Nutrient content of puffed proso millet (Panicum miliaceum L.) and amaranth (Amaranthus cruentus L.) grains

Piłat, Beata; Ogrodowska, Dorota; Zadernowski, R.

doi:10.17221/405/2015-cjfs

Cited by 20 publications

(12 citation statements)

References 19 publications

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“…The same properties for linseed were recorded by Goyal et al (2014). Elements found in large quantities in proso millet were phosphorus, potassium, magnesium (Pilat et al, 2016). The obtained data in the current study revealed that proso millet could be a good source of K and P. Buckwheat is seen as a dietary source of zinc, copper and manganese (Ikeda and Yamashita, 1994).…”

Section: Fatty Acid and Mineral Compositionsupporting

confidence: 74%

Proximate nutritional composition and heat-induced changes of starch in selected grains and seeds ♣

et al. 2019

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Grains are cultivated worldwide and comprise a big percentage of the world’s daily meals being at the base of the Food Guide Pyramid. Whole grains provide a wide range of nutrients and phytochemicals that optimize health. In the present study commercially available samples of eight grain and seed species (chia, common oat, proso millet, amaranth, quinoa, buckwheat, linseed, and einkorn) were studied in respect of their nutritional composition – dry matter, ash, macro-and microelement content, crude protein and fatty acid composition. The dry matter content in the grains ranged from 87.91% to 94.39%, whereas the ash was from 1.24 % to 3.29 %. The analysis of the mineral content shows the predominant content of K, Mg, P and Ca. The palmitic acid, stearic acid, oleic acid, linoleic acid and arachidic acid were the most abundant fatty acids of the evaluated ones. The crude protein content varied between 12.73% in common oat and 23.72% in chia. The established ash content among the investigated grains ranged from 1.24% to 3.29%. The results obtained revealed the nutritional content and the potential health effects of selected commercially available grains and pointed out their possible application in culinary. The consumption of a variety of whole grains ensures more health-promoting nutrients, as well as makes meals more attractive. ♣ Abstract has been published in the 3rd International Congress on Food Technology; October 10-12, 2018 Nevşehir/Turkey

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Section: Fatty Acid and Mineral Compositionsupporting

confidence: 74%

Proximate nutritional composition and heat-induced changes of starch in selected grains and seeds ♣

et al. 2019

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“…Puffing and extrusion are usually performed at high temperatures for a short time. Pilat et al reported that puffed proso millet had a high polyphenol content and thus good nutritional properties (38). The TPC and TFC in extruded finger millet flour were significantly lower than unextruded checks with maximum retention rates of 54 and 78%, respectively (39).…”

Section: Heat Treatmentmentioning

confidence: 99%

Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential

Wang

Zhao

et al. 2022

Front. Nutr.

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Interest in polyphenols has grown due to their beneficial effect on diabetes attenuation. Millets are ancient crops that are rich in polyphenols and used for both food and feed. They are grown worldwide and are adapted to production under dry, hot conditions. The polyphenols found in millets have anti-diabetic properties. However, millet is usually consumed after being processed by heating, germination, fermentation, and other processing methods, which may alter polyphenol content and thus affect their anti-diabetic potential. This mini-review profiles the effects of different processing methods on millet polyphenols and how changes in millet polyphenols affect the hypoglycemic effect of millet. Future studies are needed to compare the anti-diabetes potential of millet polyphenols before and after processing and to explore ways to minimize polyphenol losses and thus maintain their hypoglycemic effect in final products.

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“…The nutrient composition of proso millet was reported by Piłat et al [3]. The results showed that they had starch of 72.58%, fat 8.43%, proteins 13.89%, amino acids 48.30 g/Kg, crude fibre 4.29% and total polyphenol content of 0.98%.…”

Section: Introductionmentioning

confidence: 79%

Physico-Chemical, Functional and Proximate Properties of Standardised Millet Flakes

Sohan

Kumari

Suneetha

et al. 2021

CJAST

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Millets are the 5th most important cereals in the world after wheat, maize, rice and barley. It is a minor cereal containing abundant of nutrients but its consumption is lacking to a certain extent mainly due to the lack of ready-to-cook or ready-to-eat products and processing of millet to prepare ready to cook (RTC) foods can increase its economic and nutritional value. The processing, physical, chemical and nutritional aspects were analysed against the commercially available foxtail and proso flakes to standardise. The decorticated grains were steeped in 5 L of potable water at ambient conditions (30 ± 2ºC) for 10 hr, autoclaved at 180ºC under the pressure of 20 to 24 lbs/psi for 10 min dried at 50ºC in a mechanical dryer to 18 ± 1% moisture content. The processed grains were rolled to flakes in a heavy-duty roller ﬂakes machine with an aperture size of 0.25 mm. The commercial foxtail and proso flakes had higher values for all physical parameters than standardised ones.

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Nutrient content of puffed proso millet (Panicum miliaceum L.) and amaranth (Amaranthus cruentus L.) grains

Cited by 20 publications

References 19 publications

Proximate nutritional composition and heat-induced changes of starch in selected grains and seeds ♣

Proximate nutritional composition and heat-induced changes of starch in selected grains and seeds ♣

Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential

Physico-Chemical, Functional and Proximate Properties of Standardised Millet Flakes

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