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Original

Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods

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Pages 350-362 | Published online: 06 Jul 2009

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Manvesh Kumar Sihag, Vivek Sharma, Ankit Goyal, Sumit Arora & Ashish Kumar Singh. (2015) Effect of domestic processing treatments on iron, β-carotene, phytic acid and polyphenols of pearl millet. Cogent Food & Agriculture 1:1.
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Sekinat T. Kareem, Abdul-Rasaq A. Adebowale, Olajide P. Sobukola, Moruf A. Adebisi, Olusegun A. Obadina, Olatundun E. Kajihausa, Mojisola O. Adegunwa, Lateef O. Sanni & Tomlins Keith. (2015) Some Quality Attributes of High Quality Cassava-Tigernut Composite Flour and Its Extruded Snacks. Journal of Culinary Science & Technology 13:3, pages 242-262.
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Soumya Rathore & Anand Kumar Pandey. (2023) Effectual study, statistical optimization, and neural network‐based predictive model of pearl millet and amaranth flours formulations for gluten‐free pasta. JSFA reports 3:11, pages 572-581.
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Najmun NaharSeyashree HazraUtpal RaychaudhuriSunita Adhikari (Nee Pramanik). (2023) Development of a Novel Poushtic Powder: Nutritional characteristics, Organoleptic properties, Morphology study, Storage, and Cost Analysis, of supplementary food for a vulnerable group in Midnapore. Research Journal of Pharmacy and Technology, pages 1951-1959.
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Isiguzoro O. Onyeoziri, Pablo Torres‐Aguilar, Bruce R. Hamaker, John R. N. Taylor & Henriëtta L. de Kock. (2021) Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low‐cost extruder. Journal of Food Science 86:9, pages 3824-3838.
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Swapnil Kharat, Ilce G. Medina-Meza, Ryan J. Kowalski, Arunkumar Hosamani, Ramachandra C.T.Sharanagouda Hiregoudar & Girish M Ganjyal. (2019) Extrusion processing characteristics of whole grain flours of select major millets (foxtail, finger, and pearl). Food and Bioproducts Processing 114, pages 60-71.
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Buzo Honi, Ivan Muzira Mukisa & Richard John Mongi. (2018) Proximate composition, provitamin A retention, and shelf life of extruded orange-fleshed sweet potato and bambara groundnut-based snacks. Journal of Food Processing and Preservation 42:1, pages e13415.
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John R.N. Taylor. 2017. Gluten-Free Ancient Grains. Gluten-Free Ancient Grains 55 103 .
MANVESH KUMAR SIHAG, VIVEK SHARMA, ANKIT GOYAL, SUMIT ARORA, A K SINGH & DARSHAN LAL. (2016) Development of an alternative low-cost cereal-based weaning food fortified with iron and vitamin A (retinol acetate). The Indian Journal of Animal Sciences 86:4.
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A. K . Jukanti, C. L. Laxmipathi Gowda, K. N. Rai, V. K. Manga & R. K. Bhatt. (2016) Crops that feed the world 11. Pearl Millet (Pennisetum glaucum L.): an important source of food security, nutrition and health in the arid and semi-arid tropics. Food Security 8:2, pages 307-329.
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Frédéric Robin, Christine Théoduloz & Sathaporn Srichuwong. (2015) Properties of extruded whole grain cereals and pseudocereals flours. International Journal of Food Science & Technology 50:10, pages 2152-2159.
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Summer Rashid, Allah Rakha, Faqir M. Anjum, Waqas Ahmed & Muhammad Sohail. (2015) Effects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates. International Journal of Food Science & Technology 50:7, pages 1533-1537.
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Durga Shankar Bunkar, Alok Jha & Ankur Mahajan. (2012) Optimization of the formulation and technology of pearl millet based ‘ready-to-reconstitute’ kheer mix powder. Journal of Food Science and Technology 51:10, pages 2404-2414.
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N. Lakshmi Devi, S. Shobha, Sajid Alavi, K. Kalpana & M. Soumya. (2012) Utilization of extrusion technology for the development of millet based complementary foods. Journal of Food Science and Technology 51:10, pages 2845-2850.
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Kiran Deep Kaur, Alok Jha, Latha Sabikhi & A. K. Singh. (2012) Significance of coarse cereals in health and nutrition: a review. Journal of Food Science and Technology 51:8, pages 1429-1441.
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S. Balasubramanian, Jaspreet Kaur & Deepak Singh. (2011) Optimization of weaning mix based on malted and extruded pearl millet and barley. Journal of Food Science and Technology 51:4, pages 682-690.
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Margaret A. Brennan, Emma Derbyshire, Brijesh K. Tiwari & Charles S. Brennan. (2013) Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks. International Journal of Food Science & Technology 48:5, pages 893-902.
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Dibyakanta Seth & Gopirajah Rajamanickam. (2012) Development of extruded snacks using soy, sorghum, millet and rice blend - A response surface methodology approach. International Journal of Food Science & Technology 47:7, pages 1526-1531.
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. (2008) Symposium on “Food Technology for Better Nutrition”. Comprehensive Reviews in Food Science and Food Safety 7:4, pages 320-396.
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