Nutritional Profile of Small Millets

Exploiting Underutilised crops

Gelatinisation and Rheological Characteristics of Minor Millet Flours

Small millets, also known as nutri‐cereals, belong to the grass family Poaceae that have tiny seeds and are drought and heat tolerant, besides being powerhouse of nutrition, hence making them ideal crops that shall combat not just food and nutritional security but also adapt well to the changing climatic conditions. They grow well on marginal soil and require least resources for their cultivation. Nutritional superiority to popularly cultivated major cereals makes them a magnificent alternative food especially in the age of lifestyle related disorders. In this review, we provide insights of the initial commencement of research on small millets and deliberate the breeding progress based on conventional and genomics‐based approaches. The small millets under discussion are finger millet, foxtail millet, proso millet, little millet, barnyard millet, kodo millet and browntop millet. The major focus here is to recapitulate the breeding activities in the above‐mentioned millets rather than providing a way forward for breeding small millets.

Chapter 18 - Small millet improvement using molecular breeding approaches

Cucumis melo L. Pulp and By-Products: Nutritional and Antioxidant Potential

Microfiltration system with swirling flow around filter medium

The present study aims to explore nutritional as well as the therapeutic potential of millets in perspectives of Ayurveda substantiated by modern scientific studies. The methodology adopted for the study includes field survey, review of literature starting from ancient Indian classics of Ayurveda , modern scientific and research-based publications including journals and periodicals. Millets are still used as supplementary food grains in tribal and relatively lesser developed parts of the country. Millets have been widely used in therapeutics in Ayurveda classics. Nutritional potential of millets may be well understood by the following facts- Pearl millet ( Pennisetum typhoides Burm.f.Stapf. & Habbard) is significantly rich in resistant starch, soluble and insoluble dietary fibers, minerals and antioxidants. It contains 2.8% crude fiber, 7.8% crude fat, 13.6% crude protein, and 63.2% starch. Foxtail millet ( Setaria italica Linn. Beauv.) is rich in lysine. Finger millet ( Eleusine coracana Linn.) has carbohydrate 81.5%, protein 9.8%, crude fiber 4.3% and minerals 2.7% which is higher than wheat and rice. Kodo millet ( Paspalum scrobiculatum Linn.) and little millet ( Panicum miliare Lam.) also have 37.38% dietary fiber which is highest among cereals. In Proso millet ( Panicum miliaceum Linn.) protein content found to be 11.6% of dry matter and is greater than wheat protein. Millets have a high nutritive value comparable to major cereal grains. Thus millet proteins are a good source of essential amino acids, micronutrients, phytochemicals, antioxidants, and minerals. The presence of all required nutrients in millets makes them potential dietary supplements.

Impact of replacing wheat flour with lychee juice by-products on bread quality characteristics and microstructure

Dietary fiber from coconut flour: A functional food

Millets contain anti-nutritional factors which limits their use in processed food products. Pre-treatments processes of these traditional grains such a germination and roasting have potential to reduce the anti-nutritional factors. Therefore, this study aimed to evaluate the effect of germination and roasting on the proximate, and antinutritional content of three varieties of millet. These grains were germinated, and roasted and milled into flour. Three treatments namely, unprocessed millets (A1, B1 and C1), germinated millets (A2, B2, and C2), and roasted millets (A3, B3, and C3) processed finger millet, foxtail and proso millet were prepared. The results showed that millet processing i.e. germination significantly increased the protein content, moisture content, ash content, and fiber content whereas slightly decrease the fat content. Similarly, roasting significantly increased the crude fiber content and ash content whereas reduced the moisture, protein and fat content respectively. Both germination and roasting significantly reduced the phytate, tannin and oxalate content. Germination led to a notable reduction in tannin levels across all three millet varieties, yielding values of 29.45 mg/100 g, 15.80 mg/100 g, and 17.97 mg/100 g. The phytate content decreased from 374.94 to 223.36 mg/100 g, from 431.44 to 205.9 mg/100 g, and from 326.12 to 248.13 mg/100 g, respectively. Finally, the oxalate concentrations were lowered from 21.43 mg/100 g to 9.88 mg/100 g, from 7.1 mg/100 g to 5.06 mg/100 g, and from 7.95 mg/100 g to 5.4 mg/100 g in finger, foxtail, and proso millet, respectively, indicating reductions of 53.9%, 30.1%, and 32.1%. Similarly, roasting, significantly decreased the levels of tannins, phytates, and oxalates in finger millet, foxtail millet, and proso millet

Objective: Nowadays, there are two major concerns of society, namely: (i) concern for health and demand for foods that may have health benefits; and (ii) increase of food waste produced by the food industry. The study of food and its by-products features can be one of the solutions for these two major concerns. In this study a comparative analysis was performed between the pulp and the by-product of prickly pear determining moisture, ash, total protein, total fat and dietary fibre contents. Material and Methods: In 2017, the prickly pears were obtained at Herdade de Peliteiros Silveiras, Montemor-o-Novo, Évora). For determination of moisture content, a gravimetric method was used applying a dry air oven, and the ash content was determined using the process of incineration at 525 °C. For total protein content, Kjeldahl method was applied, and for total fat, acid hydrolysis followed by extraction with petroleum ether using a Soxhlet apparatus. Finally, the dietary fibre content was determined by an enzymatic-gravimetric method. Results: With the results obtained, it was possible to verify that water is the main constituent of the pulp and peel of prickly pear, 83% and 84%, respectively. It was also found that the pulp had a higher content of total protein, total fat and dietary fibre than the by-product of prickly pear. However, the peel also shows considerable amounts of dietary fibre (2,8 g/100 g). Conclusions: In summary, both parts of prickly pear can be considered a good source of dietary fibre. This study may also contribute to promote the use of prickly pear by- product in the formulation of new food products and therefore to reduce food waste.

Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex

ABSTRACTOur objectives were to investigate the effect of blanching on nutrients, color, α‐ and β‐carotenes, dietary fiber, and water‐holding capacity of carrot pulp after juice was extracted. Carrot pulp contained 4‐5% protein, 8‐9% reducing sugars, and 5‐6% minerals. Compared to the color of fresh carrot juice, pulp from blanched carrots retained redness color values better than that from unblanched carrots. Pulp contained from unblanched: 17% and from blanched: 31‐35% of the total α‐ and β carotenes in the fresh carrots. Glucose and galacturonic acid were predominant sugars of the nonstarchy polysaccharides (NSP) in carrots. Pulp contained 37‐48% total dietary fiber and had a high water‐holding capacity (WHC), ranging from 9.42 to 10.52g water/g organic matter. Considering carotenes, WHC, and fiber content, carrot pulp products are a good source of dietary fiber.

Small millets are climate smart cereals and they are rich in fibre, protein and minerals which are essential for human good health. Now days, number of nations including India suffering from malnutrition. The aim of investigation is to know what factors influence on nutrients of small millets are. presently There were eight different genotypes were taken from four small millet crops viz., Finger millet, foxtail millet, proso millet and little millet and experiments were carried out in Hanumanamatti and Dhrwad in zone -8 and Mudhol in zone-3 of Karnataka. These genotypes produced protein range from 7.05 per cent (DHFM-78-3 at finger millet) to 11.975 per cent (DHPM-2769 in proso millet), iron content recorded range from1.437 mg/100 g (karisavi grain) to 5.686 mg/ 100 (DHPM-2769in proso millet at Dharwad). Variability of manganese range between 0.0962 mg/ 100 g (DHPM-2769 at Dharwad) to 0.931 mg /100g of (DHFM-78-3 in finger millet at Hanumanamatti), while copper range from 0.207 mg /100 g (DHLM-36-3 in little millet at Hanumanamatti) to 0.934 mg/100 g (DHLM-36-3 in little millet at Mudhol). The zinc content varied from 0.364 mg/100g (Mallesavi in little millet at Hanumanamatti) to 1.262 mg/100g of grain (DHPM-2769, Mudhol).

Foxtail millet is an excellent model crop for studying the biology of C4 photosynthesis, abiotic stress tolerance, and biofuel traits. In addition, grains of foxtail millet are rich in proteins, micro- and macro-nutrients, and other bioactive compounds. Being an old domesticated crop, foxtail millet has contributed to the development of human civilization and is still grown as a staple food, particularly in India and China. India is the largest producer of millets. However, the breeding technology used for foxtail millet is far behind that of major millets such as pearl millet and finger millet, and major cereals such as rice and wheat. Development of genomic resources is the first step toward improving the breeding strategies, which subsequently lead to the development of elite cultivars with higher yield and desirable agronomic traits. Much national and international effort has been invested in this regard to develop genetic and genomic resources and these have produced significant outcomes. In this context, the present chapter enumerates the genetic and genomic resources available for foxtail millet improvement. In particular, the chapter discusses the development of novel molecular markers, their application in genomics-assisted breeding, and the construction of integrated databases. In addition, the genes and families identified in foxtail millet which have relevance to growth, development, and stress response have also been summarized.