Millet Grain Processing, Utilization and Its Role in Health Promotion: A Review

Abstract

Abstract:The enormously increasing population is raising needs for solving the problem of food scarcity. Researchers and nutritionists are working hard to find the cheaper and larger sources of nutrients to deal with this scarcity. Pearl millet, a staple crop is economically feasible for poorer section of the world's population and works are going on for the improvement in the bio-accessibility of the minerals for increasing its utilization. Researches are proving pearl millet comparably better in nutritional quality with high protein content, energy, minerals like iron and zinc, vitamins, dietary fibre, less glycemic index and phytochemicals like antioxidants. New advanced techniques applied for post-harvest technology and value addition are giving out more products of wide acceptance in rural as well as urban areas. In relation with the nutritional quality, convenience of food uptake and other sensory properties, many food processing technologies have been developed. These techniques are widely used now-a-days and are milling, decortication, soaking, germination/malting, fermentation etc. These processes increase the nutritional value and are very effective in dealing with undernourishment problem and other food and health management practices. A large scale implementation of these technologies or commercialized use will increase the ease of adopting their products at wide scale. This type of commercialization will not only deal with the undernourishment problem but also will earn great profits for all the persons in chain from producer like farmers to the consumers but will require policy-support and campaign for health, ecological sustainability and nutritional benefits of the crop. So this review focusses on pearl millet's high nutritional aspects, the post-harvest techniques potent for its improvement at large scale and the related health benefits to support the need at rural as well as urban level.

Effects of parboiling and other hydrothermal treatments on the physical, functional, and nutritional properties of rice and other cereals

“…Grain soaking is widely used to reduce antinutritional components and improve mineral bioavailability. Studies indicate that soaking improves the leaching of phytates into aqueous solutions and also leads to their degradation (Rathore, Singh, & Kumar, ). As an example, in three barley cultivars, atmospheric and pressure cooking resulted in the loss of phytates (Köksel et al., ).…”

Studies of organic acids in millet grain and products of its processing by capillary electrophoresis

“…The use of various types of grain raw materials in the production of food and beverages is of current importance since the rational and balanced component composition of the human diet is the key to a healthy lifestyle [1,2].…”

Physico-Chemical and Functional Properties of Nine Proso Millet Cultivars

“…There has been steady growth in proso millet production in the U.S. in the last decade due to increased demand for export (FAO, 2014). There is also a growing domestic interest in millet in the U.S. because of the increased population of Africans and Asians, who consider millet as an ingredient in food processing, in addition to its potential application in the production of gluten-free foods, extruded snacks, fermented foods, starches, and other factors (Rathore et al, 2016).…”