Formulation and Evaluation of Pulav Prepared from Kodo Millet (Paspalum scrobiculatum)

Patil, R. B.; Vijayalakshmi, Kolluru; Vijayalakshmi, D.; Revanna, M. L.; Suvarna, V. C.; Palanimuthu, V.

doi:10.20546/ijcmas.2020.909.348

Cited by 3 publications

(3 citation statements)

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“…Some antinutrients, including cyanogenic and oxalate, can be hazardous beyond a certain level. Kodo millet also has phytates and tannins ranging between 223.5-226.5 mg/100 g and 50.4 mg TAE/100 g, respectively (Patil et al, 2020). Shyam and Singh (2018) reported an amount of 126.91 mg/100 g of phytic acid and 124.75 mg/100 g of Kodo millet.…”

Section: Antinutritional Factorsmentioning

confidence: 99%

“…Different studies have shown that shifting diets from whole grains rich in bioactive compounds to processed grains followed by a sedentary lifestyle leads to various serious health concerns such as obesity and abnormal weight gain (WHO, 2018). Kodo millet contains various phytochemicals such as catechin, apigenin, luteolin, daidzein, quercetin, and naringenin, which have multiple health benefits and can be used as functional food ingredients (Table 4) (Dey et al, 2022; Patil et al, 2020). Naringin is a bioactive compound found in Kodo millet and other millet grains, and it has many health benefits, such as anticarcinogenic, antiapoptotic, antiulcer, antiinflammatory, antioxidant, and antiosteoporotic activities (Wang et al, 2013).…”

Section: Advantages Of Kodo Millet and Its Productsmentioning

confidence: 99%

“…Kodo millet is less studied among the millet family (Figure 1) despite its massive potential in food applications to promote health benefits. Studies are limited to the Indian context and focus mainly on variety and its antioxidant potential (Patil et al, 2020; Sharma et al, 2021). The lack of research could be due to relatively limited awareness of cultivation and consumption compared to other millets such as pearl and finger millets.…”

Section: Introductionmentioning

confidence: 99%

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Kodo millet: Technological impact and nutritional benefits for value‐addition in food products

Shikha,

Kumar,

Sharanagat

et al. 2024

J Food Process Engineering

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Millets are small‐seeded annual crops grown as cereal grains. They are known for their nutritional benefits and their role in preventing health problems. These grains are classified into major and minor millets. Kodo millet (Paspalum scrobiculatum), one of the minor millets, originated from Africa as a drought‐resistant crop and was domesticated in India in 3000 BC. It is grown in various states of India and is widely distributed in tropical and subtropical regions of the world. The Kodo seed is rich in phytochemical compounds and dietary fibers with remarkable storage properties. It can be stored for extended periods under normal storage conditions and is found as a famine crop, which means it can be used as an alternative to major cereals. Kodo millet is a rich source of phenolic compounds known for their antioxidant properties. It also contains antinutritional factors that can limit its use, but these can be reduced by proper processing methods to enhance its food applications. Different traditional methods, such as milling, decortication, roasting, germination, and fermentation, along with novel techniques such as microwave, cold plasma and ultrasound treatment significantly impact the value addition of Kodo millet and the development of various food products. Therefore, this review provides valuable information on the nutritional profile, processing methods, and food applications of Kodo millet.

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Section: Antinutritional Factorsmentioning

confidence: 99%

Section: Advantages Of Kodo Millet and Its Productsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Kodo millet: Technological impact and nutritional benefits for value‐addition in food products

Shikha,

Kumar,

Sharanagat

et al. 2024

J Food Process Engineering

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Potential and unrealized future possibilities of browntop millet in the food sector

Singh

Suri

Singh

2022

Front. Sustain. Food Syst.

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Browntop millet (BTM) is small-seeded annual grass cultivated as grain crop, primarily on the marginal lands in dry areas in temperate, subtropical and tropical regions. It is increasingly receiving attention of the scientific community. Aim of this systematic review is to study the physiochemical, sensory, functional and nutritional properties as well as health benefits of browntop millet. This paper is based on quantitative and qualitative secondary data obtained from 71 out of 208 descriptive and scientific literature reviewed and analyzed from the national and international electronic platforms. The scientific literature based on browntop millet has been found scanty. According to the few studies available energy ranges from 338.0 kcal to 368.62 kcal. The carbohydrate, crude fiber and fat content of BTM is 71.32 gm, 8.06–16.08%, 1.89 gm, respectively. Protein is between 11.64% and 10.72%. Browntop millet contains phytochemicals such as flavonoids, quinones, tannins, and resin. There is galore scope for development and standardization of value added products made from browntop millets such as ready to eat foods (cookies, bars, deserts, etc) and ready to cook foods (idli mix, poha, etc) in which the millet can be used in combination with other cereal grains. Thus, browntop millet holds great potential in alleviating food and nutrition insecurity. It has good nutritional value. It can be used for the prevention and management of several non-communicable diseases. In order to make this smart food popular among farmers and consumers, systematized studies in the field of agriculture, nutrition, toxicology, naturopathy and biomedical sciences need to be done and documented properly. From ancient times BTM has been used in many forms such as forage, staple food or in many traditional dishes. An e-repository can be made of the traditional Indian foods made from BTM to popularize its use among the younger generations.

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Corrigendum: Potential and unrealized future possibilities of browntop millet in the food sector

Singh¹,

Suri²,

Singh³

2023

Front. Sustain. Food Syst.

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Formulation and Evaluation of Pulav Prepared from Kodo Millet (Paspalum scrobiculatum)

Cited by 3 publications

References 5 publications

Kodo millet: Technological impact and nutritional benefits for value‐addition in food products

Kodo millet: Technological impact and nutritional benefits for value‐addition in food products

Potential and unrealized future possibilities of browntop millet in the food sector

Corrigendum: Potential and unrealized future possibilities of browntop millet in the food sector

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