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

Autor: Bhatt D; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India., Rasane P; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India., Singh J; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India., Kaur S; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India., Fairos M; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India., Kaur J; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India., Gunjal M; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India., Mahato DK; CASS Food Research Centre, Deakin University, Melbourne, Australia., Mehta C; Department of Agronomy, School of Agriculture, Lovely Professional University, Phagwara, Punjab India., Avinashe H; Department of Genetics and Plant Breeding, School of Agriculture, Lovely Professional University, Phagwara, Punjab India., Sharma N; Center for Rural Development and Technology, Indian Institute of Technology, New Delhi, India.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2023 Nov; Vol. 60 (11), pp. 2748-2760. Date of Electronic Publication: 2022 Oct 03.
DOI: 10.1007/s13197-022-05602-1
Abstrakt: 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.
Competing Interests: Conflict of interestThe authors declare that there are no conflicts of interest.
(© Association of Food Scientists & Technologists (India) 2022. Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)
Databáze: MEDLINE
Externí odkaz: