“…While global average per-capita energy availability surpassed the 2,500 kcal/person threshold in the early 1980s, that only occurred in the mid-1990s in Asia and the mid-2000s in Africa ( FAO, 2022 ). Nevertheless, a significant proportion of calories still come from staple grains, roots, and tubers, which make up 50% of energy in the food supply ( FAO, 2022 ), and an even larger share among low-income populations, mainly in the form of refined flours and grain products ( Milani et al, 2022 ). Fig.…”
Section: What Does the World Eat And How Have Diets Changed?mentioning
“…While global average per-capita energy availability surpassed the 2,500 kcal/person threshold in the early 1980s, that only occurred in the mid-1990s in Asia and the mid-2000s in Africa ( FAO, 2022 ). Nevertheless, a significant proportion of calories still come from staple grains, roots, and tubers, which make up 50% of energy in the food supply ( FAO, 2022 ), and an even larger share among low-income populations, mainly in the form of refined flours and grain products ( Milani et al, 2022 ). Fig.…”
Section: What Does the World Eat And How Have Diets Changed?mentioning
“…These gaps in knowledge may be filled in part by the same gaps that exist in our current modern foods. Due to processing, many bioactive molecules including prebiotic fibers, phytonutrients, bioactive fats, and fermentation products, have been removed or are in less quantities [ 12 , 17 ] ( Figure 2 ). Processing of grains to create white wheat and rice has helped address food insecurity by improving shelf stability and cost of goods, but it has also removed the nutrient- and bioactive-rich bran and germ [ 17 ].…”
Section: St-century Nutrition – Bioactives and Filling The Food Gapsmentioning
“…The WPM and NPM had a fat content of 4.07% and 4.0%, respectively, which may provide the cooked samples with special aromas. Ash content is an indicator of grain processing fineness, with higher processing fineness resulting in lower ash content and loss of nutrients (Milani et al, 2022). The ash content was similar for NPM and WPM, possibly due to the same processing procedure.…”
Background and ObjectivesProso millet is a traditional grain that can be divided into waxy and non‐waxy varieties based on amylose content. However, research on different varieties of cooked proso millet is limited, especially as a whole grain. This paper investigated the quality properties and aroma characterization of cooked non‐waxy proso millet (NPM) and waxy proso millet (WPM).FindingsScanning electron microscopy images showed tha cooked NPM exhibited a more compact structure, whereas cooked WPM displayed a porous structure. Cooked NPM presented higher water absorption ratio, expansion ratio, hardness, and better chewiness than cooked WPM. Correlation analysis indicated that the texture properties were positively correlated with the cooking characteristics as well as the amylose and protein contents. The resistant starch content of cooked NPM (35.97%) was higher than that of cooked WPM (28.85%). Aroma analysis revealed that cooked NPM and WPM contained 56 and 67 volatile substances, respectively.ConclusionCooked NPM and WPM exhibited different properties mainly attributed to the various amylose and protein contents.Significance and NoveltyThese findings may provide a theoretical basis for the processing and commercial development of the proso millet resource.This article is protected by copyright. All rights reserved.
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