Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa

Ramashia, Shonisani Eugenia; Anyasi, Tonna A.; Gwata, E. T.; Meddows‐Taylor, Stephen; Jideani, Afam I. O.

doi:10.1590/fst.25017

Cited by 89 publications

(72 citation statements)

References 66 publications

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“…Moreover, in Great Britain, an alcohol-free drink has a maximum alcohol content of 0.05 % ABV; in Germany, a beverage is considered alcohol-free if the maximum alcohol limit is below 0.5 % ABV; in Spain, a non-alcoholic beer contains a maximum of 1 % ABV; in France, alcohol-free beers contain a maximum of 1.2 %; in US, non-alcoholic beers are of a maximum 0.5 % ABV; in China, non-alcoholic drinks can be of up to 0.5 % ABV [39]; in Japan, non-alcoholic beverages contain up to 1% ABV [40]. Depending on the country's traditional recipe, boza, a lactic acid fermented drink, has an alcohol content of less than 1% ABV in Turkey and up to 7% ABV in Egypt [41], probably due to microorganisms involved in the fermentation process [42].…”

Section: An Overview Of Nfcbsmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

Pop

et al. 2020

Foods

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Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.

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Section: An Overview Of Nfcbsmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

Pop

et al. 2020

Foods

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“…It is also rich in proteins, iron, calcium, phosphorus, fibre, and vitamin content. It serves as a good diet for growing children, women, aged people, and individuals with malnutrition, diabetes and obesity problems but underutilized due to grain size and anti-nutritional value (Chappalwar et al, 2013;Manjula and Visvanathan, 2014;Ramashia et al, 2019). Due to recent urbanization and civilization, there is an increase in demand for bakery products and hence more demand for importation of wheat which has a negative effect on Nigeria's economy.…”

Section: Introductionmentioning

confidence: 99%

Quality evaluation of <I>chinchin</I> produced from composite flours of wheat and germinated finger millet flour

Abioye¹,

Olodude²,

Atiba³

et al. 2020

AGROSH

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Composite flour was produced from germinated finger millet and wheat and its potentials in producing nutritious chinchin, a traditional Nigerian snack was investigated. Finger millet was sorted, germinated, dried and milled into flour. Simplex Lattice Designs was used in generating different formulations (100:0, 88:12, 75:25 and 50:50) of wheat and germinated finger millet, respectively, and used to produce chinchin. The composite flour was analyzed for proximate, minerals, antinutritional and functional properties while the chinchin samples were subjected to sensory evaluation. The values obtained for moisture, protein, fat, crude fibre, ash and carbohydrate were in the ranges of 10.47 to 10.71%, 8.74 to 9.64%, 1.79 to 1.95%, 1.38 to 1.55%, 2.31 to 2.57, 73.58 to 75.31%, respectively. The loose and packed bulk density ranged from 0.61 to 0.62 g/cm3 and 0.005 to 0.013 g/cm3. The calcium, iron, magnesium, potassium and phosphorus content of flour ranged from 0.1150 to 0.1300 mg/l, 12.033 to 13.633 mg/l, 0.158 to 0.187 mg/l, 0.389 to 0.428 mg/l and 0.271 to 0.296 mg/l, respectively. The anti-nutritional properties reduced with processing. This study has shown the potentials of composite flour from wheat and germinated finger millet in production of nutritious chinchin. Keyword: Finger millet, wheat flour, chinchin, snacks, composite flour

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“…The grain is also cultivated in Taiwan, China, Japan (to a limited extent), as well as in South Carolina in the United States. About 55-60% of globally produced millet is cultivated in Africa [9] mainly in Ethiopia, Kenya, Nigeria, Malawi, Tanzania, Uganda, Zambia and Zimbabwe. The grain is widely cultivated in Africa using different names.…”

Section: Introductionmentioning

confidence: 99%

“…Millet grains are gluten-free, non-acid-forming [9], easy to digest with low glycemic index [11]. Its low glycemic index food property is reported to be a good choice for people with celiac disease (disease caused by gluten-containing cereal protein ingestion) and diabetes as consumption of the grain assist in the regulation of blood glucose level [12].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Composition, Functional Properties and Food Applications of Millet Grains

Abah

Ishiwu

Obiegbuna

et al. 2020

AFSJ

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Millet is an important nutritious ancient minor cereal food crop. This work reviews the composition, functional properties and food application of millet grains. The review shows that this cereal grains is a good source of carbohydrate and starch, with minute proteins, fat, vitamins and other nutrients. The functional properties of the cereal grains (Millet) was also evaluated and the findings gotten from various authors shows that the grains has a good functional properties in terms of their bulk density, oil absorption capacity, water absorption capacity, least gelatinization temperature and host of others. The pasting properties were also researched on and various authors attested to the potentiality of the grains in terms of the pasting properties. The food applications of the grains was not left out since the basic essence of this review is to see to the betterment of the livelihood of human, as such the various foods that can be produced from these grains were also looked into foods like millet ball “Fura”, tuwo, gruel, alcoholic beverages (like pito, burukutu) and non-alcoholic beverages (like “kunu zaki”) where all examined and conclusively the grains were rich sources of meals.

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Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa

Cited by 89 publications

References 66 publications

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Quality evaluation of <I>chinchin</I> produced from composite flours of wheat and germinated finger millet flour

Nutritional Composition, Functional Properties and Food Applications of Millet Grains

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