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Articles de revues sur le sujet « Millet properties »

Auteur : Grafiati

Publié le 7 juin 2025

Mis à jour le 2 août 2025

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1

N, Rajeswari, and V. Premala Priyadharshini. "Evaluation of Nutritional and Nutraceutical Content of Polished and Unpolished Barnyard Millet - An Analytical Study." Current Research in Nutrition and Food Science Journal 9, no. 3 (2021): 1067–73. http://dx.doi.org/10.12944/crnfsj.9.3.31.

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Barnyard millet (Echinochloa frumentacaea) is an indigenous under utilized millet variety of south India with bounty of health benefits due to the abundance of dietary fiber antioxidant and minerals like iron. This gluten free wonder millet can be a healthy alternate dietary source for diabetic, obesity and CVD patients. Scientific evidence based studies on nutritional quality of this millet both in polished and unpolished form is less. The current study aims at “Evaluation of nutritional and nutraceutical content of polished and unpolished barnyard millet”. Both polished and unpolished barnya

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Samarpitha, Cyerin Priya, Reddy Madhavi, and Chandana K C. "Physico, Chemical and Functional Properties of Different Millets and their Suitability for Preparation of Enhanced Nutritious Laddu." JOURNAL OF CLINICAL AND BIOMEDICAL SCIENCES 13, no. 4 (2023): 115–21. http://dx.doi.org/10.58739/jcbs/v13i4.23.20.

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Millets are a nutrient-rich staple meal for the world's poor, and increasing the nutrient bioavailability is one of the key strategies for promoting their use. To enhance the edible, nutritive, and sensory qualities of millets, they are often prepared using conventional processing methods. Thus an attempt was made with an objective to assess the physical and functional properties of sprouted and unsprouted millets and to observe the acceptability of the laddu prepared from sprouted and unsprouted millets. Physical and functional properties for both sprouted and unsprouted grain and flour were

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Mercy Nnam, Ngozi, Catherine Achese Orisa, and Ijioma Okorie. "Functional and Sensory Properties of Infant Complementary Foods Formulated From Millets, Orange-Flesh Sweet Potatoes, Carrots, Periwinkle and Oyster." Journal of Genetic Engineering and Biotechnology Research 6, no. 3 (2024): 01–07. http://dx.doi.org/10.33140/jgebr.06.03.01.

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The study evaluated the functional and sensory properties of infant complementary foods formulated from millets, orange-flesh sweet potatoes, carrots, periwinkle and oyster. Experimental/cross-sectional design was used. Millet, orange-flesh sweet potato (OFSP), carrots, periwinkle and oyster were purchased, processed into flour using standard methods. The complementary food was formulated on protein basis for infants 6–12 months. The formulated foods were millet/OFSP flours (70:30), millet/ OFSP/carrot/periwinkle (49:29:7:15), and millet/OFSP/carrot/oyster (65:20:5:10). Functional properties w

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Shisode, Nileema. "Millets: A review of its properties as per Ayurveda." Annals of Geriatric Education and Medical Sciences 11, no. 1 (2024): 3–10. http://dx.doi.org/10.18231/j.agems.2024.002.

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Year 2023 was declared as international millet year. Millets are harvested all over world. It is highly recommended by every one for regular consumption. Although millets contain lots of micro nutrients, it is not a diet for regular consumption. It has therapeutic value; it is highly recommended as a treatment food in anabolic diseases-santarpanjanya diseases such as metabolic disorders, obesity, type 2 diabetes mellitus, skin diseases, etc. Many varieties of millets are described in Ayurveda. Shymak-sama millet, kodrav-kodo millet, nivar, kangu-foxtail millet, jurn-sorghum, java-barley, venuy

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Pallavi, Kumari, and Hari Charan Kalita. "Millets: The Sustainable Super-Food with Anti-aging Properties." European Journal of Nutrition & Food Safety 16, no. 10 (2024): 102–9. http://dx.doi.org/10.9734/ejnfs/2024/v16i101560.

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Millets, a type of cereal from the Poaceae family, are among the earliest crops still produced today. They are a customary staple meal in the world's arid regions. It is a drought-resistant crop that needs minimal upkeep. This paper examines the possible anti-aging benefits of many millet species, including finger millet, foxtail millet, and pearl millet, as well as their diverse nutritional profiles. Rich in vital minerals like vitamin E, selenium, and amino acids, as well as antioxidants like polyphenols and flavonoids, millets assist tissue repair, improve collagen synthesis, and lessen oxi

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Fatima, Samreen, and Kahkashan Parvin. "A REVIEW ON MILLET: A WONDER GRAIN OF NUTRITIONAL IMPORTANCE." International Journal of Advanced Research 12, no. 04 (2024): 1110–19. http://dx.doi.org/10.21474/ijar01/18651.

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Millets are underutilized minor cereal crops belonging to the Poaceae family. These small seeded, nutrient dense grains aredrought resistant, glutenfree and non-acid forming. They fall into two major categories, namely, the major millets, and the minor millets. Pearl millet and sorghum are classified as major millets. The minor millet category comprises foxtail millet, proso millet, finger millet, kodo millet, barnyard millet and little millet.They are rich source of phytochemicals with medicinal properties in the form of antioxidant activities, which help lower many health diseases.They have

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Yang, Qinghua, Long Liu, Weili Zhang, Jing Li, Xiaoli Gao, and Baili Feng. "Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process." Foods 8, no. 11 (2019): 583. http://dx.doi.org/10.3390/foods8110583.

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Proso millet, a grain which is principally consumed in cooked form, is favored by consumers because of its rich nutritional value. However, the changes in morphological and physicochemical properties of proso millet grains occurring during the cooking process have rarely been reported. In this study, we investigated the changes in morphological and physicochemical properties of cooked waxy and non-waxy proso millets. During the cooking process, starch granules in the grains were gradually gelatinized starting from the outer region to the inner region and were gelatinized earlier in waxy proso

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Sindhu, S., and Sri S. Radhai. "Antioxidant Properties of Pearl Millet (Pennisetum glaucum)." RESEARCH REVIEW International Journal of Multidisciplinary 03, no. 06 (2018): 136–39. https://doi.org/10.5281/zenodo.1285456.

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Pearl millet (Pennisetum glaucum), also known as Bajra, is one of the four most important millets grown in tropical semi-arid regions of the world primarily in Africa and Asia. Pearl millet is rich in several nutrients as well as non-nutrients such as phenols. It has high energy, high fiber, has less starch, low glycemic index and is gluten free. The protein content ranges from 8 to 19 per cent and the lipid content is about 3 to 6 per cent. It can be used in a variety of ways including both leavened and unleavened breads, in porridges and can also be boiled or steamed. It is also utilized as

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Sindhu, S., and Sri S. Radhai. "Antioxidant Properties of Pearl Millet (Pennisetum glaucum)." RESEARCH REVIEW International Journal of Multidisciplinary 03, no. 06 (2018): 136–39. https://doi.org/10.5281/zenodo.1285871.

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Pearl millet (Pennisetum glaucum), also known as Bajra, is one of the four most important millets grown in tropical semi-arid regions of the world primarily in Africa and Asia. Pearl millet is rich in several nutrients as well as non-nutrients such as phenols. It has high energy, high fiber, has less starch, low glycemic index and is gluten free. The protein content ranges from 8 to 19 per cent and the lipid content is about 3 to 6 per cent. It can be used in a variety of ways including both leavened and unleavened breads, in porridges and can also be boiled or steamed. It is also utilized as

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Prasad, Priyanka, Jatindra K. Sahu, and Ashutosh K. Srivastava. "Millet Starch – A Potential Functional Ingredient." International Journal of Plant & Soil Science 35, no. 21 (2023): 1060–65. http://dx.doi.org/10.9734/ijpss/2023/v35i214077.

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Millets are primitive grains that were majorly cultivated in Indian subcontinent from ancient times. These are small seeded categorized as major and minor millets. Millets are resilient to adverse effects of climate change. They are regarded as "nutri-cereal" due to their high nutritional value compared to rice, wheat, and corn. Starch is the major nutritional constituent of millets with average content ranging from 55% to 61% in different millets. The application of millets depends on the physicochemical, structural, and functional properties of their starch. Millet starch is majorly isolated

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Han, Mengru, Ke Dang, Jiale Wang, et al. "New Type of Food Processing Material: The Crystal Structure and Functional Properties of Waxy and Non-Waxy Proso Millet Resistant Starches." Molecules 26, no. 14 (2021): 4283. http://dx.doi.org/10.3390/molecules26144283.

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Resistant starch (RS) is widely used in the food industry because of its ability to regulate and protect the small intestine, but their distinct effects on the structural and functional properties of waxy and non-waxy proso millet starches are not completely understood. The crystalline structure and physicochemical properties of waxy and non-waxy proso millets’ starch samples were analyzed after heat-moisture treatment (HMT). The analysis revealed significant differences between the RS of waxy and non-waxy proso millets. The crystal type of proso millets’ starch changed from type A to type B +

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Singh, Rashmi, Ritu Singh, Prabhat Kumar Singh, Shivangi, and Omkar Singh. "Climate Smart Foods: Nutritional Composition and Health Benefits of Millets." International Journal of Environment and Climate Change 13, no. 11 (2023): 1112–22. http://dx.doi.org/10.9734/ijecc/2023/v13i113261.

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Millets are a diverse group of small-seeded grasses that have served as staple cereal crops in many parts of Asia and Africa for thousands of years. The major millets include finger millet, foxtail millet, pearl millet, proso millet, barnyard millet, little millet, and kodo millet. Millets are highly resilient crops that can thrive in arid zones and marginal farming conditions where rainfall is limited. As climate change increases drought pressures globally, millets are gaining renewed interest for their adaptability. Millets also possess highly favorable nutritional attributes. The grains are

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Singh, Sarita, S. L. Alawa, and Chanchal Bhargava. "To study the nutritional use of minor millet food in Madhya Pradesh." International Journal of Agricultural Invention 8, no. 1 (2023): 148–50. https://doi.org/10.46492/ijai/2023.8.1.19.

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Millets are regarded as a significant grain, however, they are the least exploited. Millet grain is abundant in nutrients and health-beneficial phenolic compounds, making it suitable as food and feed. The diverse content of nutrients and phenolic compounds present in finger and pearl millet are good indicators that the variety of millet available is important when selecting it for use as food. The phenolic properties found in millets compromise phenolic acids, flavonoids, and tannins, which are beneficial to human health. Moreover, finger millet has an exception ally unique, more abundant, and

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Sukomaljot, Kour* Monica Reshi Anjali Langeh Ankita Chib Kamaldeep Kour. "Small but Mighty: Discover the power of millets." Science World a monthly e magazine 3, no. 9 (2023): 2457–59. https://doi.org/10.5281/zenodo.8392929.

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Millets are a group of cereal grains that belong to the Poaceae family, commonly known as the grass family. They are gluten free and rich in protein, fibre and several vitamins and minerals It's widely consumed in developing countries throughout Africa, Asia. and India, millets are a common food. Sorghum (Jowar), Pearl millet (Bajra), Finger millet (Ragi/Mandua), Foxtail millet (Kangani/Kakun), Kodo millet (Kodo) and Barnyard millet (Sawa/Sanwa/Jhangora) are just a few of the millets that are grown and eaten in India. They are rich in protein and, most importantly gluten-free. They ar

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Sharma, Samiksha, Pankaj Gautam, Saloni Joshi, Ankita Dobhal, Jigisha Anand, and Sanjay Kumar. "Nutritional and functional profiling of major millets and its processed food products: A review." Environment Conservation Journal 25, no. 4 (2024): 1180–90. https://doi.org/10.36953/ecj.30621824.

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Millets are cereal crops classified as minor grains in the Poaceae family. Millets have been an essential component of human diet for centuries. Beyond their nutritional advantages, they are drought resistant and can thrive in diverse climatic conditions. Millets are widely recognized as functional food due to their exceptional richness in nutritional components, bioactive compounds, antioxidant, antidiabetic and anticancer activity. This review exhibits the nutritional, functional and bioactive components of various millet-based finger millet (FM), pearl millet (PM) and sorghum products. Howe

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Dhanushkodi, V., A. Thanga Hemavathy, S. Shenbagavalli, S. Sangeetha, R. Anitha, and T. UmaMaheshwari. "A Review on Nutritional Properties and Health Benefits of Finger Millet." International Journal of Plant & Soil Science 35, no. 18 (2023): 753–61. http://dx.doi.org/10.9734/ijpss/2023/v35i183342.

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Finger millet (Eleusine coracana) is one of the important small millets with high nutraceutical value in the world. Most of the millet farmers attracted by Finger millet cultivation due to its wide adoptability in different soil types and climate. It also grows well in hot climates with short rainfall periods and cool climates with warm millets. A multitude of small farmers grow finger millet with limited water resources and in many countries this crop is often referred to as “poor people's crop”. The grains of finger millets are very small in size with brown, light brown and white in colours

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Millets, as Feed and Fodder for Livestock and Poultry, and Handique* Azhaguraja M. M. B. Chaudhary Da U. Ruhi Pde Manish Pandey Amjad K. Balange and Deepjyoti Baruah Bornalee. "Millets as Feed and Fodder for Livestock and Poultry." Veterinary Today 3, no. 2 (2025): 523–25. https://doi.org/10.5281/zenodo.14995548.

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Millets are small-seeded grasses and cereal crops native to India, Africa and other Asian countries. India is the largest grower of millets accounting 41% of total millet production followed by Niger (11.5%) and China (7.6%). Various millet varieties are cultivated across the country, including Pearl Millet (Bajra), Sorghum (Jowar), Finger Millet (Ragi), Foxtail Millet, Kodo Millet, Barnyard Millet, Proso Millet, Little Millet, and pseudo-millets like Buckwheat and Amaranth. India produced about 9.5 million metric tons of pearl millet (bajra) and 4.4 million metric tons of sorghum (jowar). Raj

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Mishra, S., and R. Singh. "A comprehensive study of nutritional profile, antioxidant activity and phytochemical properties of indigenous Indian millets." African Journal of Food, Agriculture, Nutrition and Development 24, no. 12 (2024): 25355–75. https://doi.org/10.18697/ajfand.137.25025.

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The goal of the present study was to thoroughly examine the nutritional makeup, antioxidant activity, and various phytochemical contents of several millet flours, including ragi, bajra, kodo, kangni, and jowar. These millet types are increasingly being recognized as potential sources of functional and nutraceutical ingredients. The research started with the collection of selected millet grains, which were washed, soaked overnight, dried in the sun, and then ground into flour. The nutritional makeup of these millet flours was analyzed using standard AOAC methods. The antioxidant activity was as

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Demissew, Ayalew, Ayenew Meresa, and Kiber Temesgen. "Evaluation of Functional Properties of Five Finger Millet Varieties and Their Flour Grown in Mecha District, Ethiopia." Berhan International Research Journal of Science and Humanities 6 (February 9, 2022): 38–47. http://dx.doi.org/10.61593/dbu.birjsh.01.01.105.

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In this study functional properties of five finger millet grains and their flour were evaluated. Finger millets are staple food grains originated from Ethiopia. It is a gluten-free grain with smallest glycemic index and maximum nutritional content. Although finger millets have high nutrient value, it is neglected and underutilized grain not only in Ethiopia but also in the world. The grain is also rich sources of minerals such as calcium which is vital for growth and development of human being. Finger millet is also rich sources of essential amino acids like methionine, tryptophan and lysine.

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Rai, Ashish Kumar, Saroj Adittya Rajesh, and Ramachandra Reddy K. "Finger Millet: A Comprehensive Review." International Journal of Ayurvedic Medicine 15, S1 (2024): 103–7. https://doi.org/10.47552/ijam.v15is1.5578.

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This review aims to evaluate the nutritional and health benefits of Finger millet, as well as its production and utilization. Finger millet (Eleusine coracana L.), also known as ragi or mandua, is one of the key millets cultivated widely across various regions of India and Africa. It is a highly nutritious grain, rich in calcium, dietary fibre, iron, protein, antioxidants, and vitamins. Thanks to its nutrient density, it aids in managing diabetes, preventing osteoporosis, improving digestion, and supporting weight loss. Agriculturally, finger millet is a resilient crop, thriving in drought con

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Bangar, Sneh Punia, Anil Kumar Siroha, Manju Nehra, Monica Trif, Vandana Ganwal, and Sumit Kumar. "Structural and Film-Forming Properties of Millet Starches: A Comparative Study." Coatings 11, no. 8 (2021): 954. http://dx.doi.org/10.3390/coatings11080954.

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Millets are an underutilized and important drought-resistant crop, which are mainly used for animal feed. The major constituent in millet is starch (70%); millet starch represents an alternative source of starches like maize, rice, potato, etc. This encouraged us to isolate and characterize the starches from different millet sources and to evaluate the application of these starches in edible film preparation. In the present study, the physicochemical, morphological, and film-forming characteristics of millet starches were studied. The amylose content, swelling power, and solubility of millet s

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Cheung, May M., Lauren Miller, Jonathan Deutsch, Rachel Sherman, Solomon H. Katz, and Paul M. Wise. "Sensory Properties and Acceptability of Fermented Pearl Millet, a Climate-Resistant and Nutritious Grain, Among Consumers in the United States—A Pilot Study." Foods 14, no. 5 (2025): 871. https://doi.org/10.3390/foods14050871.

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Millets are climate-resistant, potential alternatives to wheat that could provide environmental, food security, and health benefits (e.g., lower glycemic index). However, millets are high in phytic acid, which reduces the bioavailability of essential minerals. Millets are often fermented in Africa and parts of Asia to improve bioavailability and, thus, nutritional value, but both unfermented and fermented millets may have flavors unfamiliar to Western cultures. We conducted two pilot studies on sensory perception and liking of whole grain, United States pearl millet (Pennisetum glaucum), in a

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Senevirathne, Ilangasingha Gamlathge Nethmini Hansika, Walimuni Kanchana Subhashini Mendis Abeysekera, Walimuni Prabhashini Kaushalya Mendis Abeysekera, Nileththi Yasendra Jayanath, Sirimal Premakumara Galbada Arachchige, and Danthasingha Chithra Mulacharige Susantha Indika Wijewardana. "Antiamylase, Antiglucosidase, and Antiglycation Properties of Millets and Sorghum from Sri Lanka." Evidence-Based Complementary and Alternative Medicine 2021 (June 17, 2021): 1–10. http://dx.doi.org/10.1155/2021/5834915.

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The present study evaluated a range of biological activities of selected millet types and sorghum varieties in Sri Lanka in relation to diabetes and its complications management. Five millet types, namely, proso millet, white finger millet, kodo millet, foxtail millet, and finger millet (Oshadha and Rawana), and two sorghum varieties, namely, sweet sorghum and sorghum ICSV 112, were used in this study. Methanolic extracts of whole grains were studied for antiamylase, antiglucosidase, and early- and middle-stage antiglycation and glycation reversing activities in vitro. Tested millets and sorgh

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Widyastuti, Retno. "PHYSICOCHEMICAL OF PEARL MILLET (Pennisetum glaucum (L.) R. Br.) STARCH MODIFIED BY HEAT MOISTURE TREATMENT." Journal of Food and Agricultural Product 1, no. 1 (2021): 16. http://dx.doi.org/10.32585/jfap.v1i1.904.

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Millets have a high enough starch content so it can be used as an alternative source of carbohydrates. Native millet starch is known less stable against stirring and heating so it is necessary to improve starch properties by modification of starch. In this study, the character of modified millet starch heat moisture treatment (HMT) evaluated with variations treatment of temperature and heating time. Millet starch was conditioned to a moisture content of 25% and heating at 100, 130 and 150 0C for 3, 5 and 7 hours in oven. Chemical properties (water content and amylose content) and physical prop

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C, Sharmila Bharathi,, and A. Elango. "Minor Millets: Miracle Grain of South India." Journal of Experimental Agriculture International 46, no. 7 (2024): 881–93. http://dx.doi.org/10.9734/jeai/2024/v46i72642.

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Minor millets are important traditional food crops for dry land farmers in India. India has the third largest area under minor millets cultivation in the world. Minor millets such as finger millet, foxtail millet, proso millet, kodo millet, little millet and barnyard millet are considered as a climate-smart crop. Since these crops are widely divergent for thermo and photoperiods and hence these are known for their climatic resilience and are relatively less prone to biotic stress factors. Added these crops are rich in protein, fat, crude fiber, iron and other minerals and vitamins with low gly

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Maurya, Rahul, Thirupataiah Boini, Lakshminarayana Misro, Thulasi Radhakrishnan, Aswani Pulikunnel Sreedharan, and Dhanashree Gaidhani. "Comprehensive review on millets: Nutritional values, effect of food processing and dietary aspects." Journal of Drug Research in Ayurvedic Sciences 8, Suppl 1 (2023): S82—S98. http://dx.doi.org/10.4103/jdras.jdras_123_23.

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Millets are a group of small-seeded grains cultivated for centuries as staple food crops in many parts of the world. In the recent years, there has been a growing interest in millet due to its exceptional nutritional and health benefits. Millets are rich in essential nutrients such as proteins, dietary fiber, vitamins, minerals, and antioxidants. They are also gluten-free and have a low glycemic index, making them suitable for individuals with gluten intolerance or diabetes. Studies have shown that regular millet consumption can contribute to several health benefits. The high fiber content in

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Singh, Pawan, Satyam Singh, Ashwani Tiwari, Shubham Mishra, and Vasudev Yadav. "Review on Nutritional and Functional Benefits of Replacing Refined Wheat Flour with Millet Flour in Bakery Products." Journal of Advances in Food Science & Technology 12, no. 2 (2025): 35–42. https://doi.org/10.56557/jafsat/2025/v12i29216.

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The replacement of refined wheat flour with millet flour in bakery products has gained significant attention due to the potential nutritional and functional benefits. This review aims to evaluate the comprehensive impact of millet flour substitution on the quality, nutritional profile, and consumer acceptability of bakery products. Millet flours, including finger millet, pearl millet, and foxtail millet, kodo millet, sorghum millet, barnyard millet, little millet, proso millet are rich in dietary fiber, essential minerals, vitamins, and antioxidants, offering superior nutritional and dietary b

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Alagendran, S., Rashmi Mohapatra, Vishnupriya Sethuraman, et al. "Millets in Modern Diets: A Comprehensive Review of their Nutritional and Health Benefits." European Journal of Nutrition & Food Safety 17, no. 5 (2025): 384–401. https://doi.org/10.9734/ejnfs/2025/v17i51733.

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Millets are small-seeded, climate-resilient cereal crops that have gained increasing attention for their potential role in promoting sustainable agriculture and addressing global nutritional challenges. This review explores the comprehensive nutritional profile and documented health benefits of various millet species, including pearl millet (Pennisetum glaucum), finger millet (Eleusine coracana), foxtail millet (Setaria italica), and proso millet (Panicum miliaceum). Millets are rich in complex carbohydrates, dietary fibre, essential amino acids, unsaturated fatty acids, and micronutrients suc

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Santosh, Prakash K V, Devanand M, Vijayakumar P, and Anand N. "Engineering Properties of Foxtail Millet Seeds for Development of Planter for Millet Crop." Journal of Scientific Research and Reports 30, no. 10 (2024): 236–41. http://dx.doi.org/10.9734/jsrr/2024/v30i102450.

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Millets are sown by broadcasting and drilling by traditional implements. By using these tools, seeds were not distributed uniformly, which led to an excess of plants and irregular spacing. Furthermore, if seed is sown in a line rather than a spread pattern, harvesting and threshing activities become more efficient. In keeping the views of above facts, planter for millet seeds was developed. A study was carried out to measure the engineering properties of foxtail millet seeds for development of planter for millet crop. Engineering properties helps in design of machine parameters like type of se

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John Calvien Hutabarat, Donald, and Valerie Aditya Bowie. "Bioactive compounds in foxtail millet (Setaria italica)-extraction, biochemical activity, and health functional: A Review." IOP Conference Series: Earth and Environmental Science 998, no. 1 (2022): 012060. http://dx.doi.org/10.1088/1755-1315/998/1/012060.

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Abstract Foxtail millet (Setaria italica) is one of the important millets in south-east Asia yet it is less exploited. Foxtail millet contains bioactive compounds as phenolics, bioactive peptides, carotenoids, and tocols that has health physiological function. This review presents information on the extraction technique, biochemical activities, health-functional properties of foxtail millet. The extraction efficiency of bioactive compounds is influenced by the method and solvent. Fermentation of foxtail millet which produces bioactive peptides can also increase the antioxidant content. Phenoli

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Zhang, Guiying, Yurong Guo, Wenjuan Du, et al. "Comparison of Structure and Physicochemical Properties of Hybrid Foxtail Millets and Their Parental Lines." Agronomy 14, no. 11 (2024): 2527. http://dx.doi.org/10.3390/agronomy14112527.

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The structure and physicochemical properties of starch are important factors to determine the quality of foxtail millet. While hybrid foxtail millet has made greater progress in yield, it has made slower progress in quality than conventional foxtail millet with a more complex genetic base, which was jointly influenced by the parents. However, there were no reports on the comparison of the starch structure and physicochemical properties of hybrid foxtail millets and their parents. In this study, the amylose content, morphology structure, granule size distribution, XRD diffraction, short-range o

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Selvaraj, Jesupriya Poornakala, Alagesan Arumugam, Yuvaraja Arumugam, and Menaka Chinnusamy. "Bioactive compounds and therapeutic properties of millet bran." Agriculture Association of Textile Chemical and Critical Reviews 13, no. 1 (2025): 63–70. https://doi.org/10.21276/aatccreview.2025.13.01.62.

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Millet bran is a by-product obtained during the processing of millet and is packed with a variety of nutrients. It is made up of the outer layer, seed coat, aleurone layer, a small part of the embryo, and the endosperm [1]. It makes up about 6–8% of millet's total weight [2]. This by-product is typically thrown away during the milling and refining of cereal grains due to its appearance, taste, and ability to extend shelf life [3]. It contains bioactive elements such as fibers, lipids, proteins, and minerals [4]. Additionally, millet bran is higher in vitamins B, C, and E compared to the kernel

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Wadakappanavar, S. Akkavva, Jinie Xiang, Trust Beta, Filiz Koksel, and Nirmala B. Yenagi. "Physical, Functional and Nutraceutical Properties of Composite Flour Cookies." International Journal of Current Microbiology and Applied Sciences 12, no. 9 (2022): 164–75. http://dx.doi.org/10.20546/ijcmas.2023.1209.016.

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Composite flours obtaining by blending cereal or legume flours and other functional ingredients can be used in the preparation of baked foods with superior quality. In this study cookies made from finger millet, little millet, horse gram and refined wheat flour were characterised for their physical, functional and chemical properties. Color values of composite flour, finger millet and horse gram flour were darker and yellower compared to little millet flour and refined wheat flour. Sprouting increased water solubility and water binding capacity of flours. Oil absorption capacity was higher in

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Srivastava, Priya, C. Sangeetha, P. Baskar, et al. "Unleashing the Potential of Millets Promoting Nutritious Grains as Vital Cereal Staples during the International Year of Millets: A Review." International Journal of Plant & Soil Science 35, no. 18 (2023): 1860–71. http://dx.doi.org/10.9734/ijpss/2023/v35i183469.

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This comprehensive review highlights the multifaceted potential of millets as a nutritional powerhouse, a sustainable agricultural choice, and a means to tackle global nutritional challenges. Coinciding with the International Year of Millets, the paper focuses on the significance of millets as highly nutritious and resilient cereal staples that can address both food security and malnutrition issues, while enhancing agricultural sustainability. A comparative analysis of the nutritional composition of various millet types against major cereal crops reveals their superior micronutrient profile, p

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Yang, Qinghua, Weili Zhang, Jing Li, Xiangwei Gong, and Baili Feng. "Physicochemical Properties of Starches in Proso (Non-Waxy and Waxy) and Foxtail Millets (Non-Waxy and Waxy)." Molecules 24, no. 9 (2019): 1743. http://dx.doi.org/10.3390/molecules24091743.

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Proso and foxtail millets are widely cultivated due to their excellent resistance to biotic and abiotic stresses and high nutritional value. Starch is the most important component of millet kernels. Starches with different amylose contents have different physicochemical properties. In this study, starches in proso (non-waxy and waxy) and foxtail millets (non-waxy and waxy) were isolated and investigated. All the starch granules had regular polygonal round shapes and exhibited typical “Maltese crosses”. These four starches all showed bimodal size distribution. The waxy proso and foxtail millets

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Srivastav, Shubhangi, and Ekta Singh Chauhan. "Browntop Millet (Brachiaria ramosa): An Overview of the Underutilized Miraculous Multifunctional Millet." International Journal of Health Sciences and Research 14, no. 5 (2024): 181–87. http://dx.doi.org/10.52403/ijhsr.20240521.

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Millets are the crops that flourish magnificently even with minimum input requirements and adverse climatic conditions. These gluten-free ingredients stand out from other ingredients in terms of high nutritive value and low price point. The consumption of millets not only provides superior nutrients but also embarks an important role in agricultural stability. Browntop millet (BTM) is a characteristic member of the Poaceace (millet) family which possesses nutritional properties like high protein, iron, phosphorus and fibre content. The nutrient load of this small millet could be positively inc

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Glukhikh, Viktor, Pavel Buryndin, Artyem Artyemov, Andrei Savinovskih, Pavel Krivonogov, and Anna Krivonogova. "Plastics: physical-and-mechanical properties and biodegradable potential." Foods and Raw Materials 8, no. 1 (2020): 149–54. http://dx.doi.org/10.21603/2308-4057-2020-1-149-154.

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Introduction. Processing agricultural waste into plant biodegradable plastics is a promising way for its recycling. This work featured the main physical-and-mechanical properties of plant plastics without adhesive substances obtained from millet husk and wheat husk and wood plastic obtained from sawdust, as well as their biodegradation potential. Study objects and methods. Objects of the study were plastics without adhesives based on wood sawdust, millet husk, and wheat husk. Results and discussion. We analyzed of the physical-and-mechanical parameters of the plant plastic based on

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P. HEMASANKARI, B. DAYAKAR RAO, A. SRINIVAS, K.N. GANAPATHI, and C. TARA SATHYAVATHI. "CHEMICAL PROPERTIES OF SELECTED FINGER MILLET CULTIVARS (ELEUSINE COROCANA L) FOR DEVELOPMENT OF VALUE ADDED PRODUCTS IN THREE DIFFERENT FORMS OF FRESH, COOKED AND MALTED CONDITION." Asian Journal of Microbiology, Biotechnology & Environmental Sciences 26, no. 02 (2024): 295–306. http://dx.doi.org/10.53550/ajmbes.2024.v26i02.020.

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Finger millets one of the major millet has rich amount of dietary fibre and protein. It is a poor man’s crop and it satisfies the hunger of the physically active people of low income. This study of estimation of minerals is done with selected 7 finger millet cultivars of freshly harvested PR-202, Dhalamandia, Bhalumandia, Suvarnamukhi, Vegavathi, KMR-204 and CFMV-2 from ICAR-IIMR field. The selected finger millet cultivars were tested for its protein, fat, ash, crude fibre, carbohydrates, energy value iron, zinc and calcium content in all 3 forms of raw, cooked and sprouted form. The mc, %wb r

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Adegoke, Adekola, Jesutomi Oyedara, Jelili Hussein, et al. "Thermal, functional, and pasting characteristics of flours from selected millet varieties in Nigeria." Nigerian Journal of Nutritional Sciences 45, no. 1 (2025): 12–21. https://doi.org/10.4314/njns.v45i1.2.

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Background: Africans have found millet as a source of plant-based protein and energy. Substitution of other high demand cereals with millets can prove useful as they can improve health and decrease the risks of diseases.. Objective: Proximate, thermal, functional, and pasting properties of millet flours from selected varieties (pearl, finger, kodo and teff) were investigated using standard analytical methods to provide information on their functionalities. Methods: Pearl, finger, kodo and teff millets were sourced from local markets and processed into flours. The flours were produced using sta

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Pujari, Nivedita S., and Joy H. Hoskeri. "Regulation of Lipid metabolism in Bombyx mori using minor millet malt." Research Journal of Biotechnology 18, no. 4 (2023): 107–16. http://dx.doi.org/10.25303/1804rjbt1070116.

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Current study investigates transesterification and regulation of lipid metabolism activity of minor millet malt using Bombyx mori as model organism. Minor millet malt extracts were examined for transesterification reaction on sunflower oil through gas chromatographic analysis. In-vivo lipid regulation was investigated on silkworm larvae and in-vitro biochemical assays were carried out to evaluate lipid levels using spectophotometric techniques. Little millet treated oil showed decreased retention time with 1.69 min and highest retention time was observed in oil treated with kodo millet and fox

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Adgidzi, Eunice Asheobin, Jane Chinyelu Ani, Roselina Karim, and Hasanah Mohd Ghazali. "Physical and Chemical Characteristics of Depigmented Oven Dried Dehulled Millet Flours." Turkish Journal of Agriculture - Food Science and Technology 6, no. 8 (2018): 1022. http://dx.doi.org/10.24925/turjaf.v6i8.1022-1029.1924.

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The physical and chemical characteristics oven dried millet flour from dehulled millet soaked in different media was studied. Depigmented oven dried dehulled millet flour was produced by soaking dehulled millet in different solutions; water, 1% NaCl, 1% Na2CO3, and 1% citric acid. All samples were soaked in their respective solution for 12h, dried in the oven at 60oC for 6h then milled into flour and sieved through 710µm mesh size. The physical properties of oven dried dehulled millet; colour had L* (whiteness value), a* (redness values), and b* (yellowness values) that differed significantly

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Kubade, Kartik, Patil B. D., Khobragade S. P., Deshmukh Utkarsh, Padhiyar S. B., and Tawde Harish. "Utilization of Nutri-cereals in Dairy Industry: A Review." International Journal of Environment and Climate Change 13, no. 12 (2023): 1050–59. http://dx.doi.org/10.9734/ijecc/2023/v13i123768.

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Millets are consumed by more than one-third of the world's population. They hold significant importance as a staple food in many developing countries due to their ability to thrive under adverse weather conditions, such as limited rainfall. Furthermore, millet boasts numerous nutritious and medicinal properties. They are nutritionally comparable, and in some aspects, superior to other cereals, offering higher levels of protein, energy, vitamins, and minerals. Future trends should prioritize increasing millet consumption in developing countries, as this could contribute to an industrial revolut

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Kanchana, S. "A review on nutritional and mental health benefits of millets." i-manager's Journal on Life Sciences 2, no. 2 (2023): 1. http://dx.doi.org/10.26634/jls.2.2.20328.

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This paper explores the nutritional and mental health benefits of millets, challenging the idea that these ancient grains lack essential nutrients. Millets offer a natural and nutritious alternative to today's processed diets, packed with fiber, protein, and antioxidants. The paper emphasizes the cognitive benefits of incorporating iron-biofortified pearl millet, highlighting its positive effects on brain function, memory, and attention. Their antioxidants combat oxidative stress, potentially lowering the risk of chronic diseases like neurological disorders and diabetes. Despite being historic

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Kapoor, Charvi, Akash Sondhi, Chubbamenla Jamir, and Chandan Kumar. "Consumption and perceptions associated with Nutri-Cereals: Major, minor, and pseudo millets—A study of urban households in Delhi, India." Journal of Drug Research in Ayurvedic Sciences 8, Suppl 1 (2023): S140—S147. http://dx.doi.org/10.4103/jdras.jdras_271_23.

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Worldwide, millets, also known as nutri-cereals are regarded as nutritionally rich grains, but they are less explored. Millet grains have nutrient-dense properties and immense health benefits to offer. The emphasis on nutri-cereals is particularly relevant in the case of urban population due to changing dietary patterns and rising incidence of non-communicable diseases (NCDs) such as hypertension, obesity, diabetes, and cardiovascular disorders. The millet-based foods can play a crucial role in providing health benefits to urban communities facing such health challenges. To understand the cons

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Kothapalli, Sivakumar, Sitharthan Ramalingam, and Soumya S. Nair. "Millets as nutri-cereals and its health benefits: an overview." International Journal Of Community Medicine And Public Health 11, no. 3 (2024): 1384–89. http://dx.doi.org/10.18203/2394-6040.ijcmph20240650.

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Millets are one of the oldest foods known to humans, possibly the first cereal grain used for dietary. Since ancient times, millet has been widely consumed in Asia and India. Although millets are highly nutritious, their consumption still needs to be improved in the general and poor population due to less awareness regarding their nutritional values and health benefits. With changing food habits, increasing population, and uncontrolled use of natural resources, providing nutritious food to all is challenging. Natural plant resources are quickly depleting, and we must explore new alternatives.

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K. Venketasan, Mohd Asif, Parwez Ahmed, Kabiruddin Ahmed, and N. Zaheer Ahmed. "Survey of millets explored for the traditional food and medicine by the Rural Inhabitant of Salem District, Tamil Nadu-India." International Journal of Review in Life Sciences 14, no. 4 (2023): 1–9. http://dx.doi.org/10.26452/ijrls.v14i4.1501.

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This study investigated communication traits influencing awareness and adoption of recommended small millet cultivation practices among tribal millet farmers in the Salem District's Kolli hills and Salem forest divisions, Eastern Ghats of Tamil Nadu. Data, collected through personal interviews and informal discussions, aimed to address agrarian and nutritional challenges, emphasizing the potential of millets in dry lands for increased grain production. Millets, climate-resilient and nutritionally rich, offer benefits such as gluten-free composition, phytochemicals, and micronutrients crucial f

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Al-Mhyawi, Ezuldeen K., and J. M. Nasser. "Physical and Functional Properties of some Millet Cultivars in Iraq." IOP Conference Series: Earth and Environmental Science 1225, no. 1 (2023): 012036. http://dx.doi.org/10.1088/1755-1315/1225/1/012036.

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Abstract In this research, the physical properties of millet grains such as length, width, thickness, the weight of a thousand grains and the size of a thousand grains were studied for six millet varieties represented by Proso millet grown in Iraq and imported varieties such as foxtail millet (Ukrainian (1) - Russian (2)), finger millet and small millet in addition to sorghum. In this study, small millet was superior in grain length and foxtail millet (Ukrainian 1) in the character of width, while the thickness, finger millet was the highest value. Before soaking for the millet cultivars under

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Singh Chauhan, Ekta, and Sarita Sarita. "Effects of Processing (Germination and Popping) on the Nutritional and Anti-Nutritional Properties of Finger Millet (Eleusine Coracana)." Current Research in Nutrition and Food Science Journal 6, no. 2 (2018): 566–72. http://dx.doi.org/10.12944/crnfsj.6.2.30.

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This study is aimed to analyze nutrient and anti-nutrient content of finger millet and add value to it through household processing techniques such as germination and popping. Total ash content for WRFMF (Whole Raw Finger Millet Flour), GFMF (Germinated Finger Millet Flour) and PFMF (Popped Finger Millet Flour) were 2.8±0.17, 2.7±0.10 and 2.88±0.08 (g/100g). Finger millets are good source of protein and in the same line protein content was 6.3±0.20 in WRFMF, 8.8±0.30 in GFMF, 7.1±0.3 g/100g in PFMF. Mineral analysis of processed forms of finger millet revealed that calcium and iron content inc

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Abioye, V. F., O. A. Olodude, V. Atiba, and I. O. Oyewo. "Quality evaluation of chinchin produced from composite flours of wheat and germinated finger millet flour." Agrosearch 20, no. 1 (2020): 13–22. http://dx.doi.org/10.4314/agrosh.v20i1.2s.

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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 obt

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M, Azroon Fahmeetha, and Geetha P. "Effect of germination on functional properties, flow properties, physico- chemical properties, proximate composition and pasting properties of finger millet." Madras Agricultural Journal 111, december (2024). https://doi.org/10.29321/maj.10.600003.

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Millets are driven by their health benefits and potential to contribute to food security. Finger millet (Eleusine coracana L), commonly referred to as ragi, provides a rich source of essential nutrients, including calcium, dietary fiber, and various health benefits. Germination is the traditional method used to enhance the high nutritional profile and good functional properties of millet flours while reducing anti-nutritional content. Germination improves the acceptability, digestibility, and bioavailability of nutrients. The purpose of this study was to see the effect of germination on functi

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