Production, Value Addition and Entrepreneurship Development of White Grained Variety Finger Millet KMR 340

A. Bhavana *

ICAR-Krishi Vigyan Kendra, Chintamani, Chikkaballapura, Karnataka, India.

B. Gayathri

ICAR-Krishi Vigyan Kendra, Chintamani, Chikkaballapura, Karnataka, India.

R. Manjunath

ICAR-Krishi Vigyan Kendra, Chintamani, Chikkaballapura, Karnataka, India.

*Author to whom correspondence should be addressed.


Abstract

One of the significant millets that is widely grown in diverse regions of India and Africa is finger millet. In terms of raw fibre and minerals like calcium and phosphorus, it is more nutrient-dense and even superior to wheat and rice. For a considerable portion of the population and at least one meal a day for families living in producing catchments, it provides a significant source of dietary carbs. Unfortunately, it is referred to as "poor men's food," and because people are unaware of its benefits and limitations, its use is restricted in the areas where it is grown. The white Finger millet cultivar KMR 340, specifically developed for confectionery use, is resistant to blast and blight diseases and is tolerable to stem borer and aphids. The main cause of finger millet's limited use is the lack of processed millet products. By setting up businesses on finger millet with the aid of Self-Help Groups in rural regions, efforts have been made to transform the millet grains into practical forms like Multi-grain Flour and Ragi Malt and provide the products to the consumers. For farm women and SHGs, starting rural businesses using finger millet has proven to be a profitable venture. This has increased demand for finger millet, which is resistant to blast and blight diseases and tolerant of stem borer and aphids, as well as increased employment opportunities and revenue for the group members. This is closely connected to the rise in nutrient-dense food consumption, which is moving society closer to greater health.

Keywords: Finger millet, blast and blight resistant, white finger millet variety, value addition, entrepreneurship development


How to Cite

Bhavana , A., Gayathri , B., & Manjunath , R. (2023). Production, Value Addition and Entrepreneurship Development of White Grained Variety Finger Millet KMR 340. International Journal of Environment and Climate Change, 13(10), 1835–1843. https://doi.org/10.9734/ijecc/2023/v13i102839

Downloads

Download data is not yet available.

References

Gopalan C, Ramashastri BV, Balasubramanian SC. Nutritive value of Indian foods. NIN. Hyderabad. 2004:47-91.

Hadimani NA, Malleshi NG. Studies on milling, physicochemical properties, nutrient composition and dietary fiber content of millets. Journal of Food Science and Technology. 1993;30:17-20.

O’Kennedy M, Grootboom A, Shewry P. Harnessing sorghum and millet biotechnology for food and health. Journal of Cereal science. 2006;44(3):224-235.

Sharathbabu, Sonnad SK, Santhakumar G, Salimath PM. Karnataka Journal of Agriclutural Sciences. 2008;21(2): 190-193.

Upadhyaya H, Gowda C, Reddy V. Morphological diversity in finger millet germplasm introduced from Southern and Eastern Africa. Journal of Agricultural Research. 2007;3(1):1-3

Yenagi NB, Handigol JA, Bala Ravi S, Bhag Mal, Padulosi. Nutritional and technological advancements in the promotion of ethnic and novel foods using the genetic diversity of minor millets in India. Indian Journal of Plant Genetics Resources. 2010;23(1):82-86.

Thimmayamma BVS. A hand book of schedules and guidelines in socio economic and diet surveys. 1987: 40-42.

Savitha CM, Siddaramaiah BS, Nataraju MS. Development of a scale to measure the entrepreneurial behaviour of rural and urban women entrepreneurs. Mys. J Agric. Sci. 2009;43(1):1190-121

Patel S, Naik RK, Sahu R, Nag SK. Entrepreneurship development through finger millet processing for better livelihood in production catchment. American International Journal of Research in Humanities, Arts and Social Sciences. 2014;8(2):223-227.

Chetan S, Malleshi NG. Finger millet polyphenols: Optimization of extraction and effect of pH on their stability. Food Chemistry. 2007;(105):762-870.