- About
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The Global ETD Search service is a free service for researchers
to find electronic theses and dissertations. This service is
provided by the
Networked Digital Library of Theses and Dissertations.
Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
Search results
Showing 1 to 10 of 172 (0.041 seconds)| 1 |
Pearl millet effects of traditional Namibian fermentation-semiwet milling and dry milling processes on nutrient composition /Barrion, Stephen Carmelo. January 2008 (has links)
Thesis (M.Sc.(Agric.))(Food Science)--University of Pretoria, 2008. / Includes summary. Includes bibliographical references. Available on the Internet via the World Wide Web.
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Diapause and population ecology of the stem borer, Coniesta ignefusalis (Hampson) in Northern GhanaTanzubil, Paul Bomber January 1998 (has links)
No description available.
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Sexual reproduction in Sclerospora graminicola (sacc.) SchroetIdris, M. O. January 1984 (has links)
No description available.
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Properties of purified alpha-amylase from germinated pearl milletAbdul-Hussain, Selma Selman January 2011 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
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The effect of seed size and density on field emergence and yield of pearl millet (Pennisetum americanum (L.) K. Schum.)Gardner, John C. January 2011 (has links)
Photocopy of typescript. / Digitized by Kansas Correctional Industries
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Effect of stage of maturity on nutritional value of pearl millet harvested as silage or hayAxe, Dirk E January 2011 (has links)
Photocopy of typescript. / Digitized by Kansas Correctional Industries
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Yield comparisons of pearl millet (Pennisetum americanum (L.) Leeke) and grain sorghum (Sorghum bicolor (L.) Moench)Palmer, John Craig January 2011 (has links)
Digitized by Kansas Correctional Industries
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Nutritional Properties of Different Millet Types and their Selected ProductsBora, Pragyani 03 January 2014 (has links)
This study investigated the nutrient quality of different millet types in their whole and decorticated forms. The documentation on the nutrient composition of millets suggested that they are rich in unsaturated fatty acids, phenolic acids and insoluble dietary fibre. The nutrient composition and in vitro starch digestibility varied widely among the different millet types. Decortication leads to a significant loss in nutrients, however the percent decrease depends on the millet type. The change in expected glycemic index after decortication was not very high except for kodo millet. The second part of the study evaluated the effect of parboiling on the decortication yield and nutritional quality of millets. Parboiling method used for pearl and proso millets increased the yield of decorticated millets by 28-35%. Parboiling significantly altered the nutrient composition and in vitro digestibility of millet products. Porridge and steam-cooked couscous prepared from parboiled millets showed lower in vitro starch and protein digestibility when compared to native millets products. Significant increases in the resistant starch and phenolic acids were also observed in the millet products from parboiled grains. The study demonstrated that parboiling may be an effective way of improving decortication yield without deteriorating nutritional quality of millets.
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Evaluation of pearl millet forageHassanat, Fadi M. January 1900 (has links)
Thesis (Ph.D.). / Written for the Dept. of Animal Science. Title from title page of PDF (viewed 2008/05/09). Includes bibliographical references.
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The prolamins of pearl millet /Ricks, Christian B., January 2007 (has links) (PDF)
Thesis (M.S.)--Brigham Young University. Dept. of Plant and Wildlife Sciences, 2007. / Includes bibliographical references (p. 26-32).
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