Nutritional and health benefits of millets.

Rao, B. Dayakar; Malleshi, N. G.; Annor, G. A.; Patil, J. V.

doi:10.1079/9781780648309.0024

Cited by 50 publications

(71 citation statements)

References 63 publications

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“…Dida et al (2007), using random HindIII, PstI, and SalI libraries, developed 82 genomic SSR markers and developed the first genetic map of finger millet using genomic SSRs, restriction fragment length polymorphism (RFLP), amplified fragment length polymorphism (AFLP), and EST All values are expressed per 100 g edible portion; all blank spaces (-) in the tables represent either below detectable limit or not reported. Compiled from Johnson and Croissant (1985); Gopalan et al (1989); Longvah (2017); Dayakar et al (2017); USDA National Nutrient Database for Standard Reference. https://fdc.nal.usda.gov/(accessed on October 28, 2019).…”

Section: Molecular Markers Genetic Diversity and Phylogenetic Studimentioning

confidence: 99%

Healthy and Resilient Cereals and Pseudo-Cereals for Marginal Agriculture: Molecular Advances for Improving Nutrient Bioavailability

et al. 2020

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With the ever-increasing world population, an extra 1.5 billion mouths need to be fed by 2050 with continuously dwindling arable land. Hence, it is imperative that extra food come from the marginal lands that are expected to be unsuitable for growing major staple crops under the adverse climate change scenario. Crop diversity provides right alternatives for marginal environments to improve food, feed, and nutritional security. Well-adapted and climate-resilient crops will be the best fit for such a scenario to produce seed and biomass. The minor millets are known for their high nutritional profile and better resilience for several abiotic stresses that make them the suitable crops for arid and salt-affected soils and poor-quality waters. Finger millet (Eleucine coracana) and foxtail millet (Setaria italica), also considered as orphan crops, are highly tolerant grass crop species that grow well in marginal and degraded lands of Africa and Asia with better nutritional profile. Another category of grains, called pseudo-cereals, is considered as rich foods because of their protein quality and content, high mineral content, and healthy and balance food quality. Quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.), and buckwheat (Fagopyrum esculentum) fall under this category. Nevertheless, both minor millets and pseudo-cereals are morphologically different, although similar for micronutrient bioavailability, and their grains are gluten-free. The cultivation of these millets can make dry lands productive and ensure future food as well as nutritional security. Although the natural nutrient profile of these crop plant species is remarkably good, little development has occurred in advances in molecular genetics and breeding efforts to improve the bioavailability of nutrients. Recent advances in NGS have enabled the genome and transcriptome sequencing of these millets and pseudo-cereals for the faster development of molecular markers and application in molecular breeding. Genomic information on finger millet (1,196 Mb with 85,243 genes); S. italica, a model small millet (well-annotated draft genome of 420 Mb with 38,801 protein-coding genes); amaranth (466 Mb genome and 23,059 protein-coding genes); buckwheat (genome size of 1.12 Gb with 35,816 annotated genes); and quinoa (genome size of 1.5 Gb containing 54,438 protein-coding genes) could pave the way for the genetic improvement of these grains. These genomic resources are an important first step toward genetic improvement of these crops. This

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Section: Molecular Markers Genetic Diversity and Phylogenetic Studimentioning

confidence: 99%

Healthy and Resilient Cereals and Pseudo-Cereals for Marginal Agriculture: Molecular Advances for Improving Nutrient Bioavailability

et al. 2020

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“…For a long time, millet crops were valued by man because of their nutritional and edible qualities (Bukhari, Ayub, Ahmad, Mubeen, & Waqas, 2011). Though millets seem small-seeded cereals but contain a number of dietary advantages (Dayakar, Bhaskarachary, Arlene Christina, Sudha Devi, & Tonapi, 2017).…”

Section: Ori G In D Is Tributi On and Morphologymentioning

confidence: 99%

Nutritional and functional roles of millets—A review

et al. 2019

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The available cultivable plant‐based food resources in developing tropical countries are inadequate to supply proteins for both human and animals. Such limition of available plant food sources are due to shrinking of agricultural land, rapid urbanization, climate change, and tough competition between food and feed industries for existing food and feed crops. However, the cheapest food materials are those that are derived from plant sources which although they occur in abundance in nature, are still underutilized. At this juncture, identification, evaluation, and introduction of underexploited millet crops, including crops of tribal utility which are generally rich in protein is one of the long‐term viable solutions for a sustainable supply of food and feed materials. In view of the above, the present review endeavors to highlight the nutritional and functional potential of underexploited millet crops. Practical applications Millets are an important food crop at a global level with a significant economic impact on developing countries. Millets have advantageous characteristics as they are drought and pest‐resistance grains. Millets are considered as high‐energy yielding nourishing foods which help in addressing malnutrition. Millet‐based foods are considered as potential prebiotic and probiotics with prospective health benefits. Grains of these millet species are widely consumed as a source of traditional medicines and important food to preserve health.

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“…Millets are not only comparable to major cereals with respect to their nutritional features but are very good sources of carbohydrates, micronutrients, and phytochemicals with nutraceutical properties. Finger millet contains the highest calcium content (300-350 mg/100 g) among the small millets [11].…”

Section: Introductionmentioning

confidence: 99%

Protein, Calcium, Zinc, and Iron Contents of Finger Millet Grain Response to Varietal Differences and Phosphorus Application in Kenya

et al. 2018

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This study was carried out to investigate the influence of phosphorus fertilizers on the concentrations of nutrients, particularly calcium, protein, zinc, and iron in finger millet grains grown in different agro-ecologies in Kenya. The on-station experiments were carried out at Kiboko (Eastern Kenya), Kakamega, and Alupe (Western Kenya) in 2015 during the short and long rainy seasons. The trials were laid out in a randomized complete block design (RCBD) in a 4 × 3 factorial arrangement with three replicates. The treatments comprised of four levels of phosphorus (0, 12.5, 25.0 and 37.5 kg ha −1 P 2 O 5) and three finger millet varieties (U-15, P-224 and a local variety). Application of phosphorus significantly (p ≤ 0.05) increased the protein content of finger millet grain in varieties in all the three sites. Variety U-15 had the highest protein content (11.0%) at 25 kg ha −1 P 2 O 5 with the control (zero P) on variety P-224 eliciting the lowest (4.4%) at Kiboko. At Kakamega, the 25 kg ha −1 P 2 O 5 treatment with U-15 variety had the highest protein content (15.3%) while the same variety at 12.5 kg ha −1 P 2 O 5 rate elicited the highest protein content (15.0%) at Alupe. Phosphorus application significantly enhanced the nutritional quality of finger millet grains specifically protein, calcium, iron, and zinc. Variety P-224 had the highest calcium content in all sites and highest iron content at Kakamega while the local varieties had the highest zinc content in all sites. The varieties responded differently to each quality component but generally, based on the protein content, the 25 kg ha −1 P 2 O 5 is recommended.

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Nutritional and health benefits of millets.

Cited by 50 publications

References 63 publications

Healthy and Resilient Cereals and Pseudo-Cereals for Marginal Agriculture: Molecular Advances for Improving Nutrient Bioavailability

Healthy and Resilient Cereals and Pseudo-Cereals for Marginal Agriculture: Molecular Advances for Improving Nutrient Bioavailability

Nutritional and functional roles of millets—A review

Protein, Calcium, Zinc, and Iron Contents of Finger Millet Grain Response to Varietal Differences and Phosphorus Application in Kenya

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