Value Addition Influenced in Millet Products - A Review

Saraswathi, R; RS, Hameed

doi:10.26420/austinjnutrifoodsci.2022.1161

Cited by 2 publications

(4 citation statements)

References 47 publications

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“…Value-added millet products have been presented in the form of flow diagram Figure 1 and various millet products are incorporated in market which supplies the products in form of Table 3. health awareness, nutritional benefits of millet products, and reinventing them as popular, convenient, and healthy food (Saraswati & Hameed, 2022).…”

Section: Value-added Food Products Of Milletsmentioning

confidence: 99%

“…Millet grains can be blended with cereals such as wheat and maize, as well as some nutritious pulses, to increase their widespread use properties to deliver extended grains or pieces (Saraswati & Hameed, 2022). During this process, the Millard reaction occurs producing a pleasant and highly desired aroma in the puffed product.…”

Section: Composite Flourmentioning

confidence: 99%

“…Products made from millet target both niche markets such as gluten‐free products; healthcare mix products for national‐level mass market. The most important millet interventions are facilitation, raise health awareness, nutritional benefits of millet products, and reinventing them as popular, convenient, and healthy food (Saraswati & Hameed, 2022).…”

Section: Types Of Millets and Their Nutritional Propertiesmentioning

confidence: 99%

“…Puffing or popping causes primary changes in the starch or starch–protein lattice of millet grains or preconditioned pasta, bringing about grain or pasta piece extension and the development of a puffed item with high fresh and other textural credits. The high temperature short time (HTST) treatment exploits starch's thermophysical properties to deliver extended grains or pieces (Saraswati & Hameed, 2022). During this process, the Millard reaction occurs producing a pleasant and highly desired aroma in the puffed product.…”

Section: Types Of Millets and Their Nutritional Propertiesmentioning

confidence: 99%

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A review on processing technologies for value added millet products

Jindal

Nikhanj

2023

J Food Process Engineering

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Millets are the high‐energy foods that have been cultivated since 10,000 years ago and are typically grown in degraded and marginal lands. Finger millet, pearl millet, foxtail millet, barnyard millet, proso millet, kodo millet, and sorghum millet are the seven most important millets grown worldwide along with other minor millets like Teff, Fonio, brown top millet, and so on. Nowadays, there are many problems like obesity, diabetes, coronary diseases, gastrointestinal disorders, and the risk of colon, breast cancer which are increasing day by day keeping in their current sedentary lifestyle as a result of ones reliable on cereals based diet only. At present, it is necessary to diverse our diets from cereals to other nutritionally dense millets which are the source of all vital nutrients and minerals besides providing general nutrients required for human growth. Although there are numerous food processing technologies available to transform millets into a variety of products with added value, their practical adoption in the food processing industries is still lacking. Low demand in the market is a result of a variety of reasons, starting with the agricultural process. These factors include the scarcity of high‐quality seeds, inadequate equipment, a lack of technical understanding, and consumer misconceptions about the sensory qualities of millet. However, because millet has so many potential uses, attention is now being drawn to this area of study. Millets would therefore considerably enhance market demand and open up countless opportunities for the production of millet‐based goods on a large scale. Therefore, the goal of the current article is to thoroughly analyze millet processing technology and bioprocessing methods, including health benefits. This review focuses on the nutritional properties and millets seed processing technologies of Indian millets along with their advantages and impact on their nutritional components.Practical applicationsVarious technologies have been developed to formulate millets based value‐added products. Over the traditional processing, the impact of modern processing like dehusking, pearling, grinding, and so on, techniques have been approached to greater extent for millets processing. Non‐thermal techniques are now‐a‐days used because of its low adverse consequences and various benefits over old traditional techniques. The most important food processing technologies for each millet are included in the review, along with a list of millet‐based goods that are readily available worldwide. It also includes information on the millet nutritional properties and the impact of processing technologies over them. The current study suggests expanding millet and millet‐based goods' high‐value uses in industrial settings. Millets have the best nutritional profile of any cereal, have more environmentally friendly production methods, and are better for consumers, farmers, and the environment.

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Section: Value-added Food Products Of Milletsmentioning

confidence: 99%

Section: Composite Flourmentioning

confidence: 99%

Section: Types Of Millets and Their Nutritional Propertiesmentioning

confidence: 99%

Section: Types Of Millets and Their Nutritional Propertiesmentioning

confidence: 99%

See 2 more Smart Citations

A review on processing technologies for value added millet products

Jindal

Nikhanj

2023

J Food Process Engineering

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Processing of millets

Blessing Nhara,

Pisa,

Chigede

et al. 2024

Exploring the World of Cereal Crops [Working Title]

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The necessity for countries in sub-Saharan Africa (SSA) to be self-sustaining in the fight against food and nutrition insecurity is of crucial importance to maintain their autonomy. Promoting indigenous, drought-tolerant crops is a potential way of mitigating the impacts of climate change and supplementing maize, whose productivity has declined due to dependency on erratic rain-fed agriculture. Millets are known for their high amount of macro- and micronutrients (such as B vitamins, potassium, phosphorus, magnesium, iron, zinc, copper and manganese). However, millets also contain significant amounts of anti-nutritional factors (polyphenols, enzyme inhibitors and phytates), resulting in low bioavailability of the minerals and proteins. This has led to employing a number of processing techniques during millet meal production to reduce these effects. Hence, this chapter focuses on evaluating millet processing techniques applied (e.g., soaking, dehulling, steaming, controlled germination and roasting) and their influence on the anti-nutritional factors, nutritional composition and functional properties of millet meals based on the available literature reports. This review demonstrated the importance of millet processing technologies in removing anti-nutritional factors that could reduce the bioavailability or bioaccessibility of essential nutrients.

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Value Addition Influenced in Millet Products - A Review

Cited by 2 publications

References 47 publications

A review on processing technologies for value added millet products

A review on processing technologies for value added millet products

Processing of millets

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