RA 00110.pdf - OAR@ICRISAT

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Table 1. Traditional foods made with pearl millet. Type of food Common names Countries Unfermented bread roti, rotti India Fermented bread Thick porridge Thin porridge Steam cooked products Boiled, rice-like Snack foods kisra, dosa, dosai, galletes, injera ugali, tuwo, Saino, Dalaki, aceda, map, bogobe, ting, tutu, kalo, karo, kwon, nshimba, nuchu, td, tuo, zaafi, asidah, mato, sadza, sangati uji, ambali, edi, eko, kamo, nasha, bwa kal, obushera ogi, oko, akamu, kafa, koko, akasa couscous, degue annam, acha Africa, India Africa, India Africa, India Nigeria, Ghana West Africa Africa, India Africa, Asia Alcoholic beverages, sweet/ sour opaque beers burukutu, dolo, pito, talla West Africa Sour/opaque beers Nonalcoholic beverages marisa, busaa, merissa, urwaga, mwenge, munkoyo. utshwala, utywala, ikigage mehewu, amaheu, marewa, magou, leting, abrey, huswa Sudan, Southern Africa Africa other abrasive dehullers (Reichert 1982). In rural Africa, a wooden mortar and pestle is used to thresh, decorticate, and grind flour or meals. Sieves are used to produce flour or meal with acceptable particle size for specific products. Pearl millet is usually milled daily in quantities of 2-3 kg. Water is added to moisten the pericarp and facilitate bran removal. The moisture often promotes fermentation and microorganism growth, both of which affect the keeping properties of the products. In addition, the higher oil content of pearl millet can lead to rancidity problems during storage. Decortication of 2.5 kg of pearl millet takes two women about 1.5 h, including winnowing (Chinsman 1985). Processing into flour with a mortar and pestle requires an additional 2.0-2.5 h. Size, shape, and hardness of the kernel and thickness of the pericarp affect milling yields and time. The extraction rate is lower for pearl millet (74%) than for sorghum (79%). Unfermented Breads Rotis are unleavened, flat breads made from wheat, sorghum, or pearl millet in India (Pushpamma and Rao 1981, Subramanian and Jambunathan 1980). The grain is often milled on small electrical or dieselpowered stone attrition mills to produce a fine flour. The ground grain is sifted to remove coarse pieces of pericarp, leaving flour of about 95-99% of the initial grain mass. Usually warm or boiling water is added in increments and the flour and water are kneaded into a dough. When the proper amount of water has been added, the dough can be hand pressed into a thin circle and baked. If properly made, the roti should puff during the final baking. A good roti has a creamy white color with a few slightly darker spots, flexible texture, and a bland flavor. Although many variations in these procedures exist, a general scheme is shown in Figure 1. In some households, part of the flour is cooked in water or soaked in water overnight. These modifications improve cohesiveness when dry flour is added to partially cooked flour to produce the dough. Rotis made from pearl millet have acceptable texture, taste, and color. Roti can be a major food depending upon the socioeconomic status of the consumer. It is eaten with vegetables, dhal, meat, milk, curd, pickles, chutneys, other sauces of various kinds, and in many other ways. Rotis are softened with milk or buttermilk and sometimes mixed with malted or germinated cereals to produce special weaning foods. Several standardized laboratory procedures have been proposed for use in evaluating sorghum and millet cultivars for roti quality (Murty and Subramanian 1982, Desikachar and Chandrashekar 1982, 45
Clean sorghum o r m i l l e t G r i n d o n a d i s c o r p l a t e m i l l ( C h a k k i ) S i e v e ( t h r o u g h a U.S. #20 mesh) F l o u r ( 9 5 - 9 9 % o f o r i g i n a l g r a i n ) 1:1 m i x t u r e o f f l o u r : w a t e r ( b o i l i n g ) Hand-kneading Dough formed i n t o c i r c u l a r p i e c e s (1.0-3.0 mm t h i c k , 12-25 cm d i a m e t e r ) Bake 30-40 s R o t i is t u r n e d , bake 60 s clay sheet. The batter is added at one end of the hot sheet, swiftly distributed over the surface of the pan with a small spatula and baked 30-40 s on one side only. Good kisra peels off as a single piece without breaking, yielding a soft, flexible, paper-thin pancake which is eaten with stews and other side dishes. A white color is desired, with a soft, moist, but not spongy, texture. It should remain soft for 1 d. Pearl millet is used for kisra in some areas of the Sudan, but information on its quality is not available. Galettes are produced from fermented pearl millet flour in West Africa. The flour is mixed with water (other ingredients may be added) and the batter is fermented overnight. The batter is placed on a greased pan and fried on both sides. Alternatively, the batter is deep-fat fried to produce snacks. Galettes are often consumed for breakfast. Dosai is a slightly crisp, yet flexible, thin pancake Sorghum o r m i l l e t g r a i n Moisten r o t i s u r f a c e Dry m i l l Place r o t i o n h o t stones o r c o a l s t o p u f f R o t i s t o r e d i n covered baskets Figure 1. Traditional procedure for the preparation of roti. S i e v i n g ( o v e r s a r e r e g r o u n d ) Add w a t e r , s t a r t e r and mix ( 3 volumes w a t e r : 2 volumes f l o u r ) Olewnik et al. 1984, Lindell and Walker 1984). The gelatinization of part of the flour improves the elasticity and cohesiveness of the dough and produces better roti (Desikachar and Chandrashekar 1982). Fermented Breads Galettes of West Africa, kisra of the Sudan (Ejeta 1982), and dosai of India are breads made from fermented sorghum, pearl millet, and other flours. Kisra, a major food in the Sudan, is produced from whole flour obtained by grinding pearl millet with stone attrition mills. The kisra process (Fig. 2) varies, but generally a thick paste is made with flour and water. The paste is inoculated with a starter from a previous batch of kisra. Fermentation time (12-16 h) depends on the starter, the temperature, cooking utensils, and the millet flour utilized. Once the dough is fermented, it is diluted with water to form a thin batter which is baked on a lightly oiled metal or Ferment dough (22-24 h) D i l u t e t o a b a t t e r w i t h w a t e r Pour o n t o g r e a s e d pan Spread i n t o t h i n s h e e t Bake on one s i d e (30-40 s) K i s r a Figure 2. Traditional procedure for the preparation of Sudanese kisra. Adapted f r o m Steinkraus (1983). 46
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Cover: Ex-Bornu, an important landr
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Correct citation: I C R I S A T (In
Page 6 and 7: Pearl Millet Entomology Insect Pest
Page 8 and 9: Potential and Prospects of Pearl Mi
Page 10 and 11: tropical countries i t w i l l be v
Page 12: Opening Session
Page 15 and 16: globusum has globose caryopses, and
Page 17 and 18: Area, Production, and Productivity:
Page 19 and 20: area increased substantially in Raj
Page 21 and 22: apply complex fertilizer at 20-60 k
Page 23 and 24: Diseases. Diseases are endemic to p
Page 25 and 26: levels of adoption. The relative co
Page 27 and 28: Socioeconomic Factors Management. T
Page 30 and 31: Pearl Millet in African Agriculture
Page 32 and 33: The poor performance in food produc
Page 34 and 35: 900 800 700 600 Mean 500 400 300 20
Page 36 and 37: population pressures in recent year
Page 38 and 39: Economics of Millet Production In 1
Page 40 and 41: ather than to yield increases, show
Page 42: Simpara, M. B. 1985. La recherche s
Page 45 and 46: making it possible to grow a number
Page 47 and 48: in about 30 accessions. Unlike mono
Page 49 and 50: genome male-sterile lines, and A A
Page 51 and 52: Pearl m i l l e t (Pennisetum ameri
Page 53 and 54: Vasil, V., and Vasil, I . K . 1981a
Page 55: Introduction Pearl millet (Penniset
Page 60 and 61: peas, peanuts, or baobab leaves. Wh
Page 62 and 63: Beer Two major kinds of beer are pr
Page 64 and 65: properties for pearl millets. It is
Page 66 and 67: 54 Figure 9. A. Pearl millet with a
Page 68 and 69: the germ (McDonough 1986). The high
Page 70 and 71: Table 6. Nitrogen distribution in s
Page 72 and 73: Banigo, E.O.I., de Man, J.B., and D
Page 75 and 76: Discussion The discussion of the pa
Page 77: Improvement through Plant Breeding
Page 81 and 82: Diversity and Utilization of Pearl
Page 83 and 84: with protruding grains, but in the
Page 85 and 86: Table 2. Pearl millet accessions as
Page 87 and 88: lese millets constitute two distinc
Page 89 and 90: turn, P. purpureum, (Dujardin and H
Page 91 and 92: more to useful genetic diversificat
Page 93 and 94: Hanna, W . W . , Wells, H . D . , a
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Varietal Improvement of Pearl Mille
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the weedy form can significantly in
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Table 3. Evaluation of heterosis in
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Table 4. Grain yield of local 3/4 p
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ased on selection of drought-resist
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Marchais, L., and Pernes, J. 1985.
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Andrews 1984), there are operationa
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S h o r t - t e r m g o a l s I n t
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Table 4a. Prediction equations, adv
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Table 4c. Prediction equations, adv
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Nebraska B s y n t h e t i c o r i
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6 P o p u l a t i o n c r o s s e s
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Pearl Millet Hybrids H . R . Dave 1
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Table 2. Early released hybrids in
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Table 6. Performance of third phase
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Breeding Pearl Millet Male-Sterile
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Table 1. Male-sterile lines of pear
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Senegal. This source is reported to
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possible solutions to produce high
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selected from IP 2696 has recently
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Burton, G.W., and Athwal, D.S. 1967
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Biological Factors Affecting Pearl
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Moderator's Overview Biological Fac
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Introduction Downy mildew of pearl
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2 3 1 2 4 6 I 5 3 1 A s e x u a l s
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however, that wind plays an importa
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Figure 4. Figure assembly to demons
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in sterilized distilled water. Leav
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Frederiksen, R.A., and Rosenow, D .
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Tasugi, H. 1933. Studies on Japanes
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(Decarvalho 1949), Nigeria (King an
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Table 1. Differential and stable do
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ness against certain Phycomycetes (
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Large s c a l e f i e l d s c r e e
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References A I C M I P ( A U India
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Sun, M . H . , Chang, S.S., and Tsa
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Introduction Ergot (Claviceps fusif
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antidotale (Thakur and Kanwar 1978)
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Table 1. Performance of some select
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Table 4. Performance of some select
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Siddiqui, M . R . , and Khan, I . D
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184
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186
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188
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190
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192
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Sahelian Zone Tunisia 0 km 1000 Mor
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eflexa, and other scarab beetle spe
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200 Partially Burning, Bagging, and
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Table 1. Predators, parasites, and
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References Appert, J. 1957. Les Par
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Role and Utilization of Microbial A
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located through the root phloem. In
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They are not strong competitors in
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Fred, E.B., Baldwin, I . L . , and
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Climatic and Edaphic Limitations to
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much larger, about 2-4 kPa. Differe
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over the range that occurs in the f
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224 top 2 m holds from 100-250 mm o
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The conservative nature of qD is ex
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228 Table 4. Root and shoot charact
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Research on all these responses sho
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Making Millet Improvement Objective
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Table 1. Percentage of cultivated a
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• Well adapted, early-maturity, l
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in tests conducted by ICRISAT on fa
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ing a relatively good year in the S
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stress, as well as to genetic diffe
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Norman, D . W . , Newman, M . D . ,
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919.0 1212.0, Total area: 11.19 m i
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Table 4. Economics of pearl millet
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Azospirillum as a Seed Inoculant Az
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Management Practices to Increase Yi
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1500 1300 1100 900 700 500 300 100
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a physical form similar to SSP and
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Tillage The beneficial effects of t
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tivars of different maturity groups
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as fertility. The nitrogen contribu
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Greenland, D.J. 1958. Nitrate fluct
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Breeding for Adaptation to Environm
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15 S i k a r D i s t r i c t 15 Nia
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Table 2. Percentage of variation in
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Table 3. Correlation of the drought
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Selection for Traits Correlated to
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Discussion Squire's paper drew on d
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Androgenesis and Enzymatic Diversit
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Research on Pearl Millet Hybrids in
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La couleur des grains est variable.
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processed in different ways dependi
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Genetic Divergence in Landraces of
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Pearl Millet Regional Trials by CIL
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cultural practices such as early pl
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Host-Plant Resistance to Insect Pes
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of synthetics and composite varieti
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Pearl Millet Microbiology Potential
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available phosphate level in the so
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Pearl Millet Production in Drier Ar
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with cowpea system was the most eff
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Pearl Millet Pathology Disease Inci
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diseases hitherto undescribed are c
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Stunt and Counter-Stunt Symptoms in
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promising sources of resistance: Se
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69-188 mm for total seedling length
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un certain nombre de contraintes d'
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Priorities for Crop Protection Rese
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• those falling into other discip
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Striga Breeding for resistance to S
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ting improved cultivars to existing
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Survey of Pearl Millet Production a
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Table 4. Major constraints to produ
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Table 6. Extent of cultivation of r
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Table 10. Area planted to released
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Table 12. Production area and produ
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Participants Botswana Louis Mazhani
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Madhya Pradesh G.S. Chauhan Millet
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M . N . Prasad Professor & Head Cot
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S.K. Manzo Plant Pathologist Depart
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ICRISAT Center S. Appa Rao Botanist
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RA-00110
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