Processing of Foxtail Millet for Improved Nutrient Availability

Pawar, V. D.; Machewad, G. M.

doi:10.1111/j.1745-4549.2006.00064.x

Cited by 55 publications

(33 citation statements)

References 9 publications

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“…However, irradiation followed by cooking significantly ( P ≤ 0.05) reduced the protein digestibility but improved the quality attributes of both cultivars (ElShazali and others ). In addition, the simple processing of foxtail millet‐like dehulling, soaking, and cooking resulted in a significant decrease in antinutrients such as polyphenols and phytate, and improved the bioavailability of minerals such as iron and zinc and also protein digestibility in vitro (Pawar and Machewad ). Therefore, soaking and cooking of millet grains can be used as pretreatments under optimized conditions to reduce the antinutrition contents in millet grains to enhance nutrient bioavailability and nutritional quality of millet food products.…”

Section: Traditional and Bioprocess Technologiesmentioning

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: Traditional and Bioprocess Technologiesmentioning

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

“…This is the reason that pellagra-the deficiency disease is rarely found in high millet consuming areas. Pearl millet accompanying grains of other types have oxalic acid which by forming a complex, which is insoluble, with calcium results in reduction of bioavailability of this mineral (Pawar and Machewad, 2006). The concentration of calcium in pearl millet is very less and if oxalate is present then the condition will become worse.…”

Section: Vitamins and Mineralsmentioning

confidence: 99%

“…They form chelating compounds with Ca, Mg, Zn and Fe thus making them less biologically available (Sandberg, 2002). Due to lack of absorbance of phyate and limited hydrolysing ability of body they give hazardous effect on mineral bio availability (Pawar and Machewad, 2006). Another such compound is tannins which are grouped as non-nitrogenous phenolic compounds and can be classified as condensed and hydrolysable tannins (Muthulisi, 2007).…”

Section: Inhibitory and Toxic Factorsmentioning

confidence: 99%

“…Moreover no effect of irradiation was observed on anti-nutrient phytate and tannin on 2 cultivations but when preceded by cooking significant reduction in their levels for both dehulled and whole grains flour was observed. In foxtail millet dehulling process, soaking process and then cooking decreases anti-nutrients, improve mineral bioavailability and improved digestibility of protein in vitro (Pawar and Machewad, 2006). Hence, soaking along with cooking can be opted as pre-treatments when optimized conditions are present for the reduction of anti-nutrients in millets to increase bioavailability of nutrients and the quality of nutrition of millet products.…”

Section: D) Fermentationmentioning

confidence: 99%

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Millet Grain Processing, Utilization and Its Role in Health Promotion: A Review

Rathore¹

2016

IJNFS

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Abstract:The enormously increasing population is raising needs for solving the problem of food scarcity. Researchers and nutritionists are working hard to find the cheaper and larger sources of nutrients to deal with this scarcity. Pearl millet, a staple crop is economically feasible for poorer section of the world's population and works are going on for the improvement in the bio-accessibility of the minerals for increasing its utilization. Researches are proving pearl millet comparably better in nutritional quality with high protein content, energy, minerals like iron and zinc, vitamins, dietary fibre, less glycemic index and phytochemicals like antioxidants. New advanced techniques applied for post-harvest technology and value addition are giving out more products of wide acceptance in rural as well as urban areas. In relation with the nutritional quality, convenience of food uptake and other sensory properties, many food processing technologies have been developed. These techniques are widely used now-a-days and are milling, decortication, soaking, germination/malting, fermentation etc. These processes increase the nutritional value and are very effective in dealing with undernourishment problem and other food and health management practices. A large scale implementation of these technologies or commercialized use will increase the ease of adopting their products at wide scale. This type of commercialization will not only deal with the undernourishment problem but also will earn great profits for all the persons in chain from producer like farmers to the consumers but will require policy-support and campaign for health, ecological sustainability and nutritional benefits of the crop. So this review focusses on pearl millet's high nutritional aspects, the post-harvest techniques potent for its improvement at large scale and the related health benefits to support the need at rural as well as urban level.

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“…Among the millets, foxtail millet is an important dry land crop in North China (Sampath et al 1989), Italy and India. Processing of millets includes dehulling, soaking and cooking to reduce the antinutrients such as polyphenols and phytates, and thus improves iron and zinc bioavailability (Pawar and Machewad 2006). Foxtail millet may also be used in the preparation of noodles (lajia noodles) by stretching the dough continuously (Lu et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Textural characterization of foxtail millet gels: effect of cations and hydrocolloids

Nagaprabha

Bhattacharya

2015

J Food Sci Technol

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Foxtail millet (Setaria italica) is traditionally cultivated in mainly dry land areas and has nutritional importance. The textural characteristics of gels, formed with foxtail millet flour at different concentrations (9-13 %, dry solid basis) along with selected cations and hydrocolloids, were determined. Different concentrations of monovalent (NaCl) and divalent (CaCl 2 and FeSO 4 ) cations, and hydrocolloids such as gelatin, gellan, starch, xanthan and agar were incorporated in gels. The gel forming ability markedly improved with an increase in the concentrations of CaCl 2 and FeSO 4 , while NaCl had a marginal effect. Gels prepared with 11 % of foxtail millet alone were found to sensorially acceptable while addition of 0.5 % CaCl 2 or 0.2 % FeSO 4 respective with 10 % foxtail millet also resulted in acceptable gels. Among the hydrocolloids, starch and gellan had marked effects on gel formation, and textural and sensory attributes. The principal component analysis (PCA) plot showed that concentration of foxtail millet formed a cluster with sensory hardness, springiness, cohesiveness, and instrumental peak stress, fracture strain and compression energy indicating that these attributes were interrelated to each other. Stickiness and gelling time formed a cluster on the other side of the axis indicating inversely related. Foxtail millet has a good potential for development of new ranges of gelled health benefiting convenience products with nutraceutical property, and the addition of cations helps to achieve acceptable structural integrity.

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Processing of Foxtail Millet for Improved Nutrient Availability

Cited by 55 publications

References 9 publications

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

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

Millet Grain Processing, Utilization and Its Role in Health Promotion: A Review

Textural characterization of foxtail millet gels: effect of cations and hydrocolloids

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