No full-text available
To read the full-text of this research,
you can request a copy directly from the authors.
... The length to breadth/width ratio was found to be 1.71± 0.10 and the shape of the browntop millet was oval (Mohsenin, 1986) [15] . The shape of the kodo millet (M.I. Gomez, 2003) [11] is also same as browntop millet. ...
... The shape of the kodo millet (M.I. Gomez, 2003) [11] is also same as browntop millet. ...
... The L* value is similar to that by Siwela et al. (2007) [25] which ranged from 45.9 ± 0.9 to 68.4 ± 0.6 for finger millet. Goswamy et al., (2015) [11] also reported the similar L* values of muffin sample containing 10 g/100 g barnyard millet flour in flour blend 71.98 and the a* values were also in line with his findings that ranged from 2.11 to 4.72 in 100 g/100 g barnyard millet flour blend muffins. The L*, a* and b* values help to find out the colour of the millet. ...
... The shape of the BTM was oval having sphericity of 59.82 ± 2.60% (Nagaraju et al., 2020). The shape of the kodo millet (Gomez and Gupta, 2003) is very similar to browntop millet. Its shape was determined by comparing the images (shapes) of BTMs with the standard shapes presented in the chart by Mohsenin (1986). ...
... The shape of the BTM was oval having sphericity of 59.82 ± 2.60% (Nagaraju et al., 2020). The shape of the kodo millet (Gomez and Gupta, 2003) is very similar to browntop millet. Its shape was determined by comparing the images (shapes) of BTMs with the standard shapes presented in the chart by Mohsenin (1986). ...
Browntop millet (BTM) is small-seeded annual grass cultivated as grain crop, primarily on the marginal lands in dry areas in temperate, subtropical and tropical regions. It is increasingly receiving attention of the scientific community. Aim of this systematic review is to study the physiochemical, sensory, functional and nutritional properties as well as health benefits of browntop millet. This paper is based on quantitative and qualitative secondary data obtained from 71 out of 208 descriptive and scientific literature reviewed and analyzed from the national and international electronic platforms. The scientific literature based on browntop millet has been found scanty. According to the few studies available energy ranges from 338.0 kcal to 368.62 kcal. The carbohydrate, crude fiber and fat content of BTM is 71.32 gm, 8.06–16.08%, 1.89 gm, respectively. Protein is between 11.64% and 10.72%. Browntop millet contains phytochemicals such as flavonoids, quinones, tannins, and resin. There is galore scope for development and standardization of value added products made from browntop millets such as ready to eat foods (cookies, bars, deserts, etc) and ready to cook foods (idli mix, poha, etc) in which the millet can be used in combination with other cereal grains. Thus, browntop millet holds great potential in alleviating food and nutrition insecurity. It has good nutritional value. It can be used for the prevention and management of several non-communicable diseases. In order to make this smart food popular among farmers and consumers, systematized studies in the field of agriculture, nutrition, toxicology, naturopathy and biomedical sciences need to be done and documented properly. From ancient times BTM has been used in many forms such as forage, staple food or in many traditional dishes. An e-repository can be made of the traditional Indian foods made from BTM to popularize its use among the younger generations.
... This observation may be due to differences in biochemical kinetics between closely-related WF and BF and more distant FM variety consequent on differences in the nutritional compositions amongst grain varietiesOkeke et al., 2015). Indeed, previous studies have shown (as expected) nutritional compositional differences between millet varieties, with finger millet possessing higher sugar (carbohydrate) content compared to other millet varieties(Gomez & Gupta, 2003;Nassarawa, 2019;Ramashia et al., 2019;Saleh, Zhang, Chen, & Shen, 2013). Elsewhere, the fermenting substrate was reported to influence species' richness and diversity during fermentation of cereals such as millet, sorghum and maize into traditional beveragesWakil, Onilude, & Ball, 2008). ...
Ogi is a fermented cereal beverage, made primarily from maize (Zea mays) and rarely from millets. Unlike maize-based ogi, little is known about the bacterial community and mycotoxin profile during the production of millet-based ogi. Therefore, the bacterial community dynamics and mycotoxin reduction during ogi processing from three millet varieties were investigated using next-generation sequencing of the 16S rRNA gene and liquid chromatography-tandem mass spectrometry, respectively. A total of 1163 amplicon sequence variants (ASVs) were obtained, with ASV diversity across time intervals influenced by processing stage and millet variety. ASV distribution among samples suggested that the souring stage was more influenced by millet variety than the steeping stage, and that souring may be crucial for the quality attributes of the ogi. Furthermore, bacterial community structure during steeping and souring was significantly differentiated (PERMANOVA, P < 0.05) between varieties, with close associations observed for closely-related millet varieties. Taxonomically, Firmicutes, followed by Actinobacteria, Bacteroidetes, Cyanobacteria and Proteobacteria phyla were relatively abundant (> 1%). Lactic acid bacteria, such as Burkholderia-Caballeronia-Paraburkholderia, Lactobacillus, Lactococcus and Pediococcus, dominated most fermentation stages, suggesting their roles as key fermentative and functional bacteria in relation to mycotoxin reduction. About 52–100%, 58–100% and 100% reductions in mycotoxin (aflatoxins, beauvericin, citrinin, moniliformin, sterigmatocystin and zearalenone) concentrations were recorded after processing of white fonio, brown fonio and finger millet, respectively, into ogi. This study provides new knowledge of the dominant bacterial genera vital for the improvement of millet-based ogi through starter culture development and as well, elucidates the role of processing in reducing mycotoxins in millet ogi.
... Pearl millet is grown widely in Sub-Saharan Africa, as it can tolerate low moisture and poor soil fertility better than most cereals (Devos et al. 2006). Depending on the variety, spacing when planting, and the number of seeds in each hill, pearl millet can produce 1-20 basal tillers (Gomez and Gupta 1993). Asynchronous tillering is a trait advantageous to sporadic and unpredictable breaks in rainfall (Van Oosterom et al. 2003). ...
Informal seed saving and farmer-to-farmer seed exchange are dictated by local rules and practices, which in turn can influence the distribution and management of crop biodiversity. Such systems are essential components of the livelihoods of small-holder farmers in Kenya and for in situ conservation of intraspecific and interspecific diversity. Using a mixed methods approach combining interviews, focus groups, and a household survey, we identify that the distribution of crop varieties in Tharaka, Kenya, has been shaped by both human migrations that have transported seeds and gender roles that have restricted travel and utilization of local indigenous varieties during early migrations. Our results suggest that the migrations of the first Tharaka people from Mbwa 300 years ago have influenced the concentration of local indigenous varieties in the areas of first settlement today. Subsequent smaller migrations dictated by men within Tharaka through the 1960s, particularly to the northern areas, originally limited the distribution of crops, such as pearl millet (Pennisetum glaucum), that are dependent on women for seed selection and processing. This study offers a specific case where the consideration of human migration and gender roles, currently and historically, have influenced the distribution of crop biodiversity, and thus farmer access, to specific types of varieties within a single region and ethnic group.
... Teff (Eragrostis tef) is classified into the cereal group of Poaceae (Gramineae) family. As was reported in [8], the main producer of teff is Ethiopia with annual production of 1 million tons (20% of local cereals yield). Flat bread injera (ingera) dominates the culinary treatments, and is manufactured from thin fermented dough with a portion of wheat flour. ...
Wheat/hemp and wheat/teff model composites were prepared as 90:10 and 80:20 w/w blends, using two different Czech commercial wheat flour samples (standards M, M1) and bright/dark forms of these non-traditional crops flour. The objective of this study was to determine the effect of alternative flour samples on the blend compositional profiles including dietary fibre content, on the technological quality described by modern Solvent Retention Capacity method and on laboratory baking test results. According to seeds composition, nutritional flour enrichment reached higher levels of protein (from approx. 13.0% about 30% vs. 6%) and fibre contents (from approx. 3.3% about 50% vs. 30%) in the case of hemp and teff samples. In terms of the SRC profile, the qualitatively better sample M was weakened by hemp flour additions, while somewhat worse sample M1 was improved by teff flour additions. Results from the baking test showed that the hemp composites were partly dependent on hemp flour form. Volumes of bread with bright hemp were diminished from 257 mL/100g up to 196 mL/100g, the products containing dark hemp increased up to 328 mL/100g. Teff-fortified bun volumes were evaluated in close range of 325-369 mL/100g against 381 mL/100g for standard M1. Sensorial score of wheat/hemp breads were worse owing to spicy taste and fatty aftertaste, while hay-like by-taste in wheat/teff bread could be tolerable of 10% in recipe.
Little millet (Panicum sumatrense) a native of Chhattisgarh, belongs to the minor millet group and is primarily known as a climate-resilient and nutritionally rich crop. However, due to the lack of enough Omic studies on the crop, the scientific community has largely remained unaware of the potential of this crop, resulting in less scope for its utilization in crop improvement programs. Looking at global warming, erratic climate change, nutritional security, and limited genetic information available, the Little Millet Transcriptome Database (LMTdb) (https://igkv.ac.in/xenom/index.aspx) was conceptualized upon completion of the transcriptome sequencing of little millet with the aim of deciphering the genetic signatures of this largely unknown crop. The database was developed with the view of providing information about the most comprehensive part of the genome, the ‘Transcriptome’. The database includes transcriptome sequence information, functional annotation, microsatellite markers, DEGs, and pathway information. The database is a freely available resource that provides breeders and scientists a portal to search, browse, and query data to facilitate functional and applied Omic studies in millet crops.
Pearl millet grain is storable for months without development of rancidity, while milled flour has very short shelf life of 5 to 7 days due to high fat content and lipolytic action of enzymes. Apart from enzymatic degradation of lipids and c-glycosyl flavones, oxygen present in air promotes oxidation of free fatty acids (FFA) leading to production of peroxides which impart off flavours and bitterness. To control both enzymatic and oxidative effects, implementation of an integrated approach of thermal treatment, efficient packaging, and modified atmosphere was used for shelf life extension. Heat treatment of grains at 150 °C for 30 min before milling and storage of flour in laminated pouches under nitrogen atmosphere was found to extend shelf life by 60 days compared to untreated samples by decreasing FFA value by 10-15 fold and peroxide value by 2 fold. Genotype, thermal treatment, packaging material and atmosphere were found to be significantly different for rancidity parameters.
Millets are a traditional staple food of the dryland regions of the world and are rich in essential nutrients like protein, fatty acids, minerals, vitamins, and dietary fiber. Also, millets commonly synthesize a range of secondary metabolites to protect themselves against adverse conditions. These factors are collectively termed anti‐nutritional factors and the existence of these factors in millets might reduce the accessibility of the nutrients in humans. Some of these factors include protease inhibitors, tannins, non‐starch polysaccharides‐glucans, phytates, and oxalates each of which might directly or indirectly affect the digestibility of nutrients. Methods like soaking, germination, autoclaving, debranning, and the addition of exogenous enzymes have been used to reduce the anti‐nutritional factors and elevate the bioavailability of the nutrients. This review summarizes various methods that have been used to improve nutrient bioavailability, specifically emphasizing the use of enzymes to improve nutrient bioavailability from millets.
This article is protected by copyright. All rights reserved.
Millets are gaining attention due to their many advantages in cultivation and overall nutritional benefits. Research has been carried out to explore the nutritional properties of various millets. However, the use of millets in today’s food processing is minimal as compared to wheat. Three minor millets, namely foxtail, proso, and pearl millets grown in Iran were used in this study. The water absorption characteristics and hardness of these millets have been investigated. The effect that millet flours incorporated in dough have on its rheology has been studied and compared with the effect of wheat on dough rheology. The moisture content of millets increased with an increase in the water temperature, and a regular increase in the water absorption capacity, too, was observed as the temperature rose. The hardness of the millet decreased with an increase in the moisture content of the grains. Pearl millet has been found to have the lowest hardness irrespective of the steeping time and temperature. Incorporation of millet in the dough adversely affected the dough rheology in terms of workability and baking quality. Proso millet highly negatively affected the dough rheology in terms of dough hardness, stability, and dynamic rheological properties. This research highlights the possibility to predict the water absorption characteristics of millet grains to be used to optimise the conditions under which millets are steeped in various bioprocessing operations. It is supposed that on performing proper baking trials to compare the properties of composite flours made from these millets, the results of the rheological studies will prove beneficial and the rheological properties and behaviour will be accurately correlated when the food is applied practically.
Millets which are considered the third most important cereal in Africa have remained underutilised for food and feed. Therefore, the core aim of this study was to evaluate types of millets obtained from South Africa and Zimbabwe for physical and chemical characterization. Catechin and epicatechin were higher for finger millet types. Crude protein and gross energy were similar for all the millets. However, the starch content of the South African finger millet was higher compared to the Zimbabwean type and the pearl millets from both regions. The macro-minerals of the four millets varied with calcium and magnesium being higher in finger millets. All the millet types had abundant potassium which ranged from 3864.60 to 4899.30 mg/kg. Furthermore, the essential amino acids of the millet types differed greatly. Overall, a greater impact on physical and chemical characteristics was influenced by millet type, even though some locational differences were observed.
Scanning electron microscope (SEM) pictures of small millet starch granules showed more large polygonal and few small spherical or polygonal granules. The granules of small millets resembled those of rice starch granules. The size of the starch granules ranged from 0.8-10 microm. The size of the granules was larger in barnyard millet and smaller in proso millet. Several granules showed deep indentation caused by protein bodies. SEM of starch isolated from 24 hour-germinated kodo millet showed pitting or pinholes at some points due to the attack of amylases (preferentially on bigger granules). Brabender viscoamylograph studies on small millet starches revealed that the gelatinization temperatures ranged from 75.8 to 84.9 degrees C. Barnyard millet possessed lower amylograph viscosity, minimum breakdown, and relative breakdown values when compared to the other small millets.
A multitude of investigations have demonstrated the beneficial hypoglycemic effect of millets, fenugreek seeds and legumes in diabetic subjects. However, the bitter taste of fenugreek seeds and coarse nature of millets have been limitations in using them in daily dietaries. Moreover, as of today, the availability of special foods for diabetics in the Indian market is negligible. The millets, fenugreek seeds and legumes in judicious combination, after suitable processing, were used to formulate three nutritious food products--dhokla (leavened steamed cake), uppuma (kedgeree) and laddu (sweet balls), which are popular traditional snack foods in India. Evaluation of these food products for glycemic response in five normal and five diabetic subjects showed hypoglycemic effects in terms of glycemic-index (GI). The highest GI was observed for dhokla (34.96) followed by laddu (23.52) and uppuma (17.60) in normal subjects. All three food products differed significantly from each other in GI. Comparison of GI of all three food products in normal subjects with diabetes did not show significant differences (P approximately 0.05). The food products were well tolerated and acceptable to the subjects. These food products may have an important role in dietary management for diabetic people and may cater for their needs on a large scale if commercialized.