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M. Tejashree

Publications (6)

Identification and in vitro Evaluation of Environmental Stress Resilient Plant Growth Promoting Rhizobacterial Consortia for Rice (Oryza sativa L.)

A. Srija, P. C. Latha, M. Tejashree, K. Pavan Chandra Reddy, S. Triveni, S. Bandeppa, Amol S. Phule & B. Venkatanna · International Journal of Environment and Climate Change · 2022

The present study screened bacteria isolated from rice rhizosphere for various beneficial traits related to three categories of plant growth promotion, abiotic stress tolerance, and compatibility with multiple agrichemicals to identify a microbial consortium that performs better...

Open access Research Article 10.9734/ijecc/2022/v12i111384

Influence of Crop Residue in Addition to Decomposition Enhancers on Soil Nitrogen Transformation and Available Macronutrients Status during Growth of Maize

P. Nagaseshi Reddy, J. Aruna Kumari, G. Jayasree & M. Tejashree · International Journal of Environment and Climate Change · 2022

A Greenhouse experiment was conducted on loamy sand soils of Agricultural College, Rajendranagar, Hyderabad during rabi 2021-2022 to find out the influence of crop residues in addition to decomposition enhancers on soil nitrogen transformation and available macronutrients status...

Open access Research Article 10.9734/ijecc/2022/v12i1131017

Development and Evaluation of Fermented Little Millet Based Cold Extrudates

Merina Khwairakpam, B. Anila Kumari, W. Jessie Suneetha & M. Tejashree · International Research Journal of Pure and Applied Chemistry · 2020

Fermentation is a promising food processing method that can be used to diversify the food and improve nutritional property. Pasta a convenient and ready to cook food was developed using durum wheat and fermented little millet flour. Different formulations were prepared by mixing...

Open access Research Article 10.9734/irjpac/2020/v21i1630255

Organoleptic Properties of Ready to Reconstitute Little Millet Smoothie with Fruit Juices

B. Neeharika, W. Jessie Suneetha, B. Anila Kumari & M. Tejashree · International Journal of Environment and Climate Change · 2020

Millets being climate resilient crops with high nutritional value are far better than staple grains like wheat and rice. Being adaptable to wide range of agro ecological conditions, the nutricereals little millet can grow on low fertility dry lands meeting demands of exploding po...

Open access Research Article 10.9734/ijecc/2020/v10i930230

Sensory Profiling of Pulpy Fruits Based Ready to Reconstitute Little Millet Smoothies

B. Neeharika, W. Jessie Suneetha, B. Anila Kumari & M. Tejashree · International Research Journal of Pure and Applied Chemistry · 2020

Convenience foods are the now a big trend in the food business. The Indian ready to eat (RTE), ready to cook (RTC) and ready to serve (RTS) food segments have emerged from its early days of being a fringe alternative to home cooked meals or eating out. The underutilised little mi...

Open access Research Article 10.9734/irjpac/2020/v21i1130219

Standardization of Fermentation Time for Foxtail Millet to Black Gram

P. Harichandana, W. Jessie Suneetha, B. Anila Kumari & M. Tejashree · Current Journal of Applied Science and Technology · 2020

Fermentation is a household procedure used to preserve and produce diversified products enriched with bioactive components. Different combinations of instant or ready to use dosa mixes were prepared using foxtail millet, rice and pulses like black gram and green gram dals by ferm...

Open access Research Article 10.9734/cjast/2020/v39i530542