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Nutritional and Health Benefits of Millets
Abstract and Figures
The importance of nutrition as a foundation for healthy development is underestimated. Now-a-days people are very conscious about their healthy living practices to overcome metabolic disorders and life style diseases. This publication deals with the review on the scientific empirical studies on the nutritional aspects, functional aspects and health benefits of millets from seed structure to processed products, which are conducted in India and elsewhere across the globe. Further, it deals elaborately with nutritional evaluation of the value added sorghum product technologies that have been developed and standardized under the IIMR-led consortium of NAIP sub-project on millets value chain conducted by NIN. The products have shown to have high nutritional values and the micronutrient studies conducted have reported, these to have relatively low glycemic index and glycemic load. Sorghum/millet processed products recipes and the method of preparation are embedded with content that can be of some use to various stakeholders, researchers, academic fraternity, consumers and entrepreneurs which is timely and is expected to help the researchers. It is hoped that the results published will create awareness and ensure that the highly nutritious millets consumption is popularized worldwide.
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... It is one of the minor millets that are only grown moderately throughout India up to an altitude of 2100 m. This crop can withstand unfavorable agro-climatic circumstances (Rao et al. 2017;Shekhar et al. 2023). Antioxidants, phenolic chemicals, and complex carbohydrates aid to prevent metabolic diseases including diabetes, cancer, and obesity (Ansari et al. 2022). ...
... Around 1.92 million hectares (ha) of tiny millets are grown in India, with 1.19 million hectares (ha) dedicated to finger millet. The area of small millets other than finger millet decreased steadily from 5.29 to 0.93 m ha over a 5-year period, according to data analysis (Rao et al. 2017). The Indian government launched a program called "Initiative for Security via Intensive Millet Promotion" in 2011-2012 in order to raise awareness of the value of small millets and to encourage their cultivation and use (Seneviratne et al. 2021). ...
The genome size of the little millet Panicum sumatrense is unknown, although its genome is fairly diploid (2n = 4x = 36). Despite tremendous nutritional value and adaptability to adverse climatic conditions, P. sumatrense use was limited by their low palatability, coarse grain, and lack of variety of culinary preparations. Hence, understanding how to vary their usage to offer food and nutritional security in the continuously changing modern world, the proposed study was aimed to determine potential genes and metabolites implicated in drought resistance. The drought-resistant genotype of tiny millet OLM-203/ Tarini was offered in pots under both relaxed and demanding circumstances. The experimental seedlings were 32 days old and had been under water stress for 23 days. A total of 7606 genes were compared between 23 and 32 days for roots and 7264 total genes were compared between 23 and 32 days for leaves, according to a research on differential expression genes (DEGs). Twenty essential genes for drought tolerance were up-or down-regulated in the control and treated roots of the OLM-203 genotype. For instance, the genes RS193 and XB34 were up-regulated in leaves while, WLIM1 was found to be down-regulated. Gene SKI35 was up-regulated in roots, whereas MPK6 and TCMOp1 were down-regulated in root samples. The roots and leaves of the tiny millet OLM-203 genotype expressed 36 up-regulated and 21 down-regulated serine transcripts, respectively. Gene annotations for leaf samples were classified as having "molecular function" (46%), "cellular component" (19%), and "biological process" (35%), while root sample gene annotations were categorized as having "biological process" (573 contigs), "molecular function" (401 contigs), and "cellular components" (166 contigs). Noteworthy, polyamines play a crucial role in drought stress tolerance in the genotype, and it was found that top ten DEGs encoding for polyamines were common in two tissues (leaf and root). Collectively, transcriptomics profiling (RNA-seq) unveiled transcriptional stability drought stress provide a new insight in underlying modus of operandi in little millet genotype "OLM-203/Tarini" in response to heat stress.
... Glycolipids, which make up 2.5-6.2% of polar lipids, and phospholipids, which make up 17-25%, both have crucial metabolic purposes. Carotenoids, phytosterols, and tocopherols are among the 3-5% of non-saponifiable substances (Dayakar Rao et al. 2017). Millets are rich in fatty acids and the most predominantly found fatty acids found in millet grains are linoleic acids (18:2) followed by oleic (18:1), palmitic (16:0), α-linolenic (18:3), stearic (18:0), myristic (14:0), behenic (22:0) and erucic acids (Chughtai et al. 2015). ...
... Millets are a good source of vitamins that are required for normal physiological functioning of the human body e.g., proso millet is a rich source of B vitamins, such as B6 and folic acid (Dayakar Rao et al. 2017). Millets are a rich source of Vitamin E (tocopherols and tocotrienols), which is a natural antioxidant. ...
... Therefore, it may be suggested to people who have diabetes mellitus and cardiovascular disease. Foxtail millet protein characterization showed that its protein concentrate is a potential functional food ingredient and the essential amino acid pattern suggests possible use as a supplementary protein source to most cereals because it is rich in lysine (Hithamani & Srinivasan, 2014;Pradeep & Sreerama, 2015;Serna-Saldivar & Espinosa-Ramírez, 2019;Sharma & Niranjan, 2018;Dayakar et al. 2017). ...
... Sorghum proteins are said to be much less digestible after heating than other cereal proteins, which may be advantageous for some dietary groups. On the other hand, millets have lower levels of cross-linked prolamins, which may be another factor boosting the millet proteins' level of digestibility (Dayakar et al. 2017). ...
... Data on Jowar Millet production data in India revealed a production figure of 619-634 kg per ha in Odisha, 2689 in Andhra Pradesh and 1935 in Madhya Pradesh with all India average value of 1025 during 2017-2021. The consumption of Millets can effectively solve the problem of anaemia from the world [28]. The Red gram productivity ranged from 432-1537 kg ha -1 with lowest in Bhaliabhatta and highest in Papikhunti. ...
The present study was carried out in Niyamgiri hills inhabited by primitive Dongaria tribes in Odisha to assess present state of socioeconomic components of village and efficiency and viability of production systems at the current level of natural resource dependency and to find out the linkage between human community and forest ecosystem. The study area comprises of eight villages where human population varies from 83 to 312 in uphill villages and 76 to 150 in foothill villages. The cultivated area ranges from 3.37% to 18.85% of the total village geographical area with per capita cultivated area 0.117 to 0.329 ha.. The quality of forest has been affected due to absolute dependency on resources which calls for taking appropriate step to enhance forest productivity. All villages depend on rain fed agriculture, natural stream water is used to cultivate paddy in valleys, shifting (Podu) cultivation practiced in uphill areas, mid hill orchards below the Podu area and home garden adjoining habitation. Cereals, pulses and oil seeds are grown together in Podu areas. Maize is a major cereal as staple food grown in uphill villages. The village productivity of Millets, legumes and paddy is much lower than other settled agriculture areas of the state. The home garden areas are grown with vegetables and cereals especially for domestic use. However, vegetables like Tomato, Brinjal, Bin, Sweet Potato, Chilly from foothill villages are marketed. Home garden provides variety of requirements to the tribal community round the year. The production of agriculture sub-system is not sufficient to meet the food requirement of villages and rice distributed to villagers meet this gap. However, crops grown as horticulture products (Jackfruit, Pine apple, Banana, Orange, Mango) and a few Millet crops in the uphill villages like minor Millets, are exported to markets for earning money as these are only assets recorded as high energy valued products. Odisha Millet Mission (OMM) may need to provide interventions to these villages with modern approach to increase Millet productivity including improvements in seed quality and health condition of the tribal community. To ensure sustainability of the traditional cultivation and livelihood system, involving the people of these villages in forest-based activities other than agriculture will lead to protecting the indigenous biodiversity of this region.
Worldwide, baked goods are the most popular type of snack food for all ages. They might communicate with the brain to increase dopamine levels. Nearly all of the baked products nutritional value is made up of sodium, sugar, fats, and carbohydrates. We may get a notion of the implications of baking items on our state of health by understanding the contents and makeup of baked products, such as wheat, and fats and oils, sweetness, leavening substances, flavouring agents, dyes, and emulsifiers as well as their deprivations. Increased glucose levels and lipid buildup represent the primary deprivation of the basic parts. They also cause being obese, ischemic heart disease, and having a stroke. We can suggest a remedy in this review for these deprivations could be decreased by substituting healthier additives such millet flour, low-fat vegetable oil, and natural sugar substitutes. They should at the very least make the following subsequent generations more nutritious one.
The International Year of Millets (IYM) 2023, following its declaration by the United Nations, heralds a significant global movement to promote the cultivation, consumption, and recognition of millets as a nutritional powerhouse. These small-seeded cereal crops are not only staples across South Asian and African countries but also gaining traction in North America and Europe due to their nutritional excellence and suitability for gluten-free and multigrain products. Ranking sixth among cereals worldwide, millets are vital to nourishing a substantial portion of the global population. As climate-resilient alternatives, millets hold the potential to transform agriculture, promote food security, and stimulate economic growth. Their nutritional value, functional properties, and versatility position them as a key ingredient for a balanced diet and sustainable practices. The recent comprehensive group standard framed by FSSAI for various types of millets underscores their commitment to ensuring good-quality millets in both domestic and global markets. The inclusion of millets in daily diets can be facilitated through strategic steps such as rebranding, policy support, and awareness campaigns. These initiatives collectively aim to foster global appreciation for millets, driving their integration into diets, agricultural practices, and the achievement of Sustainable Development Goals (SDGs) such as zero hunger, good health, responsible consumption, and climate action.
Rice and wheat are the staple food crops of India. Before green revolution, this scenario was completely different. Almost 80% of people’s diets were composed of different types of millets. Millets are rich in variety of nutrients such as calcium, phosphorus, iron, potassium, vitamins A, B, B12 and various antioxidants (Health and diet medical reference, WebMD). Today, there is an urgent need to improve the millet cultivation to achieve food security as we need to overcome the harsh climatic conditions which affects the productivity of many food crops. Today, India is the top producer of millets followed by Niger, Sudan, Nigeria and USA. India is the fifth largest exporter of millets. 2023, being the “international year of millets”, this is the right time to study the importance, characteristics, benefits and the global scenario of millet productions.
An increase in the globe's average temperature due to climate change is having an impact on agricultural productivity all around the world. Moreover, it directly affects biophysical aspects of life, such as the development of plants and animals, as well as many aspects of food supply and processing. For agricultural output to be maximized in order to satisfy the rising population's demands for food, it is critical to evaluate the consequences of worldwide climate change and use new tools and techniques to minimize their impact. Millets are the most helpful crop in this situation because they are nutrient-rich, climate change-tolerant, and have a huge potential to provide greater economic gains in marginal conditions than other cereals, even during the event of global warming with extreme temperature situations.
This study was conducted to investigate the affect of supplementation of sorghum flour with soy protein concentrate (SPC) on ash, protein, mineral composition (Cu, Ca, Fe, Na and K) amino acids profile and electrophoretic patterns of their blends. The protein contents were found to be 14, 68, 18, 22 and 26% for sorghum flour, SPC, meal one, meal two and meal three, respectively. However, their ash contents were 2.29, 6.51, 2.82, 3.01 and 3.67%, respectively. No significant difference (P≤0.05) in terms of the ash content was observed between meal one and two, while meal three was significantly different from the remaining meals. Mineral composition of the tested samples significantly differs between the meals (P≤0.05) Supplementation of sorghum flour with SPC showed a significant increase in lysine and threonine contents, with a slight increase in methionine level in meal one and two. Electrophoretic patterns of samples indicated the appearance of new bands in all blends as well as intensification of protein bands due to the interaction between the two native proteins.
The Indian Journal of Nutritional Dieterian
An understanding of the Glycemic Index (GI) values of foods or beverages can help dieticians to plan and direct patients/consumers to choose sensible, low GI foods that are believed to " reduce the risk of developing type-2 diabetes. The data on the GI values of different varieties of foods within India is very limited. Also effect of processing and cooking on GI of these foods is also scanty. Though millets production and consumption in India was decreased to post green revolution period, but recent diabetes prevalence rates (5-16%) have made people to rethink about millets in their diet because of high dietary fiber and other nutritional benefits. In view of this background, the current study was undertaken to determine the assessment of GI in popular varieties of jowar and correlation with in-vitro digestibility of wheat flour. Millets were milled into flour and coarse flour (rava) using Cyclone sample mill (UDYC, MODEL: 3010-019, USA) .These flours and Rava were subjected to various cooking procedures like Boiling, Roti making, porridge preparation, sweet preparation and determined the Invitro GI. Results revealed that the GI of the variety, white jowar (flour) was lower (49.85±0.29) than the yellow Jowar (flour) variety (52.56± 0.87). Similar trend was observed in GI values of rava for these jowar varieties. When these flours of jowar varieties were boiled their GI values decreased. Similar observations were made with wheat flour for boiling. The current study clearly indicated that both milling and cooking methods effected the GI of the food significantly (P<0.001). Dietary fiber, Resistant starch, rapidly digestible starch, Alpha amylase inhibitors are the major contributing factors for lower GI values.
An understanding of the Glycemic Index (GI) values of foods or beverages can help dieticians to plan and direct patients/consumers to choose sensible, low GI foods that are believed to " reduce the risk of developing type-2 diabetes. The data on the GI values of different varieties of foods within India is very limited. Also effect of processing and cooking on GI of these foods is also scanty. Though millets production and consumption in India was decreased to post green revolution period, but recent diabetes prevalence rates (5-16%) have made people to rethink about millets in their diet because of high dietary fiber and other nutritional benefits. In view of this background, the current study was undertaken to determine the assessment of GI in popular varieties of jowar and correlation with in-vitro digestibility of wheat flour. Millets were milled into flour and coarse flour (rava) using Cyclone sample mill (UDYC, MODEL: 3010-019, USA) .These flours and Rava were subjected to various cooking procedures like Boiling, Roti making, porridge preparation, sweet preparation and determined the Invitro GI. Results revealed that the GI of the variety, white jowar (flour) was lower (49.85±0.29) than the yellow Jowar (flour) variety (52.56± 0.87). Similar trend was observed in GI values of rava for these jowar varieties. When these flours of jowar varieties were boiled their GI values decreased. Similar observations were made with wheat flour for boiling. The current study clearly indicated that both milling and cooking methods effected the GI of the food significantly (P<0.001). Dietary fiber, Resistant starch, rapidly digestible starch, Alpha amylase inhibitors are the major contributing factors for lower GI values.
