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Abstract

In the 21st century, climate changes, water scarcity, increasing world population, rising food prices, and other socioeconomic impacts are expected to generate a great threat to agriculture and food security worldwide, especially for the poorest people who live in arid and subarid regions. These impacts present a challenge to scientists and nutritionists to investigate the possibilities of producing, processing, and utilizing other potential food sources to end hunger and poverty. Cereal grains are the most important source of the world's food and have a significant role in the human diet throughout the world. As one of the most important drought-resistant crops, millet is widely grown in the semiarid tropics of Africa and Asia and constitutes a major source of carbohydrates and proteins for people living in these areas. In addition, because of their important contribution to national food security and potential health benefits, millet grain is now receiving increasing interest from food scientists, technologists, and nutritionists. The aim of this work was to review the recent advances in research carried out to date for purposes of evaluation of nutritional quality and potential health benefits of millet grains. Processing technologies used for improving the edible and nutritional characteristics of millet as well as challenges, limitations, and future perspectives to promote millet utilization as food for a large and growing population are also discussed.

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... Barnyard millet: Barnyard millet (Echinochloa spp.) is a nutritionally superior grain compared to other major and minor millets, offering a rich composition of dietary fiber, protein, iron, zinc, calcium, magnesium, fat, vitamins and essential amino acids (Singh et al., 2010;Saleh et al., 2013;Chandel et al., 2014a) [53,49,12] . It has a lower carbohydrate content (51.5-62.0 ...
... Barnyard millet: Barnyard millet (Echinochloa spp.) is a nutritionally superior grain compared to other major and minor millets, offering a rich composition of dietary fiber, protein, iron, zinc, calcium, magnesium, fat, vitamins and essential amino acids (Singh et al., 2010;Saleh et al., 2013;Chandel et al., 2014a) [53,49,12] . It has a lower carbohydrate content (51.5-62.0 ...
... It has a lower carbohydrate content (51.5-62.0 g/100 g) compared to other millets, making it a favorable choice for managing blood sugar levels (Saleh et al., 2013) [49] . With crude fiber content ranging from 8.1% to 16.3%, barnyard millet promotes a slower release of sugars into the bloodstream, beneficial for glycemic control (Ugare et al., 2014) [57] . ...
... These small-grain cereals are recognized for their climate-resilient features as they can adapt to a wide range of ago-ecological systems and stressful environments, including drought and marginal soils (Bandyopadhyay et al., 2017;Kole et al., 2015;Matsuura & An, 2020). Furthermore, millets are a healthy and nutri-tious grain that contains greater quantities of specific essential amino acids (e.g., methionine) and micronutrients (iron and zinc) compared to white rice and processed wheat (Amadou et al., 2013;Saleh et al., 2013). ...
... Foxtail millet yield ranges from 0.5 to 3 t/ha (Padulosi et al., 2009). It is a nutritious food as well as livestock feed as it contains a high level of protein, minerals, dietary fiber, and various essential amino acids such as methionine and leucine (FAO, 1995;Hariprasanna, 2016;Saleh et al., 2013;Sharma & Niranjan, 2018). Weedy wild relatives of foxtail millet have been observed in Ontario, known as green and yellow foxtails (OMAFRA, 2017). ...
... It is one of the fastest maturing crops, as many Indian varieties can complete the seed-to-seed life cycle in 60-70 days in a favorable environment, yielding ∼850 kg/ha of grain (Padulosi et al., 2009). The crop has received attention for its rich nutritional profile in recent years, as it is rich in dietary fiber, protein, amino acids, calcium, iron, and zinc (FAO, 1995;Saleh et al., 2013). ...
Article
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In northern latitudes, the diversity of the maize (Zea mays L.)–soybean (Glycine max L.) cropping system can be increased by including winter wheat as a rotation crop, providing long‐term benefits including improved nutrient availability, nutrient‐use efficiency, soil structure, and moisture holding. However, in Ontario, Canada, few farmers have adopted winter wheat (Triticum aestivum L.) due to low profitability. After the wheat harvest, there is a 3‐month window with warm days and moist soil, sufficient to grow a short‐duration crop. Some millet varieties are short duration. Millets are increasingly valued economically as “ancient grains” for humans, as a nutritious forage, and as effective cover crops due to their fibrous roots and dense foliage. Though millets offer similar long‐term benefits to wheat in a rotation, they cannot economically compete with maize or soybean as a summer season crop. We hypothesized that the economic constraints of winter wheat and millets could be overcome by double cropping, specifically by adding a low‐input, short‐duration millet after winter wheat is harvested. The objective of this study was to evaluate the potential of millets as a post‐winter wheat crop in Ontario. Three years of field trials (2020–2022) were conducted in Elora and Essex, Ontario, starting with 81 accessions of five millet crops. Selected accessions of proso millet (Panicum miliaceum L.) produced up to 0.5 t/ha grain yield, whereas foxtail millet [Setaria italica (L.) P. Beav] and barnyard millet (Echinochloa spp.) at Elora, and fonio (Digitaria sp.) in Essex produced up to 0.9–1.6 t/ha dry shoot yield. However, planting date, initial soil moisture, weed management, and fall frost were observed to be critical for millet success.
... The carbohydrate content in millets consists mainly of complex carbohydrates with a low glycemic index, contributing to sustained energy release and better blood sugar control (Michaelraj and Shanmugam, 2013). According to Saleh et al. (2013), millets are suitable for use in food products like bakery goods and snack foods because they possess all the necessary nutritional and health-promoting factors. All age groups love baked goods like cookies, but kids especially adore them as they come in so many different flavors, textures, and aromas. ...
... When it comes to nutritional parameters, millets are far superior to wheat and rice. With 56.88 to 72.97 % carbohydrates (Saleh et al., 2013;Leder, 2004), 6-13% proteins (Baebeau and Hilu, 1993;Panghal et al., 2006;Singh and Raghuvanshi, 2012), 1.43-6% fat (Leder, 2004;Nirmala and Muralikrishna, 2000;Singh and Raghuvanshi, 2012), and 1 to 10% crude fiber (Saleh et al., 2013), millets are a good source of iron, manganese, phosphorus, magnesium, antioxidants, and vitamin B. All of the millets are superior than wheat and rice in terms of fiber, with some having more than fifty times the fiber content of rice (Gull et al., 2014). One of the biggest public health concerns in the developing world, especially India, is the concealed epidemic of micronutrient deficiencies (Chaudhary et al., 2022). ...
... When it comes to nutritional parameters, millets are far superior to wheat and rice. With 56.88 to 72.97 % carbohydrates (Saleh et al., 2013;Leder, 2004), 6-13% proteins (Baebeau and Hilu, 1993;Panghal et al., 2006;Singh and Raghuvanshi, 2012), 1.43-6% fat (Leder, 2004;Nirmala and Muralikrishna, 2000;Singh and Raghuvanshi, 2012), and 1 to 10% crude fiber (Saleh et al., 2013), millets are a good source of iron, manganese, phosphorus, magnesium, antioxidants, and vitamin B. All of the millets are superior than wheat and rice in terms of fiber, with some having more than fifty times the fiber content of rice (Gull et al., 2014). One of the biggest public health concerns in the developing world, especially India, is the concealed epidemic of micronutrient deficiencies (Chaudhary et al., 2022). ...
Article
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Consumer preferences are increasingly shifting towards healthier food choices, prompting the food industry to develop nutritious alternatives to traditional snacks. Functional foods, offering health benefits beyond basic nutrition, are gaining popularity. Millets, resilient small-seeded grasses, have emerged as a promising ingredient due to their nutritional richness and adaptability. India, a leading producer of millets, has been promoting their cultivation and consumption to enhance food security and combat malnutrition. Millets are rich in proteins, fibers, vitamins, and minerals, and are gluten-free, making them suitable for individuals with specific dietary needs. Their incorporation into baked goods, enhances the nutritional profile and offers a healthier snack option. This article highlights the growing attention toward millets as a sustainable alternative for nutritional enhancement in bakery products. It reviews the incorporation of millets into commonly consumed bakery products, including cookies, bread, and cakes. The review reveals that millet-enriched bakery products exhibit improved nutritional profiles, notably higher fiber, protein, and mineral content. This exploration into millet-based products underscores their potential in promoting health and food security, aligning with modern consumer demands.
... Millets, a group of small seeded grasses, have been cultivated for thousands of years and are widely consumed in many regions, particularly in Africa and Asia (India). Indian farmer grows several species (Figure 1) such as pearl millet (Pennisetum glaucum), finger millet (Eleusine coracana), foxtail millet (Setaria italica), and sorghum (Sorghum bicolor) (Saleh et al., 2013). These ancient grains have recently gained attention not only for their resilience in harsh environmental conditions, but also for their significant phytochemical value in public health. ...
... These compounds contribute to the health-promoting properties of millets. These bioactive compounds exhibit antioxidant, anti-inflammatory, antidiabetic, and cardioprotective properties, making millets a potential dietary intervention for lifestyle related diseases (Duraisami et al., 2021;Saleh et al., 2013). For example, phenolic acids present in finger millet have been shown to exhibit potent antioxidant activity, helping to reduce oxidative stress and mitigate the risk of inflammation driven diseases (Devi et al., 2014). ...
... Celiac disease is an immune-mediated enteropathy triggered by the ingestion of gluten making it difficult for genetically susceptible individuals to tolerate even small amount of gluten in diet. Millets being gluten-free present an excellent choice for people suffering from celiac diseases and glutensensitive patients often suffering by ingesting the gluten content of wheat and other more common cereal grains (Saleh et al, 2013) [70] . Millets also contain phenolic acids, tannins, and phytate that act as "antinutrients". ...
... Celiac disease is an immune-mediated enteropathy triggered by the ingestion of gluten making it difficult for genetically susceptible individuals to tolerate even small amount of gluten in diet. Millets being gluten-free present an excellent choice for people suffering from celiac diseases and glutensensitive patients often suffering by ingesting the gluten content of wheat and other more common cereal grains (Saleh et al, 2013) [70] . Millets also contain phenolic acids, tannins, and phytate that act as "antinutrients". ...
Article
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Millets are ancient crops being cultivated since ages especially in Asia and Africa which are major millet growing regions to the date. Millets are reservoir of essential amino acids, minerals, vitamins, organic compounds, carbohydrates and are superior to most other staple cereals as far as nutritional value is concerned. They have a strong nutritional profile with a variety of health benefits i.e. anticarcinogenic, antimutagenic, antioxidative and antimicrobial properties which can prevent a number of deadly diseases like diabetes, cardiovascular diseases and cancer. Millets are non acid forming, easily digestible and non allergenic. World population is increasing at an alarming rate while a significant portion of global population is already suffering from hunger and malnutrition. Climate change is worsening the situation by endangering the food security. Millets are capable of growing in drought hit, high temperature areas without compromising yield. They fulfils every criteria to be considered as most important crops in maintaining food security as they are least likely to be affected by climate change owing to their inherent genetic potential. There is a tremendous scope in millet production which demand a further exploration in uncapping this huge reserved potential. Thus this article discusses the emerging importance of millets with respect to nutrition, health, food security and processing industry.
... pearl millet (Panicum glaucum L.), sorghum (Sorghum bicolor L.), kodo millet (Paspalum scrobiculatum L.), proso millet (Panicum miliaceum L.), foxtail millet (Setariaitalica (L.) P. Beauv.), and Indian Barnyard millet (Echinochloa colona (L.) Link). [3] Millets can be categorized as major millets and minor millets. Pearl, sorghum, and finger millets are major millets, whereas proso, kodo, barnyard, foxtail, and tiny millets belong to minor millets. ...
... It has been revealed in a study that phenolic extracts of many whole grain millet are rich in phenolic compounds with metal chelating, antioxidant, and reducing properties. [3] Hence, fermented millet products can be used as a natural probiotic intervention for diarrhea in children. Prebiotics are non-digestible food components that provide health benefits to the host by supporting the growth and modulating the activities of some of the selected microorganisms in the gut, such as lactobacilli, yeast, and bifidobacteria. ...
Article
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BACKGROUND Millets are an inexpensive grain that contains many major and minor nutrients, such as carbohydrates, protein, fats, and dietary fibers. As millets are rich in carbohydrates, and carbohydrates tend to be a great prebiotic source for the proliferation of gut microbes (probiotics), this study was designed to evaluate the prebiotic potential of millets. Millets used in this study include pearl millet ( Pennisetum glaucum L.), finger millet ( Eleusine coracana L.), sorghum ( Sorghum bicolor L.), and foxtail millet ( Setaria italica L.). METHODS The prebiotic activity was performed by using them as a sole carbon source in De Man–Rogosa–Sharpe agar media with probiotic strains Lactobacillus plantarum [Microbial Type Culture Collection (MTCC) 1407], Lactobacillus paracasei (Microbial Culture Collection 4490), Lactobacillus rhamnosus (MTCC 1408), and Saccharomyces boulardii . Millets were ground into a fine powder with the grinder, and the powder was used as a carbon source in media for cultivating microorganisms under anaerobic conditions maintained in an anaerobic jar at 37°C. RESULTS The results revealed that the growth of all microorganisms was confluent on their respective Petri plates under anaerobic conditions as observed on positive control plates. When these selected millets powder were mixed in the same ratio and used as a carbon source to check prebiotic activity, the results showed similar trends as observed with individual millets. CONCLUSION The study concludes that whole grain millets showed prebiotic activity and thus can be recognized as an essential prebiotic nutritious food. These millets may support the growth of the population of healthy gut microbes, thus playing an important role in promoting digestion. Further, in-vivo and clinical validation is necessary to establish the prebiotic potential of these millets leading to the development of millets based ayurvedic prebiotic formulations.
... Millets also have high digestibility energy compared to rice and wheat (Table 7.4). Millets are considered functional food ingredients and potential nutraceuticals that can contribute to promote health and reduce chronic diseases because they contain these phenolic compounds in considerable concentrations (Saleh et al., 2013). The millets are also used to make a food product like bread, porridge, snacks, baby food, drinks etc. for the human. ...
... There is also the presence of aldolase reductase enzyme by which sorbitol backlog can be reduced and diabetes can be prevented by this activity (Chethan et al., 2008). Millets are gluten free so it is the best option for people having allergies of gluten (Saleh et al., 2013). The presence of phenolic acids and glycated flavonoids states that millets have antioxidant properties, so millets are having anti-inflammatory activity, which pramote would healing process and controlled tissue damage (Rajasekaran et al., 2004). ...
Book
This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it’s expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day’s available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products.
... (a) Soaking: Soaking is a pre-treatment method for millets that increases their nutritional value and digestibility. Millets are soaked with distilled water and then left it at 30-60°C overnight (Saleh et al., 2013). The grains are immersed in lukewarm or hot water, after that dried in an oven (hot air) for 90 minutes to enhance zinc bioavailability (Ramashia et al., 2018). ...
... Parboiling or partial boiling is a hydrothermal treatment technique, which is efficient in rice processing and also used for the millets. There are 3 major steps of parboiling: steeping, steaming and then drying (Saleh et al., 2013). Steeping performed at around 70°C for 10 to 24 hours allows for complete water absorption, resulted the reduction in phytic acid content. ...
Article
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Millets as an efficient as other cereals grains in addressing nutritional insecurity, malnutrition and the challenges posed by burgeoning global population. Finger millet Eleusine coracana (L.) Gaertn is a significant agricultural crop grown in India thriving under different suboptimal agro-climatic conditions. Finger millet is considered as one of the wonder crop that has immense climatic-resilience properties as well as health benefits which are primary attributed to its for its exceptional nutritional profile. Further the phenolic components present in the seed coat exhibit excellent properties namely anti-oxidant, anti-osteoporosis, anti-diabetic and enzymes inhibitory properties. Additionally, it displays seemingly improved healing properties, which makes this crop an excellent candidate for fulfilling major pharmacological requirements. Moreover, the processing of finger millet is a significant factor for their commercial value in marketing but Government support and consumer awareness are essential for explore the whole potential of finger millet to address global challenges. Additionally, research and development are essential to create value-added food products from finger millet, enhancing its potential as a sustainable and climate-resilience crop.
... The primary factors contributed to this decline include low yield compared to other food crops, absence of price incentives and input subsidies, subsidized supply of highquality cereals via the Public Distribution System (PDS), shift in consumer preference since consequences of processing challenges, low longevity of flour and low social standing associated with millets (4). Additionally, the importance given to rice and wheat during the Green Revolution (5) Bran is the tough outer layer of millet obtained during the initial processing stages, such as husking, polishing, dehulling, debranning, and milling (6,7). These processes make grains more palatable and easier to cook or further process (6,8). ...
... Additionally, the importance given to rice and wheat during the Green Revolution (5) Bran is the tough outer layer of millet obtained during the initial processing stages, such as husking, polishing, dehulling, debranning, and milling (6,7). These processes make grains more palatable and easier to cook or further process (6,8). ...
Article
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Millets are consumed by people across the globe. Millet bran (MB), a byproduct of preliminary processes like dehulling, debranning, and milling, is often discarded or utilized as animal feed. Foxtail millet bran(FMB) consists of 9.39% crude oil, 12.48% crude protein, 51.69% crude fiber, 7.50% ash, and 8.29% moisture. Kodo millet bran(KMB) has a nutrient profile of 4.92% protein, 79.84% carbohydrates, 2.83% fat, 48.42% overall dietary fiber, 5.33% ash, and 7.07% moisture. Little millet bran has a phenolic concentration of 465.67 µg, whole grain contains 148.53 µg, and pearled grain has 78.63 µg. Proso millet bran is composed of 9% fat, 26% carbohydrates, 36% dietary fiber, and 14% protein, along with 3 mg gallic acid equivalent/g of phenolics. Bran is a promising ingredient for creating innovative functional and therapeutic foods since it contains good nutrients like protein, fat, dietary fiber, phenols, phytonutrients, flavonoids, and antioxidants. Hydrolytic rancidity is the primary challenge in using bran as food, and the only way to prevent it is through a process called stabilization, which inactivates the enzymes responsible for this issue. Stabilization of bran is crucial to preventing the formation of free fatty acids(FFA) due to the action of lipase. This review addresses stabilization techniques, health and therapeutic benefits, and industrial applications for developing MB-based food products like bakery products, beverages, and bran oil.
... 22 place it in line with conventional cereal crops such as rice and wheat. 23 During germination, significant changes occur in its carbohydrate composition. Initially, within 36 h, there is a minor decline in starch levels. ...
... 55 The ascorbic acid content of finger millet was increased during germination from 9.76 to 17.40 mg/100 g after 96 h of germination. 25 An increase in vitamin C content was observed after malting, as a result of breakdown of starch into glucose by amylases and diastases, wherein the glucose serves as the precursor for vitamin C. 56 And also another study of Saleh 23 reported that thiamine and riboflavin increase during germination. Even though plenty of research studies are available for finger millet, there is a notable lack of studies on the impact of germination on finger millet's vitamin content. ...
Article
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Millets are important crops in the semiarid tropics of Asia and Africa (especially in India, Mali, Nigeria, and Niger). Finger millet (Eleusinecoracana L.) is stands out as a Nutri-cereal, gluten free making it a versatile and nutritious choice due to good source of carbohydrate (81.5%), protein (9.8%), fat (1.59 g), dietary fiber (11.5 g), phytochemicals, and essential amino acids and its unparalleled richness of calcium (220-450 mg/100 g) and iron (3-20%) compared to other cereals (rice and wheat). Among, the different processing technique, germination is a simple and traditional technique that can also be employed at the household level, which is used to soften the kernel structure, increase the nutritional composition and to enhance nutrient absorption of finger millet grains. The profusion of phytochemicals, a health-promoting reservoir compound in germinated finger millet significantly amplifies its nutraceutical capacity. It possesses notable health-enhancing attributes, including anti-diabetic effects against type 2 diabetes mellitus, anti-diarrheal properties, antiulcer activity, anti-inflammatory characteristics, antitumor effects specifically against K562 chronic myeloid leukemia, anti-atherosclerogenic effect, as well as antimicrobial and antioxidant properties. In terms of functional characteristics, the germination process significantly improves the ability of the millet flour to absorb water and/or oil, its emulsion capacity and stability, but reduced the bulk density and swelling power. This review mainly focuses on the germinated finger millet's nutritional, functional, phytochemical, and therapeutic properties.Household food processing strategy such as germination can be used for improving the nutritional quality to promote finger millet utilization.
... In addition to these agronomic advantages, the grains are valued for their high nutritional value and lower expense as compared to major cereals like rice, wheat, and maize. It contains a rich source of protein, carbohydrates, fiber and most notably, micronutrients like iron (Fe) and zinc (Zn) Singh et al., 2010;Saleh et al.,2013;Chandel et al., 2014) that are related to numerous health benefits (Saleh et al., 2013). All these features make barnyard millet an ideal supplementary crop for subsistence farmers and also as an alternate crop during the failure of monsoons in rice/major crop cultivation area (Gupta et al., 2019). ...
... In addition to these agronomic advantages, the grains are valued for their high nutritional value and lower expense as compared to major cereals like rice, wheat, and maize. It contains a rich source of protein, carbohydrates, fiber and most notably, micronutrients like iron (Fe) and zinc (Zn) Singh et al., 2010;Saleh et al.,2013;Chandel et al., 2014) that are related to numerous health benefits (Saleh et al., 2013). All these features make barnyard millet an ideal supplementary crop for subsistence farmers and also as an alternate crop during the failure of monsoons in rice/major crop cultivation area (Gupta et al., 2019). ...
Article
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Breeding efforts for barnyard millet commenced in the 2009-10 kharif season, focusing on crossing various genotypes. Selection began in the F2 generation and continued until stabilization was achieved by the F5 or F6 generation, requiring a minimum of 6 to 9 seasons to bred high-yielding genotypes with insect and disease tolerance. The result is DHBM-23-3, a medium-maturing barnyard millet variety bred at ARS, Hanumanamatti, University of Agricultural Sciences, Dharwad. This variety matures with 85 to 90 days and traits an erect growth habit with a height of 131 to 151 cm. The grains are bold, oval-shaped, and gray in color. DHBM-23-3 has demonstrated impressive yields, achieving 24.12 q/ha for grain and 7.4 t/ha for straw, along with a low shoot fly infestation rate of 2.33%. Compared to the national check varieties, VL-172 and VL-207, DHBM-23-3 exhibits a yield advantage of 13.52% and 14.80%, respectively. From 2011 to 2017, DHBM-23-3 consistently surpassed local and national yield benchmarks, achieving an average grain yield of 41.50 q/ha compared to 27.67 q/ha for RAU-11 and 34.06 q/ha for VL-207. Its performance in All India Coordinated Trials showed continued advantages of 17.63% and 9.23% over genotypes, VL-172 and VL-207, respectively underscoring its adaptability to various agro-climatic conditions. The variety also exhibited strong resistance to key diseases and insects, with a low incidence of grain smut (4.73%) and shoot fly infestation (mean of 2.33%), which can help lower pest management costs for farmers. Nutritionally, DHBM-23-3 outperformed national checks in protein (11.68%), calcium (12 mg/kg), zinc (45.1 mg/kg), and iron (16.2 mg/kg), making it an important food source for addressing dietary deficiencies. Morphologically, it possesses attractive traits, including pinkish pigmentation, a sturdy height of 140 cm, and a bold seed size of 2.67 g, which enhances its marketability. DHBM-23-3 combines high yield potential, robust disease resistance, nutritional benefits, and favorable agronomic traits, making it a promising option for sustainable barnyard millet cultivation across India.
... It is usually carried out by conditioning of grains to higher moisture content and roasting in hot sand.This processing method also increases the dietary fibre of the final products and reduces antinutritional factors (Choudhury et al., 2011;Sarkar et al., 2015). Puffing millet grains at a commercial scale facilitates their use as a convenient, ready-to-eat food, thereby promoting their widespread consumption (Saleh et al., 2013).Heat treatment is employed to remove protein-based antinutrients, although it can potentially degrade certain vitamins and amino acids. Industrial methods like canning, fractionation, toasting, and isolating protein concentrates have also proven effective in reducing antinutritional factors (Blainski et al., 2013;Briggs, 1922). ...
Article
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Millet grains are well known for their nutritional benefits but availability of antinutritional factors in these grains impair nutrient absorption and utilization. This review explores various antinutritional factors present in millets, such as tannins, phytic acid, protease inhibitors, and trypsin inhibitors, and their impact on human health. Additionally, the study investigates different processing techniques aimed at reducing these antinutritional factors, including traditional methods like cooking, fermentation, and sprouting, as well as industrial processes such as milling, extrusion, and enzymatic treatments. The effectiveness of each method in justifying antinutritional factors is assessed based on available research findings. Understanding and applying appropriate processing techniques can enhance the nutritional quality and bioavailability of millet-based foods, thereby promoting their consumption as part of a balanced diet. Further research and studies is necessary to optimize these processing methods and evaluate their impact on overall nutrient retention and bioavailability in millets.
... The millets are known as miracle nutri-cereals due to their superior nutritional qualities compared to other major cereals [14] . Millets are rich in calcium, zinc, magnesium, potassium, iron, phosphorus, vitamin B and essential amino acids. ...
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In present scenario the incidence of lifestyle disorders like, obesity, diabetes mellitus, asthma, osteoporosis, some types of cancer and cardiovascular diseases etc. are more prevalent across all sections of the society. Millets are considered as a viable option to live healthy life and can reduce the incidence of various lifestyle disorders. The millets are known as miracle nutri-cereals due to their superior nutritional qualities compared to other major cereals. Millets are gluten-free proteins with a low glycemic index, high fiber content and richness in protein, micro-nutrients and bioactive compounds and hence providing various health benefits. In Ayurvedic text millets have been described in the name as Kshudra Dhanya (small-sized grains), Trina Dhanya (grass-derived grains) and Kudhanya (Inferior among grains) etc. The qualities, mode of actions and indications of Kshudra Dhanya (millet) may help to reduce lifestyle diseases. This review is focused to evaluate the nutritional and medicinal efficacy of millets to combat lifestyle diseases for document a good reference for further research on millets to develop the novel drugs for society. KEYWORDS: Millets, kshudra dhanya, nutritional and health benefits, lifestyle diseases
... It is performed by conditioning the grains through defined moisture addition followed by tempering to defined conditions and exposure to high-temperature short time (HTST) conditions to result in grain explosion and subsequent expansion. The popped products have improved aroma, taste, starch digestibility and solubility, reduced antinutritive factors, and can be consumed directly or used to make enriched snack bars and composite flours (Ramashia et al., 2019;Saleh et al., 2013) There is a need for further scientific application of traditional processing methods in modern processing methods to enhance the commercialization of the finger millet grain (Ramashia et al., 2019). ...
Article
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Finger millet (Eleusine coracana) is a nutritious grain whose traditional processing methods have received inadequate application in modern processing to enhance its commercialization. This study investigated how pressure and moisture content affected the puffing yield, density, expansion ratio, colour, proximate composition, selected minerals and antinutritive factors of popped finger millet grain. Grains were equilibrated at 15,18, or 21% moisture content and popped at 120, 140, or 160 psi. The results show that progressively raising the moisture content and pressure significantly (p≤0.05) increased the popping yield and expansion ratio while reducing density. Pressure and moisture content interactions significantly (p≤0.05) influenced the popping yield, expansion ratio and density. Popped grain lightness and total colour difference significantly (p≤0.05) increased when the moisture content was increased from 15% to 21 %. The redness and browning index were significantly (p≤0.05) reduced when the moisture content and pressure were progressively raised from 15% to 21% and 120 psi to 160 psi respectively. Progressive increase of pressure and moisture content, and their synergistic interactions significantly (p≤0.05) reduced the crude fat and moisture contents of popped grain. Moreover, crude protein significantly (p≤0.05) improved when pressure was increased. Zinc and iron and total phenol contents significantly (p≤0.05) increased when the popping pressures and moisture content were progressively raised from 120 psi to 160 psi, and 15% to 21% respectively. Phytates content declined significantly (p≤0.05) when pressure was increased from 120psi to 140 psi or 160psi.Tannins significantly reduced (p≤0.05) when the moisture content was raised from 15% to 21 %. These findings demonstrate that popping finger millet can improve its nutritional value making it a viable avenue for value addition.
... Tey found the protein was higher in the MM-18 variety of little millet and lowest in the MM-23 variety. Some amino acids, such as valine, lysine, cysteine, threonine, and methionine, were discovered to be present in signifcant amounts [32,36]. ...
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Many terrible illnesses and disorders that modern man is dealing with today were not even known to ancient man. The only factor contributing to this disastrous situation is dietary habits. Thus, by avoiding and controlling them, replacing meals high in empty calories with nutrient-dense millets helps to alleviate the combined burden of contemporary metabolic illnesses and malnutrition. Because millet contains various nutrients, including proteins, minerals, lipids, vitamins, phytochemicals, dietary fiber, and complex carbohydrates, it positively impacts the immune system. Among whole millets, little millet (Panicum sumatrense) is one nutritious millet that contributes significantly to the supply of macro- and micronutrients and bioactive substances, including phenols, tannins, and phytates. However, some processing techniques, such as germination, fermentation, milling, and extrusion, impact little millet’s nutrients and bioactive chemicals by increasing or decreasing these phytochemicals. These nutrients and bioactive substances have physiological and beneficial properties related to health, such as weight management, antioxidants, antidiabetics, anticancer, antiobesity, and cardiovascular disease potential. It is also beneficial in preventing the risk of inflammatory, antirheumatic, and chronic disorders, as it possesses various value-added bioactive compounds such as kaempferol, luteolin, and apigenin. Little millet also contains some antinutrients such as tannins, oxalate, trypsin inhibitors, and phytate. These substances bind to the necessary nutrients, rendering them unavailable or limiting their utilization. The nutrients, processing effects, bioactive compounds, and health advantages of these compounds in little millet are all summarized in this paper.
... These non-glutinous millets are rich in nutrients and are known as "non-acid-forming foods" (Sarita and Singh, 2016). Millets are stuffed with fibers and contain complex carbohydrates, protein, smaller fat, carotenoids, and flavonoids (Saleh et al., 2013), and a relatively low glycemic index (Ugare et al., 2014). Table 2 displays the starch and specific sugar profiles of a few important grains and millets. ...
... It's crude fiber and mineral content is significantly higher than that of wheat (1.2% dietary fiber, 1.5% minerals) and rice (0.2% dietary fiber, 0.6% minerals). Compared to others, its protein is better balanced and contains more lysine, threonine and valine (Saleh et al., 2013). Seed is the basic input upon which depends the success of any crop production program. ...
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The current study was conducted during the Kharif season of 2022-23 at B-Block, College of Forestry, Ranichauri, V.C.S.G. Uttarakhand University of Horticulture and Forestry, Tehri Garhwal, Uttarakhand. To study the influence of sowing windows on the performance of finger millet under field conditions with three sowing dates viz. D1 (01.06.2022), D2 (10.06.2022) and D3 (21.06.2022) and three varieties of finger millet viz. V1 (VLM 324), V2 (PRM 2) and V3 (VLM 347). The field experiment was laid out in a factorial randomized block design and the laboratory experiment was performed under completely randomized block design at the Laboratory of Seed Science, Department of Seed Science & Technology. Three replications were taken in both field and lab experiments. Observations were recorded for growth, yield and seed quality parameters. The results revealed that the characters viz. plant height (cm), root length (cm), number of leaves, dry matter accumulation (g) (root, stem, leaves and panicle), root shoot ratio, number of fingers/plant, number of tillers/plant, finger length (cm), panicle length (cm), yield (kg/ha), yield per plant (g), 1000 seed weight (g), straw yield (kg/ha) and biological yield (kg/ha) were significantly influenced by various treatments. Among the three sowing dates, D3 (21.06.2022) performed superior while among varieties V2 (PRM 2) performed excellent in growth, yield attributes and seed yield. Seed quality parameters viz. seed colour, seed diameter (mm), tetrazolium chloride test (viability), seed electrical conductivity (EC), standard germination test, cold test, and accelerated ageing test reported superior results under variety V1 (VLM 324) at D3 (21.06.2022). In terms of estimation of crude protein (%), nitrogen, phosphorus, and potassium content in the seeds, the variety V2 (PRM 2) excelled at D3 (21.06.2022). From the study, it could be concluded that the third sowing date (21.06.2022) in combination with PRM 2 variety is suitable for hilly regions of the Garhwal Himalayas.
... Regaining prestige for their nutritional benefits, millets, the most domesticated cereal grain from the Poaceae family, offer protein (8-15%), dietary fiber (156-325 g kg − 1 ), and neutraceutical qualities, surpassing other cereals [3,4]. Playing a crucial role in modern food design, millets contribute to multigrain and gluten-free products [5]. Foxtail millet (Setaria italica L.), originating in North China 7400-7935 years ago, is one of the world's oldest crops, known for self-pollination and a short lifespan. ...
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Foxtail millet (Setaria italica L.) is nutritionally superior to other cereals of the family Poaceae, with the potential to perform better in marginal environments. In the present context of climate change, ecologically sound and low-input foxtail millet varieties can be chosen for agricultural sustainability. The planned research was carried out at the green house of the Department of Agronomy, University of Agriculture, Faisalabad, Pakistan, to investigate the impact of various levels of NPK fertilizer on the growth, development, and yield of foxtail millet lines from USDA germplasm. Eight lines of foxtail millet; U2, V19, V73, V93, V101, V106, V107, and V111, were under study along with NPK fertilizers’ treatments; T1 = 000 NPK as a control, T2 = 20:15:15 NPK, T3 = 30:20:20 NPK, T4 = 40:25:25 NPK, and T5 = 50:30:30 NPK (kg ha− 1). NPK treatments were applied twice during the study periods: first dose was applied after one week of the emergence of seedlings and the second dose was applied at the age of four weeks of seedlings. The time to 50% emergence ranged from 4.33 (V111) to 5.92 (U2) days, and the emergence was highest in V111 (10.02), and V19 had the lowest emergence index of 4.95. Furthermore, all genotypes achieved a complete final emergence percentage of 100, except U2 (92.89%) and V19 (89.33%). The highest growth rate and assimilation rate were observed in V111 and V107 under the impact of treatment 5. Among the different treatments, T3 resulted in the maximum plant height, panicle length, and grain yield per panicle. The highest panicle weight and grain yield per panicle were observed in line V106. Line V107 synthesized the highest chlorophyll a while V93 produced highest chlorophyll b contents which is statistically similar toV19. Line V19 had the highest total chlorophyll and V93 produced the highest carotenoid contents. Application of NPK at the rate of 50:30:30 kg ha− 1 produced maximum chlorophyll a (23%), b (15.8%), total chlorophyll contents (14.2%), plant fresh biomass (2.06%), and grain yield (23.6%) as compared to control treatment. Overall, T3 (30:20:20) and T5 (50:30:30) were observed to be better as compared to other treatments. With respect to growth, yield, and chlorophyll contents, lines U2, V19, V93, V106, V107, and V111 were observed to be potentially superior.
... The lower protein content is due to deficiency of certain essential amino acids like lysine, presence of anti-nutrients (phytic acid, tannins and polyphenols) and the course nature of grains [9]. A number of methods have been employed to improve the nutritional qualities of cereals which include thermal processing (cooking, sun drying, par-boiling and roasting), milling, malting and fermentation [10]. Traditional cereal technologies have been used to modify cereals and produce a diverse range of palatable foods. ...
Article
Traditional cereal technologies have long been applied in Africa since the dawn of time. Cereal technology is the processing of cereal grain into starch and other nutrients for consumption by humans or animals. The technology involves all processes that the grain is taken through from the farm till it reaches the table for consumption. Examples of traditional cereal technologies employed are sun drying, parboiling, roasting, malting and fermentation. Poor livelihoods and inadequate nutritious foods for some African communities may be alleviated through use of the indigenous cereal technologies. The objective of this review is to discuss various traditional cereal technologies and explain their influence on the life of communities. This review is based on traditional cereal technologies that have been employed over the years and their importance to the livelihood of communities in Africa. Technologies employed by various communities and how they have paved way for the development of current technologies were explored. Information in the review was extracted from various journals and papers on cereal technologies. Some of the information was obtained from different rural communities thereby giving details of technologies being employed todate. The techniques used are an effective way of improving nutritional quality, reducing anti-nutritive compounds and improving the functionality of cereals. Traditional cereal technologies improve sensory properties and shelf life of foods. The technologies are also important in reducing post-harvest food losses and increasing food availability. As reviewed, these technologies bring variety to diets and increase the bioavailability of some nutrients, serve as a source of income and encourage unity in communities. By creating employment opportunities in rural areas, use of traditional cereal technologies contribute to reduction of rural-urban migration. Cereal processing technologies are an important part of community livelihoods, food and nutrition security especially in rural areas. However, there is need to continuously improve some of these techniques to ensure sustainability of livelihoods and food security.
... As a result, they have emerged as a resilient and suitable option for cultivation in such challenging environments [2]. Millets are small seeded cereal grains comprising of major millets like pearl millet and sorghum; minor millets such as foxtail millet, finger millet, little millet, kodo millet, barnyard millet and proso millet and pseudo-millets buckwheat and amaranth that are a potential source of food, feed and fodder in different countries [3,4]. ...
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This review paper offers a comprehensive exploration of the historical significance of millets in India, their role in preserving cultural heritage and embodiment in a diverse array of ethnic foods. In-depth online literature searches were conducted to assess the data, and the information was retrieved from official government reports, journals and books. The study explores the archaeological evidence and historical records of millet cultivation in India, highlighting their importance in Vedic era, ancient civilizations and Mughal rule. Studies showed a diversity of cultures in India and the importance of millets in religious ceremonies, festivals, literature, and folklore, showcasing their deep-rooted presence in Indian traditions. Further, the inclusion of millets in various ethnic dishes of different states demonstrates the diverse culinary applications of millets in India. Recent processing technologies for millet need to be studied for producing various millet-based food products. Additionally, the paper briefly discusses the challenges of millet consumption and promotion in India along with its future prospects. The study suggests that promoting millets and reviving traditional millet-based ethnic food and cultural practices can help preserve India’s rich heritage.
... For example, barnyard millet has a rich source of iron (9.3-18.6 mg/100 g) and low carbohydrate content (51.5-62.0 g/100 g) compared to other millets (9). Also, it contains higher crude fiber (8.1-16.3%) ...
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Barnyard millet, a climate-resilient small millet, is a valuable feed source for both livestock and humans. Sodicity is an increasingly important soil stress under changing climatic conditions. The present investigation comprised 74 germplasm and three check varieties MDU1, CO(KV)2 and ATL1 evaluated under sodic soil using Augmented Complete Block Design. The analysis of variance revealed the presence of significant differences among the genotypes for all seventeen traits. Genetic variability estimates, such as PCV, GCV, heritability and genetic advance, were high for all the traits except days to maturity. This suggests that these traits are governed by additive gene action, which favours the effective selection of these traits. Association analysis revealed that flag leaf length, days to maturity and single-ear head weight showed significant and positive associations with single plant yield. Therefore, the selection of these traits can improve the yield of barnyard millet under sodic soil. The principal component analysis (PCA) revealed that five significant principal components explained 70.19% of the total variation, with the first two principal components attributed to 48.99% of variation which are majorly attributed to days to 50% flowering, days to maturity, flag leaf length, plant height, single-ear head weight, number of racemes per panicle and number of tillers. Hierarchical cluster analysis grouped the genotypes into five clusters with the accessions in cluster I exhibiting high tillering ability and yield potential. Therefore, the accessions in cluster I can be utilized as parents in the hybridization programme for enhancing the yield of barnyard millet.
... It remains an important subsistence crop in small-scale farming systems, particularly in eastern and southern Africa. In addition, it can withstand drought and has high levels of essential amino acids and micronutrients (Reddy et al., 2021) Finger millet has superior grain nutritional quality with multiple health benefits (Saleh et al., 2013). It serves as an important staple food for rural populations in developing tropical countries where calcium deficiency and anemia are widespread (Srivastava and Arya, 2021). ...
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Finger millet is a drought-tolerant and nutritious cereal crop grown in semi-arid areas, especially in Africa and Asia. However, due to a lack of improved variety, the grain yield of the crop at the farmer’s field is lower than in research centers. Therefore, this field experiment aimed to compare the yield of eleven finger millet varieties in the Kebribeyah and Awbare districts in the Somali Regional State of Ethiopia. The experiment used a randomised complete block design (RCBD) with three replications. The analysis of variance was computed for eight traits for each location, and the result revealed the presence of significant variability among varieties. However, there was no significant interaction between variety and location for most yield and yield-related traits. In both locations, the results of the analysis of variance results revealed that there was a highly significant difference ( p < 0.01) among varieties for days to flowering, days to maturity, plant height, thousand seed weight, grain yield, and biomass yield, but no significant difference was between the varieties for the number of tillers and traits of the harvest index (not in Awbare). The mean grain yield varied from 1005.0 to 2583.3 kg ha ⁻¹ and 950.0 to 2266.7 kg ha ⁻¹ among the tested varieties in Kebribeyah and Awbare, respectively. Meba and Tessema had the highest mean grain yield and related traits in both locations. It showed that these varieties have superior performance and suitability in both locations. Therefore, these varieties are recommended for Kebribeyah and Awebare and areas with similar agro-ecologies.
... Globally, ragi ranks as the fourth most important millet after sorghum, pearl millet, and foxtail millet (Chandra et al., 2016). Ragi boasts a nutritional profile comparable to other millets and cereals, containing 81.5% carbohydrates, 18% to 20% dietary fiber, 65% to 75% starch, 9.8% protein, 1% to 1.7% fat, 2.7% minerals, and 4.3% crude fiber (Saleh et al., 2013). It is also rich in protein, dietary fiber, B vitamins, zinc, potassium, magnesium, and essential fatty acids, contributing to various health benefits such as regulating blood sugar levels, managing blood pressure, and aiding in the prevention of thyroid, cardiovascular, and celiac diseases (Rao et al., 2017). ...
Article
This study aimed to optimize ragi milk extraction and develop probiotic-rich dairy alternatives at the Department of Food Science and Nutrition, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur. Ragi grains were pre-treated through soaking, germination, and drying to enhance milk extraction efficiency. Probiotic products, including ragi curd, ice cream, and ambli, were formulated and evaluated using sensory and nutritional analyses. The physical properties of ragi, such as uniform size, high density, and sphericity, underscored its suitability for food processing. Proximate analysis showed that ragi grains, compared to ragi malt, had lower moisture and higher fat and fibre content, enhancing storage stability. Sensory evaluations indicated that ragi curd was well-received, while ragi ice cream and one version of ragi ambli were particularly favoured for taste and overall acceptability. This research contributes to the development of nutritious, sustainable plant-based dairy alternatives, promoting millet consumption.
... The grains of barnyard millet have ten fold higher fiber content (13.6 mg/100 g) compared to wheat (2 mg/100 g) (Goron and Raizada 2015). Additionally, it has a rich source of iron (9.3-18.6 mg/100 g) and low carbohydrate content 51.5 and 62.0 g/100 g compared to major stable crops like rice, wheat and sorghum (Saleh et al. 2013). The higher amounts of lysine, a limiting amino acid essential for protein synthesis, are present in proso millet (Upadhyaya et al. 2016). ...
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Small millets, commonly as designated due to their small seed size, are regarded as climate resilient nutri-cereals, with superior carbon use efficient C4 system which aid in mitigating climate change-associated uncertainties. They are superior to principal food staples interms of high nutrition, low water requirement, resistance to biotic and abiotic stress and demand fewer inputs and amenable for cultivation under harsh soil/climate conditions. Small millets are also considered as health saviors with low glycemic index and are preferred as predominant alternative in the diet of common public with or without diabetics. Despite being the superior sources of climate resilience and nutrition, genetic enhancement and utility of small millets are hindered by dearth of well-characterized germplasm resources. Recent advancements in next-generation sequencing (NGS) platform opened up several OMICs platform in these crops also to some extent and hold greater promise for identification of pathway-candidate genes, development of molecular markers and precise mapping of QTLs for climate resilience/nutrition. Utilizing the NGS platform, foxtail millet, finger millet, proso millet and barnyard millet sequences were made available. The integration of omics tools, presents an exceptional opportunity to explore differentially expressed genes, proteins, and metabolites under diverse climatic conditions in small millets to develop climate smart cultivars. Recent advances in phenomics involving crop imaging systems paves a faster way for identification and utilization of climate resilience traits for crop improvement. We review the recent advancements in genetic resources, genomic resources and omics tools and their application in elucidation of tolerance to various abiotic stresses as climate resilient traits in small millets with the perspectives on developing climate smart ‘futuristic crops’ for marginal agriculture.
... Beyond sustainable agricultural production, the cultivation of millet promotes a nutritional revolution [18][19][20][21] in the state. These ancient grains are rich in essential micronutrients such as iron, magnesium, and phosphorus [22][23][24] along with dietary fibres. By incorporating millets into the agricultural landscapes, vulnerable communities gain access to diverse and nutrient-dense food sources, thus helping to reduce malnutrition and achieving food security [25][26][27]. ...
... Formulating composite flours is crucial for developing products with enhanced functionality and added nutritional value (Rehman et al., 2007;Banua et al., 2021). Millets, known for their significant nutritional and health advantages, can improve the nutritional profile and modify the properties of composite flours, making them ideal for the production of bakery products (Vijayakumar & Mohankumar, 2009;Saleh et al., 2013;Selladurai et al., 2023). ...
Article
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This study aims to investigates the influence of multi-millet flour incorporation on the physical, textural, color, and sensory attributes of cookies. Cookies were prepared using composite flours made from blends of whole wheat, sorghum, pearl millet, finger millet, and soyabean flours in the following proportions: (T1) 75:10:05:05:05, (T2) 75:05:10:05:05, (T3) 75:05:05:10:05, (T4) 60:15:10:10:05, (T5) 60:10:15:10:05, (T6) 60:10:10:15:05, (T7) 45:20:15:15:05, (T8) 45:15:20:15:05, (T9) 45:15:15:20:05, with 100% whole wheat flour as the control (T0). Substituting wheat flour with a millet flour blend reduced the cookies weight and spread ratio, while it increased the diameter and thickness. Textural analysis revealed a reduction in hardness, as evidenced by lower penetration and cutting forces, in cookies made with millet-based composite flours. As the proportion of millet increased, the cookies colour became darker, characterized by a decrease in lightness (L*) and yellowness (b*), and an increase in redness (a*). Sensory evaluation identified treatment T8 cookies as the most preferred, with improved scores for colour, appearance, texture, and flavour.
... Therefore, incorporating millets into your diet can aid in regulating blood sugar levels and, due to their antioxidant properties, promote healing of cutaneous wounds. [44] In a study conducted as part of the National Agricultural Innovation Project (NAIP) in 2010, the Glycemic Index (GI) of foods based on sorghum was evaluated by the National Institute of Nutrition (ICMR) and the Indian Institute of Millets Research in Hyderabad. The findings revealed that foods made from sorghum had a low GI, resulting in lower blood sugar levels after meals. ...
... It is also a good source of micronutrients such as Fe, P, and niacin. Recently, many value-added products have been prepared using little millet to capitalize on the health benefits of little millet (Saleh et al., 2013;Gowda et al., 2022). ...
Article
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Cereal grains are the most important source of the world’s food and have a significant role in the human diet throughout the world. As one of the most important drought-resistant crops, millet is widely grown in the semiarid tropics of Africa and Asia and constitutes a major source of carbohydrates and proteins for people living in these areas. In addition, because of their important contribution to national food security and potential health benefits, millet grain is now receiving increasing interest from food scientists, technologists, and nutritionists. It also envisages the effect of processing techniques on millet’s nutritional properties. Understanding the changes happening in the nutrient value of millets due to processing can help the food industry, researchers, and consumers select a suitable processing technique to optimize the nutrient value, increase the bioavailability of nutrients, and help combat food and nutrition security.
... Saleh et al. [9]; Inglett et al. [10] further mention that this cereal type contains over 50% starch and other macro and micronutrients essential for health, making it a valuable source of nutrition. Specifically, adlay and wheat contain beta-glucans that have health benefits. ...
Article
Indonesia has a high potential for diverse local food resources, one of which is the plant of adlay. Exploration activities aimed at collecting genetic resources of adlay have been successfully carried out in the province of West Sumatra, Indonesia, resulting in the collection of six local genotypes. The purpose of this research is to obtain information about the agronomic potential and starch content of several local adlay accessions. The study was conducted from April to September 2023 in Limau Manis, Padang City, West Sumatra. The six adlay accessions used in the study are PTA-1, KKD-3, PH-4, BTA-2, GT-2, and TJR-2. The experimental design employed was a completely randomized design with three replications. Based on the research findings, significant differences were observed in both agronomic aspects and starch content among the tested accessions. Adlay with the accession code PH-4 exhibited advantages in terms of harvest maturity and production. The starch content of adlay ranged from 56.64% to 61.26%, with the PH-4 accession having the highest amylopectin content (96.60%), while the highest amylose content was found in the GT-2, TJR-2, and KKD-3 accession (19.90%, 20.03%, and 20.48%). Accession PH-4 can be proposed as a candidate for Adlay variety assembly. Keywords: agronomic, starch content, adlay accessions, Coix lacrima jobi
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Millets are a major food source in arid and semi-arid parts of the world. They are nutri- cereals which are highly nutritious and are known to have high nutrient content which includes protein, essential fatty acids, dietary fibre, B vitamins, and minerals such as calcium, iron, zinc, potassium and magnesium. They are abundant in nutrients and health- beneficial phenolic compounds, making it suitable as food and feed. Millets offers number of health benefits to expecting mothers. Millets are low in calories and fat and rich in fiber, making them an ideal food to add in pregnancy diet. Also, they are good source of essential nutrients like iron, calcium and magnesium which are important for the healthy growth and development of fetus. Millets offer nutritional security and there is a need for promoting millets as they are highly nutritious. Thus, the core aim of this chapter is to provide insights and comprehension about the health benefits of millets during pregnancy and their impact on developing fetus. Keywords: Health, Millets, Pregnancy, Nutritional Composition, Value added products.
Chapter
The blooming plants, known as leguminous plants, can store nitrogen-rich materials in their pods or ground knobs, which they then use to make vegetables or meat. Nodules in their roots are home to bacteria that fix nitrogen. Soybeans, lentils, peas, and beans are all examples of legumes. Leguminous plants produce legumes. Legume refers to the fruit or pod of certain plants. More than 18,000 different species of legumes are known. Plants classified as Legumes include soybeans, peanuts, beans, and peas. There are many different species of legumes. Any plant that produces beans, peas, or lentils is considered leguminous if it is a member of the legume family. Consider the edges, petioles, stipules, and number of leaflets to distinguish vegetative legumes. The only legume that does not have three leaflets is the bird’s foot trefoil, which has five. The pods of these plants can vary in size, colour, and form. Their flowers are united and have a spherical shape. These fruits grow in pods. The seeds are revealed when these fruits split apart, which is another name for them: two valved fruits. You can eat the seeds. Soil microorganisms fix nitrogen, which the plant roots absorb. Rhizobium and other bacteria aid leguminous plants in fixing nitrogen.
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India ranks the second in the population of the elderly aged 60 years and above. India's geriatric population increased from 20 million in 1951 to 100 million (8.3%) in 2014 and is expected to reach 130 million by 2021 as a result of the surge in life expectancy. Due to greater longevity and consequently increase in their population the age-related illnesses of the elderly like hearing loss, cataracts, back and neck pain, osteoarthritis, porous bones, obesity, diabetes, cardiac arrests, depression and dementia etc. have also escalated. Cereals and nutrients packed with vitamins, minerals and fibre may be a good option to prevent or delay the onset of such lifestyle diseases. Millets are also one such affordable cereal options that have nourishing properties and are a splendid source of essential macro and micro nutrients having the potential to cause innumerable health benefits. This chapter describes the health benefits of millets for the elderly enumerating the micro and macro nutrients present in them. It also outlines how millets can aid in preventing many chronic diseases like diabetes, cancer, celiac disease etc. due to being an excellent power house of nutrients. Keywords: Millets, Old age, Macronutrient, Micronutrient, Super food, Health benefits
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Near-infrared (NIR) and Fourier transform infrared (FTIR) vibrational spectroscopy are used in this research to develop a rapid, non-destructive, non-hazardous method with the help of Chemometrics for determination of proximate compositions such as moisture, ash, crude fat, crude protein, crude fiber and carbohydrates present in the Pearl Millet. NIR model was developed with high accuracy for moisture (R2= 0.995), crude fat (R2= 0.994), crude protein (R2= 0.989), crude fiber (R2= 0.963) and carbohydrates (R2= 0.992) as well as for FTIR model for moisture (R2= 0.986), crude fat (R2= 0.902), crude protein (R2= 0.968), crude fiber (R2= 0.960) and carbohydrates (R2= 0.990) were developed using iterative PLS (iPLS), synergy iPLS chemometric technique. Thus, it was observed from the research that NIR and FTIR spectroscopy are capable of effectively determining the proximate composition of pearl millet. Near infrared spectroscopy demonstrates superior model performance in predicting the proximate composition of pearl millet compared to FTIR spectroscopy. Prediction models utilizing effective wavelengths were developed for constituents of pearl millet. The findings suggest that near infrared spectroscopy is a promising method for rapidly and accurately predicting moisture, protein, total carbohydrates, crude fiber and crude fat content.
Article
Finger millet (Eleusine coracana L.), commonly known as ragi, has been traditionally consumed in various regions, and its nutritional profile holds significant promise for combating nutritional anemia and lifestyle diseases. Rich in essential nutrients like iron, calcium, dietary fiber, and polyphenols, finger millet offers several health benefits. This review highlights its preventive potential against nutritional anemia, primarily due to its iron content, and its role in managing lifestyle diseases such as diabetes, cardiovascular diseases, and obesity. The bioactive compounds in finger millet, such as antioxidants and phytochemicals, contribute to its anti-inflammatory and cholesterol-lowering effects. Moreover, its low glycemic index aids in better blood sugar management, making it a suitable dietary option for diabetic patients. The review also discusses challenges related to bioavailability and processing methods that may affect nutrient retention. In conclusion, incorporating finger millet into diets could serve as a preventive strategy against nutritional anemia and various lifestyle diseases, promoting overall health and well-being.
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Millets are generally referred to as “nutrient poor” or “underutilized” crops; but recently, they have received much consideration due to the nutritional value they contain and their potential to make cereal products more nutritious. The present review article throws light on the importance of millets as a rich source of essential nutrients and their application in making bakery products nutrient-dense. It focuses on distinctive varieties of millets, their nutritional content, and their It focuses on distinctive varieties of millets, their nutritional content, and preparatioin of their appropriate remix in bakery preparations. Moreover, a short note on critical issues and prospects linked with millets use in bakery production will also be discussed, outlining possible approaches to address the same. Overall, millets seem to be a promising crop for developing a more nutritional bakery line and fostering healthier consumption habits.
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Micronutrient deficiencies, particularly nutritional anaemia, iodine deficiency illnesses, and vitamin A insufficiency, have been a problem in developing countries. In order to tackle malnutrition and hidden hunger in developing nations, micronutrient fortification is the most effective method. Micronutrients viz. vitamins, minerals (including trace minerals) are intentionally added to the food for increasing their nutritional content, improving the nutritional quality of food, and providing a public health with minimal risk to health.The present study was undertaken on the formulation of fortified food products using blends of foxtail and barnyard millet flour. Standardization of the fortified food products were on the basis of quality parameters. In the present study, four different types of food products were prepared using blends of foxtail and barnyard millet flour. The developed fortified food products were fortified energy bar respectively. The nutritional characteristics viz. proximate composition, and minerals content of fortified food products were analysed. Consumer acceptability of the fortified food products were also assessed. Fortified food products viz. energy bar were found liked very much as comparison to the control (non-fortified) food samples of the products. The nutritional content of the fortified food products was also higher than the control (non-fortified) food samples. It can be interpreted from the current study that fortification of the foxtail and barnyard millet flour in food products (energy bar) increased their nutritional value. Blend s of foxtail millet and barnyard millet flour enhance the iron, and zinc content in the fortified food products (energy bar). Food products (energy bar) fortified with foxtail and barnyard millet flour was more nutritious than control (non-fortified) food samples prepared from maket value.
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The trend of consuming market based processed products like cookies, pizza due to change in income and social status of people has led to numerous attempts of value addition of it to optimize the nutritional benefits. The present study was conducted to develop cookies and pizza base by using non-conventional raw ingredients. Cookies (C1, C2, C3 and C4) were prepared from refined wheat flour, finger millet and barnyard millet flours in proportions 80:10:10, 70:15:15, 60:20:20 and 50:25:25, respectively. Pizza base was prepared by using whole wheat flour, finger millet flour and little millet flour such as (P1) 80:10:10, (P2) 70:15:15, (P3) 60:20:20 and (P4) 50:25:25 with addition of peanuts (5%) and flax seeds (5%) in all. All the developed products were analysed for nutritional quality and sensory properties using standard procedures. All the products were found to contain higher nutrients such as calcium, phosphorous, iron, dietary fibre and ash as compared to the control products (C0 and P0) prepared from refined wheat flour only. Shelf-life evaluation of the products showed their safe consumption in between 60 days and 3 days for the cookies and pizza base, respectively.
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Millets have been an integral part of our diet for centuries. Millets aid in the prevention of numerous non- communicable lifestyle diseases such as diabetes, hypertension and cardiovascular diseases and are considered to be potential choice to address the problems of malnutrition and to consequently improve the food and nutritional security of the nation. Recognizing the enormous potential of millets, the Government of India proposed the year 2023 as ‘International Year of Millets (IYM 2023)’ which was accepted by the United Nations General Assembly (UNGA). To support production and consumption of millets, coupled with enhanced consumer awareness of their nutritional and health benefits, a two-day National Conference on ‘Need for Sustainable Development in Food, Agriculture & Allied Sciences’ was organized by Department of Home Science at our campus during December 12-13, 2023. We are delighted to present before the readers a compendium of full length papers, titled ‘Shree Dhanya: Conference Proceedings’.
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The southeast edge of the Loess Plateau (SELP) is a crucial area for studying subsistence strategies and social complexity in prehistoric China. Currently, no systematic isotopic study has been conducted to reveal shifts in subsistence strategies and their link to the trajectory of social complexity. This paper compiles previously published isotopic data from human and fauna bones at 24 sites dating from 8000 to 5000 BP, aiming to uncover diachronic changes in subsistence strategies and their relationship with social complexity. The results indicate a gradual increase in millet consumption by humans and an increasing utilization of millet‐based byproducts as feed for domestic animals (pigs and dogs) over time. The isotopic data of humans and animals demonstrate the establishment of millet agriculture during the Early Yangshao period (7000–6000 BP). Millet agriculture creates a crucial material foundation for population growth and cultural prosperity. Two modes of millet cultivation, intensive and extensive, are proposed to explain the continuous development of millet agriculture since the Early Yangshao period. Finally, significant dietary heterogeneity among the human population during the Late Yangshao period strongly suggests the emergence of social differentiation and complexity, supported by other archaeological evidence such as settlement hierarchies and the presence of exquisite objects in burials.
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Proso millet is a valuable short-term crop of universal use cultivated all over the world. However, due to the lack of genetic improvement, the yield of this crop does not provide stable in-come for farmers. The research is aimed to test proso millet germplasm of different geographical origin under different agro-climatic regions in Kazakhstan. 90 accessions of proso millet originated from 19 countries were tested in the conditions of the North (A.I. Baraev Scientific Production Centre of Grain Farming) and the West (Agricultural Experimental Station) Kazakhstan from 2022 to 2023. The main agronomic traits such as plant height, number of seeds per panicle, seed weight per panicle and productive tillering, 1000 seed weight and yield per m2 were measured. Correlation analysis was conducted based on the obtained data. High correlation was established between the SWPP and NSPP traits (r=0.73-0.92) in Northern and Western Kazakhstan conditions in 2022-2023 years. The world collection with higher values of 1000 seed weight showed a lower number of seeds per panicle, while the correlation was negative (r= - 0.48). The findings can be used in future proso millet breeding programs to develop new and improved genotypes with desirable productive traits adaptable to different environments.
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Pearl millet (Pennisetum glaucum L.) is an important cereal crop in Asia and Africa’s arid and semi-arid tropics. Despite its significance as a food source for humans and animals in Pakistan, using unsuitable genotypes and limited phosphorus (P) inputs has resulted in low yields. Therefore, the primary objective was to investigate the interactive effect of genotypes and P on the yield and quality attributes of pearl millet grown in alkaline soil. This two-year field (2020 and 2021) experiment was conducted to test divergent pearl millet genotypes (MP-24, YBS-70, YBS-86, YBS-93, YBS-95, YBS-98, 18-BY, 14-RS-05, 55-S-85, and 16-RBS-10) for their grain production and nutritional quality with P fertilization (90 kg ha− 1) and no P application (control), grown on alkaline soil. Yield attributes, as well as grain and biological yield were significantly improved by genotypes and P applications. Genotype YBS-70 consistently outperformed others, displaying superior grain yield, average grain weight, and higher P use efficiency (PUE) across varying P rates. Nutritionally, YBS-70 had higher protein contents, positioning it as a valuable protein source among the genotypes. Additionally, mineral analysis revealed that genotype YBS-93 had elevated iron (Fe) contents, suggesting their potential in addressing nutritional deficiencies. Millet genotype YBS-70 outperformed other genotypes due to its efficient P utilization, higher grain yield, and superior nutritional quality, resulting in a higher net income and benefit-cost ratio.
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Kunu beverages were prepared from three different cereals (millet, maize and Guinea corn).The process of cleaning, steeping, wet milling; wet sieving, settling, decantation and slurry recovery were applied in the preparation. The products obtain were analyzed for total solid, pH, protein, ash, acidity, moisture content and trace elements. The sensory properties (colour, Taste, Texture, flavour and general acceptability) were also carried out on a nine point hedonic scale where 1 -9 represents extremely poor to excellent respectively. The results obtained from physicochemical analysis shown that: millet, maize and Guinea corn products respectively have; pH (5.00, 4.69, 4.66), total solid % (6.0, 6.0, 6.0), protein % (1.17, 1.07, 0.88), acidity (0.20, 0.62, 0.26), moisture content (94.0, 94.0, 94.0)% and trace element (lead ppm) (0.04, 0.05, 0.03), copper (ppm) (1.09, 0.55, 0.62) zinc (ppm) (3.30, 1.50, 2.19), calcium (ppm) (0.55, 4.92, 0.00), manganese (ppm) (1.05, 0.70, 0.51). The bacterial and fungi isolates were also determined which remained fairly constant in population within 96 hours of storage. All the samples became more acidic as the hours of storage increased, with the most significant changes occurring in samples kept at 25°C.
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Grains of Ashana and Dembi millet (P. glaucum L.) cultivars were used in this study to investigate the effect of radiation process on antinutrients, protein digestibility and sensory quality of the flour during processing and storage. Whole and dehulled flour of millet cultivars were stored for 30 and 60 days before and after radiation and/or cooking. Antinutrients (tannin and phytate) contents were assayed for all treatments. The results showed that the storage period had no effect on phytate and tannin contents. For both cultivars, dehulling of the grains reduced more than 50% of phytate and tannin. Moreover, cooking of the raw whole and dehulled flour significantly (P ≤ 0.05) decreased tannin and phytate contents for both cultivars. Radiation process alone had no effect on tannin and phytate contents but when followed by cooking significantly (P ≤ 0.05) reduced the level of such antinutrients for the whole and dehulled flour of both cultivars. Dehulling alone significantly (P ≤ 0.05) increased the protein digestibility but decreased the quality attributes of both cultivars. Radiation alone for the whole or dehulled seeds had no effect on the protein digestibility but slightly improved the quality attributes of both cultivars. However, radiation followed by cooking significantly (P ≤ 0.05) reduced the protein digestibility but improved the quality attributes of both cultivars.
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Finger millet is amongst the major crops of Uttaranchal. Over the years there has been rapid decline both in production and consumption of millets. Chemical composition of finger millet revealed that total carbohydrate content of finger millet has been reported to be in the range of 72 to 79.5%. Finger millet has nearly 7% protein but large variations in protein content from 5.6 to 12.70% have been reported by various studies. Total ash content is higher in finger millet than in commonly consumed cereal grains. The ash content has been found to be nearly 1.7 to 4.13% in finger millet. Calcium content of 36 genotypes of finger millet ranged from 162 to 487 mg %. Singh and Srivastava (2006) reported the iron content of 16 finger millet varieties ranged from 3.61 mg/100g to 5.42 mg%. Finger millet is the richest source of calcium and iron. Calcium deficiency leading to bone and teeth disorder, iron deficiency leading to anemia can be overcome by introducing finger millet in our daily diet. Maximum utilization of the nutrient potential of the millet is limited by the presence of phytates, phenols, tannins and enzyme inhibitors but their effect can be reduced by using processing techniques like popping, roasting, malting and fermentation. The use of these techniques not only decreases the content of antinutrients but increases the bioavailability of certain minerals like calcium and iron. Composite flours made by using finger millet can be used for preparation of various nutrient dense recepies which can be effectively used for supplementary feeding programs.
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The objective of the study was to assess the antioxidant potential of defatted foxtail millet protein hydrolysates (DFMPH). Gel filtration (Sephadex G-25) chromatography was used to fractionate DFMPH. The amino acid composition, ABTS, DPPH, inhibition of linoleic acid autoxidation, metal-chelating free radical scavenging ability, and reducing power were tested to determine their antioxidant potency. The antioxidant activity of fraction (FIV) (85.71%) was closer to that of α-tocopherol (86.27%) but lower than that of BHT (butylated hydroxytoluene) (92.44%) in the linoleic acid oxidation system. Furthermore, FIV exhibited higher ABTS (2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid), DPPH (1,1-diphenyl-2-picrylhydrazyl) and metal-chelating activity than the other fractions with a significant difference (P < 0.05). Amino acid profile revealed that FIV, with the strongest antioxidant activity, had the highest hydrophobic amino acids content (51.94%) and hydrophobicity (8.62 kJ/moL amino acid residue "AAR"). Molecular weight of the fractions varied from 77-1042 Da. The data obtained by the in vitro systems established antioxidant potency of DFMPH fractions.
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Hydrothermal treatment (30 ± 2% moisture and steaming at 1.05 kg m−2 for 0, 10, 15, 20 and 25 min) was given to whole and pearled pearl millet grains. Flour obtained after each treatment was evaluated for physical, functional and pasting properties. Flour obtained from steamed before pearling (SBP, 20 min) and steamed after pearling (SAP, 15 min) grains exhibited no lipase activity and acceptable physical, functional and pasting properties. Significant (P ≤ 0.05) reduction (28.65%) was observed in total phenol content after pearling. Tannins content of control flour was 120.3 ± 2.15 mg, and a reduction of 25.2% and 16.5% was observed after 20 and 15 min of steaming in SBP and SAP samples, respectively. Significant (P ≤ 0.05) increase in bulk density, functional properties and decrease in pasting properties of treated flour samples was observed with increase in duration of steaming. Selected flour samples (SBP, 20 min and SAP, 15 min) were found acceptable for 50 days when stored in polyethylene pouches (75 μ) at ambient conditions (15–35 °C).
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This study was designed to investigate the biodiversity and nutraceutical quality of some Indian millets. These crops are cold, drought and salinity tolerant and can be cultivated on marginal land also. Seeds were analyzed for dry matter, total N, protein N, protein and seed protein concentrate extractability. In addition, millets were categorized on the basis of poverty eradication/source of income, health management, food security and natural resource management. The study indicates that millets can potentially be developed as an active nutraceutical and industrial bioresources for the care of environment and sustainable health of the society and nature.
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Pearl millet is the staple for economically poorer section of the world’s population and improving its mineral bioaccessibility is one of the important approaches to promote its utilization. In the absence of any data on the bioaccessible mineral content from commercially available millet, two varieties namely Kalukombu (native) and Maharastra Rabi Bajra (hybrid) were germinated and its effect on the bioaccessible iron and calcium content was explored using an in-vitro method which simulates gastrointestinal digestion. The millet was germinated for 72 h to facilitate maximum mineral extraction. The bioaccessibility of iron and calcium was considerably enhanced upon sprouting. This higher bioaccessibility could be attributed to decrease in antinutritional factors like phytate and oxalate as a result of germination. Changes in mineral and antinutrient content during sprouting led to significant variations in the antinutrient/mineral molar ratios which had a positive impact on the bioaccessible mineral content. Use of tap water for soaking prior to germination revealed contamination of the millet with iron. Contaminant iron in Kalukombu variety appeared to be less accessible; while the same was potentially bioaccessible in Maharashtra Rabi Bajra variety. Hence bioaccessibility of iron depends on the form in which it is present. The actual bioaccessibility of contaminated iron needs to be further investigated.
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Effect of traditional fermentation on the proximate composition, soluble sugars, amino acids, enzymes inhibitor activities, phytic acid, and tannins were investigated in the pearl millet flour during preparation of lohoh bread. During 24 h fermentation, protein and lipid contents were not significantly (P > 0.05) changed. Carbohydrate content significantly (P > 0.05) decreased with parallel increase in soluble sugars. Amino acid analysis revealed that fermentation significantly (P > 0.05) decreased glycine, lysine and arginine contents. Fermentation was found to cause significant reduction in trypsin and amylase inhibitors activities and the phytic acid content. Tannin content of the pearl millet showed significant (P < 0.05) increase after fermentation.
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The less explored, commercially available foxtail millet-milled fractions like whole flour & bran rich fraction were studied for its antioxidant potency. Phytochemicals like alkaloids, phenolics, reducing sugars and flavonoids were found only in methanolic & aqueous extracts, while tannins and terpenoids were present in all the solvent extracts of whole flour & bran rich fraction. Antioxidants were extracted using methanol, ethanol and water. Methanolic extracts of whole flour and bran rich fraction exhibited a significantly higher (P < 0.05) radical scavenging activity (44.62% & 51.80% respectively) using DPPH model system, and reducing power (0.381 & 0.455 respectively) at 2 mg, than the other solvents used for extraction. As bran rich fraction showed the highest antioxidant activity, suggesting the presence of antioxidant components in the bran layer.
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Polishing of barnyard millet was done in rice polisher. Degree of polishing was obtained from 3 to 6 min time of milling at an increment of 1 min at 8%, 10%, 12% and 14% of moisture levels. At each moisture level and degree of polishing, proximate compositions (protein, fat, fibre, ash and carbohydrates) were analysed. At 8% moisture, barnyard millet was more resistant to polishing and yielded 18.86% of bran after 6 min of milling, while at 14% moisture it was 19.21%. The amount of bran removed increased significantly with time of milling and was best described by power model when regression analysis was carried out. The milling and head yield decreased linearly with the degree of polishing. For the entire range of milling time, at 10% moisture content, there was highest head yield (52.97%). The broken millet recovery increased in proportion to the degree of polishing. Regression analysis showed that the power model was the best fit. The milling time caused a reduction in the proximate compositions. The maximum loss in protein, fat, ash and fibre took place at 14% moisture content followed by 12%, 10% and 8% moisture levels. Protein, fat, ash and fibre were negatively and linearly correlated with degree of polishing.
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Traditional decortication of pearl millet and white sorghum by hand pounding or using a mechanical device were performed in Burkina Faso, and compared to abrasive decortication in the laboratory using the same kernel lots. Using some nutrients as histological markers, the decortication characteristics and nutritional composition (iron, zinc, phytates, lipids, ADF fibres and starch) of decorticated grains were measured. Decortication had numerous effects on grain composition but no significant differences were observed between the two traditional methods of decortication. The effects varied according to the type of grain mainly due to the fact that more germ was removed in sorghum than in millet, as the millet germ is more embedded in the endosperm. During abrasive decortication, zinc and lipid losses increased rapidly due to removal of the germ, particularly in sorghum. Phytates were shown to be located mainly in the bran and germ but also in the endosperm in millet. In both sorghum and millet, half the iron was removed when only 10% of grain DM was abraded. The method of decortication, shock or friction vs. abrasion, influenced the fractions removed and thus the chemical composition of the decorticated kernels.
Article
Pearl millet was decorticated to yield 91%, milled into flour, and extruded at different moisture contents (12.5, 13.6, 15.0, and 16.3%). Porridges were prepared from extruded millet, press-dried cowpea, and sorghum malt. Although decortication of millet removed some pericarp and peripheral endosperm, the proximate compositions of millet and some of the essential amino acid content remained constant, whereas the in vitro protein digestibility increased. Increased radial expansion, water solubility, and cold paste viscosity was observed in extradates prepared from decorticated millet under low moisture conditions. A lower degree of molecular dispersion in water at 85°C was observed in extrudates prepared under low-moisture extrusion conditions than were found in those prepared under high-moisture conditions Porridges prepared from extruded millet and press-dried cowpea had high nutritional quality with acceptable properties for weaning foods (e.g., an intermediate consistency, smooth texture, and pleasant color and flavor). Treatment with sorghum malt allowed the preparation of more fluid products.
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In this study two cultivars of pearl millet (Ugandi and Dembi yellow) were subjected to fermentation, damirga preparation and sprouting. These caused appreciable changes in the chemical composition (moisture, ash, fibre, protein and oil contents), but markedly reduced the minerals contents (Na, K, Mg, Cu, Fe, Mn and Zn) of pearl millet.
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Celiac disease is an immune-mediated enteropathy triggered by the ingestion of gluten in genetically susceptible individuals. The major predisposing genes are located on the HLA system on chromosome 6, namely the HLA-DQ2 and DQ8 genes found in at least 95% of patients. Gluten is a complex mixture of storage proteins of wheat, a staple food for most populations in the world, and other cereals. Celiac disease is one of the most common lifelong disorders on a worldwide basis. The condition can manifest with a previously unsuspected range of clinical presentations, including the typical malabsorption syndrome (chronic diarrhea, weight loss, abdominal distention) and a spectrum of symptoms potentially affecting any organ or body system. It is a common disorder in children as well as in adults. The spectrum of clinical presentations is wide, and currently extraintestinal manifestations (e.g. anemia or short stature) are more common than the classical malabsorption symptoms. A high degree of awareness among healthcare professionals and a "liberal" use of serological celiac disease tests can help to identify many of the non-classic cases. The primary care doctor has therefore a central role in this process of case finding. Many key questions about this unique autoimmune condition remain unanswered. The answer to some of these questions may provide a better understanding of the pathophysiological mechanisms involved in the pathogenesis of celiac disease and, possibly of other autoimmune diseases, so paving the way to innovative treatment strategies.
Chapter
This chapter illustrates important millet species in respect of their history, production, physical characteristics of the grains, and their nutrient composition. Millets are not a single species. They are simply cultivated grasses that have small kernels and they are grouped together solely on this basis. Despite the fact that millets do not contain gluten-forming proteins, there are a vast number of different types of millet foods and beverages. In the developing world, millets have generally retained their popularity, even as people are becoming increasingly urbanized. In the Sahel region of West Africa, the number of processors of sorghum and millets and the quantities they process are increasing rapidly to meet the demands of the growing urban population. In developed countries, organic farmers and specialty food companies are turning to millets as niche products. A good example is that of teff farming in the US State of Idaho. Millets have the potential to add variety to our diet and have useful health promoting properties, particularly antioxidant activity. There has been considerable innovation in millet-processing technology and food product development. The area that now seems to require more attention is to improve the cost competitiveness of millets. This can be achieved through development of improved, higher yielding varieties and hybrids that are suitable for mechanized farming.
Article
In this study, we examined the influence of Macroporous Adsorption Resin (MAR) in simultaneous desalting and debittering of defatted foxtail millet protein hydrolysate (DFMPH), analyzed their amino acid content, molecular weight distribution, functional and organoleptic properties. The DFMPH were obtained by hydrolysis using Alcalase 2.4 L with a degree of hydrolysis of 27%. MAR DA 201-C was used to desalt the DFMPH. The ash was removed by adsorbing DFMPH onto MAR. Desorption was achieved by washing with alcohol at different concentrations. Ash content of the DFMPH was reduced from 10.11 to 2.11% ranges. The protein content increased from 86.84 to 96.76, 95.74 and 92.31 for the various fractions 30, 55 and 70%, respectively with a significant different (p<0.05). The bitter taste was reduced to slightly detectable levels. The essential amino acids were above the recommended amount of Food Agricultural organization/World Health Organization for humans. The hydrolysates and the fractions have a molecular weight between 60 and 9000 Da, maximum solubility of 91, 97, 93 and 95% at pH 12.0 and were able to form very low viscosity solutions even at high concentrations, for 30, 55 and 70%, respectively. The functional properties studied exhibited good qualities that make them acceptable for use in such applications as hypo allergenic infant formulas, sport nutrition and functional foods. DFMPH and the fractions are potential as functional food ingredient. The functional properties studied exhibited good qualities that make them acceptable for use in such applications as hypo allergenic infant formulas, sport nutrition and functional foods.
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Effect of replacement of wheat flour with 0, 20, 40, 60, 80 and 100% finger millet flour (FMF), 60% FMF, emulsifiers and hydrocolloids on the batter microscopy, rheology and quality characteristics of muffins were studied. The amylograph peak viscosity, breakdown and setback values decreased as the level of FMF increased. The muffin batter microscopy showed that addition of above 60% FMF in blend decreased the number of air cells, indicating poor air incorporation. With the increase in the FMF level from 0 to 100%, the muffin batter density, viscosity, volume and total score decreased, whereas crumb firmness increased. Adverse effect on the quality characteristics of cake was observed above 60% FMF. Use of a combination of polysorbate‐60 and hydroxypropylmethylcellulose significantly improved batter characteristics of muffins with 60% FMF, with respect to viscosity, overall quality of muffin with reference to volume, grain and texture. PRACTICAL APPLICATIONS Muffins are normally made with wheat flour, and it is a very popular snack item largely consumed by children. Incorporation of finger millet flour, which is a good source of minerals, increases the nutritive value of muffins and also it is a value addition to the finger millet. The finger millet muffins have a familiar taste as it is widely consumed. This paper discusses the effect of replacement finger millet flour in muffins and the improving effect brought about by the use of additives. This information would benefit the baking industry.
Foxtail millet grains were decorticated in rice-milling machinery and the decorticated millet was processed to prepare flaked, extrusion cooked and roller-dried products, whereas the native grains were subjected to high-temperature, short-time treatment to prepare popped millet. The nutrient composition and some of the functional properties of the products were determined, principally solubility and swelling power in water, oil absorption capacity and pasting characteristics. Carbohydrate and lipid profiles of the products were also studied. The changes in the starch granular structure caused by heat treatment were examined by scanning electron microscopy. The degree of starch gelatinization was highest in the case of roller-dried millet followed by popped, flaked and extruded products. It was concluded that the cereal processing technologies that were investigated could be successfully applied to foxtail millet to prepare ready-to-eat or use products, thereby increasing its utilization as a food.
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The decorticated finger millet was subjected to high temperature short time treatment to prepare expanded millet, a ready-to-eat new generation product. It was observed that, flattening the grains to the desired shape factor and the moisture content were critical factors for obtaining the millet with maximum expansion ratio. Accordingly, the effect of moisture content of the millet prior to flattening, the shape factor and drying time and their complex interaction on the expansion ratio of the millet were determined. Besides, the bulk density, sphericity, hardness and overall acceptability of the expanded millet were also evaluated using a central composite rotatable experimental design. Based on the design, the optimal conditions for obtaining fully expanded millet were, moisture content of about 40% prior to flattening, shape factor ranging from 0.52 to 0.58 and drying time varying from 136 to 150 min. The product prepared under these conditions had an expansion ratio (Y1) P4.6, bulk density (Y2) 6 0.17 g/cm3, sphericity (Y3)P 0.90, hardness/texture (Y4) 6 5.0 N and the overall acceptability (Y5) P7.2. � 2007 Published by Elsevier Ltd.
Article
Six varieties of proso millet (Panicum miliaceum L.) and two commercially available millets were investigated in the present study. In order to explore the nutritional potential, major nutrient composition, mineral composition, antioxidant capacity, total phenols content (related to the antioxidant capacity) and dietary fibre content were determined. The effects of decortication on these components were examined. In addition, protein profile of the varieties and amylose/amylopectin ratio of the starch were examined. The range of the values measured for major nutrient composition corresponds with data of other millet species published in earlier studies. Remarkable differences were found among the protein contents of the varieties (11.58-14.80%). Although the concentration of minerals was low in the varieties examined, in comparison with other cereals wholegrain millet seems to be nutritionally valuable because of their high dietary fibre content. Decortication had no effect on the protein and fat content of millets, however, it significantly decreased the content of crude fibre, dietary fibre, minerals, total phenols content and antioxidant capacity. Consequently the applicability of millets as functional food decreases. Decortication had no effect on the amylose/amylopectin ratio of millet. No varietal differences were found in terms of protein characteristics.
Article
At present, cultivated lands extend across approximately fifteen million square kilometers of the Earth's surface, making it one of the most dominant land cover types. The management practices used on these lands have become increasingly intensified, requiring large inputs of fertilizers and water, in addition to mechanization and biotechnology. These intensified practices have had implications for ecosystem goods and services ranging from water quality and availability to carbon sequestration. However, the billions of additional people that are projected to inhabit the planet in the twenty-first century will require further outputs from our global agricultural system. Given our food system's already expansive and intensive state, it is important to consider where the additional yields might come from and what additional management inputs this might require. In this study, we compare yields both within crop types and within regions of similar climate to determine where yield gaps exist. We do so using recently created, five-minute datasets of the area harvested and yield of 175 different crop types for the year 2000. We also explore the links of these yield gaps to global patterns of management. For example, we consider the ways in which management practices such as irrigation and fire are influencing yields around the world - analyses that can help critically evaluate the level of management currently employed and help imagine what management might be necessary to achieve higher yields in the future. These data will be needed in the next generation of Earth System models, in order to better represent the practices of agricultural land use in more realistic ways, thereby improving our understanding of land use / land cover change on the global carbon and water cycles, and the climate system.
Article
This review assesses the nutritional attributes of coarse cereals and also their utilization as food and as formulated foods. These cereals are laden with phytochemicals including phenolic acids, tannins, anthocyanins, phytosterols, avenenathramides and policosanols. They possess high antioxidant properties in vitro than staple cereals and fruits by different purported pathways. There are also some anti-nutritional factors that may be reduced by certain processing treatments. Several epidemiological studies show that these cereals are helpful in reducing several kinds of chronic diseases like cancers, cardiovascular diseases, type II diabetes and various gastrointestinal disorders. Being coarse in nature, they cannot replace our staple cereals, but can be used in different proportions with rice and wheat to formulate various nutritional products. They can be used to make porridges, biscuits, cakes, cookies, tortillas, bread, probiotic drinks, ladoo, ghatta, flakes and several fermented foods. The coarse cereals also have good potential in manufacturing bioethanol, paper, oil and biofilms.
Article
Pearl millet is an underutilized grain crop commonly used as whole flour for traditional food preparation and hence confined to traditional consumers and to people of lower economic strata. In this study two commercially available pearl millet varieties (Kalukombu & MRB) obtained from the local market were milled into whole flour, semi refined flour & bran rich fraction. These milling fractions were evaluated for nutrients, antinutrients and mineral bioaccessibility. The bran rich fraction, a by product of flour milling contained significantly (P ≤ 0.05) higher ash content (3.3 & 3.5 g/100 g in K & MRB respectively). Minerals like phosphorus, calcium and antinutrients like oxalates, phytates, were found mainly distributed in the bran fraction. The nutrient content of semi-refined flour was comparable to whole flour except for the fat content (1.3%). Due to partial separation of the bran fraction, semi refined flour was low in antinutrients which improved its mineral bioaccessibility making it nutritionally superior.
Article
The present study was undertaken to develop finger millet incorporated noodles for diabetic patients. Finger millet variety VL-149 was taken. The finger millet flour and refined wheat flour (RWF) were evaluated for nutrient composition. The finger millet flour (FMF) was blended in various proportions (30 to 50%) in refined wheat flour and used for the preparation of noodles. Control consisted of RWF noodles. Sensory quality and nutrient composition of finger millet noodles was evaluated. The 30% finger millet incorporated noodles were selected best on the basis of sensory evaluation. Noodles in that proportion along with control were evaluated for glycemic response. Nutrient composition of noodles showed that 50% finger millet incorporated noodles contained highest amount of crude fat (1.15%), total ash (1.40%), crude fiber (1.28%), carbohydrate (78.54%), physiological energy (351.36 kcal), insoluble dietary fiber (5.45%), soluble dietary fiber (3.71%), iron (5.58%) and calcium (88.39%), respectively. However, control RWF noodles contained highest amount of starch (63.02%), amylose (8.72%) and amylopectin (54.29%). The glycemic index (GI) of 30% finger millet incorporated noodles (best selected by sensory evaluation) was observed significantly lower (45.13) than control noodles (62.59). It was found that finger millet flour incorporated noodles were found nutritious and showed hypoglycemic effect.
Article
The study was undertaken to assess nutrient composition, glycemic index and health benefits of barnyard millet in type II diabetics. The millet had 10.5% protein 3.6% fat, 68.8% carbohydrate and 398 kcal/100 g energy. The total dietary fibre content was high (12.6%) including soluble (4.2%) and insoluble (8.4%) fractions. Low glycemic index of the grains both dehulled (50.0) and dehulled and heat treated (41.7) was recorded. The feeding intervention of 28 days revealed a significant reduction in glucose (139.2 to 131.1 mg/dl), LDL-C (from 167.7 to 162.9 mg/dl), VLDL-C (from 24.0 to 23.2 mg/dl), ratio of TC: HDL (from 4.7 to 4.6) and LDL: HDL (from 3.2 to 3.1) in the experimental diabetic groups. Similar, but marginal changes were observed in experimental non diabetics. Marginal decrease of triglycerides and increase of HDL were registered in diabetic groups due to barnyard millet intervention. The study indicated that the dehulled and heat treated barnyard millet is beneficial for type-II diabetics.
Article
Challenges and opportunities of minor cereals with poor viscoelastic value deserve a special attention in breadmaking applications due to their unique nutritional components. In a preliminary stage, the suitability of oat, millet and sorghum in breadmaking was assessed in simple binary wheat flour matrices in which wheat flour was replaced from 0% to 60%. The research allowed the quantification of grains (up to 30% for millet and sorghum and up to 50% for oat of wheat flour replacement) to be incorporated into the binary blended matrices providing minimization of techno-functional impairment and sensory depreciation of breads. Combinations of gluten, vegetable fat and a commercial mix of surfactants, ascorbic acid and antistaling enzymes were used to make breads with 10% increased level of wheat flour replacement by single oat, millet and sorghum in binary mixed samples. The quality profile of binary mixtures of oat–wheat (60:40 w/w), millet–wheat (40:60 w/w) and sorghum–wheat (40:60 w/w) was significantly improved in terms of keepability during storage, mainly for oat–wheat blends which stale at a similar rate than 100% wheat breads. Overall acceptability of highly replaced wheat breads deserved higher scores for oat and sorghum composite breads (7/10) than control wheat breads (6/10). Oat, millet and sorghum represent a viable alternative to make aerated breads with mitigated technological and sensory constraints based on non-viscoelastic cereals.
Article
Finger millet and sorghum flours were used as vehicles for double fortification with ferrous fumarate, zinc stearate and EDTA. The iron and zinc salts were added at levels that provided 60 mg iron and 50 mg zinc per kg of flour. EDTA was added at levels equimolar to the added iron. The double-fortified finger millet and sorghum flours contained bioaccessible zinc contents of 0.83 and 1.63 mg/100 g, respectively, while the respective bioaccessible iron contents were 2.39 and 2.63 mg/100 g. The exogenous iron and zinc did not mutually interfere with their bioaccessibility. The shelf-life of the fortified flours was also satisfactory up to a period of 60 days, as indicated by the moisture and free fatty acid contents in the fortified flours. Double fortification of the millet flours did not negatively alter the sensory quality of the products prepared from them. The RDA for iron and zinc of Indian children, women and men can be sufficiently met with approximately 4 dumplings or 9 rotis. The use of such qualitatively and quantitatively rich flours can be promoted through welfare programs to reduce and subsequently eradicate iron and zinc deficiency.
Article
The impact of high hydrostatic pressure (HP) treatment on dough viscoelastic reinforcement of highly-replaced wheat cereal matrices has been investigated. The gelatinisation/pasting and gelling profiles of HP hydrated oat, millet, sorghum and wheat flours, and the small and large deformation rheological parameters of blended wheat/non-wheat doughs were determined. Oat, millet, sorghum and wheat hydrated flours, at dough yield (DY) 160 and 200, were treated for 10 min at 0.1, 200, 350 or 500 MPa. Regardless the nature of the cereal, HP changes flour viscometric features, particularly in softer doughs (DY 200), leading to increased values for viscosity parameters, concerning pasting and paste cooking. Incorporation of 350 MPa pressure-treated flours into bread dough formulation provided increased dynamic moduli values, particularly for wheat and oat/wheat blends, associated to a reinforced dough structure. Highly-replaced composite dough samples treated at 500 MPa proved to be extremely stiff, resistant to stretch, low cohesive and low extensible, and thus not suitable for breadmaking.
Article
Whole pearl millet, finger millet and decorticated soy bean blended (millet soy) extrudates formulations were designed using a linear programming (LP) model to minimize the total cost of the finished product. LP formulated composite flour was extruded through twin screw food extruder at different feed rate (6.5-13.5 kg/h), screw speed (200-350 rpm, constant feed moisture (14% wb), barrel temperature (120 °C) and cutter speed (15 rpm). The physical, functional, textural and pasting characteristics of extrudates were examined and their responses were studied. Expansion index (2.31) and sectional expansion index (5.39) was found to be was found maximum for feed rate and screw speed combination 9.5 kg/h and 250 rpm. However, density (0.25 × 10(-3) g/mm(3)) was maximum for 9.5 kg/h and 300 rpm combination. Maximum color change (10.32) was found for 9.5 kg/h feed rate and 200 rpm screw speed. The lower hardness was obtained for the samples extruded at lowest feed rate (6.5 kg/h) for all screw speed and feed rate at 9.5 kg/h for 300-350 rpm screw speed. Peak viscosity decreases with all screw speed of 9.5 kg/h feed rate.
Article
Over 50 phenolic compounds belonging to several classes, namely, phenolic acids and their derivatives, dehydrodiferulates and dehydrotriferulates, flavan-3-ol monomers and dimers, flavonols, flavones and flavanonols in four phenolics fractions of several whole millet grains (kodo, finger (Ravi), finger (local), foxtail, proso, little and pearl millets) were positively or tentatively identified using high performance liquid chromatography (HPLC) and HPLC-tandem mass spectrometry (MSn). Total phenolic content (TPC) was determined colourimetrically using Folin–Ciocalteu reagent. Antioxidant and antiradical activities of phenolic fractions were estimated using oxygen radical absorbance capacity (ORAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and singlet oxygen scavenging activity. In addition, antioxidant activities of phenolic fractions were determined in a β-carotene linoleate emulsion system. Insoluble bound fraction of kodo millet showed the highest phenolic content as well as antioxidant activity in the in vitro test systems employed. In general, hydroxycinnamic acids and their derivatives were the main contributors (87–98%) to the TPC of insoluble bound phenolic fraction of millet varieties examined. Flavonoids were predominantly present in the free phenolic fractions of two finger millet varieties and included catechin, epicatechin, gallocatechin, epigallocatechin, and procyanidin dimers B1 and B2 among others. The degree of esterification or etherification of phenolics with sugar residues in the soluble fraction changed with the variety. Thus millet grains may serve as a viable functional food ingredient and a source of natural antioxidants.
Article
Traditional decortication of pearl millet and white sorghum by hand pounding or using a mechanical device were performed in Burkina Faso, and compared to abrasive decortication in the laboratory using the same kernel lots. Using some nutrients as histological markers, the decortication characteristics and nutritional composition (iron, zinc, phytates, lipids, ADF fibres and starch) of decorticated grains were measured. Decortication had numerous effects on grain composition but no significant differences were observed between the two traditional methods of decortication. The effects varied according to the type of grain mainly due to the fact that more germ was removed in sorghum than in millet, as the millet germ is more embedded in the endosperm. During abrasive decortication, zinc and lipid losses increased rapidly due to removal of the germ, particularly in sorghum. Phytates were shown to be located mainly in the bran and germ but also in the endosperm in millet. In both sorghum and millet, half the iron was removed when only 10% of grain DM was abraded. The method of decortication, shock or friction vs. abrasion, influenced the fractions removed and thus the chemical composition of the decorticated kernels.
Article
The effect of germination, steaming and roasting on the nutraceutical and antioxidant properties of little millet (Panicum sumatrense) was investigated. The nutraceutical properties were determined by evaluating the total phenolic, flavonoid and tannin contents while the antioxidant properties were studied by the DPPH free radical scavenging activity and the iron reducing power assay. The results showed that the total phenolic, flavonoid and tannin contents of processed little millet increased by 21.2, 25.5 and 18.9mg/100g, respectively, compared to native sample. The DPPH radical scavenging activity and the iron reducing power of roasted millet extract were the highest compared to the other processed millet. Fractionation of phenolic extracts by HPLC showed that the analytes were derivatives of benzoic acid (gallic acid, proto-catechuic acid and vanillic acid), aromatic carboxylic acid (gentisic acid) and cinnamic acid (syringic acid and ferulic acid). The results indicate that processing has significant effects on the nutraceutical and antioxidant properties of little millet phenolic extracts.
Article
Xylo-oligosaccharides (XO) were obtained from the respective WUP (water unextractable polysaccharides) of rice, ragi, wheat and maize brans by the xylanase action in 3.31%, 15.60%, 40.00% and 9.33% yields, respectively. Sugar composition of XO mixtures as analysed by GLC indicated arabinose:xylose in a relative ratio of 3.6:1; 1:2.43; 1:5.13 and 1:1.25 for rice, ragi, wheat and maize, respectively. The presence of phenolic acids in xylo-oligosaccharide mixtures was ascertained by high-performance liquid chromatography (HPLC) on C-18 column. Antioxidant activity of the xylo-oligosaccharide mixtures was carried out by three different methods that is (a) 1,1-di phenyl-2 picryl-hydrazyl (DPPH), (b) β-carotene emulsion and (c) ferric reducing anti-oxidant power (FRAP) assays. XO mixture of ragi exhibited relatively higher antioxidant activity compared to the XOs of rice, wheat and maize by DPPH and FRAP assays.