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Small Millets in Global Agriculture
SMALL MILLETS IN GLOBAL AGRICULTURE Proceedings of the First International Small Millets Workshop Bangalore, India, October 29-November 2, 1986 Editors: A. Seetharam K. W. Riley G. Harinarayana 41- OXFORD & IBH PUBLISHING CO. PVT. LTD. New Delhi Bombay Calcutta © 1989 INTERNATIONAL DEVELOPMENT RESEARCH CENTRE ISBN 81-204-0434-3 Published in India by Mohan Primlani for Oxford & IBH Publishing Co. Pvt. Ltd., 66 Janpath, New Delhi 110 001, typeset by Composers and printed at Pauls Press, Okhla Industrial Area, New Delhi 110 020. 1-S9-11 L CONTENTS Editor's Preface vii Inaugural Address : M. V. Rao ix Workshop Participants and Authors I : OVERVIEW AND TAXONOMY 1. Small Millets-A Selective Overview 3 Hugh Doggett 2. Origin, Evolution and Systematics of Minor Cereals 19 J.M.J. de Wet 11 : IMPORTANCE, GERMPLASM AND VARIETAL IMPROVEMENT IN ASIA 3. Small Millets in Indian Agriculture 33 T. V. Sampath, S.M. Razvi, D. N. Singh and K. V. Bondale 4. Genetic Resources of Small Millets in India 45 A. Seetharam 5. Breeding and Varietal Improvement of Small Millets in India 59 G. Harinarayana 6. Importance, Genetic Resources and Breeding of Small 71 Millets in Bangladesh M.A. Majid, M.A. Hamid and Mannujan 7. Importance, Genetic Resources and Breeding of Small 77 Millets in Sri Lanka S. Ponnuthurai 8. Importance, Genetic Resources and Varietal Improvement 85 of Finger Millet in Nepal Kishor Sherchan 9. Importance and Genetic Resources of Small Millets with 93 Emphasis on Foxtail Millet (Setaria italica) in China Chen Jiaju iv 10. Breeding and Varietal Improvement of Foxtail Millet in 101 China Chen Jiaju 11. -
The Story of Millets
The Story of Millets Millets were the first crops Millets are the future crops Published by: Karnataka State Department of Agriculture, Bengaluru, India with ICAR-Indian Institute of Millets Research, Hyderabad, India This document is for educational and awareness purpose only and not for profit or business publicity purposes 2018 Compiled and edited by: B Venkatesh Bhat, B Dayakar Rao and Vilas A Tonapi ICAR-Indian Institute of Millets Research, Hyderabad Inputs from: Prabhakar, B.Boraiah and Prabhu C. Ganiger (All Indian Coordinated Research Project on Small Millets, University of Agricultural Sciences, Bengaluru, India) Disclaimer The document is a compilation of information from reputed and some popular sources for educational purposes only. The authors do not claim ownership or credit for any content which may be a part of copyrighted material or otherwise. In many cases the sources of content have not been quoted for the sake of lucid reading for educational purposes, but that does not imply authors have claim to the same. Sources of illustrations and photographs have been cited where available and authors do not claim credit for any of the copy righted or third party material. G. Sathish, IFS, Commissioner for Agriculture, Department of Agriculture Government of Karnataka Foreword Millets are the ancient crops of the mankind and are important for rainfed agriculture. They are nutritionally rich and provide number of health benefits to the consumers. With Karnataka being a leading state in millets production and promotion, the government is keen on supporting the farmers and consumers to realize the full potential of these crops. On the occasion of International Organics and Millets Fair, 2018, we are planning before you a story on millets to provide a complete historic global perspective of journey of millets, their health benefits, utilization, current status and future prospects, in association with our knowledge partner ICAR - Indian Institute of Millets Research, with specific inputs from the University of Agricultural Sciences, Bengaluru. -
Ketogenic Diet Basics: Our Goal Is to Achieve a State Called “Ketosis”
Ketogenic Diet Basics: Our goal is to achieve a state called “ketosis”, which differs from keto acidosis, in that the amount of ketones in the blood and/or urine in ketosis is about 3-5 times lower than in keto-acidosis. A blood ketone meter is used to test finger-pricked blood several times per day while getting the body into ketosis. Dietary fuel source intake should be in the following ratios: Good fats: 70-80% Good Protein: 15-20% Complex carbs: 5-10% Vegetables are the foundation of the carbohydrate portion of the keto diet. Protein here refers primarily to fish and animal protein, but also includes unprocessed legumes for those people who digest them without issue. Fats include saturated as well as unsaturated fatty acids. Measuring ketones to assess ketosis: There are 3 types of ketones in circulation, and it is important to measure all of them when testing for ketosis. Unfortunately, urine test strips only test for one type of ketone and are therefore not accurate for monitoring ketosis. Blood levels of ketones are much more reliable. For this reason we recommend using finger prick spot tests to measure the level of your circulating ketones. For diabetics using the ketogenic diet to stabilize their blood sugar and lower overall exogenous insulin demands, it is important to be able to differentiate between keto-acidosis and ketosis. Ketone Test strips are available on line at multiple website locations. In our preliminary research, Precision Xtra strips look like a good option, whereas the NovaMax brand has some issues. The test strips are not cheap, so although we’d love to test frequently, cost can be prohibitive, so one time per day readings will suffice. -
Whole and Enriched Grains CACFP Reference Sheet
OSPI CNS Child and Adult Care Food Program Reference Sheet Whole and Enriched Grains Whole and enriched grains are a part of identifying Whole Grain-Rich (WGR) items. There are several methods to identify WGR items. Please view the Grain Requirements in the CACFP Reference Sheet for more information. Whole Grains: Amaranth Sprouted einkorn Amaranth flour Sprouted spelt Brown rice Sprouted whole rye Buckwheat Sprouted whole wheat Buckwheat flour Steel cut oats Buckwheat groats Teff Bulgur Teff flour Cracked wheat Triticale Graham flour Triticale flour Instant oatmeal Wheat berries Millet Wheat groats Millet flour Whole durum flour Oat groats Whole einkorn berries Old fashioned oats Whole grain corn Quick cooking oats Whole grain corn flour Quinoa Whole grain einkorn flour Rye groats Whole grain oat flour Sorghum Whole grain spelt flour Sorghum flour Whole grain wheat flakes Spelt berries Whole rye flour Sprouted brown rice Whole wheat flour Sprouted buckwheat Wild rice Whole corn Brans and Germs: Corn bran Rye bran Oat bran Wheat bran Rice bran Wheat germ Enriched Grains: Enriched bromated flour Enriched rice Enriched corn flour Enriched rice flour Enriched durum flour Enriched rye flour Enriched durum wheat Enriched wheat flour flour Enriched white flour OSPI CNS November 2018 OSPI CNS Child and Adult Care Food Program Reference Sheet Disregarded Ingredients – May be ignored (typically presented in small amounts) Corn dextrin Tapioca starch Corn starch Wheat dextrin Modified -
Processing, Nutritional Composition and Health Benefits of Finger Millet
a OSSN 0101-2061 (Print) Food Science and Technology OSSN 1678-457X (Dnline) DDO: https://doi.org/10.1590/fst.25017 Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa Shonisani Eugenia RAMASHOA1*, Tonna Ashim ANYASO1, Eastonce Tend GWATA2, Stephen MEDDDWS-TAYLDR3, Afam Osrael Dbiefuna JODEANO1 Abstract Finger millet (Eleusine coracana) also known as tamba, is a staple cereal grain in some parts of the world with low income population. The grain is characterized by variations in colour (brown, white and light brown cultivars); high concentration of carbohydrates, dietary fibre, phytochemicals and essential amino acids; presence of essential minerals; as well as a gluten-free status. Finger millet (FM) in terms of nutritional composition, ranks higher than other cereal grains, though the grain is extremely neglected and widely underutilized. Nutritional configuration of FM contributes to reduced risk of diabetes mellitus, high blood pressure and gastro-intestinal tract disorder when absorbed in the body. Utilization of the grain therefore involves traditional and other processing methods such as soaking, malting, cooking, fermentation, popping and radiation. These processes are utilised to improve the dietetic and sensory properties of FM and equally assist in the reduction of anti-nutritional and inhibitory activities of phenols, phytic acids and tannins. However, with little research and innovation on FM as compared to conventional cereals, there is the need for further studies on processing methods, nutritional composition, health benefits and valorization with a view to commercialization of FM grains. Keywords: finger millet; nutritional composition; gluten-free; antioxidant properties; traditional processing; value-added products. Practical Application: Effects of processing on nutritional composition, health benefits and valorization of finger millet grains. -
Is Teff Grass Hay Always Low in NSC? by Kathryn Watts
Is Teff grass hay always low in NSC? By Kathryn Watts With funding from the Animal Health Foundation In California teff is being called the ‘perfect grass for foundered horses’. But is Teff hay always safe for horses that are intolerant of high sugar forage? Teff grass (Eragrostis teff) is a new type of grass being introduced around the world for hay production. Originally from the highlands of Ethiopia, there are different varieties grown for grain or for hay. Some varieties are perennial, but most farmers interested in growing teff hay are looking at using the short-lived annual varieties as a ‘catch’ or ‘rescue’ crop, which is something that can grow in a hurry and use up nutrients left over from a previous crop that failed. It’s especially useful to extend the life of a stand of alfalfa that may have been damaged by worms or winter-kill until it can be replanted later on in the season. Being very shallow rooted, teff can take advantage of light rains and is very drought tolerant. Water it a lot you get a lot of forage; water it less, you get less forage. Unfortunately the same shallow root system makes it too easy for horses to uproot, so it is not suitable for grazing. The seed is extremely small, requiring a special seeder or can be broadcast by airplane. As a C4, warm season grass, it should average lower in NSC than most C3, cool season grasses because C4’s do not have the ability to form long chain fructan. -
Evaluation of Injera Prepared from Composite Flour of Teff and Barley Variety
vv ISSN: 2641-3043 DOI: https://dx.doi.org/10.17352/jfsnt LIFE SCIENCES GROUP Received: 15 May, 2020 Research Article Accepted: 18 December 2020 Published: 19 December, 2020 *Corresponding author: Biadge Kefale, Ethiopian Evaluation of Injera prepared Institute of Agricultural Research, Holeta Research Center, Food Science and Nutrition Research Program, Ethiopia, E-mail: from composite fl our of Teff Keywords: Nutritional value; Blend; Injera quality and Barley variety https://www.peertechzpublications.com Biadge Kefale* Ethiopian Institute of Agricultural Research, Holeta Research Center, Food Science and Nutrition Research Program, Ethiopia Abstract Ethiopians are dependant on teff fl our to make injera as staple food in Ethiopia ,although injera could be made from different cereals. The price of teff is high and the yield is low. Thus fi nding alternative cheaper grain and developing blend teff improved variety and barley improved variety in different ratio with acceptable and improved nutritional value would be important . this study was conducted to evaluate the nutritional value and sensory quality of injera made from a blend of teff and barley with different ratio with 10 % interval 100,90,80,70,60,50 % the nutritional value was determined using offi cial methods and the sensory evaluation of injera was conducted at Holeta research center food science and nutrition food product development in duplicate. The result reveled that among the treatments the micro nutrients Fe and calcium were improved and the sensory quality such as taste,color and texture were good.from the study result injera quality ranked Treatment 1 up Treatment 5 could be used as an alternative option for injera utilization and provide nutritional benefi t to consumers. -
Gluten-Free Grains
Gluten-Free Grains Amaranth Updated February 2021 Buckwheat The gluten-free diet requires total avoidance of the grains wheat, barley, rye and all varieties and hybrids of these grains, such as spelt. However, there are many wonderful gluten-free grains* to enjoy. Cornmeal, Amaranth Polenta, Grits, Once the sacred food of the Aztecs, amaranth is high in protein, calcium, iron, and fiber. Toasting this tiny grain before cooking brings out its nutty flavor. Hominy Makes a delicious, creamy hot breakfast cereal. Serve with fruit of choice on top and/or a touch of maple syrup. Millet Rice Rice comes in many varieties: short grain, long grain, jasmine and basmati to name a Oats few. Long grain rice tends to be fluffier while short grain rice is stickier. Rice also comes in various colors: black, purple, brown, and red. These colorful un-refined rices contribute more nutritional benefits than does refined white rice and have subtly unique flavors and Quinoa textures too. Wild rice is another different and delicious option. Versatile rice leftovers can go in many directions. Add to salads or sautéed vegetables; Rice make rice pancakes or rice pudding; season and use as filling for baked green peppers or winter squash. Sorghum Buckwheat Despite the name, buckwheat is a gluten-free member of the rhubarb family. Roasted buckwheat is called kasha. Buckwheat is high in B Vitamins, fiber, iron, magnesium, Teff phosphorous and zinc. Buckwheat has an earthy, nutty, slightly bitter taste. Experiment with using the cooked grain (buckwheat “groats”, or “kasha” which is the toasted version) as you would rice. -
Biomechanical Properties and Agro-Morphological Traits for Improved Lodging Resistance in Ethiopian Teff (Eragrostis Tef (Zucc.) Trottor) Accessions
agronomy Article Biomechanical Properties and Agro-Morphological Traits for Improved Lodging Resistance in Ethiopian Teff (Eragrostis tef (Zucc.) Trottor) Accessions Muluken Bayable 1,2,*, Atsushi Tsunekawa 3 , Nigussie Haregeweyn 4 , Takayoshi Ishii 3, Getachew Alemayehu 5, Mitsuru Tsubo 3, Enyew Adgo 5 , Asaminew Tassew 5, Wataru Tsuji 6, Fekremariam Asaregew 1,2 and Tsugiyuki Masunaga 7 1 United Graduate School of Agricultural Sciences, Tottori University, 4-101 Koyama-Minami, Tottori 680-8553, Japan; fi[email protected] 2 Amhara Regional Agricultural Research Institute, P.O. Box 527, Bahir Dar, Ethiopia 3 Arid Land Research Center, Tottori University, 1390 Hamasaka, Tottori 680-0001, Japan; [email protected] (A.T.); [email protected] (T.I.); [email protected] (M.T.) 4 International Platform for Dryland Research and Education, Tottori University, Tottori 680-0001, Japan; [email protected] 5 College of Agriculture and Environmental Sciences, Bahir Dar University, P.O. Box 1289, Bahir Dar, Ethiopia; [email protected] (G.A.); [email protected] (E.A.); [email protected] (A.T.) 6 Faculty of Agriculture, Tottori University, 4-101 Koyama-Minami, Tottori 680-8553, Japan; [email protected] 7 Faculty of Life and Environmental Sciences, Shimane University, Shimane, Matsue 690-0823, Japan; [email protected] * Correspondence: [email protected] Received: 10 June 2020; Accepted: 12 July 2020; Published: 14 July 2020 Abstract: Susceptibility to lodging is a major constraint on teff production in Ethiopia, but efforts to develop lodging-resistant cultivars have not been successful. We studied the mechanical properties of teff culms and associated agro-morphological traits in field experiments with 320 teff accessions at two sites in northwestern Ethiopia during the 2018 and 2019 growing seasons. -
Genetic Variation, Heritability and Path-Analysis in Ethiopian Finger Millet [Eleusine Coracana (L.) Gaertn] Landraces
Kasetsart J. (Nat. Sci.) 40 : 322 - 334 (2006) Genetic Variation, Heritability and Path-Analysis in Ethiopian Finger Millet [Eleusine coracana (L.) Gaertn] Landraces Kebere Bezaweletaw1, Prapa Sripichitt2*, Wasana Wongyai2 and Vipa Hongtrakul3 ABSTRACT A total of 66 finger millet accessions constituted of 64 landraces and two standard varieties were evaluated for 15 morpho-agronomic characters in randomized complete block design with three replications at Aresi-Negele Research Sub-Center in Ethiopia during 2004 main cropping season. The objectives were to assess the variability and association of characters. The mean squares of genotypes were highly significant for all characters. Relatively, grain yield per plant exhibiting the highest range (4.87-21.21g) and days to maturity showed the lowest range (143-200 days) of 336 and 40% where maximal values were greater than the corresponding minimal values, respectively. For all characters, the phenotypic and genotypic coefficients of variations varied in the orders of 8.05-31.23% and 6.52- 24.21% in both cases for days to maturity and grain yield per plant, respectively. Heritability estimates ranged from 20% for grain-filling duration to 84% for days to heading. Values of expected genetic advance varied from 6.67-44.14% for grain-filling duration and finger width, respectively. Finger width and length exhibited high heritability coupled with high genetic advance. The strongest positive association was observed between culm thickness and leaf blade width while the strongest negative association was found between 1,000-grain weight and finger number. Grain yield per plant associated positively with productive tillers, 1,000-grain weight, the number of grains per spikelet and finger number and negatively associated with days to heading and maturity. -
Oat Whiskey Millet Whiskey Rye Whiskey White Rye Whiskey Bourbon Whiskey Four Grain Whiskey
GRAIN TO BOTTLE ORGANIC SPIRITS HANDMADE IN CHICAGO Miniature bottles of KOVAL whiskey are a perfect fit for the hotel mini bar. The price point is great for someone venturing into our luxury craft spirits for the first time, or for someone looking to give a unique gift. WHITE RYE WHISKEY RYE WHISKEY 80 Proof 80 Proof Gold Medal - White Whiskey 1st Place - Best International Whisky -2010 American Distilling Institute- -2013 InterWhisky Competition- Peppery and floral notes overflow in this white whiskey, Aged in new American oak from Minnesota. Grains which some compare to aquavit. It is a traditional sourced from a local organic farmer collective in the American spirit. George Washington made it in his distillery, Midwest. Single Barrel. Unfiltered 100% Rye. Heart and it was common in the New World before the rise of Cut. Organic. bourbon after the Whiskey Rebellion. Our unaged White Rye is perfect when sipped neat but also excellent over ice “This is no ordinary rye, because it doesn’t come from or in classic and contemporary cocktails. Barely touching an ordinary distillery. [...] Despite being 100% rye grain, the barrel before being bottled, this is the true essence of rye this whiskey is fresh and light [...] with a maple-y, candy without being overshadowed by oak. Unfiltered 100% Rye. corn entry and a kiss of spice on the finish.” Heart Cut. Organic. -The Wall Street Journal 200ML 200ML MILLET WHISKEY OAT WHISKEY 80 Proof 80 Proof Gold Medal - Grain Spirit Best Local Spirit -2010 Destillata Spirits Competition- -2012 Chicago Reader- Aged in new American oak from Minnesota. -
The International Footprint of Teff: Resurgence of an Ancient Ethiopian Grain by Annette R
Washington University in St. Louis Washington University Open Scholarship Arts & Sciences Electronic Theses and Dissertations Arts & Sciences Spring 5-15-2015 The nI ternational Footprint of Teff: Resurgence of an Ancient Ethiopian Grain Annette R. Crymes Washington University in St. Louis Follow this and additional works at: https://openscholarship.wustl.edu/art_sci_etds Part of the Food Security Commons Recommended Citation Crymes, Annette R., "The nI ternational Footprint of Teff: Resurgence of an Ancient Ethiopian Grain" (2015). Arts & Sciences Electronic Theses and Dissertations. 394. https://openscholarship.wustl.edu/art_sci_etds/394 This Thesis is brought to you for free and open access by the Arts & Sciences at Washington University Open Scholarship. It has been accepted for inclusion in Arts & Sciences Electronic Theses and Dissertations by an authorized administrator of Washington University Open Scholarship. For more information, please contact [email protected]. WASHINGTON UNIVERSITY IN ST. LOUIS University College International Affairs The International Footprint of Teff: Resurgence of an Ancient Ethiopian Grain by Annette R. Crymes A thesis presented to the Graduate School of Arts and Sciences of Washington University in partial fulfillment of the requirements for the degree of Master of Arts May 2015 St. Louis, Missouri © 2015, Annette R. Crymes Table of Contents List of Figures ................................................................................................................................ iv List