Malleshi, N.G. and H.S.R. Desikachar. 1981. Varietal differences in puffing quality of ragi (Eleusine coracana) Journal of Food Science and Technology 18(1):30-32.

Malleshi, N.G. and H.S.R. Desikachar. 1982. Formulation of a weaning food with low hot-paste viscosity based on malted ragi (Eleusine coracana)and green gram (Phaseolus radiatus). Journal of Food Science and Technology 19(5): 193-197.

Kumate, J. 1983. Relative Crispness and Oil Absorption Quality of Sandige (Extruded Dough) from Cereal Grains. M.Sc. Dissertation. University of Mysore. Mysore, India.

Malleshi, N.G. and H.S.R. Desikachar. 1986. Influence of malting conditions on quality of finger millet malt. Journal of the Institute of Brewing 92(1):81-83.

Malleshi. N.G. and H.S.R. Desikachar. 1986. Studies on comparative malting characteristics of some tropical cereals and millets. Journal of the Institute of Brewing 92(1):174-176.

Malleshi, N.G. and H.S.R. Desikachar. 1986. Nutritive value of malted millet flours. Plant Food for Human Nutrition 36(3): 191-196.


Perten, H. 1983. Practical experience in processing and use of millet and sorghum in Senegal and Sudan. Cereal Foods World 28:680-683.


Young. R., M. Haidara. L.W. Rooney. and R.D. Waniska. 1990. Parboiled sorghum: development of a novel decorticated product. Journal of Cereal Science 11:277-289. (Appendix C is based largely on this paper.)

POTENTIAL BREAKTHROUGHS IN CHILD NUTRITION (Appendix D)

Bang-Olsen, K.. B. Stilling, and L. Munck. 1987. Breeding for high-lysine barley. Barley Genetics 5:865-870.

Bang-Olsen, K., B. Stilling, and L. Munck. 1991. The feasibility of high-lysine barley breeding: a summary. Barley Genetics 6:433-438.


Evans, D.J. and J.R.N. Taylor. 1990. Extraction and assay of proteolytic activities in sorghum malt. Journal of the Institute of Brewing 96(4):201-207.


Horn, C.H.. J.C. Du Preez. and S.G. Kilian. 1992. Fermentation of grain sorghum starch by co-cultivation of Schwanniomyces occidentalis and Saccharomyeces cerevisiae. Bioresource Technology 42(1):27-31.


Kumar, L.S., H.S. Prakash, and H.S. Shetty. 1991. Influence of seed mycoflora and harvesting conditions on milling, popping, and malting qualities of sorghum (Sorghum bicolor). Journal of the Science of Food and Agriculture 55:617-625.

Kumar, L.S., M.A. Daodu. H.S. Shetty. and N.G. Malleshi. 1992. Seed mycoflora and mailing characteristics of some sorghum cultivars. Journal of Cereal Science 15:203-209.


Malleshi, N.G. and H.S.R. Desikachar. 1982. Formulation of a weaning food with low hot-paste viscosity based on malted ragi (Eleusine coracana) and green gram (Phaseolus radliatus). Journal of Food Science and Technology 19(5):193-197.

Malleshi, N.G., M.A. Daodu, and A. Chandrasekhar. 1989. Development of weaning food formulations based on malting and roller drying of sorghum and cowpea. International Journal of Food Science and Technology 24:511-519.

Malleshi, N.G., H.S.R. Desikachar, and S. Venkat Rao. 1986. Protein quality evaluation of a weaning food based on malted ragi and green gram. Plant Food for Human Nutrition 36(3):223-230.

Munck, L. 1988. The importance of botanical research in breeding for nutritional quality characteristics in cereals. Symbolae Botanicae Upsalienses 28(3):69-78.


Venkatnarayana, S., V. Screenivasmurthy, and B.A. Satyanarayana. 1979. Use of ragi in brewing. Journal of Food Science Technology 16:204.

Venkat Rao, S., S. Kurien, D.N. Swamy, V.A. Daniel, I.A.S. Murthy, N.G. Malleshi. and H.S.R. Desikachar. 1985. Clinical trials on a weaning food of low bulk based on ragi and green gram. Paper presented at the International Workshop on Weaning Foods. Iringa, Tanzania.



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