Emirates Journal of Food and Agriculture · 2013 · 340 citations · 32 references
Food ChemistryNutritionGlycated FlavonoidsFood FunctionHealth SciencesFood CompositionNutritive ValueAgricultural EconomicsBiotechnologyMillet FoodsAlternative Protein SourceNutritional SciencesMicrobiologyPublic HealthFood QualityHealth BenefitsDifferent Millet Cultivars
Millets, a staple in arid regions, provide energy, protein, essential amino acids, minerals, vitamins, dietary fiber, polyphenols, antioxidants, and prebiotic properties. The study aims to examine the nutritional characteristics and functional properties of various millet cultivars and develop value‑added millet products. Processing by milling removes bran and germ layers rich in fiber and phytochemicals, leading to significant nutrient loss.
Millets are a major food source in arid and semi-arid parts of the world. Millets are good sources of energy. They provide protein, fatty acids, minerals, vitamins, dietary fibre and polyphenols. Typical millet protein contains high quantity of essential amino acids especially the sulphur containing amino acids (methionine and cysteine). Processing millet by milling removes the bran and germ layers that are rich in fibre and phytochemicals, causing significant loss. The millets are source of antioxidants, such as phenolic acids and glycated flavonoids. Millet foods are characterized to be potential prebiotic and can enhance the viability or functionality of probiotics with significant health benefits. The nutritional significance of millets demands for an examination of the nutritional characteristics and functional properties of different millet cultivars as well as developing value added products from millets.
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Early millet use in northern China
Xiaoyan Yang, Zhiwei Wan, Linda Perry et al. · Proceedings of the National Academy of Sciences · 2012 · 643 citations · Full text
Abdoulaye Coulibaly, Brou Kouakou, Jie Chen · American journal of plant nutrition and fertilization technology · 2010 · 226 citations