Balanced amino acid and higher micronutrients in millets complements legumes for improved human dietary nutrition

Abstract

Background and objectivesMore than 2 billion people suffer with malnutrition arising from dietary protein and micronutrients deficiencies. To enhance the dietary nutrient quality, the current study used two largely grown varieties of finger millet, pearl millet, pigeonpea, and chickpea to evaluate the effect of millet–legume blends for their enhanced protein digestibility, amino acid profiles, and essential micronutrients.FindingsOur study revealed the presence of significant levels of proteins (6.3%–22.3%), essential amino acids, and micronutrients (Fe: 2.6–8.5 mg; Zn: 2–5.5 mg; Ca: 22‐450 mg in 100 g) in these varieties. When specific millets combined with legumes in 3:1 proportion, significantly enhanced nutritional value of food by providing a balanced amino acid with good protein digestibility, and high levels of iron (7.58 mg) and zinc (4.96 mg) with 100 g of pearl millet and calcium (400.57 mg) with 100 g of finger millet.ConclusionsPigeonpea and chickpea have a good level of proteins with essential amino acids except methionine and cysteine, whereas millet had balanced amino acid including methionine and cysteine (50% higher) and much higher levels of micronutrients (Fe, Zn and Ca). Therefore, specific millets and legumes combination complemented higher levels of micronutrients in addition to complete proteins to support comprehensive human nutrition.Significance and noveltyThis study opens prospects for selecting complementary nutrient‐dense varieties for household consumption. Industries can explore these product developments significantly to reduce malnutrition if consumed adequately, which is not possible with polished rice, refined wheat flour or maize even if it is combined with legumes.

Utilizing Wild Cajanus platycarpus, a Tertiary Genepool Species for Enriching Variability in the Primary Genepool for Pigeonpea Improvement

“…(Kumar et al, 2004;Bohra et al, 2010;Sharma et al, 2019). To meet the growing demand for plant-based nutrition and the need for soil health rejuvenation by implementing a proper cropping system, the pigeonpea breeding programs must embrace a few novel approaches (Anitha et al, 2019). The high-yielding nutrient-rich varieties will attract farmers not only in developing countries where the crop is being cultivated traditionally but will also find a niche in new environments in the developed countries (Atlin et al, 2017).…”

The effect of processing on the physicochemical properties and amino acid profile of flour from Amaranthus cruentus

“…The soaked samples contain high concentrations of lysine 5.20 g/100 g of total protein. Lysine is an essential and nutritionally critical amino acid that is lacking in several crops (Anitha, Govindaraj, & Kane‐Potaka, 2019). The total essential amino acid values of 30.15, 10.52, and 4.69 g/100 g were obtained for the soaked, boiled, and autoclaved samples, respectively.…”

Changing Perception through a Participatory Approach by Involving Adolescent School Children in Evaluating Smart Food Dishes in School Feeding Programs – Real-Time Experience from Central and Northern Tanzania

“…On average and regardless of variety, finger millet is rich in calcium, containing three times that in milk; it also contains iron, zinc, and high level of essential amino acid, methionine (Longvah et al 2017;Shobana et al 2013). Given that legumes are typically very low in methionine, the combination of legumes like pigeonpea with finger millet, makes a complete good quality and highly digestible plant protein (Anitha, Govindaraj, and Kane-Potaka 2019).…”

“…In view of the protein requirements within the country and the unstable export market, it is very important to find a sustainable way to promote the use of pigeonpea locally. The calcium, iron, and zinc requirements and the need to complement pigeonpea with methionine content to make a complete amino acid profile (Anitha, Govindaraj, and Kane-Potaka 2019) make it imperative to promote finger millet, of which consumption is currently inadequate. Moreover, millets, sorghum, and legumes are viewed by the Smart Foods initiative as being "good for you" (highly nutritious and healthy), "good for the planet" (environmentally sustainable) and "good for the farmer" (-resilient and climate smart) (www.smartfood.org).…”