ABSTRACT
Barnyard millet is one of the oldest domesticated millets in the semi-arid tropics of Asia and Africa. Developing early maturing cultivars is one of the important breeding goals in barnyard millet, which can fit well when main crops fail, or during the late onset of monsoon. Thus, this study was carried out to test the phenotypic diversity, character association and path coefficients, and stability of early maturing barnyard millet accessions. The MDU 1, a slightly late-maturing (95 days) cultivar, was used to identify early maturing accessions than the control with a considerably higher yield. Diversity as revealed by D2 analysis indicated that the trait grain yield had contributed the most towards the diversity followed by the traits such as thousand-grain weight and fodder yield per plant. The accessions IEc 350 and IEc 356 showed the highest fodder yield and grain yield per plant, and higher per day productivity than the control, MDU 1. Genotypic correlations revealed a significantly positive correlation of the grain yield with most traits investigated including days to maturity and fodder yield, and the trait fodder yield per plant showed a highly positive indirect effect on grain yield. Hence, these traits could be considered during the selection process for improving grain yield. Stability analysis identified two accessions, IEc 350 and IEc 356, and the MDU 1, as the stable high-yielding accessions. Hence, these high-yielding stable accessions can efficiently be used in barnyard millet improvement for developing early maturing varieties.
ABSTRACT
Barnyard millet is one of the oldest domesticated millets in the semi-arid tropics of Asia and Africa. Developing early maturing cultivars is one of the important breeding goals in barnyard millet, which can fit well when main crops fail, or during the late onset of monsoon. Thus, this study was carried out to test the phenotypic diversity, character association and path coefficients, and stability of early maturing barnyard millet accessions. The MDU 1, a slightly late-maturing (95 days) cultivar, was used to identify early maturing accessions than the control with a considerably higher yield. Diversity as revealed by D2 analysis indicated that the trait grain yield had contributed the most towards the diversity followed by the traits such as thousand-grain weight and fodder yield per plant. The accessions IEc 350 and IEc 356 showed the highest fodder yield and grain yield per plant, and higher per day productivity than the control, MDU 1. Genotypic correlations revealed a significantly positive correlation of the grain yield with most traits investigated including days to maturity and fodder yield, and the trait fodder yield per plant showed a highly positive indirect effect on grain yield. Hence, these traits could be considered during the selection process for improving grain yield. Stability analysis identified two accessions, IEc 350 and IEc 356, and the MDU 1, as the stable high-yielding accessions. Hence, these high-yielding stable accessions can efficiently be used in barnyard millet improvement for developing early maturing varieties.
ABSTRACT
Pulses are one of the cheapest sources for the extraction of protein concentrates which can be gainfully utilized for meeting protein needs of specific groups. Techniques for maximum extraction of Pulse protein concentrates were developed for red gram and Bengal gram by standardisation of process parameters involving alkaline extraction followed by isoelectric precipitation. Extraction conditions viz., flour: water ratio – 1:10, pH 9 and stirring time- 4 hours were employed for isolation of the pulse protein concentrates. The protein concentrates extracted from red gram and chickpea were incorporated in ice cream formulations at concentrations of 5 and 10%. The pulse protein concentrate incorporated ice cream at 5% level had a higher sensory score of 8.7 and 8.8 on the nine-point hedonic scale compared to ice cream enriched with 10% pulse protein concentrate (8.4 and 8.5/9.0). The pulse protein enriched ice cream had a high protein content of 11.76 g/100 g compared to 4.90 g/100 g in control. Pulse protein concentrates have a wide food application in designing speciality foods for different age groups and disease conditions. The PPC incorporated protein enriched ice cream would provide for nutritious ice cream having desirable sensory properties with commercialisation prospects.
ABSTRACT
Fortified rice analogues can be manufactured using broken rice flour to suit the nutrient needs of target malnourished populations whose staple food is rice. The purpose of the study was to investigate the feasibility of fortifying rice analogues with iron and zinc. The fortificant mix was formulated to furnish 6.34 mg of iron and 2.10 mg of zinc per 100 g of broken rice flour. Iron fortificant used as micronised ferric pyrophosphate (MFPP) and zinc fortificant as zinc oxide (ZNO). Fortified extruded rice analogues were developed by extrusion technology. The physical properties of the fortified rice analogues were analysed. The length and weight of the fortified extruded rice analogues were 6.0 to 6.1mm and 0.034 to 0.035 g. The bulk density was ranged from 0.90 to 0.96 g/ml. The water absorption index was ranged from 2.31 to 2.33g/g and soluble loss was found to be 0.13 to 0.14 g/g. The physical properties of the rice analogues was found to be non significant (p<0.05) between the treatments (p<0.05). Colour measurement revealed that rice analogues fortified with MFPP had significant (p<0.05) colour differences, compared to analogues fortified with ZNO. However, MFPP, when combined with ZNO, had produced visual appearance closest to the unfortified rice analogue. The iron and zinc content of the unfortified broken rice flour (before extrusion) was 0.80 mg and 1.35 mg/100g. The iron and zinc content of the corresponding fortified rice analogues (after extrusion) were 7.13 mg and 3.35 mg/100g thus recording an iron and zinc retention of 99.85 and 99.70% respectively hence no significant difference (p<0.05) was found between fortified rice flour and fortified rice analogues. Sensory analysis revealed, no significant difference (p<0.05) for aroma, moistness, stickiness and texture, while the significant difference for appearance, firmness and overall acceptance. The study revealed that the rice analogues fortified with MFPP and ZNO could be used in food fortification programs and also could serve as a micronutrient enriched food to target malnourished populations whose staple food is rice.