Potential and unrealized future possibilities of browntop millet in the food sector

Abstract

Browntop millet (BTM) is small-seeded annual grass cultivated as grain crop, primarily on the marginal lands in dry areas in temperate, subtropical and tropical regions. It is increasingly receiving attention of the scientific community. Aim of this systematic review is to study the physiochemical, sensory, functional and nutritional properties as well as health benefits of browntop millet. This paper is based on quantitative and qualitative secondary data obtained from 71 out of 208 descriptive and scientific literature reviewed and analyzed from the national and international electronic platforms. The scientific literature based on browntop millet has been found scanty. According to the few studies available energy ranges from 338.0 kcal to 368.62 kcal. The carbohydrate, crude fiber and fat content of BTM is 71.32 gm, 8.06–16.08%, 1.89 gm, respectively. Protein is between 11.64% and 10.72%. Browntop millet contains phytochemicals such as flavonoids, quinones, tannins, and resin. There is galore scope for development and standardization of value added products made from browntop millets such as ready to eat foods (cookies, bars, deserts, etc) and ready to cook foods (idli mix, poha, etc) in which the millet can be used in combination with other cereal grains. Thus, browntop millet holds great potential in alleviating food and nutrition insecurity. It has good nutritional value. It can be used for the prevention and management of several non-communicable diseases. In order to make this smart food popular among farmers and consumers, systematized studies in the field of agriculture, nutrition, toxicology, naturopathy and biomedical sciences need to be done and documented properly. From ancient times BTM has been used in many forms such as forage, staple food or in many traditional dishes. An e-repository can be made of the traditional Indian foods made from BTM to popularize its use among the younger generations.

Browntop Millet (Brachiaria ramosa): An Overview of the Underutilized Miraculous Multifunctional Millet

“…▪ The flour of this millet is being incorporated in traditional recipes like dosa, idli, nipattu and payasa across southern part of India. 41 ▪ BTM has been utilised in preparing convenience foods like Ready-to-Eat (RTE), Ready-to-Cook (RTC) and value-added foods (Singh, et al, 2022). ▪ BTM is being added as an ingredient in therapeutic food products as a potent functional aspect.…”

Impact of milling on the nutrients and anti‐nutrients in browntop millet (Urochloa ramosa) and its milled fractions: evaluation of their flour functionality

“…In recent times they have been extensively used as prime ingredients in a variety of ready-to-eat (RTE) and ready-to-cook (RTC) value-added foods, such as sweets and snack products. 3 A combination of browntop millet and other cereals flours was used to develop composite flour for a variety of cookie formulations and instant mixes. 4 This millet possesses numerous health-promoting phytochemicals, thus, making it an ideal choice for health-conscious consumers.…”

“…4 This millet possesses numerous health-promoting phytochemicals, thus, making it an ideal choice for health-conscious consumers. 3 Owing to its lower glycemic response and ability to reduce the prevalence of diabetes, it is generally recommended to include it in the diet of diabetic individuals. 5 In addition, the consumption of a browntop millet-based diet was reported to improve renal and liver functions and prevent gastrointestinal ulcers.…”

“…This millet grain and its flour are traditionally consumed as porridge, flatbreads, boiled grains (like rice), and other cuisines. In recent times they have been extensively used as prime ingredients in a variety of ready‐to‐eat (RTE) and ready‐to‐cook (RTC) value‐added foods, such as sweets and snack products 3 . A combination of browntop millet and other cereals flours was used to develop composite flour for a variety of cookie formulations and instant mixes 4 .…”

“…A combination of browntop millet and other cereals flours was used to develop composite flour for a variety of cookie formulations and instant mixes 4 . This millet possesses numerous health‐promoting phytochemicals, thus, making it an ideal choice for health‐conscious consumers 3 . Owing to its lower glycemic response and ability to reduce the prevalence of diabetes, it is generally recommended to include it in the diet of diabetic individuals 5 .…”