Please use this identifier to cite or link to this item: http://hdl.handle.net/2080/4736
Full metadata record
DC FieldValueLanguage
dc.contributor.authorGaurav, Abhishek-
dc.contributor.authorPradhan, Rama Chandra-
dc.contributor.authorMishra, Sabyasachi-
dc.date.accessioned2024-11-06T05:15:16Z-
dc.date.available2024-11-06T05:15:16Z-
dc.date.issued2024-10-
dc.identifier.citationInternational Conference on Emerging Paradigm Shifts in Food & Dairy Processing: Advances in Food Safety, Quality and Sustainability, BHU, Banaras, 25-26 October 2024en_US
dc.identifier.urihttp://hdl.handle.net/2080/4736-
dc.descriptionCopyright belongs to proceeding publisheren_US
dc.description.abstractIndia produces 0.40 million tonnes of small millets a year, according to data from 2020–2021. They are nourishing and immune system-strengthening, ample capacity to cater resilient and abiotic climatic elements. As a result, it's a conventional a staple diet of those residing in the semi-arid tropical regions and is referred to as "poverty food." Research indicates that the Indus-Sarasvati culture (3,300–1300 BCE) ate millets. Being rich in nutrients, minor millets occupy the highest position in the arid-tropical as part of culture and diverse regional cuisine. Moreover, with changing dietary patterns, increasing urbanization and income levels, widespread awareness from International Year of Millets 2023, they're known as "Shree Anna". Furthermore, with area expansion to non-traditional regions, engagement of private sector in millet popularization, one of the minor millets native to Indian soil, popularly known as Kodo millet (Paspalum scrobiculatum) or crown grass for 3,000 years ago, thrives well under abiotic stress and scanty rainfall, possessing the goodness of iron and low glycaemic index. Its nutritional profile exhibits protein (8%) with glutelins (40.4–52.1%), which form the largest protein fraction, carbohydrate, crude fiber, and fat are 66.6, 9, and 1.4 g/100 g, respectively. It also inhibits hydroxyl radicle and prevents lipid peroxidation similar to 200 ppm butylated hydroxyanisole.en_US
dc.subjectKodo milleten_US
dc.subjectcereal developmenten_US
dc.titleExploring Dry-Heat Treated Flours from Kodo Millet for Potentially Slow-Digestible Breakfast Cereal Developmenten_US
dc.typePresentationen_US
Appears in Collections:Conference Papers

Files in This Item:
File Description SizeFormat 
2024_ICEPSFDPAFQS_AGaurav_Exploring.pdfPresentation3.68 MBAdobe PDFView/Open    Request a copy


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.