Review on Browntop Millet- A Forgotten Crop

Suri

Front. Sustain. Food Syst.

2022

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.

Section: Origin and Productionmentioning

confidence: 99%

Section: Health Benefitsmentioning

confidence: 99%

Section: Health Benefitsmentioning

confidence: 99%

See 1 more Smart Citation

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

Suri

Front. Sustain. Food Syst.

2022

“…The regular consumption of browntop millet prevents gastric ulcers. 40 Its effectiveness has been proved through the study in preventing gastric ulcers and colon cancers. 17…”

Section: Anti-ulcer Activitymentioning

confidence: 99%

Browntop Millet (Brachiaria ramosa): An Overview of the Underutilized Miraculous Multifunctional Millet

Srivastav,

Chauhan

2024

Int J Health Sci Res

Millets are the crops that flourish magnificently even with minimum input requirements and adverse climatic conditions. These gluten-free ingredients stand out from other ingredients in terms of high nutritive value and low price point. The consumption of millets not only provides superior nutrients but also embarks an important role in agricultural stability. Browntop millet (BTM) is a characteristic member of the Poaceace (millet) family which possesses nutritional properties like high protein, iron, phosphorus and fibre content. The nutrient load of this small millet could be positively increased by applying processing methods like soaking, germination, extrudation and sundrying which therefore gives a tough competition to its family members in terms of nutritional and phenolic load. This is a comprehensive review which aims to provide information about ethnobotanical characteristics, nutritional profile, pharmacological benefits and culinary importance of Brown top millet. The health promoting benefits such as anti-inflammatory, cardioprotective, anti-diabetic, anti-oxidative, detoxification and anti-ulcerogenic helps to qualify browntop millet as an efficacious functional food. It may prove as a great alternative to wheat for people with gluten sensitivity and those suffering from obesity issues. Key words: Gluten-free, Agricultural stability, Soaking, Nutritional profile, Culinary, Functional food.

“…Understanding the mechanisms underlying these methods is essential to grasp the full potential of biofortification in improving the nutritional status of vegetables [9]. Moreover, the benefits of biofortification extend beyond individual health outcomes to encompass broader societal impacts [10]. By increasing the availability of nutrient-rich vegetables, biofortification has the potential to address dietary gaps and contribute to food security initiatives on a global scale [11].…”

Section: Introductionmentioning

confidence: 99%

The Role of Bio-fortification in Enhancing the Nutritional Quality of Vegetables: A Review

Nagar,

Thakur,

Goutam

et al. 2024

AIR

Bio-fortification is a process that enhances the nutritional quality of crops, including vegetables, by increasing their micronutrient content. It can be achieved through different approaches such as agronomic, conventional breeding, and transgenic/biotechnological methods. Vegetables are known to be rich in micronutrients, vitamins, antioxidants, and other health-benefiting compounds, making them essential for a balanced diet. However, malnutrition and hidden hunger continue to be global challenges, particularly in developing countries. Micronutrient deficiencies, such as iron, zinc, iodine, and vitamin A, are prevalent in these populations. Conventional breeding focuses on selecting genotypes with desirable nutritional traits without compromising agricultural productivity. Transgenic/biotechnological approaches involve the synthesis of transgenes to enhance the bioavailability of micronutrients in plants. Bio-fortification of vegetables is particularly important as they are rich sources of micronutrients, vitamins, and other health-benefiting compounds. However, improving the nutritional quality of vegetables through conventional breeding has had limited success, and modern molecular tools and techniques offer potential for handling complex traits and developing nutrient-dense varieties. Bio-fortification offers a sustainable solution to address these deficiencies by increasing the nutrient content of crops, particularly plant-based foods. These techniques have shown promising results in increasing the concentration of nutrients, such as iron, in vegetables, thereby improving their nutritional quality.