Nutritional and physico-chemical properties of flour from native and roasted whole grain pearl millet ( Pennisetum glaucum [L.]R. Br.)

Obadina, AdewaleOlusegun; Ishola, Isaac Oluwadamilare; Adekoya, Ifeoluwa; Soares, Antônio Gomes; Carvalho, Carlos Wanderlei Piler de; Barboza, H. T. G.

doi:10.1016/j.jcs.2016.06.005

Cited by 44 publications

(38 citation statements)

References 11 publications

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“…Amino acid histidine was the least; however, lysine was also limiting. Although the amino acid contents in the types investigated were quite low in comparison to what have been reported in literature (Macrae et al, 1993;Obadina et al, 2016) it contains most of the essential and non-essential range. The result is within the range of amino acid content reported in a study by Vasan et al (2008) which was higher than the findings of Mohammed Nour et al (2015) in a study conducted on pearl millet supplemented with fenugreek seeds.…”

Section: Discussioncontrasting

confidence: 63%

Evaluating the physical and chemical contents of millets obtained from South Africa and Zimbabwe

Hassan

Sebola

Mabelebele

2020

CyTA - Journal of Food

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Millets which are considered the third most important cereal in Africa have remained underutilised for food and feed. Therefore, the core aim of this study was to evaluate types of millets obtained from South Africa and Zimbabwe for physical and chemical characterization. Catechin and epicatechin were higher for finger millet types. Crude protein and gross energy were similar for all the millets. However, the starch content of the South African finger millet was higher compared to the Zimbabwean type and the pearl millets from both regions. The macro-minerals of the four millets varied with calcium and magnesium being higher in finger millets. All the millet types had abundant potassium which ranged from 3864.60 to 4899.30 mg/kg. Furthermore, the essential amino acids of the millet types differed greatly. Overall, a greater impact on physical and chemical characteristics was influenced by millet type, even though some locational differences were observed. Evaluación del contenido físico y químico del mijo obtenido de Sudáfrica y Zimbabue RESUMEN ARTICLE HISTORY

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Section: Discussioncontrasting

confidence: 63%

Evaluating the physical and chemical contents of millets obtained from South Africa and Zimbabwe

Hassan

Sebola

Mabelebele

2020

CyTA - Journal of Food

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“…40,41 These results were by far higher than those obtained for other pearl millet cultivars grown in India 42,43 but lower than that obtained from South African pearl millet, 44 and in the same range as those cultivated in Nigeria. 45 The total flavonoid components (TFC) of different pearl millets differed significantly (P < 0.05). The total flavonoid content ranged from 4.103 to 30.385 mg EC/g DW.…”

Section: Agro-morphological Variationmentioning

confidence: 99%

Pearl millet populations characterized by Fusarium prevalence, morphological traits, phenolic content, and antioxidant potential

et al. 2020

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Background: Pearl millet (Pennisetum glaucum L.) has become increasingly attractive due to its health benefits. It is grown as food for human consumption and fodder for livestock in Africa and Asia. This study focused on five pearl millet populations from different agro-ecological zones from Tunisia, and on characterization by morphological traits, total phenolic and flavonoid content, antioxidant activity, and occurrence of Fusarium.Results: Analysis of variance revealed highly significant differences between populations for the quantitative traits. The highest grain weights occurred in the pearl millet cultivated in Zaafrana and Gergis of Tunisia. Early flowering and early maturing populations cultivated in the center (Zaafrana, Rejiche) and south (Gergis) of Tunisia tended to have a higher grain yield. The Zaafrana population showed the highest value of green fodder potentiel (number and weight of leaves/cultivar and the weight of tillers and total plant/cultivar) followed by Gergis and Rejiche. The Kelibia population showed the highest total phenolic and flavonoid content. Rejiche exhibited the greatest antioxidant activity. Trans-cinnamic, protocatechuic, and hydroxybenzoic acids were the major phenolic compounds in all the extracts. Three Fusarium species were identified in Tunisian pearl millet populations based on morphologic and molecular characterization. Fusarium graminearum and Fusarium culmorum occurred most frequently. The average incidence of the three Fusarium species was relatively low (<5%) in all populations. The lowest infection rate (0.1%) was recorded in the samples from Zaafrana.Conclusion: Chemometric analysis confirmed the usefulness of the above traits for discrimination of pearl millet populations, where a considerable variation according to geographical origin and bioclimatic conditions was observed.

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“…Modgil and Sood (2017) have demonstrated that roasting decreases the energy value, antioxidative activity, phenolic and flavonoid content. High-temperature roasting significantly decreases the phenolic content of food grains but increases its functional properties (Obadina et al, 2016). In contrast, frying is wet cooking done in hot oil or fat.…”

Section: Roasting and Fryingmentioning

confidence: 99%

Assessment of Indian cooking practices and cookwares on nutritional security: A review

Saxena

Saini

Samtiya

et al. 2021

JANS

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Food provides us nutrients and the energy required for growth, reproduction, and maintenance. Energy is required to perform all voluntary and involuntary activities like digestion, respiration, circulation, carrying out professional, household and recreational activities. Despite having rich food diversity, we are using only a few items as our staple food. With the adoption of eastern cooking practices and cookwares, risk of both pre-and post-transitional diseases like diabetes, cardiovascular diseases, malnutrition, obesity, etc. has increased significantly. Aluminium toxicity and nutrients breakdown has become a common problem in pressure cooking. To overcome this problem, it is important to shift from the modernized cooking methods to our traditional cooking practices, i.e., use of earthen cookwares, clay pots and some selected metal utensils, e.g., copper, iron, brass, etc. It has been shown that earthen, copper, iron, and soapstone cookwares do not leach toxic trace elements into the food and enhance the sensory qualities without decreasing the food nutrients. Adoption of traditional Indian cooking practices (such as fermentation, roasting, germination, etc.), cookwares (such as earthen, copper, iron, soapstone, etc.) and increasing the consumption of healthy diet grains like millets, etc. can easily combat the pre- and post-transition health problems in India, effectively. This review would provide a deep understanding to the people to decide the best cookware and cooking processes that will improve their health and provide ample nutritional value to them.

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Nutritional and physico-chemical properties of flour from native and roasted whole grain pearl millet ( Pennisetum glaucum [L.]R. Br.)

Cited by 44 publications

References 11 publications

Evaluating the physical and chemical contents of millets obtained from South Africa and Zimbabwe

Evaluating the physical and chemical contents of millets obtained from South Africa and Zimbabwe

Pearl millet populations characterized by Fusarium prevalence, morphological traits, phenolic content, and antioxidant potential

Assessment of Indian cooking practices and cookwares on nutritional security: A review

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