Glycemic index and significance of barnyard millet (Echinochloa frumentacae) in type II diabetics

Ugare, Roopashree; Chimmad, Bharati V.; Naik, Rudra; Bharati, Pushpa; Itagi, Sunanda

doi:10.1007/s13197-011-0516-8

Cited by 139 publications

(69 citation statements)

References 4 publications

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“…Dehulled and heat‐treated barnyard millet has been reported beneficial for type 2 diabetics in which low glycemic index for dehulled millet (50.0) and heat‐treated (41.7) was recorded (Ugare and others ). It has also been documented that all the extruded products made with the inclusion of pseudocereals (amaranth, buckwheat, and millet) showed a significant reduction in readily digestible carbohydrates and slowly digestible carbohydrates compared to the control product during predictive in vitro glycemic profiling (Brennan and others ).…”

Section: Potential Health Benefits Of Millet Grains and Their Fractionsmentioning

confidence: 99%

Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits

Saleh

Zhang

Chen

et al. 2013

Comp Rev Food Sci Food Safe

821

547

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In the 21st century, climate changes, water scarcity, increasing world population, rising food prices, and other socioeconomic impacts are expected to generate a great threat to agriculture and food security worldwide, especially for the poorest people who live in arid and subarid regions. These impacts present a challenge to scientists and nutritionists to investigate the possibilities of producing, processing, and utilizing other potential food sources to end hunger and poverty. Cereal grains are the most important source of the world's food and have a significant role in the human diet throughout the world. As one of the most important drought-resistant crops, millet is widely grown in the semiarid tropics of Africa and Asia and constitutes a major source of carbohydrates and proteins for people living in these areas. In addition, because of their important contribution to national food security and potential health benefits, millet grain is now receiving increasing interest from food scientists, technologists, and nutritionists. The aim of this work was to review the recent advances in research carried out to date for purposes of evaluation of nutritional quality and potential health benefits of millet grains. Processing technologies used for improving the edible and nutritional characteristics of millet as well as challenges, limitations, and future perspectives to promote millet utilization as food for a large and growing population are also discussed.

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Section: Potential Health Benefits Of Millet Grains and Their Fractionsmentioning

confidence: 99%

Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits

Saleh

Zhang

Chen

et al. 2013

Comp Rev Food Sci Food Safe

821

547

View full text Add to dashboard Cite

show abstract

“…Although minor millets are nutritionally superior to cereals, their utilization is limited owing to drudgery associated with its processing (Yenagi et al 2013). There is a need to restore the lost interest in millets that deserves recognition for its nutritional qualities and potential health benefits in management of diabetes mellitus, obesity and hyperlipidemia (Ravindran 1991;Kumari and Thayumanavan 1997;Itagi 2003;Patil et al 2014 andUgare et al 2014). Provision of such nutritionally superior grains in consumer friendly RTC convenient form would, promote enhanced utilization for better nutrition of the modern consumers and also encourage the farming and processing sectors.…”

Section: Introductionmentioning

confidence: 99%

Ready-to-cook millet flakes based on minor millets for modern consumer

2015

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There is an increased demand among the consumers for convenient foods for various reasons. Millets such as little, proso, barnyard and ragi were explored for processing into Ready-To-Cook (RTC) millet flakes to meet the needs of modern consumers. Physico-functional and nutrient composition of RTC millet flakes were evaluated against the control (oats flakes and rice flakes). Variation in physical, functional and nutrient composition were observed among the flakes.The RTC flakes of minor millets were smaller in size and density but more fragile and crisp than the commercial oats and rice flakes. Higher flake volume (16.35 ml) and lower bulk density was recorded in little millet flakes (0.15 g/ml). Good cooking properties were recorded in all millet flakes. Lowest fat content (0.40 g/100 g) was recorded in little millet flakes whereas proso millet flakes exhibited highest crude protein (14.72 g/100) and dietary fiber (21.56 g/100 g). Among the millet flakes, RTC little millet flake was most acceptable in terms of sensory quality and also exhibited good shelf life of four months at ambient temperature of 24-31°C. The microbial load decreased during storage period and was within permissible limits.

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“…There are several other reports suggesting effectiveness of barnyard and its products for diabetics (Arora and Srivastava , Surekha , Ugare et al. ). Polishing barnyard millet results in loss of fibre and other nutritional components, and maximum loss occurs at 14% moisture level (Lohani et al.…”

Section: Nutritional Importance and Antinutritional Compoundsmentioning

confidence: 94%

Barnyard millet – a potential food and feed crop of future

et al. 2015

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The two species under genus Echinochloa, E. frumentacea (Indian barnyard millet) and E. esculenta (Japanese barnyard millet), are cultivated for food and fodder by hilly and tribal communities in Asia particularly in India, China and Japan. The crop has wide adaptability and occupies a special place in marginal rainfed areas because of its short life cycle. Although the area under the crop has come down drastically in last 50 years, the crop ability to survive under harsh conditions makes it a better choice during famine years. In the Indian Himalayan region, the crop was traditionally used as a substitute for rice. It has been identified as a suitable choice for climate-resilient agriculture. High nutrient content and antioxidant effects make it to be considered as a functional food crop. Recently, the demand of the crop has increased due to its highly nutritious grains. Thus, it has the potential to provide both food and nutritional security particularly in hills where nutritional deficiencies are in abundance. Despite enormous potential, the crop has not gained the popularity among masses and is still considered as poor man's food. This work therefore is an attempt to compile the meagre information available on crop history, evolution, crop breeding and present status to make the crop competitive and revamp its cultivation.

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Glycemic index and significance of barnyard millet (Echinochloa frumentacae) in type II diabetics

Cited by 139 publications

References 4 publications

Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits

Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits

Ready-to-cook millet flakes based on minor millets for modern consumer

Barnyard millet – a potential food and feed crop of future

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