly decreased with each malting period of both finger millet flours. Both malted finger millet flours' solubility index, water and oil absorption capacity increased significantly while the packed and loose bulk density decreased. Malting had no significant effect on the viscosity of the cold paste; however, a significant decrease in the viscosity of the cooked paste in both finger millet flours was observed, with values ranging from 285 to 424.00 cP (light brown) and 271.33 to 418.00 cP (dark brown), respectively. Malting resulted in changes in the thermal properties of finger millet flours with an increase in the onset, peak and conclusion temperatures. Fourier-Transform Infrared Spectra showed that malting slightly changed the peaks of both finger millet flours. Scanning electron microscopy showed that malting altered the microstructural characteristics of finger millet flours. The results showed that malted finger millet flours are promising raw materials for gluten-free bakery products.

Minor millets based agroforestry of multipurpose tree species of Bhimal (Grewia optiva Drummond J.R. ex Burret) and Mulberry (Morus alba L.) for resource conservation and production in north western Himalayas – 10-year study

In a long term study 2009–2018 at ICAR-IISWC, Dehradun, the uniqueness of minor millets based agroforestry systems (AFSs) for effective soil water conservation and biomass production in foot hills of Himalayas were evaluated. The Morus alba (Ma) based AFS was found to be the most productive and profitable system producing 1.1 and 1.8 t ha−1yr−1 of finger millet and wheat grain, respectively besides carbon stocks of 22.9 t ha−1. Morus based agroforestry system produced the highest yield of green fodder and dry fuel wood at 5.1 and 4.5 t ha−1yr−1, respectively after 10 years of planting. The reduction in minor millets yield was offset by the additional production of tree fodder and dry fuel wood by the Multiparous trees (MPTs) in the AFSs.The minimum soil loss was recorded inMa + barnyard millet (BM) based AFS followed byMa + finger millet (FM) at 15.4 and 16.4 t ha−1yr−1 in comparison to cultivated fallow at 25.6 t ha−1. The traditional millets recorded the identical soil loss of 19.7 t ha−1 during the period. The MPTs land use recorded the soil loss of 22.4–22.8 t ha−1. Similarly, the lowest run off was recorded in millet-AFSs ranging from 23.0% to 25.6% than cultivated fallow without crops (38.9%). The highest soil and runoff conservation efficiency was observed in order of AFSs> sole millets > MPTs > cultivated fallow.Millet based AFS led to the improvements in soil physical properties and fertility status significantly.Ma + FM based AFS recorded favourable changes in bulk density (B.D.), water stable aggregates and organic carbon, OC, 0.73%. Grewia optiva + BM recorded the highest OC (0.75%) besides plant nutrients P (183.2%) and K (51.1%) over the cultivated fallow. Agroforestry systems of Ma+FM-wheat and Ma+FM-toria were the most productive and robust systems economically in respect of benefit: cost ratio and net present value.

Characterization of finger millet global germplasm diversity panel for grain nutrients content for utilization in biofortification breeding

AbstractFinger millet (Eleusine coracana L.) is a versatile dryland crop known for its high calcium (Ca) content. Estimating the variability for grain nutrients in diverse germplasm is important for developing biofortified cultivars. A finger millet diversity panel consisting of 310 accessions and four controls was evaluated in two rainy seasons at International Crops Research Institute for the Semi‐Arid Tropics, Hyderabad, India, to assess variability for grain nutrient content and its association with agronomic traits and identify promising accessions. Inductively coupled plasma optical emission electrometry was used to analyze grain nutrients content, and the protein content was estimated from the total nitrogen content of the finger millet grains using the sulfuric acid–selenium digestion method. Highly significant variability was found for all the grain nutrients and was significantly influenced by the genotype, environment, and their interactions. Grain nutrients showed a significant relationship between the 2 years (R2 = 0.06 for phosphorus to 0.60 for Ca, p ≥ 0.001). A nonsignificant correlation between grain yield and Ca was noticed among accessions within landraces, breeding lines, and accessions from Asia, while this correlation was significantly negative among accessions from Africa and in the entire set. The estimated percent daily values indicated that the consumption of 100 g of finger millet grains could potentially contribute to the recommended dietary allowance of up to 49% Ca, 52% magnesium, 23% protein, 23% iron, and 26% zinc. This study provides valuable insights into the variability in the finger millet germplasm, and identified grain nutrient dense accessions, that could be used in finger millet improvement to develop the biofortified cultivars.

Effect of germination and roasting on the proximate, mineral and anti-nutritional factors in finger millet (Eleucine Coracana), Cowpeas (Vigna Unguiculata) and orange maize (Zea mays)

Finger millet (Eleucine coracana), cowpea (Vigna unguiculata), and bio-fortified vitamin A “orange” maize (Zea mays) are three nutrient dense crops currently being promoted in Zimbabwe. The effect on nutrient content of processing these specific crop varieties has not been investigated. Therefore, this study was designed to determine the effects of germination and roasting on the proximate, mineral, and anti-nutritional factors in finger millet, cowpeas and orange maize. Finger millet grains were germinated for 48hrs, cowpeas and orange maize for 24hrs, at room temperature (20-23oC). Both raw and processed samples were dried and milled into flour for the determination of proximate and mineral and anti-nutritional composition. Protein content of finger millet increased significantly after processing from 6.53±0.25 mg/100 g to 11.27±0.15 mg/100 g in germinated finger millet flour (P<0.05). Germination of finger millet resulted in significantly increased minerals (mg/100 g); calcium from 345.53±0.55 to 352.63±0.21, zinc from 3.59±0.15 to 8.71±0.01, sodium from 49.89±0.16 to 57.78±1.20 and iron content from 3.75±0.05 to 4.52±0.01 whilst magnesium and potassium decreased significantly from 198.09±0.07 to 69.08±0.06 and 487.08±0.03 to 144.78±0.27 respectively. Processing of cowpeas resulted in slight but significant increase in protein content (20.47±0.21 to 28.50±0.10), increased calcium (138.18±0.12 to 148.18±0.12 mg/100 g), magnesium (14.23±2.00 to 19.18±0.31 mg/100 g), potassium (232±4.00 to 443.41±0.02 mg/100 g) and iron (4.85±0.03 to 4.86±0.04 mg/100 g). Conversely zinc and sodium decreased from 4.5±0.30 to 2.9±0.10 mg/100 g and 31.85±0.03 to 11.64±0.02 mg/100 g, respectively. Notably for orange maize, protein content did not change from 10.06±0.04 to 10.04±0.04 g/100 g before and after processing. Calcium increased from 47.02±2.82 to 57.99±8.85 (mg/100 g), magnesium from 90.91±0.11 to 108.30±0.53 (mg/100 g), potassium from 2.13±0.04 to 4.33±0.25 (mg/100 g), sodium from 0.50±0.02 to 0.70±0.02 (mg/100 g) and iron from 0.50±0.02 to 1.25±0.05 (mg/100 g). Zinc decreased from 6.2±0.2 to 3.53±0.55 (mg/100 g). Tannins, oxalates and phytates decreased significantly after processing of all three crops. Results showed that germination and roasting increased the nutritional profile and decreased anti-nutrient content in finger millet, cowpeas and orange maize. Therefore, it is important to consider germinating and roasting these grains during processing to increase the nutritional potential of the end food product. Further studies are required to investigate the decrease in some nutrients after germination and roasting and possibly establish optimum processing parameters for improved nutrient profile of these food crops. Key words: Traditional grains, millet, orange maize, biofortification, germination, roasting, nutrients, anti-nutrients

Sustaining Soil Fertility and Yield by Inductive cum Targeted Yield Model-based Fertilizer Prescriptions for Finger millet (Eleusine coracana L.) in Alfisols of Tamil Nadu, Southern India

Background: Finger millet cultivation in Alfisols (Typic rhodustalf, Palaviduthi soil series) demands an optimal integrated plant nutrient supply to achieve desired yields. In order to develop the soil test crop response to fertilizer and farm yard manure (FYM) through integrated plant nutrition system (STCR-IPNS) in terms of nutrient uptake, yield and pre-sowing STVs, a field investigation on Finger millet [Eleusine coracana (L.) Gaertn.] was conducted at the farmer’s field of Thoppupatti village, Dindigul district, Southern Agro-climatic zone of Tamil Nadu, Southern India during December 2021-August 2022. Methods: By adopting the Inductive cum Targeted Yield Model before the test crop of Finger millet, a artificial soil fertility gradient was created by the application of graded levels of NPK fertilizers with fodder sorghum as a gradient crop. Result: The basic data viz., N, P and K nutrients for producing 1 tonne of finger millet grain were 48 kg, 23 kg and 44 kg; the soil contributed 14.86%, 19.18% and 18.95%; fertilizer contributed 44.16%, 32.79% and 59.75% for N, P and K and farmyard manure (FYM) contributed 28.47%, 11.77% and 33.78%, respectively. Fertilizer prescription equations for finger millet and ready reckoners for the operational range of soil test results for the intended yield target under NPK alone and IPNS (NPK + FYM) were produced using the basic data.

Impact of zinc and iron agronomic biofortification on grain mineral concentration of finger millet varieties as affected by location and slope.

Food crop micronutrient concentrations can be enhanced through agronomic biofortification, with the potential to reduce micronutrient deficiencies among rural population if they have access to fertilizers. Here we reported the impact of agronomic biofortification on finger millet grain zinc (Zn) and iron (Fe) concentration. A field experiment was conducted in farmers' fields in Ethiopia in two locations; over two seasons in one district (2019 and 2020), and over a single season (2019) in a second district. The experimental design had 15 treatment combinations comprising 3 finger millet varieties and 5 soil-applied fertilizer treatments: (T1) 20 kg ha-1 FeSO4 + 25 kg ha-1 ZnSO4 + NPKS; (T2) 25 kg ha-1 ZnSO4 + NPKS; (T3) NPKS; (T4) 30% NPKS; (T5) 20 kg ha-1 FeSO4 + NPKS. The treatments were studied at two slope positions (foot and hill), replicated four times in a randomized complete block design. Grain Zn concentration increased by 20% in response to Fe and Zn and by 18.9% due to Zn addition. Similarly, grain Fe concentration increased by 21.4% in T1 and 17.8% in T5 (Fe). Zinc fertilizer application (p < 0.001), finger millet variety (p < 0.001), and an interaction of Fe and Zn had significant effect on grain Zn concentration. Iron fertilizer (p < 0.001) and interactive effect of Fe fertilizer and finger millet variety (p < 0.01) had significant effects on grain Fe concentration. Location but not slope position was a source of variation for both grain Zn and Fe concentrations. Soil application of Zn and Fe could be a viable strategy to enhance grain Zn and Fe concentration to finger millet grain. If increased grain Zn and Fe is bioavailable, it could help to combat micronutrient deficiencies.

Formulating finger millet (Eleusine coracana L) and cowpea (Vigna unguiculata) food blend for enhanced micronutrients for children below 5 years

Malnutrition of children under 5 years is a public health concern because it is the most vulnerable stage of child’s growth where its impact results in long term health conditions such as stunting, wasting, obesity and poor cognitive development. This study aimed at developing a Rapoko-Cowpea porridge blend to enhance dietary micronutrients among children below the age of 5 years and assess its sensory acceptability. A mixed methods research approach was adopted consisting of a quasi- experiment and a cross sectional survey. Vendors from Mbare market were clustered based on the source of their finger millet and cowpea grains (Masvingo, Murewa, Gokwe). A Completely Randomised Design (CRD) was used with three treatments (blends) replicated three times. Proximate analysis was done using standard AOAC methods. Compared to cowpea, finger millet had the highest levels of carbohydrates (78.12g/100g), iron (8.7mg/100g), zinc (3.77mg/100g). Results also show that 75:25. Rapoko-Cowpea blend ratio had the ability to meet WHO daily nutrient requirements for children under the age of 5 years. Blend ratio of Rapoko: cowpeas (75:25) had the highest carbohydrates (69.41g/100g), protein (25.64g/100g), zinc (1.74mg/100g), iron (5.14mg/100g), energy (411.37kcal), and vitamins (0.11 mcg RAE) with RaCoB1 blend having the lowest nutrient composition. Results have showed that finger millet (Rapoko), cowpeas and RaCoB (Rapoko-Cowpea blend) blends have high macro and micronutrients (iron and zinc) to support daily nutritional requirements of children below the age of 5 years and may help in addressing malnutrition. Sensory evaluation was done with 100 panellists from the University of Zimbabwe and of the three blends, a 75:25 ratio was the most preferred (90.88%). Further studies need to analyse the effects of anti-nutritional factors, bioavailability of nutrients, shelf life of the food blend and commercialization potential of RaCoB blends. The government is therefore encouraged to provide agronomic support for increased productivity of small grains and pulses through improved research and extension. There is a need to develop a policy at national level that promotes blending of cereals and pulses as well as innovative small scale food processing initiatives through private-public partnerships. Key words: Children under 5 years, Cowpea, food blending, Malnutrition, Micronutrients, Rapoko, Sensory evaluation

In vitro efficacy of whole-grain finger millet (Eleusine coracana) extract on primary rat osteoblasts

To improve the primary osteoblast cells of neonatal rats for mineralization, Finger millet grain (Eleusine coracana) extract was employed. In vitro digested extract (IVD) and citric acid buffered extract (CAB) were evaluated for cell proliferation, regeneration and matrix mineralization. The cytotoxic effect and the osteogenic differentiation were examined using MTT (3- [4, 5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide) assay, Giemsa stain and Von-Kossa respectively. Cell progression and osteogenic differentiation markers like Osteocalcin (OCN), Osteopontin (OPN), collagen type I (Col-I), collagen type II (Col-II) and collagen type III (Col-III), RUNX family transcription factor 2 (Runx2), Matrix metallo peptidase 9 (MMP-9) and peroxisome proliferator-activated receptor (PPARG) expression were made using reverse transcriptase-polymerase chain reaction. Exposure of different concentrations of the extract (100-800μg/ml of CAB and 25-400 μg/ml of IVD) on cells showed the characteristic morphology change in osteoblastic cells including the increase in cell number. In a dose-dependent way (p&lt;0.005), osteoblast matrix mineralization revealed that CAB stimulates osteoblasts. In light of these findings, finger millet (CAB extract) could be used for osteoporosis prevention and bone rebuilding.

Phytochemical Properties and Hypoglycemic Effect of Finger Millet Malt Drinks Supplemented with Cucumber and Carrot Juice on Alloxan-Induced Diabetic Rats

Aim: The study evaluated the phytochemical content and effect of supplementation of finger millet malt drinks with 25% carrot and cucumber juice on diabetes management.&#x0D; Sample: Finger millet malt, cucumber juice, carrot juice, Albino rats.&#x0D; Study Design: Completely Randomized Design was used.&#x0D; Place and Duration of Study: Department of Food Science and Technology and Department of Animal Health and production, Faculty of veterinary Medicine, University of Nigeria, Nsukka (between January 2021 and June, 2021.&#x0D; Methodology: Finger millet grain was malted for 48 h, dried for 5 days, and subsequently divided into two portions. A portion was roasted while the other was not. Roasted and unroasted finger millet malt drinks were prepared and blended in different ratio with processed mixture of carrot and cucumber juice. The finger millet malt drink and the supplemented malt were evaluated for phytochemical and microbial properties using standard methods. Thirty albino rats separated into four test groups and one control group initially tested for fasting blood glucose were induced diabetes using Alloxan monohydrate (dose=150 mg/kg body weight). The test animals were fed malt drinks and measured amount of rat chow for 28 days, their blood samples were subjected to serum lipid profile, fasting blood sugar and weight measurement.&#x0D; Results: The results revealed that the total phenols and flavonoids increased with supplementation with cucumber and carrot juice. Total viable counts of the malt drinks ranged from 1.13 -2.93 x 102Cfu/100ml and no mould growth was detected. Rats fed sample prepared from 50% unroasted finger millet malt drink, 25% of cucumber and 25% carrot juice) had the highest reduction in fasting blood sugar level (87% and also most effective in weight regain(15.30%) while rats fed 100% roasted finger malt drink had the least decrease in fasting blood sugar (44.2%). High density lipoprotein increased and the values ranged from 26.00 -50.34 mg/dl while cholesterol, very low-density lipoprotein, low-density lipoprotein, and triglyceride levels reduced and the values ranged from 16.17 to 42.28, 8.17 -9.16, 13.35 – 21.44 and 40.84 – 46.64 mg/dl, respectively in the rats fed experimental malt drink.&#x0D; Conclusion: Rats fed samples containing 50% unroasted finger millet malt, 25% of cucumber and 25% carrot drink had more weight gain (15.30%) and fasting blood glucose reduction (87%). Malted drinks from unroasted finger millet enriched with cucumber and carrot juice can be used in diabetes management.

Effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge.

Finger millet is a stable and nutritious cereal crop, mostly grown in the semiarid tropics of the world. Processing is important for improving the nutritional value of finger millets. The aim of the research was to evaluate the effect of the germination period on the functional properties of flours and the sensorial quality of finger millet porridge. Four finger millet varieties were collected, cleaned, and soaked for 24 h, then germinated at room temperature (20-25°C) for 24, 48, and 72 h. The germinated samples were oven-dried at 60°C for 6h and milled into flour at the size of 1 mm using a cyclomiller. Unsoaked and ungerminated finger millet grains are also milled into flour and used as control. Porridge was prepared with a flour-to-water ratio of 1:12 (weight/volume), and sensory analysis was done by semitrained panelists. Germination enhanced the water absorption capacity, solubility, and oil absorption capacity of flour samples significantly (p < .05). However, it significantly reduced (p < .05) the bulk density and swelling power of flour samples. As the germination period increased from 0 to 72 h, the viscosity of the porridge decreased significantly (p < .05). At 24 h after germination, the sensory analysis revealed no significant difference in color, taste, aroma, mouth feel, or overall acceptability samples when compared to the ungerminated sample. Germination improved the functional properties of finger millet flours as well as the sensory aspects of porridge. Hence, 24-h germinated finger millet flour is best in all aspects compared to ungerminated, 48- and 72-h germinated flours to prepare porridge. The 24-h germinated finger millet-based porridge is recommended for infants, pregnant mothers, and breastfeeding mothers.

Effect of thermosonication on germination characteristics of finger millet grains (Eleusine coracana)

In the present research, the sonication impact of various intensities, temperatures and exposure durations of ultrasound on finger millet grains was examined to identify the most effective conditions for accelerating germination. The study employed the central composite random design for optimization and compared the germination rates and yield of treated seeds with those of untreated seeds grown under normal conditions. During the experiment, the seeds were subjected to ultrasonic energy with input power levels ranging from 40% to 100% of 230 W. Additionally, they were exposed to three different time durations, varying from 8 to 18 minutes and different temperatures i.e., 30-60 °C. The results revealed that the germination of treated finger millet increased by approximately 1-14% compared to the untreated seeds. Furthermore, the ultrasonic treatment significantly reduced the germination period by 7-38% particularly at high temperature. These findings strongly suggest that priming the seeds with ultrasound was highly effective in enhancing water uptake and germination.

Effect of Establishment Method and Organic Nutrient Management Practices on Yield and Quality of Finger Millet

A field experiment was conducted during the kharif seasons in 2020 and 2021 at Agronomy Main Research Farm, Department of Agronomy, College of Agriculture, Odisha University of Agriculture and Technology, Bhubaneswar to study the effect of establishment method and organic nutrient management on yield and quality parameters of finger millet. (Variety Arjuna). The experiment was laid out in a split-plot design and replicated thrice. The treatments comprised of 2 methods of crop establishment viz. conventional method of line transplanting (20 cm x 10 cm) and system of finger millet intensification (25 cm X 25 cm ) in the main plot with the application of 4 organic nutrient sources viz. FYM @ 100% RDN, FYM @ 50% RDN (basal) + Vermicompost @ 50% RDN (basal), FYM @ 50% RDN (basal) + Vermicompost @ 50% RDN (top dressing) and FYM @ 25% RDN (basal) + toria oil cake @ 25% RDN (basal) + Vermicompost @ 50 % RDN (topdressing) allotted to sub plot in finger millet during Kharif season. SFMI method of establishment resulted in superior grain yield (2051 kg ha-1), straw yield (2901 kg ha-1), harvest index (41.42%) and quality parameters of finger millet grains viz. protein (7.56%), crude fibre (3.6 g 100-1), vitamin E (0.14 mg 100 g-1), Ca (344.1 mg 100g-1), Mg (164.3 mg 100 g-1), Fe (4.86 mg 100g-1), Zn (3.71 mg 100g-1) content than line transplanting. The grain yield (2092 kg ha-1), straw yield (2889 kg ha-1) , harvest index (42.00 %) and quality parameters of finger millet grains viz. protein (7.91%), crude fibre (3.9 g 100g-1), vitamin E (0.16 mg 100 g-1), Ca (346.7 mg 100g-1), Mg (176.4 mg 100 g-1), Fe (4.94 mg 100g-1), Zn (3.98 mg100g-1) content was higher with the application of FYM @ 50% RDN (basal) + Vermicompost @ 50 % RDN (top dressing) in finger millet and was statistically similar with the application of FYM @ 25% RDN (basal) + toria oil cake @ 25% RDN (basal) + Vermicompost @ 50 % RDN (top dressing). The benefit-cost ratio was higher in SFMI and with the application of FYM @ 50% RDN (basal) + Vermicompost @ 50 % RDN (top dressing) to finger millet. The interaction of establishment methods with organic nutrient management was significant please add the result of this part.

Productivity and Economics of Intercropping of Finger Millet (Eleusine coracana) and Amaranth (Amaranthus spp.) in Rainfed Hills of Uttarakhand

A field experiment on finger millet (Eleusine coracana (L.) Gaertn.) and amaranth ( Amaranth spp.) intercropping was carried out for two consecutive years during kharif season of 2016 and 2017 at College of Forestry, Ranichauri, Tehri Garhwal, Uttarakhand, India to identify the most promising intercropping systems for improving productivity of cropping system followed in rainfed hills of Uttarakhand. Seven treatments consist of T1: Sole finger millet, T2: Sole Amaranth, T3: Finger millet+Amaranth (4:1) T4: Finger millet+Amaranth (90:10), T5: Finger millet+Amaranth (85:15), T6: Finger millet+Amaranth (80:20), T7: Farmer’s practice of Finger millet+Amaranth (60:40) was laid out in a randomized block design with three replications. Finger millet + Amaranth (90:10) i.e., T4, produced 58.8% higher finger millet grain equivalent yield (FMEY) over farmer’s practice (T7) of finger millet and amaranth (60:40) and 27.7% higher than the sole amaranth ( T2). The significantly higher finger millet straw equivalent yield was recorded in sole FM (T1) than farmers practice (T7) and was statistically on par with finger millet+amaranth (4:1) (T3) and finger millet+amaranth (90:10) (T4) However, highest land equivalent ratio (1.12), net returns (Rs. 31366 ha-1) and benefit cost: ratios (2.30) were also recorded with (T4) finger millet+ amaranth (90:10 ratio). The lowest benefit cost ratio (1.12) was registered in (T7) farmer’s practice. Therefore line sowing of finger millet+amaranth (90:10 ratios) would be more beneficial than the mixed cropping in rainfed hills of Uttarakhand.

Conservation Agriculture in Semi-Arid Zimbabwe: A Promising Practice to Improve Finger Millet (Eleusine coracana Gaertn.) Productivity and Soil Water Availability in the Short Term

Increasing within-season dry spells in Southern Africa in recent years have generated growing interest in conservation agriculture (CA) to secure crop yields, especially under rainfed systems. This study aimed to evaluate the effects of CA on finger millet’s (Eleusine coracana (L.) Gaertn) growth, yield and water use efficiency on nutrient-depleted sandy soils. Five treatments, namely (conventional tillage (control), conventional tillage + mulch (partial CA1), reduced tillage only (partial CA2), reduced tillage + mulching (partial CA3) and reduced tillage + mulching + intercropping (full CA)) were evaluated over two consecutive cropping seasons (2015/16 and 2016/17) on-farm in the village of Chidora in Hwedza District, southeast Zimbabwe. All mulched treatments had 15–32% more soil water content over the two growing seasons compared to the control. The higher soil water content under the mulched treatments significantly improved finger millet growth and development during both seasons as evidenced by the lower number of days to emergence (3 days less), greater shoot biomass, higher number of productive tillers and higher number of fingers produced. The full CA treatment achieved the best finger millet grain yield of 1.07 and 1.29 t ha−1 during the 2015/16 and 2016/17 seasons, respectively. Full CA, partial CA3 and partial CA1 increased finger millet grain yield by 70%, 14% and 17% during the 2015/16 cropping season compared to the control. During the 2016/17 cropping season, a similar trend in finger millet grain yield was observed. Full CA was also among the most efficient methods in terms of water utilization (WUE), especially during the 2015/16 season. We concluded that CA, particularly when practiced in full, was more effective at offsetting the water limitations imposed by intra-seasonal dry spells on finger millet and significantly improved productivity.

Nutritional Quality, Antioxidant, Microstructural and Sensory Properties of Spontaneously Fermented Gluten-Free Finger Millet Biscuits.

Finger millet (FM) is a nutritious and gluten-free cereal grain which is rich in dietary fibre, minerals and antioxidant properties, thereby making it an ideal raw material for preparing gluten-free foods for people suffering from celiac disease. Spontaneous fermentation of FM grains has shown improved nutritional and functional properties of its flour and can be used as a functional ingredient for gluten free biscuits. The aim of this study was to determine the effect of spontaneous fermentation (SF) on the nutritional quality, antioxidant, microstructural, and sensory characteristics of gluten-free FM biscuits obtained from light and dark brown FM flours. Results showed that SF decreased ash, crude fibre, and crude fat contents as well as total phenolic and flavonoids contents. Protein content, carbohydrates content, energy values, antioxidant activity (DPPH and FRAP), and mineral content of FM biscuits increased due to SF. The colour properties such as lightness (L*), showed a significant increase as SF period increased in light brown FM biscuits, however dark brown FM biscuits showed no significant difference. The hue angle and colour differences (ΔE) of FM biscuits increased with the increasing period of SF, ranging from 43.20 to 53.76° and from 0.67 to 7.96, respectively. Spontaneous fermentation also decreased physical properties of biscuits such as diameter (4.76 to 4.54 cm), weight (12.77 to 11.99 g), and spread ratio (7.25 to 6.05), while an increase in thickness and hardness was noted. Spontaneous fermentation also induced changes on the microstructure of FM biscuits. Among the fermented biscuits, panelists preferred 24 h gluten-free fermented FM biscuits since they had better sensory properties. Overall, SF enhanced the nutritional value and health promoting compounds of gluten-free FM biscuits.

Nitrogen, Phosphorus and Land Use Efficiency in Finger millet and Common Bean Cropping Systems

ABSTRACT Based on the efficiency of applied nutrients and land use there is no fertilizer rate recommendations for finger millet–common bean cropping systems. A field experiment was conducted in Northwestern Ethiopia on nitrogen (N), phosphorus (P) and land use efficiency in finger millet and common bean cropping systems. Factorial combinations of three cropping systems (monoculture finger millet, monoculture common bean and their intercropping) and five fertilizer levels (0, 50%, 100%, 150% and 200% of the recommended N and P fertilizer rate of each monoculture crop) were laid out in randomized complete block design with three replications. Results revealed that in both cropping systems, finger millet grain yield was increased in line with fertilizer levels of which maximum grain yield was obtained in an intercropping with the application of 200% N and P2O5. Application of 100% P2O5 in monoculture common bean gave maximum seed yield, while in an intercropping, application of P2O5 had no significant effect. The highest N and P partial factor productivity and agronomic efficiency of the component crops were recorded in an intercropping with the application of 50% P2O5 and N. Among the cropping systems finger millet–common bean intercropping at 50% P2O5 and N saved 0.91 ha of land over monocultures. In conclusion, intercropping finger millet and common bean at 2:1 ratio with the application of 50% of their blanket recommended N and P2O5 improved the N and P use efficiency thereby increasing the land use efficiency compared to the component monoculture.

Evaluation of Functional Properties of Five Finger Millet Varieties and Their Flour Grown in Mecha District, Ethiopia

In this study functional properties of five finger millet grains and their flour were evaluated. Finger millets are staple food grains originated from Ethiopia. It is a gluten-free grain with smallest glycemic index and maximum nutritional content. Although finger millets have high nutrient value, it is neglected and underutilized grain not only in Ethiopia but also in the world. The grain is also rich sources of minerals such as calcium which is vital for growth and development of human being. Finger millet is also rich sources of essential amino acids like methionine, tryptophan and lysine. So in this study imperative physicochemical property of five finger millet grains and their flours were investigated. Pertinent physical properties of the grain like aspect ratio, thousand grain weight, true density, bulk density, porosity, sample volume, surface area, sphericity, dimensional properties and moisture content of grain finger millet varieties were analyzed. Bulk density, dispersibility, water absorption capacity and viscosity of five finger millet flours were evaluated. Neche-deke finger millet variety grain was significantly higher at (p &lt; 0.05) than other grains in terms of weight, bulk density, true density, aspect ratio and sphericity. The research output provides basic information for engineers and food processors for designing and manufacturing of processing equipment’s for finger millet and for new food product development from the grain.