Improvement of nutrient bioavailability in millets: Emphasis on the application of enzymes

Ahamed, Tharifkhan Shan; Perumal, Anand Babu; Elumalai, A.; Moses, J.A.; Anandharamakrishnan, C.

doi:10.1002/jsfa.11228

Cited by 20 publications

(22 citation statements)

References 98 publications

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“…Bioavailability refers to the quantity of ingested nutrients which get absorbed and utilised through normal metabolic pathways [12]. Therefore, in the assessment of adequacy of dietary intake, more importance is given to the bioavailability of nutrients than nutrient contents of the food [83].…”

Section: Nutritional Bioavailabilitymentioning

confidence: 99%

“…Millets are good source of minerals [2,3,9]. However, due to the presence of anti-nutrients like phytates, polyphenols, and tannins, a very small quantity is available for human being via absorption [12]. Bioavailability of nutrients in millets is affected by both dietary and physiological factors [12].…”

Section: Nutritional Bioavailabilitymentioning

confidence: 99%

“…Studies have been carried out describing nutritional and biological roles of millets, processing technologies, consumption of various millet based food and health benefits of millets [2,3,[10][11][12][13]. However, a single study compiling all aspects of millets is scantly available.…”

Section: Introductionmentioning

confidence: 99%

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Nutritional Values and Potential Health Benefits of Millets- A Review

Mishra¹,

Pattnaik

Dutta

et al. 2022

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In the era of 21st century, rapid urbanisation, climate change, increased population, scarcity of water and increased dry land are the factors responsible for the worldwide agricultural and nutritional challenges. As a widely cultivated popular grain in arid and semiarid regions across the globe, Millets can act as a multifaceted solution to the above global challenges because of their rich vitamins, minerals, phytochemicals and anti-oxidant content. In addition to vitamins, Millets are the rich source of flavanoids such as apigenin, catechin, daisein, orientin, isoorientin, lutolin, quercetin, vitexin, isovitexin, myricetin sponarin, violanthin, lucenin-1, and tricin. Further, the presence of essential amino acids enriches the nutritive potential of Millets. The rich anti-oxidant content in Millets reduces oxidative stress in human and animal models by significantly minimizing Reactive Oxygen Species (ROS) generation. Several bioactive principles in Millets are known to decrease cardiovascular risk, diabetes, ageing and even cancer. However, nutritive and therapeutic potentials of bioactive compounds found in Millets are underexplored and a systematic review encompassing available data in literature is grossly missing. The aim of this review is to compile the recent advances that have been carried out covering nutritional properties, processing technologies and their effects in reducing anti-nutritional factors enhancing nutrient bioavailability along with the potential health benefits of millets. Consumption of various traditional and modern millet based food and studies conducted in examining the bioavailability of minerals after consuming millet based food is also discussed in this review.

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Section: Nutritional Bioavailabilitymentioning

confidence: 99%

Section: Nutritional Bioavailabilitymentioning

confidence: 99%

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Nutritional Values and Potential Health Benefits of Millets- A Review

Mishra¹,

Pattnaik

Dutta

et al. 2022

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“…Phytate, tannins, oxalates, non-starch polysaccharide glucans affect the digestibility and decrease the bioavailability of Fe, Zn and others. To overcome such issues, strategies like soaking the seeds, autoclaving, debranning, and supplementation of enzymes are being deployed (Tharifkhan et al 2021 ). Further, the germplasm of millets has been underutilized, but core collections representing the genetic diversity need to be screened for low levels of antinutrients (Kumar et al 2016 ).…”

Section: Antinutrients and Bioavailability Of Micronutrientsmentioning

confidence: 99%

Improvement of small seed for big nutritional feed

Kishor

Kumar

Naravula

et al. 2021

Physiol Mol Biol Plants

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Exploding global population, rapid urbanization, salinization of soils, decreasing arable land availability, groundwater resources, and dynamic climatic conditions pose impending damage to our food security by reducing the grain quality and quantity. This issue is further compounded in arid and semi-arid regions due to the shortage of irrigation water and erratic rainfalls. Millets are gluten (a family of proteins)-free and cultivated all over the globe for human consumption, fuel, feed, and fodder. They provide nutritional security for the under- and malnourished. With the deployment of strategies like foliar spray, traditional/marker-assisted breeding, identification of candidate genes for the translocation of important minerals, and genome-editing technologies, it is now tenable to biofortify important millets. Since the bioavailability of iron and zinc has been proven in human trials, the challenge is to make such grains accessible. This review encompasses nutritional benefits, progress made, challenges being encountered, and prospects of enriching millet crops with essential minerals.

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“…Millets are hardy plants with a short growing season of 45-60 days, can grow in poorer soil, need much less water or pesticides than cereals, and contain more protein, fiber, phytochemicals, antioxidants, and minerals [74]. The pectin, cellulose, and hemicelluloses in their seed coat, which are resistant to breakdown by digestive enzymes, make them sources of fiber.…”

Section: Milletsmentioning

confidence: 99%

‘Old Is Gold’: How Traditional Indian Dietary Practices Can Support Pediatric Diabetes Management

Salis¹,

Virmani

Priyambada

et al. 2021

Nutrients

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Nutrition is crucial for maintaining normal growth, development, and glycemic control in young people with diabetes (PwD). Undue restrictions cause nutrient deficiencies as well as poor adherence to meal plans. Widespread availability of low-cost, ultra-processed, and hyperpalatable food is further damaging. Most families struggle to find ways to provide nutritious, yet attractive, food with a low glycemic index (GI). India is one of the oldest continuous civilizations with a rich and diverse cultural and culinary heritage. Traditional dietary practices, including the centuries-old ‘Thali’ (meaning plate) concept, emphasize combinations (grains, lentils, vegetables, dairy, spices, prebiotics and probiotics, and fats) of local, seasonal, and predominantly plant-based ingredients. These practices ensure that all of the necessary food groups are provided and fit well with current evidence-based recommendations, including the International Society for Pediatric and Adolescent Diabetes (ISPAD) 2018 Guidelines. Techniques for the preparation, cooking, and preservation of food further impact the GI and nutrient availability. These practices benefit nutrient density, diet diversity, and palatability and thus improve adherence to meal plans and glycemic control. This narrative review describes the ancient wisdom, food composition, and culinary practices from across India which are still valuable today. These may be of benefit worldwide to improve glycemic control as well as quality of life, especially in PwD.

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Improvement of nutrient bioavailability in millets: Emphasis on the application of enzymes

Cited by 20 publications

References 98 publications

Nutritional Values and Potential Health Benefits of Millets- A Review

Nutritional Values and Potential Health Benefits of Millets- A Review

Improvement of small seed for big nutritional feed

‘Old Is Gold’: How Traditional Indian Dietary Practices Can Support Pediatric Diabetes Management

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