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Kodo millet

Xem 1-20 trên 24 kết quả Kodo millet
  • Studies on engineering properties of variety JK 41 Kodo (Paspalum scrobiculatum L.) was conduct at 12 and 14 % moisture content wet basis (w.b). The average length, width, thickness, size and sphericity of Kodo millet at 12% moisture content (w.b) were 2.69 mm, 2.02 mm, 1.31 mm, 1.92 mm and 71.68 % respectively. However, the average values of length, width, thickness, size and sphericity of Kodo millet at 14% moisture content (w.b) were 2.80 mm, 2.39 mm, 1.39 mm, 2.09 mm, and 74.76% respectively.

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  • A field experiment was carried out during rainy season of 2016 at the Instructional Farm, JNKVV College of Agriculture, Rewa (M.P.) “To study the effect of tillage and cultural practices on growth, yield and economics of kodo millet”. Kodo millet crop when grown by adopting conservation tillage practices and sowing of pigeonpea as intercrop followed by opening of conservation furrow between paired rows of pigeonpea (C2) resulted in better growth and development of kodo millet over rest of the tillage and cultural practices.

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  • The present study on “Studies of genetic parameters for yield and yield attributing traits of kodo millet (Paspalum scrobiculatum L.)” was carried out at Instructional cum Research Farm of S.G. College of Agriculture and Research Station Kumhrawand, Jagdalpur, Chhattisgarh. Thirty three kodo millet (Paspalum scrobiculatum L.) genotypes were evaluated to measure genetic parameters i.e. genetic variability, heritability, genetic advance as percent of mean for nine quantitative traits.

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  • The present investigation, attempts have been made to study the effect of organic manures and microbes on Striga asiatica (L.) Kuntze management in kodo millet.

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  • In vitro screening of different contact, systemic and combi-products against Alternaria tenuissima the fungus causing leaf blight of kodo millet was done employing poison food technique. The results revealed that, among the four contact fungicides, mancozeb at 0.15 and 0.20 per cent concentration gave the maximum inhibition (69.33 and 66.67%) of mycelial growth.

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  • The objective of this study was to optimize the process of manufacturing instant porridge mix based on kodo millet. The Response Surface Methodology experiment was studied with two variables viz., Kodomillet, skim milk powder and constant stevia @ 8%. The optimized levels of Kodo millet and skim milk powder for the manufacture.

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  • Considering the above mentioned nutritional and health benefits of millets, a research study was conducted to formulate and standardize the pulav from dehulled kodo millet with broken rice at different incorporation levels and also to standardize and to assess the shelf life of formulated ready to cook pulav mix.

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  • In the present study, an attempt was made to assess the genetic divergence among the 103 kodo millet germplasm accessions using Mahalanobis D² statistic collected from Millet Breeding Station, Coimbatore. The observations were recorded on yield components and nutritional quality traits. The 103 germplasm lines were grouped into 11 different clusters based on D² analysis. Cluster I had a maximum of 63 genotypes, followed by clusters II and III with 14 each, cluster X with four genotypes and cluster VIII with two genotypes.

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  • An experiment in Kodo millet was conducted during Kharif 2018 in red sandy loamy soil of Zonal Agricultural Research Station, University of Agricultural Sciences, GKVK, Bengaluru with different weed management practices. Twelve treatments replicated thrice in a randomized complete block design (RCBD).

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  • A field experiment was conducted during Kharif 2019 at MRS, Hebbal under AICRP on weed management, Bengaluru to evaluate different pre-emergence herbicides in kodo millet. The experiment consists of twelve treatments laid out in randomised complete block design.

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  • Kodo millet is one of the important millet crop grown mainly in Madhya Pradesh, India. Kodo is high in nutrition value with protein, fat and carbohydrate. The physical property of kodo was determine with three variety JNK-101, JNK-364 and Niwas-1 at three moisture content 7%, 11% and 12.6% (db).

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  • Millet based products are economically viable and highlight the excellent medicinal and nutritional qualities. Kodo and kutki based products were developed using various processing variables to enhance the nutritional value, palatability and functionality for school going children of Jabalpur and Dindori districts of Madhya Pradesh state in India. Various developed products were assessed for their acceptability using nine point hedonic scale. The values of mean score of acceptability of malted kodo and kutki millet were found to be 8.30 and 8.27 assessed by the students and 7.94 and 7.

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  • Kodo millet varieties (T1V1 - CO3 and T1V2 - Market variety) Little millet varieties (T2V1 - CO2, T2V2 - CO4, T2V3 - CO3, T2V4-Chittansamai, T2V5-Kozhuthanasamai and T2V6 - Market variety), Foxtail millet varieties (T3V1 - CO5, T3V2 - CO6, T3V3 - CO (Te)7 and T3V4- Market variety) were procured from different places and study their physical and sensory characteristics to found that best millet variety for the standardization of porridge. The physical characteristics of little millet varieties viz., thousand grain weight, thousand grain volume and bulk density were studied.

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  • The present study was undertaken to analyse the dietary fibre content of millets and millets recipes. Dietary fibre from millets binds cholesterol and does not allow it to be absorbed, thus protect from heart diseases. Among all millets, foxtail millet had the highest content of dietary fibre 11.24g/100g. Dietary fibre content of millet dosas ranged between 14.1g and 21.0g, highest in proso millet dosa and lowest in finger millet dosa and compared to rice dosa all millets had higher dietary fibre content. In millet idlis, dietary fibre content was minimum with 11.

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  • Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. Millet grain is the basic foodstuff for farm households in the world’s poorest countries and among the poorest people. Millets are good sources of energy, protein, fatty acids, vitamins, minerals, dietary fibre and polyphenol.

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  • The teliospores of Sorosporium paspali-thunbergii were observed in spore balls of 17-34 x 42-57 µ. The individual teliospores are globose, sub-globose, angular in shape and yellowish brown to dark brown in colour. The size of teliospore ranged 6-13 x 4-19 µ. Maximum teliospore germination was observed in 2 % glucose solution over 1 % glucose solution and tap water. Maximum radial growth was observed in Potato Dextrose Agar medium followed by Oat Meal Agar medium, Corn Meal Agar medium and Czapek’s dox Agar medium.

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  • In the present investigation, an effort has been made to prepare functionally enriched multigrain bread. The multigrain grain bread was composed of wheat and germinated kodo millet seeds (multigrain flour) in different ratios (30:70, 40:60, 50:50, 60:40 and 70:30). Among these, 50:50 ratio was standardized for further studies. Two sets are formulated i.e. Control and Set A. The nutritional evaluation of this product when compared with the commercial wheat bread was found out to be very rich in proteins, fibers and antioxidants.

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  • A field experiment was carried out at the Experimental Farm, Department of Agronomy, Faculty of Agriculture, Annamalai University, Annamalainagar, Tamil Nadu, India during Kharif season (June-October) 2014 to study the effect of weed observation practices in transplanted kodo millet (Paspalum scrobiculatum L.).

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  • The size and sphericity of Kodo increased with the increase of moisture content, surface area and volume of Kodo grain increased with the increased in moisture content. The values of bulk density but true density and porosity was increased with increase in moisture content. The angle of repose was increased with an increase of moisture content.

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  • Response surface methodology (with central composite rotatable design) was used to investigate the physical properties of extruded kodo-defatted soy flour-water chestnut blends in a Brabender single screw extruder. The effect of extrusion operating parameters mainly moisture content in blend, barrel temperature, die head temperature, screw speed and blend ratio on quality of extruded products were determined.

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