Evaluating Plant Growth-Promoting Rhizobacteria to Improve the Productivity of Forage Pearl Millet.

India's livestock industry is grappling with a shortage of green fodder, necessitating concerted efforts to boost organized production and ensure a sufficient supply of high-quality forages, crucial for formulating nutritionally balanced, cost-effective, and rumen-healthy animal diets. Hence, this study was conducted to assess the plant growth-promoting characteristics of liquid microbial inoculants and their impact on the yield of forage pearl millet. The bacterial cultures utilized included Sphingobacterium sp., Stenotrophomonas maltophilia, and an isolate from vegetable cowpea, subsequently identified as Burkholderia seminalis. These cultures were initially characterized for their plant growth-promoting traits at different temperature and physiological conditions. All the bacterial cultures were found promising for PGPR traits over varied temperature conditions and the optimum activity was recorded at 40 °C, with tolerance to saline and drought stresses as well as wide pH and temperature ranges. A field experiment was conducted during kharif 2020 at Punjab Agricultural University, Ludhiana and Punjab Agricultural University, Regional Research Station, Bathinda, involving combinations of liquid microbial inoculants along with 100% Recommended Dose of Fertilizer (RDF). It was observed that the treatment including B. seminalis + S. maltophilia along with RDF yielded the highest green fodder and dry matter yield, In conclusion, it is evident that the utilization of these liquid microbial inoculants holds significant potential for playing a pivotal role in the integrated nutrient management of forage pearl millet, thereby contributing to heightened productivity and sustained soil health.

Effect of popping and malting processing techniques on physiochemical, antinutrients and antioxidant properties of millets flour.

The present investigation aimed to evaluate the effect of popping and malting on nutritional characteristics in millets. Five genotypes each of sorghum, finger millet and pearl millet were analyzed after popping and malting process. The physiochemical, antinutrients and antioxidant properties were observed in raw, popped and malted millet flours. The crude protein and energy were found to increase when popped and decrease after malting, whereas crude fibre content significantly decreased in popped and malted flours of all millets over the raw flours. A significant rise in total soluble carbohydrates was seen after raw millets were processed. Malting resulted in increase of enzymatic activities (Lipoxygenase and alpha-amylase). Alkaloids and antioxidants (FRAP, DPPH and Ascorbic acid) increased whereas starch and amylose decreased after processing techniques compared to raw flour. Total phenols and tannins increased and reduction in antinutrients i.e. phytic acid, saponins and oxalate was seen in processed millet flours over raw. The results showed that the household processing techniques i.e. popping and malting improved the nutritional composition and antioxidant potential with simultaneous decrease in antinutritional components in all millet genotypes. Raw and processed pearl millet genotype PCB-166 found to be better in terms of nutritional and antioxidant potential, and therefore, could fulfill the nutritional needs of the poor community. Further, processed millet flours could be utilized in the development of value added products. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05758-4.