Characterization of Pearl Millet Nonstarchy Polysaccharides

Emiola, L. O.; Rosa, Luiz Carlos Goiabeira

doi:10.1111/j.1365-2621.1981.tb15347.x

Cited by 9 publications

(3 citation statements)

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“…Antioxidants are known nutrients that help minimise free radical damage to the body, and also have anti-inflammatory activity [ 58 ]. In addition, ferulate dimers have been found in millet grains and display high antioxidant activity [ 59 ]. Cereal ferulic acids have strong antioxidant activity in bound form, thus do not necessitate microbial activity during digestion to enable their release within the colon [ 60 ].…”

Section: Introductionmentioning

confidence: 99%

“…Cereal ferulic acids have strong antioxidant activity in bound form, thus do not necessitate microbial activity during digestion to enable their release within the colon [ 60 ]. Furthermore, millet grains contain numerous flavonoids, comprising anthocynidins, chalcones, aminophenolics, flavanols, flavones, and flavanones [ 59 ]. Furthermore, different millet varieties are also believed to contain proanthocyanidins, also termed condensed tannins as reported by [ 61 ].…”

Section: Introductionmentioning

confidence: 99%

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The nutritional use of millet grain for food and feed: a review

2021

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Worldwide, millets are regarded as a significant grain, however, they are the least exploited. Millet grain is abundant in nutrients and health-beneficial phenolic compounds, making it suitable as food and feed. The diverse content of nutrients and phenolic compounds present in finger and pearl millet are good indicators that the variety of millet available is important when selecting it for use as food or feed. The phenolic properties found in millets compromise phenolic acids, flavonoids, and tannins, which are beneficial to human health. Moreover, finger millet has an exceptionally unique, more abundant, and diverse phenolic profile compared to pearl millet. Research has shown that millet phenolic properties have high antioxidant activity. The presence of phytochemicals in millet grains has positive effect on human health by lowering the cholesterol and phytates in the body. The frantic demands on maize and its uses in multiple industries have merited the search for alternative grains, to ease the pressure. Substitution of maize with pearl and finger millets in the diets of different animals resulted in positive impact on the performance. Including these grains in the diet may improve health and decrease the risks of diseases. Pearl millet of 50% or more can be used in broiler diets without adversely affecting broiler performance or egg production. Of late, millet grain has been incorporated in other foods and used to make traditional beverages. Thus, the core aim of this review is to provide insight and comprehension about the nutritional and phenolic status of millets and their impact on human and livestock.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The nutritional use of millet grain for food and feed: a review

2021

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“…Since bajra is known for its characteristic roti-making quality and has special attributes of crispiness and good keeping quality, the study of pentosans in bajra is of great interest. Earlier reports on bajra dealt with the isolation of pentosans and their composition ( , ). Herein we report structural features of arabinoxylans in a barja variety having good roti-making quality ().…”

Section: Introductionmentioning

confidence: 99%

Structural Features of Arabinoxylans from Bajra (Pearl Millet)

Nandini

Salimath

2002

J. Agric. Food Chem.

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Structures of arabinoxylans (AX) from bajra, from a variety known to have characteristic quality in the making of roti, an unleavened flat bread, were elucidated by a combination of methylation analysis, (13)C NMR, FT-IR, etc. Arabinoxylans isolated from barium hydroxide-extracted polysaccharides and hemicellulose B had a backbone of xylose residues with beta-(1,4) linkages and were branched mainly through alpha-(1,3) linkages by arabinofuranosyl residues. Completely branched xylose residues were also present. The AX from bajra characteristically had large numbers of branches, and this may be one of the reasons for the crispiness of the rotis.

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