Nutritional advantages of barnyard millet and opportunities for its processing as value-added foods

Barnyard millet (Echinochloa species) has received appreciable attention for its susceptibility to biotic and abiotic stresses, multiple harvests in a year and rich in micronutrients, fibers and phytochemicals. It is believed that the consumption of barnyard millet can possess various health benefits against diabetes, cardiovascular diseases, obesity, skin problems, cancer and celiac disease. The flour of barnyard millet is gluten-free and can be incorporated into the diet of celiac and diabetic patients. Considering the nutritional value of millet, various millet-based food products like bread, snack, baby foods, millet wine, porridge, fast foods and millet nutrition powder can be prepared. Future research and developments on barnyard millet and its products may help cope with various diseases known to humans. This paper discusses barnyard millet's nutritional and health benefits as whole grain and its value-added products. The paper also provides insights into the processing of barnyard millet and its effect on the functional properties and, future uses of barnyard millet in the field food industry as ready-to-cook and ready-to-eat products as well as in industrial uses, acting as a potential future crop contributing to food and nutritional security.

Effect of Spice Incorporation on Sensory and Physico-chemical Properties of Matcha-Based Hard Candy

The present study was carried out to formulate and determine the sensory, proximate, phytochemical, and antioxidant properties of matcha hard candies incorporated with spices such as ginger (Zingiber officinale Rosc.), cinnamon (Cinnamomum zeylanicum and Cinnamon cassia), and holy basil (tulsi) (Ocimum sanctum L.). Standardized matcha (Camellia sinensis) hard candy was taken as a control, and spices/herbs were incorporated in different concentrations. The best formulation was GC5 (2% ginger powder) for matcha ginger hard candy, CZ10 (0.9% cinnamon powder) for matcha cinnamon hard candy, and TC7 (3% tulsi powder) for matcha tulsi hard candy. These formulations were selected based on the organoleptic evaluation. Furthermore, these selected hard candies were evaluated for the determination of proximate, phytochemical, and antioxidant profiles which exhibited significant results. This study demonstrates the excellent nutritional and phytochemical potential that spiced matcha hard candy has for use as a nutraceutical food product.

Beetroot Bioactive and its Associated Health Benefits: Considerations for Utilization of Beetroot in Value-added Products

BACKGROUND

Beetroot is a remarkable source of nutrients needed for the improvement of human health. This paper presents a general overview of beetroot, its bioactive compounds, and its valorization.

OBJECTIVE

The study aimed to understand and review the various beetroot bioactive compounds and their utilization in value-added products.

METHODS

The findings and data provided in this review are based on the available research investigations and authorized articles.

RESULT

Beetroot is a reliable source of a cluster of bioactive compounds, such as betalains, ascorbic acid, phenolic compounds, carotenoids, and nitrates, which have brought it into the spotlight for the preparation of various value-added products for daily consumption for better health. These beneficial compounds show a wide range of health benefits, such as antiinflammatory activity, anti-oxidant activity, anti-anemic activity, and cancer chemopreventive activity.

CONCLUSION

This paper has reviewed the studies focused on the utilization of beetroot concerning its varied composition of nutraceutical components. This review briefly accounts for the different bioactive compound extraction methods that are immensely helpful in the food and health industries. The advantages and disadvantages of these extractions are also taken into consideration. There is a wide range of value-added products currently in the market that are generated from the addition of beetroot for the improvement of nutritional as well as sensory attributes of the final products.

Nutritional and Phytochemical Changes during Ripening in Mango: A review

Background:

The mango (Mangifera indica L.) is now widely recognised as one of the best fruits available worldwide, and as “the king of fruits”. It has been in cultivation in Indian subcontinent for well over 4000 years now. It has been recognized for its mesmerizing taste and captivating flavour. It is not only known for sensory qualities but also enriching nutritive value. The ripening process brings about remarkable changes in the nutritional and phytochemical composition of mango. These changes make ripe mango preferable over its unripe form.

Conclusion:

Mango fruit has been cultivated for its nutritional value for years, and it is now included in the human diet as a source of carbohydrate, vitamins (especially vitamin A and vitamin C), β-carotene, and minerals. In recent years, researchers have been more interested in mango phytochemicals. New bioactive compounds with anti-inflammatory characteristics have been discovered. Physiological and metabolic changes occur during mango ripening. An overview of the nutritional and phytochemical properties of mangoes will be provided.