Post harvest processing of millets: A review on value added products

Birania, Sapna; Rohilla, Priyanka; Kumar, Ravi; Kumar, Nitin

doi:10.22271/chemi.2020.v8.i1aa.8528

Cited by 26 publications

(22 citation statements)

References 13 publications

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“…The need of eliminating antinutrients is fulfilled by pretreatment or processing techniques of food grains, such as debranning, soaking, germination, fermentation, and autoclaving. These methods add value to food by enhancing the bioavailability of a few cations such as Ca, Fe, and Zn and also the proteins absorption [ 8 ].…”

Section: Nutritional Characteristic Of Selected Indian Milletsmentioning

confidence: 99%

“…However, millets contain a limited amount of lysine and tryptophan, which varies with the cultivar. Millets are rich in vitamin E and vitamin B and in minerals such as calcium, phosphorus, magnesium, manganese, potassium, and iron [ 1 , 8 ]. The abundant nutrients of millets provide multiple benefits such as reducing the incidence of cancer [ 9 , 10 ], obesity and diabetes [ 11 ], cardiovascular diseases [ 12 , 13 ], gastrointestinal problems [ 14 ], migraine, and asthma [ 1 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

“…Primary processing techniques such as dehulling, soaking, germination, roasting, drying, polishing and milling (size reduction) are followed to make millets fit for consumption. At the same time, modern or secondary processing methods such as fermenting, parboiling, cooking, puffing, popping, malting, baking, flaking, extrusion, etc., are used to develop millet-based value-added processed food products [ 8 ]. Although these processing techniques aim to enhance the digestibility and nutrient bioavailability, a significant amount of nutrients are lost during subsequent processing [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Modern Processing of Indian Millets: A Perspective on Changes in Nutritional Properties

Gowda

Siliveru

Prasad

et al. 2022

Foods

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Globally, billions of people are experiencing food insecurity and malnutrition. The United Nations has set a global target to end hunger by 2030, but we are far from reaching it. Over the decade, climate change, population growth and economic slowdown have impacted food security. Many countries are facing the challenge of both undernutrition and over nutrition. Thus, there is a need to transform the food system to achieve food and nutrition security. One of the ways to reach closer to our goal is to provide an affordable healthy and nutritious diet to all. Millets, the nutri-cereals, have the potential to play a crucial role in the fight against food insecurity and malnutrition. Nutri-cereals are an abundant source of essential macro- and micronutrients, carbohydrates, protein, dietary fiber, lipids, and phytochemicals. The nutrient content and digestibility of millets are significantly influenced by the processing techniques. This review article highlights the nutritional characteristics and processing of Indian millets, viz. foxtail, kodo, proso, little, and pearl millets. It also envisages the effect of traditional and modern processing techniques on millet’s nutritional properties. An extensive literature review was conducted using the research and review articles related to processing techniques of millets such as fermentation, germination, dehulling, extrusion, cooking, puffing, popping, malting, milling, etc. Germination and fermentation showed a positive improvement in the overall nutritional characteristics of millets, whereas excessive dehulling, polishing, and milling resulted in reduction of the dietary fiber and micronutrients. Understanding the changes happening in the nutrient value of millets due to processing can help the food industry, researchers, and consumers select a suitable processing technique to optimize the nutrient value, increase the bioavailability of nutrients, and help combat food and nutrition security.

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Section: Nutritional Characteristic Of Selected Indian Milletsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Modern Processing of Indian Millets: A Perspective on Changes in Nutritional Properties

Gowda

Siliveru

Prasad

et al. 2022

Foods

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“…This is only illustrating a fraction of the total 74% cereal consumption in developing countries based on global consumption of 1250 million tons [ 7 ]. The consumed rice grains used by almost half of the world’s population are rich in carbohydrates but low in micronutrients [ 7 , 8 ]. This low nutrition value is partly due to post-harvest processing (e.g., milling, polishing—which removes the aleurone layer containing about 61% minerals) of the grains and the presence of anti-nutrients (e.g., phytic acid) [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Transcriptomics View over the Germination Landscape in Biofortified Rice

Dueñas

Slamet‐Loedin

Macovei

2021

Genes

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Hidden hunger, or micronutrient deficiency, is a worldwide problem. Several approaches are employed to alleviate its effects (e.g., promoting diet diversity, use of dietary supplements, chemical fortification of processed food), and among these, biofortification is considered as one of the most cost-effective and highly sustainable. Rice is one of the best targets for biofortification since it is a staple food for almost half of the world’s population as a high-energy source but with low nutritional value. Multiple biofortified rice lines have been produced during the past decades, while few studies also reported modifications in germination behavior (in terms of enhanced or decreased germination percentage or speed). It is important to underline that rapid, uniform germination, and seedling establishment are essential prerequisites for crop productivity. Combining the two traits, biofortified, highly-nutritious seeds with improved germination behavior can be envisaged as a highly-desired target for rice breeding. To this purpose, information gathered from transcriptomics studies can reveal useful insights to unveil the molecular players governing both traits. The present review aims to provide an overview of transcriptomics studies applied at the crossroad between biofortification and seed germination, pointing out potential candidates for trait pyramiding.

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“…To strengthen our efforts against food crisis, pre-and post-progress problems and for encouraging the farmers towards millet production, Indian Government has been successful in sponsoring a resolution in UNGA supported by 70 nations for declarling 2023 as International Year of Millets. Escalating trend of millet bio-fortification and multi-grain flour is causing a notable increase in millet production (Birania et al, 2020) and it has increased 3-fold as compared to 1960s in which 2-fold increase in the case of rice (Figure 1-D). Thus, we are combating these basic as well as modern problems by utilizing our traditional, indigenous knowledge and using our underutilized millets along with the traditional cooking practices in order to cook nutritive food (Pennington and Schoen, 1995).…”

mentioning

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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Post harvest processing of millets: A review on value added products

Cited by 26 publications

References 13 publications

Modern Processing of Indian Millets: A Perspective on Changes in Nutritional Properties

Modern Processing of Indian Millets: A Perspective on Changes in Nutritional Properties

Transcriptomics View over the Germination Landscape in Biofortified Rice

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

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