Bioactives from Millet: Properties and Effects of Processing on Bioavailability

Physical, functional, nutritional and antioxidant properties of foxtail millet in Bangladesh

“…Researchers are currently attempting to generate data on the optimal extraction conditions for various plant matrices based on their polarity (polar, non-polar) and chemical structural properties (hydrophilic and hydrophobic) ( Shaheen et al., 2012 ; Złotek et al., 2016 ). The distribution and amount of these bioactive compounds vary according to millet type and species ( Akanbi et al., 2019 ; Banerjee et al., 2012 ; Shahidi and Chandrasekara, 2013 ). This study was conducted by the extraction of compounds from foxtail millets using three different solvents in the same experiment.…”

Understanding the Antinutritional Factors and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum) and Little Millet (Panicum sumatrense)

“…However, water-soluble phenol and peroxidase are responsible for the off odor of millets flour during storage [89]. e three major groups of dietary phenolics are flavonoids (apigenin, quercetin, catechin, and taxifolin), phenolic acids such as hydroxybenzoic and hydroxycinnamic acid (vanillic acid, gentisic acid, syringic, and protocatechuic acid; cinnamic acid, sinapic acid, p-coumaric acid, and ferulic acid) and polyphenols [90,91].…”

“…erefore, the nutrient value of millets as functional food was decreased. Nutrients (fiber, minerals, phytochemicals, and antioxidants) and antinutrients are located in pericarp and aleurone layer, which are exfoliated and lead to reduction in their contents [90].…”

Compositional, structural and functional characteristics of millets as modified by bioprocessing techniques: A review

“…The most widely recognized include catechol, p-coumaric acid, gallic acid, ferulic acid, chlorogenic, proto-catechuic acid, syringic acid, caffeic acid, benzoic acid, cinnamic acid, ascorbic acid, vanillic acid, sinapic acid, gentisic acid, kaempferol, and salicylic acid (Sharma, Jan, et al, 2021). Apart from the nutritive value, these also provide several health benefits such as prevention of cardiovascular and cancerous diseases, lowering of blood pressure, reduction in the incidence of tumors, lowering the risk of cholesterol, and providing bulk to the gastrointestine (Akanbi et al, 2019).…”