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Kaur S, Kumari A, Seem K, Kaur G, Kumar D, Verma S, Singh N, Kumar A, Kumar M, Jaiswal S, Bhardwaj R, Singh BK, Riar A. Finger millet (Eleusine coracana L.): from staple to superfood-a comprehensive review on nutritional, bioactive, industrial, and climate resilience potential. PLANTA 2024; 260:75. [PMID: 39153062 PMCID: PMC11330411 DOI: 10.1007/s00425-024-04502-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2024] [Accepted: 08/04/2024] [Indexed: 08/19/2024]
Abstract
MAIN CONCLUSION This review discusses the Finger millet's rich nutritional profile, bioactive potential, and industrial applications, combined with its climate resilience, which make it a promising crop for enhancing food security and promoting sustainable agriculture. This review also highlights its significant potential to address malnutrition and mitigate climate change impacts. The emergence of Finger millet from "poor man's staple food" to "a nutrient rich cereal" has encouraged the need to explore this crop at a wider scale. It is a highly significant crop due to its rich nutritional and bioactive profile, diverse biological activities, and promising industrial applications, along with the high climate resilience. This comprehensive review evaluates its nutritional composition by comparing favorably with other cereals and millets and emphasizing its potential to address malnutrition and enhance food security. Furthermore, it explores the phytochemical/bioactive potential and strategies to enhance their bioavailability followed biological activities of Finger millet by highlighting its various health-promoting properties. The review also discusses industrial potential of finger millet including its role in nutraceutical and functional food production, as well as bioenergy generation. In addition, role of Finger millet as a climate-resilient crop; specifically, the available genetic resources and identification of genes and quantitative trait loci (QTLs) associated with major stress tolerance traits have also been discussed. By providing a comprehensive synthesis of existing knowledge, this study offers valuable insights for researchers, policymakers, and stakeholders engaged in efforts to promote sustainable agriculture, enhance food and nutrition security, and mitigate the impacts of climate change.
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Affiliation(s)
- Simardeep Kaur
- ICAR-Research Complex for North Eastern Hill Region, Umiam, Meghalaya, 793103, India.
| | - Arti Kumari
- Bihar Agricultural University, Sabour, Bhagalpur, 813210, India
| | - Karishma Seem
- ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Gurkanwal Kaur
- Punjab Agricultural University, Ludhiana, Punjab, 141004, India
| | - Deepesh Kumar
- ICAR-National Institute of Plant Biotechnology, New Delhi, 110012, India
| | - Surbhi Verma
- College of Agriculture and Applied Sciences, Utah State University, Logan, UT, 84322, USA
| | - Naseeb Singh
- ICAR-Research Complex for North Eastern Hill Region, Umiam, Meghalaya, 793103, India
| | - Amit Kumar
- ICAR-Research Complex for North Eastern Hill Region, Umiam, Meghalaya, 793103, India
| | - Manish Kumar
- Bihar Agricultural University, Sabour, Bhagalpur, 813210, India
| | - Sandeep Jaiswal
- ICAR-Research Complex for North Eastern Hill Region, Umiam, Meghalaya, 793103, India
| | - Rakesh Bhardwaj
- ICAR-National Bureau of Plant Genetic Resources, New Delhi, 110012, India
| | - Binay Kumar Singh
- ICAR-Research Complex for North Eastern Hill Region, Umiam, Meghalaya, 793103, India
| | - Amritbir Riar
- Department of International Cooperation, Research Institute of Organic Agriculture, FiBL, 11 Frick, Switzerland.
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Li W, Xu R, Qin S, Song Q, Guo B, Li M, Zhang Y, Zhang B. Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability. Int J Biol Macromol 2024; 274:133223. [PMID: 38897509 DOI: 10.1016/j.ijbiomac.2024.133223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 05/27/2024] [Accepted: 06/15/2024] [Indexed: 06/21/2024]
Abstract
The coarse texture and difficulty in processing dietary fiber (DF) in cereal bran have become limiting factors for the development of the whole cereal grain (WCG) food industry. To promote the development of the WCG industry, this review comprehensively summarizes the various forms and structures of cereal DF, including key features such as molecular weight, chain structure, and substitution groups. Different modification methods for changing the chemical structure of DF and their effects on the modification methods on physicochemical properties and biological activities of DF are discussed systematically. Furthermore, the review focusses on exploring the interactions between DF and dough components and discusses the effects on the gluten network structure, starch gelatinization and retrogradation, fermentation, glass transition, gelation, and rheological and crystalline characteristics of dough. Additionally, opportunities and challenges regarding the further development of DF for the flour products are also reviewed. The objective of this review is to establish a comprehensive foundation for the precise modification of cereal DF, particularly focusing on its application in dough-related products, and to advance the development and production of WCG products.
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Affiliation(s)
- Wen Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Rui Xu
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Shaoshuang Qin
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Qiaozhi Song
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Boli Guo
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China.
| | - Ming Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China.
| | - Yingquan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Bo Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
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Yong WCM, Devi A, Lin TF, Chappell HF. First principles modelling of the ion binding capacity of finger millet. NPJ Sci Food 2024; 8:28. [PMID: 38744951 PMCID: PMC11094100 DOI: 10.1038/s41538-024-00270-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Accepted: 04/30/2024] [Indexed: 05/16/2024] Open
Abstract
Finger millet, a cereal grain widely consumed in India and Africa, has gained more attention in recent years due to its high dietary fibre (arabinoxylan) and trace mineral content, and its climate resilience. The aim of this study was to understand the interactions between potassium (K+), calcium (Ca2+) and zinc (Zn2+) ions and the arabinoxylan structure and determine its ion-binding capacity. Three variations of a proposed model of the arabinoxylan structure were constructed and first principles Density Functional Theory calculations were carried out to determine the cation-binding capacity of the arabinoxylan complexes. Zn2+-arabinoxylan complexes were highly unstable and thermodynamically unfavourable in all three models. Ca2+ and K+ ions, however, form thermodynamically stable complexes, particularly involving two glucuronic acid residues as a binding pocket. Glucuronic acid residues are found to play a key role in stabilising the cation-arabinoxylan complex, and steric effects are more important to the stability than charge density. Our results highlight the most important structural features of the millet fibre regarding ion-storage capacity, and provide valuable preliminary data for confirmatory experimental studies and for the planning of clinical trials where the bioavailability of bound ions following digestion may be tested.
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Affiliation(s)
| | - Apramita Devi
- Department of Viticulture and Enology, University of California, Davis, CA, USA
- Department of Environmental Engineering, National Cheng Kung University, Tainan, Taiwan
| | - Tsair-Fuh Lin
- Department of Environmental Engineering, National Cheng Kung University, Tainan, Taiwan
| | - Helen F Chappell
- School of Food Science and Nutrition, University of Leeds, Leeds, UK.
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Khan J, Gul P, Rashid MT, Li Q, Liu K. Composition of Whole Grain Dietary Fiber and Phenolics and Their Impact on Markers of Inflammation. Nutrients 2024; 16:1047. [PMID: 38613080 PMCID: PMC11013088 DOI: 10.3390/nu16071047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 03/28/2024] [Accepted: 03/28/2024] [Indexed: 04/14/2024] Open
Abstract
Inflammation is an important biological response to any tissue injury. The immune system responds to any stimulus, such as irritation, damage, or infection, by releasing pro-inflammatory cytokines. The overproduction of pro-inflammatory cytokines can lead to several diseases, e.g., cardiovascular diseases, joint disorders, cancer, and allergies. Emerging science suggests that whole grains may lower the markers of inflammation. Whole grains are a significant source of dietary fiber and phenolic acids, which have an inverse association with the risk of inflammation. Both cereals and pseudo-cereals are rich in dietary fiber, e.g., arabinoxylan and β-glucan, and phenolic acids, e.g., hydroxycinnamic acids and hydroxybenzoic acids, which are predominantly present in the bran layer. However, the biological mechanisms underlying the widely reported association between whole grain consumption and a lower risk of disease are not fully understood. The modulatory effects of whole grains on inflammation are likely to be influenced by several mechanisms including the effect of dietary fiber and phenolic acids. While some of these effects are direct, others involve the gut microbiota, which transforms important bioactive substances into more beneficial metabolites that modulate the inflammatory signaling pathways. Therefore, the purpose of this review is twofold: first, it discusses whole grain dietary fiber and phenolic acids and highlights their potential; second, it examines the health benefits of these components and their impacts on subclinical inflammation markers, including the role of the gut microbiota. Overall, while there is promising evidence for the anti-inflammatory properties of whole grains, further research is needed to understand their effects fully.
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Affiliation(s)
- Jabir Khan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (J.K.); (P.G.); (M.T.R.); (Q.L.)
| | - Palwasha Gul
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (J.K.); (P.G.); (M.T.R.); (Q.L.)
| | - Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (J.K.); (P.G.); (M.T.R.); (Q.L.)
| | - Qingyun Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (J.K.); (P.G.); (M.T.R.); (Q.L.)
| | - Kunlun Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (J.K.); (P.G.); (M.T.R.); (Q.L.)
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
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Teklu D, Gashu D, Joy EJM, Bailey EH, Wilson L, Amede T, Broadley MR. Differences in the nutritional quality of improved finger millet genotypes in Ethiopia. Sci Rep 2024; 14:460. [PMID: 38172143 PMCID: PMC10764915 DOI: 10.1038/s41598-023-48749-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Accepted: 11/29/2023] [Indexed: 01/05/2024] Open
Abstract
Improved crop genotypes are constantly introduced. However, information on their nutritional quality is generally limited. The present study reports the proximate composition and the concentration and relative bioavailability of minerals of improved finger millets of different genotypes. Grains of finger millet genotypes (n = 15) grown in research station during 2019 and 2020 in Ethiopia, and replicated three times in a randomized complete block design, were analysed for proximate composition, mineral concentration (iron, zinc, calcium, selenium), and antinutritional factors (phytate, tannin and oxalate). Moreover, the antinutritional factors to mineral molar ratio method was used to estimate mineral bioavailability. The result shows a significant genotypic variation in protein, fat and fibre level, ranging from 10% to 14.6%, 1.0 to 3.8%, and 1.4 to 4.6%, respectively. Similarly, different finger millets genotypes had significantly different mineral concentrations ranging from 3762 ± 332 to 5893 ± 353 mg kg-1 for Ca, 19.9 ± 1.6 to 26.2 ± 2.7 mg kg-1 for Zn, 36.3 ± 4.6 to 52.9 ± 9.1 mg kg-1 for Fe and 36.6 ± 11 to 60.9 ± 22 µg kg-1 for Se. Phytate (308-360 µg g-1), tannin (0.15-0.51 mg g-1) and oxalate (1.26-4.41 mg g-1) concentrations were also influenced by genotype. Antinutritional factors to minerals molar ratio were also significantly different by genotypes but were below the threshold for low mineral bioavailability. Genotype significantly influenced mineral and antinutritional concentrations of finger millet grains. In addition, all finger millet genotypes possess good mineral bioavailability. Especially, the high Ca concentration in finger millet, compared to in other cereals, could play a vital role to combating Ca deficiency. The result suggests the different finger millet genotypes possess good nutrient content and may contribute to the nutrition security of the local people.
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Affiliation(s)
- Demeke Teklu
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia
| | - Dawd Gashu
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia.
| | - Edward J M Joy
- Faculty of Epidemiology and Population Health, London School of Hygiene and Tropical Medicine, London, UK
- Rothamsted Research, West Common, Harpenden, Hertfordshire, UK
| | - Elizabeth H Bailey
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
| | - Lolita Wilson
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
| | - Tilahun Amede
- Alliance for a Green Revolution in Africa (AGRA), Sustainably Growing Africa's Food Systems, Nairobi, Kenya
| | - Martin R Broadley
- Rothamsted Research, West Common, Harpenden, Hertfordshire, UK
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
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Kaur B, Singh A, Suri S, Usman M, Dutta D. Minor millets: a review on nutritional composition, starch extraction/modification, product formulation, and health benefits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4742-4754. [PMID: 36764833 DOI: 10.1002/jsfa.12493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 01/06/2023] [Accepted: 02/10/2023] [Indexed: 06/08/2023]
Abstract
Minor millet grains are the abode of healthy constituents of human concern that contribute to healthy longevity. Additionally, they are excellent in nutritional value including macronutrients namely, protein (7-13%), carbohydrates (60-70%), fat (1.5-5%), fiber (2-7%) and for micronutrients as well namely; iron, calcium, phosphorus, and magnesium, etc. All these beneficial traits along with the availability of bioactive constituents (polyphenols and antioxidants) prove them to be therapeutic in action and also uplift the immunity among users. Employed isolation tactics for starch also govern yield characteristics and is usually preferred by way of wet method. Minor millets are abundant in starch (50-70%) thus application broadness is another attribute which could be addressed in vivid food segments. In case, native starches somehow possess least application credentials in food and non-food sectors thus modification is the only alternative to eliminate shortcomings. As in trend, modification using physical, chemical, and enzymatic ways have a wide impact on the properties of millet starch. The present review summarizes the nutritional, bioactive and therapeutic potential of minor millets, along with ways of starch modification and product development through millet involvement. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Baljeet Kaur
- Department of Food Technology, Mata Gujri College, Fatehgarh, Punjab, India
| | - Ajay Singh
- Department of Food Technology, Mata Gujri College, Fatehgarh, Punjab, India
| | - Shweta Suri
- Amity Institute of Food Technology (AIFT), Amity University Uttar Pradesh, Noida, India
| | - Muhammad Usman
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Debashis Dutta
- Department of Food Processing Technology, Mirmadan Mohanlal Government Polytechnic, Nadia, India
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Balli D, Cecchi L, Pieraccini G, Venturi M, Galli V, Reggio M, Di Gioia D, Furlanetto S, Orlandini S, Innocenti M, Mulinacci N. Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity. Foods 2023; 12:foods12040748. [PMID: 36832825 PMCID: PMC9956183 DOI: 10.3390/foods12040748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023] Open
Abstract
Millet is the sixth-highest yielding grain in the world and a staple crop for millions of people. Fermentation was applied in this study to improve the nutritional properties of pearl millet. Three microorganism combinations were tested: Saccharomyces boulardii (FPM1), Saccharomyces cerevisiae plus Campanilactobacillus paralimentarius (FPM2) and Hanseniaspora uvarum plus Fructilactobacillus sanfranciscensis (FPM3). All the fermentation processes led to an increase in minerals. An increase was observed for calcium: 254 ppm in FPM1, 282 ppm in FPM2 and 156 ppm in the unfermented sample. Iron increased in FPM2 and FPM3 (approx. 100 ppm) with respect the unfermented sample (71 ppm). FPM2 and FPM3 resulted in richer total phenols (up to 2.74 mg/g) compared to the unfermented sample (2.24 mg/g). Depending on the microorganisms, it was possible to obtain different oligopeptides with a mass cut off ≤10 kDalton that was not detected in the unfermented sample. FPM2 showed the highest resistant starch content (9.83 g/100 g) and a prebiotic activity on Bifidobacterium breve B632, showing a significant growth at 48 h and 72 h compared to glucose (p < 0.05). Millet fermented with Saccharomyces cerevisiae plus Campanilactobacillus paralimentarius can be proposed as a new food with improved nutritional properties to increase the quality of the diet of people who already use millet as a staple food.
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Affiliation(s)
- Diletta Balli
- Department of NEUROFARBA and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy
| | - Lorenzo Cecchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy
| | - Giuseppe Pieraccini
- Mass Spectrometry Center (CISM), University of Florence, Viale G. Pieraccini 6, 50139 Florence, Italy
| | - Manuel Venturi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy
| | - Viola Galli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy
| | - Marta Reggio
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale Fanin 42, 40127 Bologna, Italy
| | - Diana Di Gioia
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Viale Fanin 42, 40127 Bologna, Italy
| | - Sandra Furlanetto
- Department of Chemistry “Ugo Schiff”, University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy
| | - Serena Orlandini
- Department of Chemistry “Ugo Schiff”, University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy
| | - Marzia Innocenti
- Department of NEUROFARBA and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy
| | - Nadia Mulinacci
- Department of NEUROFARBA and Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A), University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy
- Correspondence:
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Ikem A, Odumosu PO, Udousoro I. Elemental composition of cereal grains and the contribution to the dietary intake in the Nigerian population. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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Abioye V, Babarinde G, Ogunlakin G, Adejuyitan J, Olatunde S, Abioye A. Varietal and processing influence on nutritional and phytochemical properties of finger millet: A review. Heliyon 2022; 8:e12310. [PMID: 36590554 PMCID: PMC9800331 DOI: 10.1016/j.heliyon.2022.e12310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 07/02/2022] [Accepted: 12/05/2022] [Indexed: 12/23/2022] Open
Abstract
Food and nutrition insecurity is a problem for the majority of developing nations; incidentally, some underutilized crops have the potential to increase food security. A minor cereal grain called finger millet (Eleusine coracana L.) is widely cultivated in various regions of India and Africa and is consumed for its numerous health advantages. There is a wealth of research on the nutritional and health benefits of this crop, but little is known about how varietal difference and processing affect these qualities. Therefore, this study reviewed the effects of variety and different processing methods on the nutrition, antinutrients, phytochemicals, and antioxidative properties of finger millet and its probable uses in ensuring nutrition and food security. Finger millet is a nutritious cereal with relatively high values of protein, vitamins, minerals, fibre, and energy. The amount of minerals, particularly calcium and potassium, is larger than what is found in the most popular grains, including wheat and rice. The grain of finger millet is non-glutinous and contains only 1.3% fat; in contrast to other types of millet which are noticeably higher in dietary fibre, protein, ash, and fat. The coloured varieties particularly have high levels of minerals, antioxidants, and phytochemicals. The nutritional and phytochemical qualities of finger millet are affected by the cultivars, varieties, and geographical locations. This study elucidates the qualities of finger millet varieties and methods of processing which will help in the selection of appropriate cultivars for food applications.
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Affiliation(s)
- V.F. Abioye
- Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
| | - G.O. Babarinde
- Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
| | - G.O. Ogunlakin
- Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
| | - J.A. Adejuyitan
- Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
| | - S.J. Olatunde
- Department of Food Science, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
| | - A.O. Abioye
- Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria
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Zhang H, Zhao W, Bai T, Fu L, Chen Z, Jing X, Wang X. Sustainable extraction of polyphenols from millet using switchable deep eutectic solvents. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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11
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Abeysekera WKSM, Jayathilaka SI, Abeysekera WPKM, Senevirathne IGNH, Jayanath NY, Premakumara GAS, Wijewardana DCMSI. In vitro determination of anti-lipidemic, anti-inflammatory, and anti-oxidant properties and proximate composition of range of millet types and sorghum varieties in Sri Lanka. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.884436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Methanolic extracts of whole grains of five millet types and two sorghum varieties were evaluated for anti-lipidemic, anti-inflammatory, and a range of anti-oxidant properties in vitro (n = 3 each). Furthermore, proximate composition (n = 3 each) was also studied. Results showed significant differences (P < 0.05) among the selected samples for studied parameters. Pancreatic lipase and cholesterol esterase inhibitory activities of selected samples (2 mg/ml) ranged from 21.16 ± 1.58 to 66.65 ± 3.30 and 17.43 ± 0.60 to 52.09 ± 1.61%, respectively. Nitric oxide inhibitory activity of selected samples (2 mg/ml) ranged from −1.17 ± 0.32 to 13.56 ± 0.93%. Total polyphenolic content (TPC), total flavonoid content (TFC), and total proanthocyanidin content (TPAC) were in the range of 0.19 ± 0.01–12.50 ± 0.87 mg gallic acid equivalents/g, 0.05 ± 0.00–1.57 ± 0.01 mg quercetin equivalents/g, and 0.35 ± 0.01–12.87 ± 0.25 mg cyaniding equivalents/g of samples, respectively. Ferric reducing anti-oxidant power, oxygen radical absorbance capacity, ferrous ion chelating activity, and ABTS and DPPH anti-oxidant properties ranged from 0.15 ± 0.00 to 4.56 ± 0.03 mg of Trolox equivalents (TEs)/g, 0.19 ± 0.01 to 8.50 ± 0.72 mg of TEs/g, 0.13 ± 0.00 to 0.79 ± 0.03 mg EDTA equivalents/g, 0.22 ± 0.00 to 25.57 ± 0.35 mg of TEs/g, and 0.07 ± 0.00 to 22.97 ± 0.83 mg of TEs/g of samples, respectively. Among the studied samples, pigmented sweet sorghum exhibited the highest activities for all the tested parameters. The observed activities were moderate compared to the reference standards used. The highest values for proximate composition parameters tested varied with the different samples studied. In conclusion, the consumption of especially pigmented millet and sorghum in Sri Lanka may play an important role in the prevention and management of oxidative stress–associated chronic diseases. This is the first study to report pancreatic lipase and cholesterol esterase inhibitory activities of any millet types and sorghum varieties in Sri Lanka and the first report of cholesterol esterase inhibitory activity of millet and sorghum the world over.
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Chandrasekara A, Senanayake I, Kumari D, Shahidi F. Effect of processing on the antioxidant activities of porridges and Pittu prepared from finger millets (Eleusine coracana). FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00097-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractFinger millets are important coarse grains that exhibit high levels of phenolic compounds and antioxidant activities among other cereals. Grains are subjected to a number of thermal treatments and this could affect the contents and bioactivities of phenolic compounds. The aim of the present study was to determine the phenolic contents and antioxidant activities of finger millet flour and foods, namely porridges and Pittu subjected to several thermal treatments such as roasting, parboiling, and parboiled roasting of flour and open boiling and steaming of foods prepared using flour. The effect of the addition of spices on phenolic content and antioxidant activities to open boiled foods was determined. Antioxidant activities of phenolic extracts obtained from finger millet flour and foods were studied for their total phenolic, flavonoids and proanthocyanidins contents, radical scavenging capacities, reducing power, ferrous ion chelating capacity, and antioxidant activity in a β-carotene/linoleate emulsion. The roasted flour and foods had higher total phenolic content (TPC) than other counterparts and ranged from 21.58 to 28.63 µmol ferulic acid equivalents/g dry matter. All flour and food preparations exhibited effective inhibition of radicals, reducing power, ferrous ion chelating activity, and antioxidant activity in the β-carotene/linoleate emulsion and the degree of activity depended on the processing conditions adopted in food preparations.Foods prepared using steaming showed lower phenolic content and antioxidant activities in general than those of open-boiled counterparts. The addition of spices, namely garlic and cinnamon improved the phenolic contents and antioxidant activities of open-boiled porridges. The knowledge generated from this study may help to exploit the use of finger millets as a functional food ingredient to promote health and wellness.
Graphical abstract
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Reid JESJ, Yakubov GE, Lawrence SJ. Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance. Crit Rev Food Sci Nutr 2022; 64:837-851. [PMID: 36004513 DOI: 10.1080/10408398.2022.2109585] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
It has become apparent that beer (both alcoholic and nonalcoholic) contains appreciable amounts of non-starch polysaccharides, a broad subgroup of dietary fiber. It is worth noting that the occurrence of non-starch polysaccharides in alcoholic beer does not imply this should be consumed as a source of nutrition. But the popularity of nonalcoholic beer is growing, and the lessons learnt from non-starch polysaccharides in brewing can be largely translated to nonalcoholic beer. For context, we briefly review the origins of dietary fiber, its importance within the human diet and the significance of water-soluble dietary fiber in beverages. We review the relationship between non-starch polysaccharides and brewing, giving focus to the techniques used to quantify non-starch polysaccharides in beer, how they affect the physicochemical properties of beer and their influence on the brewing process. The content of non-starch polysaccharides in both regular and low/nonalcoholic beer ranges between 0.5 - 4.0 g/L and are predominantly composed of arabinoxylans and β-glucans. The process of malting, wort production and filtration significantly affect the soluble non-starch polysaccharide content in the final beer. Beer viscosity and turbidity are strongly associated with the content of non-starch polysaccharides.
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Affiliation(s)
- Joshua E S J Reid
- International Centre for Brewing Science, School of Biosciences, University of Nottingham, Loughborough, United Kingdom
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, United Kingdom
| | - Gleb E Yakubov
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, United Kingdom
| | - Stephen J Lawrence
- International Centre for Brewing Science, School of Biosciences, University of Nottingham, Loughborough, United Kingdom
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Chadalavada K, Anbazhagan K, Ndour A, Choudhary S, Palmer W, Flynn JR, Mallayee S, Pothu S, Prasad KVSV, Varijakshapanikar P, Jones CS, Kholová J. NIR Instruments and Prediction Methods for Rapid Access to Grain Protein Content in Multiple Cereals. SENSORS 2022; 22:s22103710. [PMID: 35632119 PMCID: PMC9146900 DOI: 10.3390/s22103710] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 04/27/2022] [Accepted: 04/29/2022] [Indexed: 01/20/2023]
Abstract
Achieving global goals for sustainable nutrition, health, and wellbeing will depend on delivering enhanced diets to humankind. This will require instantaneous access to information on food-source quality at key points of agri-food systems. Although laboratory analysis and benchtop NIR spectrometers are regularly used to quantify grain quality, these do not suit all end users, for example, stakeholders in decentralized agri-food chains that are typical in emerging economies. Therefore, we explored benchtop and portable NIR instruments, and the methods that might aid these particular end uses. For this purpose, we generated NIR spectra for 328 grain samples from multiple cereals (finger millet, foxtail millet, maize, pearl millet, and sorghum) with a standard benchtop NIR spectrometer (DS2500, FOSS) and a novel portable NIR-based instrument (HL-EVT5, Hone). We explored classical deterministic methods (via winISI, FOSS), novel machine learning (ML)-driven methods (via Hone Create, Hone), and a convolutional neural network (CNN)-based method for building the calibrations to predict grain protein out of the NIR spectra. All of the tested methods enabled us to build relevant calibrations out of both types of spectra (i.e., R2 ≥ 0.90, RMSE ≤ 0.91, RPD ≥ 3.08). Generally, the calibration methods integrating the ML techniques tended to enhance the prediction capacity of the model. We also documented that the prediction of grain protein content based on the NIR spectra generated using the novel portable instrument (HL-EVT5, Hone) was highly relevant for quantitative protein predictions (R2 = 0.91, RMSE = 0.97, RPD = 3.48). Thus, the presented findings lay the foundations for the expanded use of NIR spectroscopy in agricultural research, development, and trade.
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Affiliation(s)
- Keerthi Chadalavada
- Crop Physiology & Modeling, International Crops Research Institute for Semi-Arid Tropics, Patancheru, Hyderabad 502 324, India; (K.C.); (K.A.); (S.C.); (S.M.)
- Department of Botany, Bharathidasan University, Tiruchirappalli 620 024, India
| | - Krithika Anbazhagan
- Crop Physiology & Modeling, International Crops Research Institute for Semi-Arid Tropics, Patancheru, Hyderabad 502 324, India; (K.C.); (K.A.); (S.C.); (S.M.)
| | - Adama Ndour
- Crop Physiology & Modeling, International Crops Research Institute for Semi-Arid Tropics, Bamako BP 320, Mali;
| | - Sunita Choudhary
- Crop Physiology & Modeling, International Crops Research Institute for Semi-Arid Tropics, Patancheru, Hyderabad 502 324, India; (K.C.); (K.A.); (S.C.); (S.M.)
| | | | | | - Srikanth Mallayee
- Crop Physiology & Modeling, International Crops Research Institute for Semi-Arid Tropics, Patancheru, Hyderabad 502 324, India; (K.C.); (K.A.); (S.C.); (S.M.)
| | - Sharada Pothu
- South Asia Regional Center, International Livestock Research Institute, Patancheru 502 324, India; (S.P.); (K.V.S.V.P.); (P.V.)
| | | | - Padmakumar Varijakshapanikar
- South Asia Regional Center, International Livestock Research Institute, Patancheru 502 324, India; (S.P.); (K.V.S.V.P.); (P.V.)
| | - Chris S. Jones
- Feed and Forage Development, International Livestock Research Institute, Addis Ababa P.O. Box 5689, Ethiopia;
| | - Jana Kholová
- Crop Physiology & Modeling, International Crops Research Institute for Semi-Arid Tropics, Patancheru, Hyderabad 502 324, India; (K.C.); (K.A.); (S.C.); (S.M.)
- Department of Information Technologies, Faculty of Economics and Management, Czech University of Life Sciences Prague, 165 00 Prague, Czech Republic
- Correspondence:
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The regulatory roles of dietary fibers on host health via gut microbiota-derived short chain fatty acids. Curr Opin Pharmacol 2021; 62:36-42. [PMID: 34896759 DOI: 10.1016/j.coph.2021.11.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 10/30/2021] [Accepted: 11/01/2021] [Indexed: 12/24/2022]
Abstract
As a component of nutraceuticals, dietary fibers (DFs) are essential for maintain human growth and health via the regulation of gut microbiota in the digestive tract. In this review, we summarize food-derived DFs and their effect on gut microbiota-derived short-chain fatty acids (SCFAs). DFs accelerate the production of SCFAs mainly by stimulating intestinal Lactobacillus, Bifidobacterium and Akkermansia to treat diabetes, obesity, cancer, inflammation and immunodeficiency. Further studies should focus on clarifying the detailed mechanism between DFs and diseases associated with gut microbiota-mediated SCFAs.
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Mitharwal S, Kumar S, Chauhan K. Nutritional, polyphenolic composition and in vitro digestibility of finger millet (Eleusine coracana L.) with its potential food applications: A review. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101382] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Li S, Zhao W, Liu S, Li P, Zhang A, Zhang J, Wang Y, Liu Y, Liu J. Characterization of nutritional properties and aroma compounds in different colored kernel varieties of foxtail millet (Setaria italica). J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103248] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Jayawardana SAS, Samarasekera JKRR, Hettiarachchi GHCM, Gooneratne J. Formulation and quality evaluation of finger millet ( Eleusine coracana (L.) gaertn.) flour incorporated biscuits. FOOD SCI TECHNOL INT 2021; 28:430-439. [PMID: 34058893 DOI: 10.1177/10820132211020839] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Replacing the ingredients used in biscuits with potential nutritive ingredients would be beneficial to improve the nutritional quality of the biscuits. Although, finger millet is highly nutritious when compared to other most commonly consumed cereals, limited availability of processed food products in ready-to-eat form has restricted the finger millet consumption. The present study was focused on formulating biscuits by replacing refined wheat flour with finger millet flour. Four biscuit samples were formulated by replacing different percentages of refined wheat flour with finger millet flour. Physicochemical and microbiological properties of the biscuits were evaluated. Nutritional and antioxidant properties of the biscuit, which was formulated by replacing 50% of refined wheat flour with finger millet flour, were evaluated and compared with a control biscuit which was prepared using refined wheat flour. The finger millet flour incorporated biscuit was nutritionally superior to the control biscuit in terms of dietary fibers and polyphenolic compounds including flavonoids. Besides, replacement of refined wheat flour with finger millet flour in biscuit formulation enhanced the antioxidant properties of the biscuit. Therefore, the finger millet flour incorporated biscuit can be considered as a good source of antioxidants.
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Yadav S, Mishra S, Pradhan RC. Ultrasound-assisted hydration of finger millet (Eleusine Coracana) and its effects on starch isolates and antinutrients. ULTRASONICS SONOCHEMISTRY 2021; 73:105542. [PMID: 33819868 PMCID: PMC8050032 DOI: 10.1016/j.ultsonch.2021.105542] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 05/15/2023]
Abstract
Finger millet (Eleusine Coracana) is rich in nutrients and minerals. The iron and calcium contents are comparatively higher than other cereal crops. Finger millet also has some antinutrients such as tannins and phytates, that needs to be removed for maximum health benefits. Traditionally, these antinutrients are removed by the hydration process. The conventional hydration process is time cumbersome and often results in poor quality grains. Ultrasonication during hydration of finger millet could reduce the processing time and antinutrient content in finger millet. The ultrasound amplitude, treatment time, and grain to water ratio during hydration were optimized. An ultrasound amplitude of 66%, treatment time of 26 min, and a grain to water ratio of 1:3 resulted in best desirability parameters with a reduction in phytate and tannin contents of the finger millet by 66.98 and 62.83%, respectively. Ultrasonication during hydration increased the water binding capacity and solubility of the finger millet starch. XRD study of the starch isolates confirmed the increased crystallinity of the particles. FESEM of the starch isolates also confirmed that ultrasound-assisted hydration of finger millet resulted in the desired size reduction and homogeneous distribution of starch particles. The optimized ultrasound-assisted hydration could be adopted and scaled up for bulk processing of finger millets.
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Affiliation(s)
- Shweta Yadav
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
| | - Sabyasachi Mishra
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India.
| | - Rama Chandra Pradhan
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
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Kaimal AM, Mujumdar AS, Thorat BN. Resistant starch from millets: Recent developments and applications in food industries. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.074] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Sharma R, Sharma S, Dar B, Singh B. Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15044] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Rajan Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
| | - Savita Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
| | - B.N. Dar
- Department of Food Technology Islamic University of Science & Technology 1‐University Avenue Awantipora Srinagar Kashmir192122India
| | - Baljit Singh
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
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Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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P. NPV, Joye IJ. Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health. Nutrients 2020; 12:E3045. [PMID: 33027944 PMCID: PMC7599874 DOI: 10.3390/nu12103045] [Citation(s) in RCA: 117] [Impact Index Per Article: 29.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/29/2020] [Accepted: 09/30/2020] [Indexed: 01/15/2023] Open
Abstract
The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.
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Radhika R, Virk A, Kaur M, Thakur P, Chauhan D, Rizvi QUEH, Jan S, Kumar K. Development and nutritional evaluation of multigrain gluten free cookies and pasta products. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2019. [DOI: 10.12944/crnfsj.7.3.23] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Present study was undertaken for development of gluten free processed products i.e. cookies and pasta by incorporation of gluten-free ingredients in different proportions. Gluten free raw ingredients i. e. finger millet (FM), pearl millet (PM), soya bean (SB) and groundnut (GN) were assessed for their nutritional characteristics. Results of nutritional analysis concluded that these ingredients are a rich source of crude fibre, protein, fat and ash or mineral content. Different formulations were prepared depending on variation of ingredients in each formulation. In case of cookies, the formulation containing all the four ingredients i. e. FM, PM, SB and GN in equal proportion (25% each) was liked most and scored highest on 9-point hedonic rating scale. Whereas, in case of steamed pasta (PS) and steamed as well as fried pasta (PF) products, the most acceptable formulation was the one containing 30% PM, 35% FM and 35% SB flour. Also, PF was liked more than PS as frying increased the palatability of fried products. Although, all formulations of both products were moderately acceptable having organoleptic score more than 7.0 as per assessment on 9 point hedonic rating scale but, the formulations containing higher amount of pearl millet were scored slightly lower as compared to other formulation mainly due to the lower values for sensory parameters such as colour, flavour and texture of such products. Incorporation of nutritious gluten free ingredients increased the content of essential nutrients such as crude fibre, crude fat, crude proteins and mineral or ash contents to a significant (P≤0.05) extent as compared to control.
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Affiliation(s)
- Radhika Radhika
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Amreen Virk
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Manpreet Kaur
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Priyanka Thakur
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Divya Chauhan
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Qurat Ul Eain Hyder Rizvi
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Sumaira Jan
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
| | - Krishan Kumar
- Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Sirmour, HP-173101
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