Trends in millet and pseudomillet proteins - Characterization, processing and food applications

Sharma, Neha; Sahu, Jatindra K.; Bansal, Vasudha; Esua, Okon Johnson; Rana, Shilpa; Bhardwaj, Aastha; Bangar, Sneh Punia; Adedeji, Akinbode A.

doi:10.1016/j.foodres.2022.112310

Cited by 6 publications

(3 citation statements)

References 116 publications

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“…47 However, most of the commonly used methods for the thermal processing of millets, such as steaming, extrusion, roasting, popping, flaking and high-temperature treatments, influence the texture, flavor, nutritional composition, and shelf-life of the final millet product. 48…”

Section: Sustainable Millet Processing Techniquesmentioning

confidence: 99%

“…47 However, most of the commonly used methods for the thermal processing of millets, such as steaming, extrusion, roasting, popping, aking and high-temperature treatments, inuence the texture, avor, nutritional composition, and shelf-life of the nal millet product. 48 Studies have indicated that applying heat can reduce the activity of enzymes such as lipoxygenase and lipase, thereby extending the shelf life of grains. 49 According to Gomez and Martinez, 50 thermal processing of grains can also lead to changes in the structure of the starch granules, reduction in the microbial load, avor and fragrance modications, and denaturation of proteins.…”

Section: Thermal Processing Of Milletsmentioning

confidence: 99%

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Millets as supergrains: a holistic approach for sustainable and healthy food product development

Anal,

Singh,

Rice

et al. 2024

Sustainable Food Technol.

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Section: Sustainable Millet Processing Techniquesmentioning

confidence: 99%

Section: Thermal Processing Of Milletsmentioning

confidence: 99%

Millets as supergrains: a holistic approach for sustainable and healthy food product development

Anal,

Singh,

Rice

et al. 2024

Sustainable Food Technol.

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“…Minor millets have recently gained global recognition for their potential in addressing food and nutritional security issues. The United Nations proclaimed 2023 the “International Year of Millets” in recognition of their potential contribution to nutritional and health security and their resilience to climate change [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Development and Evaluation of Calcium-Fortified Multi-Millet Biscuits: A Nutritious Alternative to Refined Wheat Flour

Manchanda,

Rawat,

Chandra

et al. 2024

Foods

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Millet products have garnered global recognition for their exceptional nutritional profile, appealing to various age demographics, and, therefore, fortifying such products with minerals can ensure nutritional security. This research explores the feasibility of utilizing millet as a substitute for refined wheat flour in biscuit production. Three distinct millet varieties were investigated: finger, pearl, and buckwheat. Employing response surface methodology (RSM), the optimal ratio of these flours was determined, resulting in a blend of 1.5:1:1, respectively. The optimized multi-millet biscuits were further enhanced with calcium fortification and subjected to comprehensive physico-chemical analysis. Proximate composition analysis revealed favorable levels of protein (5.472 ± 0.31%), ash (2.80 ± 0.57 g/100 g), and energy density (5.8015 ± 0.004 kcal/g), indicating a significantly higher protein content, enriched mineral profile, and high energy density as compared to refined wheat flour products. Sensory evaluation encompassing attributes such as color and texture and organoleptic assessment using a nine-point hedonic scale demonstrated favorable acceptance. Additionally, the overall acceptability of the biscuits remained consistently high throughout storage, ranging from 8.263 ± 0.65 (day 0) to 8.053 ± 0.85 (day 14). This study underscores the potential of multi-millet biscuits as a nutritious and palatable alternative to traditional wheat-based snacks, offering an avenue for diversifying dietary options and promoting healthier food choices.

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Constructing soybean protein isolate /bacterial cellulose co-assemblies by pH shifting treatment: Molecular conformation and physicochemical properties

Zhuang,

Yan,

Luo

et al. 2024

Food Chemistry

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Trends in millet and pseudomillet proteins - Characterization, processing and food applications

Cited by 6 publications

References 116 publications

Millets as supergrains: a holistic approach for sustainable and healthy food product development

Millets as supergrains: a holistic approach for sustainable and healthy food product development

Development and Evaluation of Calcium-Fortified Multi-Millet Biscuits: A Nutritious Alternative to Refined Wheat Flour

Constructing soybean protein isolate /bacterial cellulose co-assemblies by pH shifting treatment: Molecular conformation and physicochemical properties

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