Nutritional Profile of Small Millets

Arya, Chhavi; Bisht, Anju

doi:10.1007/978-981-16-9306-9_2

Cited by 7 publications

(4 citation statements)

References 113 publications

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“…Comparing the malted and control FM flours, TPC increased significantly from 67.74 to 94.22 mg (GAE)/100 g (LB) and 68.57 to 95.40 mg (GAE)/100 g (DB). Enzymes that break down the cell wall became functional during malting and altered the structure of the cell wall of the grain, increasing the content of phenolic chemicals in FM flours (Arya, 2022 ). The malting process decreased the antinutrients like tannins and phytic acid, which can attach to phenolic compounds and decreased their effectiveness.…”

Section: Resultsmentioning

confidence: 99%

Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours

Murungweni,

Ramashia,

Mashau

2023

Food Science & Nutrition

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Finger millet (Eleusine coracana L. Gaertn.) is a gluten‐free crop with a high amount of fiber, calcium and iron, outstanding malting qualities and a low glycemic index. The study aimed to determine the physicochemical, functional, antioxidant and microstructural properties of malted finger millet (light and dark brown) flours. The two varieties of finger millet grains were germinated for 0, 24, 48 and 72 h and kilned for 8 h. The lightness (L*) values of malted finger millet flours significantly increased, with light brown having the highest L* value of 76.62. The hue angle and total color differences (ΔE) of the malted finger millet flours increased significantly (p ≤ .05.), and values ranged from 63.43° to 71.20° (light brown) and 2.12° to 4.32° (dark brown), respectively. The moisture, ash, fiber, protein, total phenolic, total flavonoids contents and DPPH activity of both malted finger millet flours significantly increased. On the contrary, the fat, carbohydrate, energy contents and FRAP activity significantly decreased with each malting period of both finger millet flours. Both malted finger millet flours' solubility index, water and oil absorption capacity increased significantly while the packed and loose bulk density decreased. Malting had no significant effect on the viscosity of the cold paste; however, a significant decrease in the viscosity of the cooked paste in both finger millet flours was observed, with values ranging from 285 to 424.00 cP (light brown) and 271.33 to 418.00 cP (dark brown), respectively. Malting resulted in changes in the thermal properties of finger millet flours with an increase in the onset, peak and conclusion temperatures. Fourier‐Transform Infrared Spectra showed that malting slightly changed the peaks of both finger millet flours. Scanning electron microscopy showed that malting altered the microstructural characteristics of finger millet flours. The results showed that malted finger millet flours are promising raw materials for gluten‐free bakery products.

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Section: Resultsmentioning

confidence: 99%

Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours

Murungweni,

Ramashia,

Mashau

2023

Food Science & Nutrition

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“…Kodo millet is a rich source of dietary fiber that promotes healthy digestion and prevents constipation. Furthermore, it is an excellent source of B vitamins such as niacin, thiamine, riboflavin, and folic acid, which are crucial for energy production, brain function, and cell health (Arya & Bisht, 2022). Notably, the nutritional profile of Kodo millet holds its own compared to popular millets, cereals, and pseudocereals, making it a versatile and competitive choice for a healthy diet.…”

Section: Structure Composition and The Nutritional Valuementioning

confidence: 99%

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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“…Pearl millet have a successfully developed biofortified variety Dhana shakti and also have some hybrids (HHB 299, HHB 311, RBH 238 and AHB 1200). These varieties/hybrids have significant amount of iron (Fe) and zinc (Zn), this higher amount will fulfill 70% of daily requirement of an adult (if 200gm consumed per day) [23]. Pearl millet and sorghum are also good source of dietary fiber [24].…”

Section: Nutritional Quality In Milletsmentioning

confidence: 99%

Nutrients Anti-Nutrients Interaction in Millets and its Effect on Malnutrition

Akbar¹

2022

Act Scie Nutr

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Malnutrition problem, which is derived from having insufficient amount of nutrients like minerals, essential vitamins and other macronutrients (proteins and carbohydrates) in our daily diet. After the pandemic, the prevalence of under nourishment jumped from 8.0 in 2019 to around 9.3 percent in 2020 and continued to rise in 2021. Malnutrition problem can be reduced by adding the nutrients in our daily diet. Millets are the excellent source of minerals, vitamins, proteins and carbohydrates. But some anti-nutrients (oxalate, phytate) present on them interact with nutrients (like minerals, vitamins) and reduce its bioavailability in millets. To overcome this malnutrition problem, anti-nutrients should be removed in crops like millets. There are many biofortification methods used by scientists to improve the nutritional content time to time. However, it is necessary to know the current status of these antinutrients and identify those genes which are responsible for the accumulation of these anti-nutrients in millets. Thus, for better human health and physical wellbeing, it is most important to take bio-fortified foods containing fewer anti-nutrients.

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Nutritional Profile of Small Millets

Cited by 7 publications

References 113 publications

Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours

Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours

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

Nutrients Anti-Nutrients Interaction in Millets and its Effect on Malnutrition

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