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Health Management Using Millets
Abstract
Millets, the staple food found in arid and semi-arid regions, are rich in bioactive chemicals, micronutrients, vitamins, complex carbohydrates, balanced amino acid-enriched proteins, and dietary fibers. These phytochemicals help to regulate blood pressure, cardiovascular health, protect against thyroid diseases, have anticancer, anti-hypersensitive, antioxidant, and antimicrobial properties. They also have anti-inflammatory, anti-obesity, and anti-diabetic properties, making them economically and nutritionally essential for health management. Millets contain 7-12% proteins, 2-5% fats, 65-75% carbohydrates, and 15-20% dietary fiber. Their unique microflora has potent probiotic effects, and their derived compounds exhibit DNA-protecting abilities. This review provides comprehensive information about millet distribution, taxonomy, derived phytochemicals, and associated health benefits. Millet cultivation helps to reduce the carbon footprint and can be cultivated under boreal conditions, has huge capabilities to grow under drought and widely recognized as climateresilient crop. The millet-based products can be used for health management of children and older adults.
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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.
Millets are ancient small grains grown in arid and semiarid regions of the world. They are staple food for many people in Asia and Africa. They are abundant sources of minerals and vitamins, giving them the name Nutricereals. Moreover, millets contain valuable phytochemicals that impart therapeutic properties for various disorders and diseases, thus giving them nutraceutical value. A wide array of biochemical compounds are present in the plant parts as well as the grains. In the oldest texts of medicine in India and China, millets are mentioned for use for their medicinal value. There has been expanding interest and emerging facts about millets and their therapeutic uses. Ample evidence shows that consumption of millets amounts to correction of life style and metabolic disorders. Therapeutic properties of millets can be viewed in two ways, supplementary nutrition through minerals and vitamins, and therapeutic value through the presence of phytochemicals and specialty compounds that include flavonoids, phenolics, anthocyanidins and others that have antioxidant potential. Millets are gluten free, have low glycemic index and the phytochemicals aid in correction of lifestyle disorders and prevention of ailments like carcinogenesis. Supplementary benefits include treatment of anemia and calcium deficiency especially for pregnant women and young children. With the improvements in analytical methods for detection of various compounds, it is possible to identify the compound-specific genotypes in millets that can cater to the pharmacy industry. End-use specific genotypes can be bred to meet the demand. Millets being climate resilient, can contribute to a healthier life and better world through economic usage of natural resources.
In present scenario so many lifestyle diseases like heart disease, obesity, diabetes, stroke, hypertension, asthma, osteoporosis etc. are prevalent today across all sections of society and Millets which are climate resilient, hardy and dry land crops also termed as Nutri cereals can contribute substantially for food and nutritional security. Millets are still main food for millions of poor population in Africa and Asia. Millets are considered to be healthier than other cereals and serve as good source of protein, micronutrients and phyto-chemicals. The millets contain 7-12% protein, 2-5% fat, 65-75% carbohydrates and 15-20% dietary fibre. Millets are found to be very suitable for consumption for people living with diabetes, cancer, blood pressure, heart disease, Celiac diseases, osteoporosis etc. In this review significance of different types of millets and their health benefits has been discussed in detail.
Millet varieties were analyzed for nutritional, antinutritional, mineral and phenolic profiles. Inhibition potential of phenolic acids for enzyme inhibition activity was estimated, alongside starch digestibility of millet grains was evaluated. Finger millet was found to have high contents of Ca, Fe, Zn, Mn and Cu minerals. Proso and pearl millet had high protein content, whereas kodo and foxtail millet contained more dietary fiber. Phytic acid was comparatively higher in kodo millet, whereas oxalic acid and total tannin content was abundant in finger millet. Total phenolic content and total flavonoid content in bound phenolic fractions were comparatively higher than the free phenolic fractions and total anthocyanin content was found highest in finger millet followed by kodo and pearl millet. The millet varieties showed optimum antioxidant potential studied through different assay methods. Ferulic acid was predominantly found among all the millets in bound fraction of phenolic extract. Furthermore, phenolic acids were used to investigate different docking techniques with α-amylase, α-glucosidase, and leptin receptor enzymes. Docking studies revealed, chlorogenic acid had a high docking score and a high binding affinity against α-amylase, α-glucosidase, and leptin receptor enzymes.
There is growing attention by governments and industry in regard to the role played by millets (including sorghum) to help build resilience for farmers and cope with climate change, malnutrition, diabetes, and some other major issues. To understand public knowledge and practices of consuming millets in urban areas, a survey was conducted with 15,522 individuals from seven major cities of India using a structured questionnaire, and after data cleaning 15,139 observations were subjected to analysis using descriptive and inferential statistics. It was found that the largest group among early adopters of millets were people with health problems (28%), it being the single largest reason for consuming millets, followed by those wanting to lose weight (15%) and those selecting millets for its taste (14%). There was a significant gap between people who were health conscious (91%) and those who were sure millets were healthy (40%). The major reason the respondents did not eat more millets was that it was not eaten at home (40%), followed by reactions such as not liking the taste (22%). Reaching the urban consumers through social media is recommended, given that it is their main source of information. There was no statistically significant relationship between state-wise per capita production and frequency of consumption of millets in the urban areas ( p = 0.236). In conclusion, three key actions are recommended to enhance the consumption of millets: developing delicious products to satisfy the taste, providing knowledge on nutritional and health facts on millets, and improving accessibility of millets in urban markets.
An intact intestinal barrier, representing the interface between inner and outer environments, is an integral regulator of health. Among several factors, bacteria and their products have been evidenced to contribute to gut barrier impairment and its increased permeability. Alterations of tight junction integrity - caused by both external factors and host metabolic state - are important for gut barrier, since they can lead to increased influx of bacteria or bacterial components (endotoxin, bacterial DNA, metabolites) into the host circulation. Increased systemic levels of bacterial endotoxins and DNA have been associated with an impaired metabolic host status, manifested in obesity, insulin resistance, and associated cardiovascular complications. Bacterial components and cells are distributed to peripheral tissues via the blood stream, possibly contributing to metabolic diseases by increasing chronic pro-inflammatory signals at both tissue and systemic levels. This response is, along with other yet unknown mechanisms, mediated by toll like receptor (TLR) transduction and increased expression of pro-inflammatory cytokines, which in turn can further increase intestinal permeability leading to a detrimental positive feedback loop. The modulation of gut barrier function through nutritional and other interventions, including manipulation of gut microbiota, may represent a potential prevention and treatment target for metabolic diseases.
Millet proteins have been demonstrated to possess glucose-lowering and lipid metabolic disorder modulation functions against diabetes; however, the molecular mechanisms underlying their anti-diabetic effects remain unclear. The present study aimed to investigate the hypoglycemic effect of prolamin from cooked foxtail millet (PCFM) on type 2 diabetic mice, and explore the gut microbiota and serum metabolic profile changes that are associated with diabetes attenuation by PCFM. Our diabetes model was established using a high-fat diet combined with streptozotocin before PCFM or saline was daily administrated by gavage for 5 weeks. The results showed that PCFM ameliorated glucose metabolism disorders associated with type 2 diabetes. Furthermore, the effects of PCFM administration on gut microbiota and serum metabolome were investigated. 16S rRNA gene sequencing analysis indicated that PCFM alleviated diabetes-related gut microbiota dysbiosis in mice. Additionally, the serum metabolomics analysis revealed that the metabolite levels disturbed by diabetes were partly altered by PCFM. Notably, the decreased D-Glucose level caused by PCFM suggested that its anti-diabetic potential can be associated with the activation of glycolysis and the inhibition of gluconeogenesis, starch and sucrose metabolism and galactose metabolism. In addition, the increased serotonin level caused by PCFM may stimulate insulin secretion by pancreatic β-cells, which contributed to its hypoglycemic effect. Taken together, our research demonstrated that the modulation of gut microbiota composition and the serum metabolomics profile was associated with the anti-diabetic effect of PCFM.
BACKGROUND: Millets are a group of variable small seeded grass, widely grown around the world as cereals crop. The finger millet had more moisture and calcium content. Whereas, fat content was least when compared to three other different millets. Foxtail millets had more protein content, pearl millets had more zinc and proso millets had more carbohydrate and fat content.
AIM: To determine the proximate constituent and micronutrient content of finger millet, foxtail millet, pearl millet and proso millet.
OBJECTIVES: To analyse the moisture, carbohydrate, fat, and protein content of finger millet, foxtail millet, pearl millet, proso millet by standard methods of AOAC. To analyse the calcium and zinc content of finger millet, foxtail millet, pearl millet, proso millet by atomic absorption spectrophotometer.
MATERIALS AND METHODS: Proximate analysis of samples (moisture content, carbohydrate, protein, fat, calcium and zinc) was performed by standard methods of Association of Official Analytical Chemist (AOAC).
RESULTS AND CONCLUSION: The mean values of finger millet for moisture content (12.86 ± 0.95) had highest and fat content (1.58 ± 0.36) was least. In foxtail millet protein content (12.94 ± 0.87) was highest and in pearl millet zinc content (3.29 ± 0.47) was highest. In proso millet fat content (12.80 ± 0.30) and carbohydrate content 75.06 ± 7.3) was highest when compared to the other millet. Calcium (344.45 ± 2.62) had highest in finger millet whereas pearl millet zinc content (3.29 ± 0.47) was highest when compared to the other millets. Hence, the study results can be useful for informing the people to select the different millets depending upon the nutritional needs.
Millets are one of the underutilized groups of cereal grains. In spite of the presence of high nutritional and nutraceuticals components, these are still considered as food of poor people. Millets are considered as rich source of energy, carbohydrate, and protein and are comparable to other cereals but have more fat, calcium, iron, dietary fiber, and Vitamin E (tocopherols and tocotrienols) content. These are found to be rich sources of phytochemicals such as phenolic acids, flavonoids, catechins, phytic acid, and phytosterols. Researchers have reported that the presence of dietary fiber and phenolic compounds help in the prevention of many diseases such as diabetes, cardiovascular diseases, and cataractogenesis. These phytochemicals are reported to have antioxidant and antimicrobial properties also.
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.
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.
Millets are the staple food for millions in Asian and several African countries. They are rich in dietary fiber, micronutrients, and beneficial phytochemicals. This study attempted to understand the consumption pattern of millets among south Indian adults in Chennai using a validated semi quantitative questionnaire which was administered telephonically. Purposive random sampling method was adopted for obtaining data from 100 millet consumers. The study results were analyzed using chi-square test, one-way analysis of variance, and correlation analysis. Equal percent of participants (41%) consumed millets 1-3 times a week and 1-3 times / month. Respondents considered millets nutritious and healthy as the main reason for consumption. Monthly income and family size significantly influenced frequency of consumption of millets. With reference to income groups, respondents belonging to income group >Rs. 50,000/month showed the highest percentage of frequency of consumption of millets, when compared to other income groups. Most consumers felt millets were affordable. Kali (stiff porridge/balls, kanji (porridge), pongal, upma, and biscuits were the most sought-after choices. Majority of the consumers combined other grains especially pulses in millet preparations such as pongal and kichidi . Finger millet preparations were the most commonly consumed millet-based preparation among all income groups or it could be concluded that consumers have a positive attitude toward millets for consumption and voiced the need for development of ready-to-cook and ready-to-eat value-added millet products such as millet dosa batter, noodles, flakes, breads, and millet-based beverages , for promoting consumers’ health and fitness.
Starch-sugar homeostasis and starch molecular configuration regulates the dynamics of starch digestibility which result in sweet sensory perception and eliciting glycemic response, which has been measured in vitro as inherent glycemic potential (IGP). The objective of the research was to understand the key determinants of IGP as well as sweetness in different Pearl millet (PM) genotypes. To understand the intricate balance between starch and sugar, total starch content (TSC) and total soluble sugars (TSS) were evaluated. Higher concentrations of TSC (67.8%), TSS (2.75%), glucose (0.78%) and sucrose (1.68%) were found in Jafarabadi Bajra. Considering the role of compact molecular configuration of starch towards digestibility, X-ray powder diffraction (XRD) analysis was performed. A-type crystallinity with crystallinity degree (CD %) ranged from 53.53-62.63% among different genotypes, where the least CD % (53.53%) was found in Jafarabadi Bajra. In vitro starch hydrolyzation kinetics carried out to determine IGP, revealed a maximum of 77.05% IGP with minimum 1.42% resistant starch (RS) in Jafarabadi Bajra. Overall our results suggest higher sweet sensory perception of Jafarabadi Bajra which is contributed by the matrix composition with least molecular compactness of starch. Also, the interdependence among starch quality parameters; CD%, IGP, RS and amylose has also been discussed.
Traditional foods and beverages derived from the natural fermentation of different food substrates have contributed to the dietary intake of the people of Tamil Nadu including Sri Lankan Tamils and states bordering Tamil Nadu since the early times. These can be broadly grouped as cereal, largely rice- and or millet-based foods and beverages produced by mixed natural fermentation which are nonalcoholic and palm sap-derived alcoholic beverages. The ethnicity and cultural traditions associated with these foods are discussed in addition to the research studies that have documented the science and the newer technologies that have been explored. While data on many foods is minimal or lacking such as pathaneer/neera and toddy (kallu) from palm, extensive studies have been done on idli especially over the last 10 to 15 years. Idli has moved from pan-Indian to global, and the batter production has been successfully commercialized both within and outside India. However, others like pazhaya sadham, which was considered everyday food, are mainly used only among the economically poor and rural households. Millet-based koozh considered a health food is widely consumed by the majority during specific festivals and remains a popular street food even today. Typical dairy fermented foods include curd rice/dahi bath called thayir sadham, spiced buttermilk called moru and the gravy made from curd or buttermilk called mor kuzhambu which are commonly consumed. This chapter focusses on some of these foods based on the data available on them. Recently, a few niche restaurants are introducing many traditional foods for the migrant consumer who is nostalgic for ethnic and traditional foods indicating a trend for revival. The need to study and document these foods is emphasized especially in the current context of the role of microbes in human and animal health as well as ecological sustainability.
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.
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.
Domestication of plants and animals was necessary for the evolution of agriculture, spatial expansion and population increase of humans during the Holocene, which facilitated the evolution of technically innovative societies. The agricultural practices enabled people to establish permanent settlements and expand urban-based societies. Domestication of plants and animals transformed the profession of the early humans from hunting and gathering to selective hunting, herding and settled agriculture. The earliest archaeological evidences, found throughout the tropical and subtropical areas of southwestern and southern Asia, northern and central Africa and Central America, suggest rapid and large-scale domestication of plants and animals ca. 10,000-7000 cal years BP. This interval corresponds to an intense humid phase and equable climates, as observed in numerous paleo records across the regions. I suggest that domestication of plants and animals and subsequent beginning of agriculture were linked to climate amelioration in the early Holocene.
Setaria italica is commonly known as Foxtail millet. In India it is chiefly cultivated in Andhra Pradesh and Tamilnadu. It can be eaten as a sweet or savory food in all ways that rice is used. Due to the presence of high fiber content, it is suggested as a food for diabetic patients in India.
To evaluate the antihyperglycemic and hypolipidemic potential of S. italica seeds in streptozotocin induced diabetic rats.
Anti hyperglycemic activity of different doses of S. italica seed aqueous extract (SISAE) was evaluated by oral administration of SISAE in streptozotocin induced diabetic rats and it was compared with that of Glibeclamide, a standard oral hypoglycemic agent. The effect of long-term treatment with 300mgofSISAE/kgb.w./day on blood glucose, glycemic control and serum lipids was evaluated in normal and diabetic rats.
The dose of 300mg of SISAE/kgb.w. produced a significant fall (70%) in blood glucose in diabetic rats after 6h of administration of the extract. None of the doses of the SISAE could produce any change in blood glucose levels of normal rats. After 30 days of treatment with 300mgofSISAE/kgb.w./day there was a significant decrease in fasting blood glucose associated with a significant improvement in glycemic control as evidenced by lower levels of HbA1c in diabetic treated rats when compared to those in untreated diabetic rats The aqueous extract also exhibited significant hypolipidemic effect which is evident from lower levels of triglycerides, total, LDL and VLDL cholesterol and increase in the levels of HDL cholesterol in diabetic treated rats compared to those in diabetic untreated rats. The antihyperglycemic and hypolipidemic activities of the aqueous extract could be due to the presence of alkaloids or glycosides as active principles.
These findings demonstrate that the aqueous extract of S. italica seeds have excellent antihyperglycemic and hypolipidemic activities and thus have great potential as a source for natural health products.
This study was undertaken to investigate the hypothesis that whole grain consumption would have beneficial effects on lipid profiles, antioxidant status, and the inflammation state of hyperlipidemic rats compared to those resulting from a white rice (WR) diet. Forty-week-old male Sprague-Dawley rats (n = 24) were fed a high-fat diet (188.3 kJ% energy as fat) for 8 weeks to induce hyperlipidemia and were then randomly divided into 4 groups (n = 6 each) that were fed diets containing WR (control), sorghum, foxtail millet (FM), or proso millet for the next 5 weeks. Blood lipid profiles, hepatic antioxidant parameters, and inflammation-related measurements were determined in all of the groups. The concentrations of serum triglycerides were significantly lower in the FM and proso millet groups compared to those of the WR and sorghum groups. The concentrations of serum total, high-density lipoprotein (HDL), and low-density lipoprotein (LDL)-cholesterol were significantly higher in the sorghum group than in the WR, FM, and proso millet groups. Hepatic catalase, superoxide dismutase, and glutathione activities, as well as thiobarbituric acid reactive substance levels were not significantly different between the groups. Levels of C-reactive protein were significantly lower in the FM group than in the WR, sorghum, and proso millet groups. Inhibitor kappaB-alpha was expressed in the liver cytosolic fraction, and nuclear translocation of nuclear factor-kappaB (p65) into the liver nucleus was blocked in all groups. In conclusion, FM and proso millet may prevent cardiovascular disease by reducing plasma triglycerides in hyperlipidemic rats; in contrast, sorghum increases total cholesterol, HDL-cholesterol, and LDL-cholesterol concentrations.
A whole grain consists of the intact, ground, cracked, or flaked caryopsis, whose principal anatomical components--the starchy endosperm, germ, and bran--are present in the same relative proportions as they exist in the intact caryopsis. Whole grain food products can be intact, consisting of the original composition of bran, germ, and endosperm, throughout the entire lifetime of the product, or reconstituted, in which one or more of the original components of a whole grain is recombined to the relative proportion naturally occurring in the grain kernel. Increased consumption of whole grains has been associated with reduced risk of major chronic diseases including cardiovascular disease, type II diabetes, and some cancers. Whole grain foods offer a wide range of phytochemicals with health benefits that are only recently becoming recognized. The unique phytochemicals in whole grains are proposed to be responsible for the health benefits of whole grain consumption. In this paper, whole grain phytochemicals and the health benefits associated with their consumption are reviewed.
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