Comparative study of resistant starch from minor millets on intestinal responses, blood glucose, serum cholesterol and triglycerides in rats

Kumari, S Krishna; Thayumanavan, B

doi:10.1002/(sici)1097-0010(199711)75:3<296::aid-jsfa877>3.3.co;2-o

Cited by 10 publications

(11 citation statements)

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“…Most of the world countries face high and increasing rates of cardiovascular disease. It has been demonstrated that rats fed with a diet of native and treated starch from barnyard millet had the lowest blood glucose, serum cholesterol, and triglycerides compared with rice and other minor millets (Kumari and Thayumanavan ). Also, the feeding of proso millet protein improved plasma levels of adiponectin, high‐density lipoprotein (HDL) cholesterol in genetically obese type‐2 diabetic mice under high‐fat feeding conditions (Park and others ).…”

Section: Potential Health Benefits Of Millet Grains and Their Fractionsmentioning

confidence: 99%

Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits

Saleh

Zhang

Chen

et al. 2013

Comp Rev Food Sci Food Safe

776

547

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In the 21st century, climate changes, water scarcity, increasing world population, rising food prices, and other socioeconomic impacts are expected to generate a great threat to agriculture and food security worldwide, especially for the poorest people who live in arid and subarid regions. These impacts present a challenge to scientists and nutritionists to investigate the possibilities of producing, processing, and utilizing other potential food sources to end hunger and poverty. Cereal grains are the most important source of the world's food and have a significant role in the human diet throughout the world. As one of the most important drought-resistant crops, millet is widely grown in the semiarid tropics of Africa and Asia and constitutes a major source of carbohydrates and proteins for people living in these areas. In addition, because of their important contribution to national food security and potential health benefits, millet grain is now receiving increasing interest from food scientists, technologists, and nutritionists. The aim of this work was to review the recent advances in research carried out to date for purposes of evaluation of nutritional quality and potential health benefits of millet grains. Processing technologies used for improving the edible and nutritional characteristics of millet as well as challenges, limitations, and future perspectives to promote millet utilization as food for a large and growing population are also discussed.

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Section: Potential Health Benefits Of Millet Grains and Their Fractionsmentioning

confidence: 99%

Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits

Saleh

Zhang

Chen

et al. 2013

Comp Rev Food Sci Food Safe

776

547

View full text Add to dashboard Cite

show abstract

“…Although minor millets are nutritionally superior to cereals, their utilization is limited owing to drudgery associated with its processing (Yenagi et al 2013). There is a need to restore the lost interest in millets that deserves recognition for its nutritional qualities and potential health benefits in management of diabetes mellitus, obesity and hyperlipidemia (Ravindran 1991;Kumari and Thayumanavan 1997;Itagi 2003;Patil et al 2014 andUgare et al 2014). Provision of such nutritionally superior grains in consumer friendly RTC convenient form would, promote enhanced utilization for better nutrition of the modern consumers and also encourage the farming and processing sectors.…”

Section: Introductionmentioning

confidence: 99%

Ready-to-cook millet flakes based on minor millets for modern consumer

2015

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There is an increased demand among the consumers for convenient foods for various reasons. Millets such as little, proso, barnyard and ragi were explored for processing into Ready-To-Cook (RTC) millet flakes to meet the needs of modern consumers. Physico-functional and nutrient composition of RTC millet flakes were evaluated against the control (oats flakes and rice flakes). Variation in physical, functional and nutrient composition were observed among the flakes.The RTC flakes of minor millets were smaller in size and density but more fragile and crisp than the commercial oats and rice flakes. Higher flake volume (16.35 ml) and lower bulk density was recorded in little millet flakes (0.15 g/ml). Good cooking properties were recorded in all millet flakes. Lowest fat content (0.40 g/100 g) was recorded in little millet flakes whereas proso millet flakes exhibited highest crude protein (14.72 g/100) and dietary fiber (21.56 g/100 g). Among the millet flakes, RTC little millet flake was most acceptable in terms of sensory quality and also exhibited good shelf life of four months at ambient temperature of 24-31°C. The microbial load decreased during storage period and was within permissible limits.

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“…Besides, it also contains appreciable amounts of minerals such as iron (9.30 to 20.00 mg/100 g), magnesium (133 mg/100 g) and zinc (3.70 mg/100 g) as revealed by several scientists in the field (Hadimani and Malleshi 1993;Ramulu andRao 1997 andItagi 2003). Besides, it also exhibited hypoglycemic, hypolipidemic effects and faecal bulking effects (Ravindran 1991;Kumari andThayumanavan 1997 andItagi 2003).…”

Section: Introductionmentioning

confidence: 99%

Glycemic index and quality evaluation of little millet (Panicum miliare) flakes with enhanced shelf life

Patil

Chimmad²,

Itagi³

2014

J Food Sci Technol

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Little millet is a minor cereal crop contains several nutraceutical components. Ready To Cook (RTC) flakes of the millet exhibited higher total dietary fiber content (22.40 %) compared to dehulled grain (15.80 %). One serving (30 g) of RTC flakes provided 2.25 g of protein, 0.13 g of fat, 0.13 g of total minerals, 9.67 mg of iron and zero trans fats. The flakes possessed a medium Glycemic Index (GI) of 52.11 ranging from 41.57 to 61.80 among normal volunteers. Glycemic Load (GL) of the flakes was a low of 9.24. The RTC flakes exhibited an acceptability index of 81.11. The flakes possessed a shelf life of more than 6 months with an acceptability index of 67.55, moisture content of 11.82 per cent and Free fatty acid content of 18.02 per cent at the end of sixth month of storage period.

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Comparative study of resistant starch from minor millets on intestinal responses, blood glucose, serum cholesterol and triglycerides in rats

Cited by 10 publications

References 0 publications

Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits

Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits

Ready-to-cook millet flakes based on minor millets for modern consumer

Glycemic index and quality evaluation of little millet (Panicum miliare) flakes with enhanced shelf life

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