Description
Comprehensive coverage of the classification, production, distribution, nutritional composition, and commercialization of millets and millet-based food products
Nutraceutical Potential of Millet-Based Food Products: Chemistry and Applications delivers comprehensive knowledge on the production, distribution, and nutrition of millets, with detailed insights on the current state of millet processing, millet-based food products, and the commercialization of millets. The book also reviews various bioavailability studies of millet bioactives and methods to enhance their bio-accessibility.
Section I provides an introduction to millets, covering their classification, production, and distribution along with their nutritional composition. Section II covers the classification, chemical profiling, and existence of phenolics in millet grain along with its antimicrobial and antiradical properties and in vitro and in vivo antioxidative characteristics. This section also reviews the extraction, modification, quality assessment, and health benefits of millet polyphenols and millet fibers, proteins, and starches. Section III discusses emerging technologies in millet processing, the commercial preparation of millet-based products, the nutritional and health benefits of millet-based fermented food products, and the bioactive composition of millet by-products and their value addition.
Nutraceutical Potential of Millet-Based Food Products includes information on:
- Types of millets including sorghum, pearl millet, finger millet, foxtail millet, proso millet, kodo millet, barnyard millet, little millet, and brown top millet
- Antidiabetic, anti-cancerous, anti-artherosclerogenic, and antiaging properties of millets
- Intake of millet protein as a solution to reduce body weight and increase the liver’s relative weight
- The potential of millets to contribute to nutritional security in developing countries due to their status as “miracle grains”
- The effects of climate change and public awareness on the production of millets
Nutraceutical Potential of Millet-Based Food Products: Chemistry and Applications is a highly valuable resource for professionals working in food grain processing, technology, and engineering, as well as those involved in post-harvest technology development. The book is also appropriate for students and academics in related areas of study.
Table of Contents
List of Contributors xv
Preface xix
Section I Fundamental Aspects of Millets 1
1 Classification and Production of Millets 3
Charanjit S. Riar and Parmjit S. Panesar
1.1 Introduction 3
1.2 Changing Eating Habits Globally 4
1.3 Millets’ Unique Characteristics 5
1.4 Classification of Millets 6
1.4.1 Grain Size and Shape Classification 7
1.4.1.1 Sorghum 9
1.4.1.2 Pearl Millet 10
1.4.1.3 Finger Millet 10
1.4.1.4 Foxtail Millet 10
1.4.1.5 Barnyard Millet 10
1.4.1.6 Proso Millet 10
1.4.1.7 Kodo Millet 10
1.4.1.8 Browntop Millet 10
1.4.1.9 Little Millet 10
1.4.2 Classification Based on Significance (Importance) 11
1.4.3 Taxonomical Classification of Millets 11
1.4.4 Classification Based on Caryopsis (Covered or Naked) 13
1.4.5 Color Classification 15
1.4.6 Nutri- Classification 16
1.4.6.1 Sorghum 16
1.4.6.2 Foxtail Millet 16
1.4.6.3 Finger Millet 17
1.4.6.4 Pearl Millet 17
1.4.6.5 Proso (Broomcorn) Millet 17
1.4.6.6 Kodo Millet 17
1.4.6.7 Barnyard Millet 17
1.4.6.8 Little Millet 18
1.4.6.9 Browntop Millet 18
1.4.6.10 Amaranth Millet 18
1.4.6.11 Buckwheat Millet 19
1.5 Millets Distribution and Its Production in India 19
1.5.1 Distribution of Millets in India 19
1.5.1.1 Sorghum 20
1.5.1.2 Foxtail Millet 20
1.5.1.3 Finger Millet 22
1.5.1.4 Pearl Millet 22
1.5.1.5 Proso (Broom Corn) Millet 22
1.5.1.6 Kodo Millet 23
1.5.1.7 Barnyard Millet 23
1.5.1.8 Little Millet 23
1.5.1.9 Browntop Millet 23
1.5.1.10 Buckwheat Millet 24
1.5.1.11 Amaranth Millet 24
1.5.2 Production of Millets 25
1.5.2.1 Advantage of the Production of Millet Crop 25
1.5.2.2 Global Millet Production 26
1.5.2.3 Production Status of Indian Millet 28
1.6 Indian Government Schemes to Promote Millets 34
1.7 India Government’s Steps to Intensify Millet Production 37
1.8 The Company’s Business Associated with Millet Processing 38
1.9 Conclusion 39
References 40
2 Millets as Nutri- cereals: Nutritional Composition and Health Benefits 47
Muskan Dawra, Jaspreet Kaur, Vikas Kumar, and Prasad Rasane
2.1 Introduction 47
2.2 Nutritional Composition of Different Types of Millets 48
2.3 Importance of Millets 48
2.3.1 Nutritional Powerhouse 48
2.3.2 Gluten- Free Alternatives 50
2.3.3 Low Glycemic Index 50
2.3.4 Environment Sustainability 50
2.4 Nutrients from Millets 51
2.4.1 Sorghum 51
2.4.2 Pearl Millet 52
2.4.3 Finger Millet 53
2.4.4 Barnyard Millet 53
2.4.5 Proso Millet 54
2.4.6 Kodo Millet 54
2.5 Health Benefits of Millets 54
2.5.1 Probiotic and Prebiotic Benefits 54
2.5.2 Regulating Blood Sugar Levels 56
2.5.3 Improves Cardiovascular Health 57
2.5.4 Improves Bone Strength 58
2.5.5 Supports Immune System 58
2.5.6 Anticancer Properties 59
2.6 Culinary Uses and Cultural Relevance 59
2.7 Conclusion 60
References 60
3 Antinutritional Factors in Millets and Their Elimination Methods 65
Amandeep Singh, Tejinder Kaur, Souvik Giri, Kawaljit S. Sandhu, and Charanjit S. Riar
3.1 Introduction 65
3.2 Nutritional Composition of Millets 66
3.3 Antinutrients in Millets 66
3.3.1 Phytates 69
3.3.2 Tannins 69
3.3.3 Enzyme Inhibitors 70
3.3.3.1 Protease Inhibitors 70
3.3.3.2 Amylase Inhibitors 71
3.3.3.3 Trypsin Inhibitors 71
3.3.4 Oxalates 71
3.4 Techniques of Elimination of Millet Grain Antinutritional Factors 72
3.4.1 Decortication 72
3.4.2 Parboiling (Hydrothermal Treatments) 72
3.4.3 Heating 74
3.4.4 Soaking 74
3.4.5 Germination 75
3.4.6 Fermentation 76
3.4.7 Other Nonthermal Processing Techniques 77
3.5 Conclusions 77
References 78
Section II Millet Bioactive Compounds and Characterization 85
4 Millet Grain Phenolics: Classification, Chemical Profiling 87
Gurjeet Kaur, Kanchan Suri, Anu Sharma, and Zakir Showkat Khan
4.1 Introduction 87
4.2 Major Millet Grain Phenolics 89
4.2.1 Finger Millet Phenolics 89
4.2.2 Pearl Millet Phenolics 90
4.2.3 Sorghum Phenolics 91
4.3 Minor Millet Grain Phenolics 92
4.3.1 Barnyard Millet 92
4.3.2 Proso Millet 93
4.3.3 Foxtail Millet 94
4.3.4 Little Millet 94
4.3.5 Kodo Millet 95
4.4 Phytochemical Profiling of Millets 96
4.5 Conclusion 102
References 103
5 Millet Polyphenols: Extraction, Quality Assessment, and Therapeutic Benefits 109
José de Jesús Lira- Ricárdez and Lucía Ortega Cabello
5.1 Introduction 109
5.2 Nutritional and Therapeutic Uses of Millet 110
5.3 Role of Polyphenols in the Therapeutic Activity of Millets 114
5.4 Pretreatment of Millets and Their Polyphenol Extraction 117
5.5 Characterization of Phenolic Extracts from Millets 121
5.6 Conclusion 127
References 127
6 Millets Dietary Fibers: Extraction, Quality Characteristics, and Health Benefits 135
Farhan M. Bhat and Charanjit S. Riar
6.1 Introduction 135
6.2 Methods of Extraction of Dietary Fibers from Millets 138
6.2.1 Hydrothermal Treatment 138
6.2.2 Ultrasound- Assisted Extraction of Dietary Fibers from Millet 140
6.2.3 Microwave- Assisted Extraction of Dietary Fiber 141
6.2.4 High- Pressure Techniques for Fiber Extraction 141
6.2.5 Enzymatic Method 142
6.3 Quality Characteristics of Dietary Fiber from Millets 143
6.4 Functional Role of Fibers Isolated from Millets 144
6.5 Conclusion 145
References 146
7 Millet Proteins: Extraction and Nutritional Characteristics 151
Qun Shen, Qingyu Zhao, Liangxing Zhao, and Luman Sang
7.1 Cultivation and Distribution of Millet 151
7.2 Nutritional Value of Millet 152
7.3 Millet Proteins Composition and Their Amino Acid Profiles 154
7.3.1 Globulins and Albumins 154
7.3.2 Prolamins 154
7.3.3 Glutelins 155
7.4 Properties of Millet Proteins 155
7.4.1 Extraction of Total Millet Protein 155
7.4.1.1 Method of Alkaline Extraction- Acid Precipitation 155
7.4.1.2 Enzymatic Hydrolysis 156
7.5 Isolation of Millet Protein Fractions 156
7.6 Properties and Structure of Proteins in Millet 156
7.6.1 Amino Acid Composition 157
7.6.2 Physicochemical Characteristics 157
7.6.2.1 Foaming Capacity and Foam Stability 157
7.6.2.2 Isoelectric Point 158
7.6.3 Millet Protein Structure 158
7.6.3.1 Impact of Processing on Millet Protein Structure 159
7.6.3.2 Effects of Boiling on Millet Protein Structure 159
7.6.3.3 Influence of Extrusion on Millet Protein Structure 160
7.6.3.4 Influence of High- Pressure Processing on Millet Protein Structure 160
7.6.3.5 Millet Protein Structure Modeling 160
7.7 Health Benefits of Millet Proteins 161
7.7.1 Antidiabetic Effects 161
7.7.2 Regulation of Lipid Metabolism 163
7.7.3 Blood Pressure Reduction 163
7.7.4 Antioxidant Properties 163
7.7.5 Anti- inflammatory Effects 164
7.7.6 Antimicrobial Activity 164
7.7.7 Others 164
7.8 Conclusion and Future Perspectives 165
References 165
8 Millet Starch: Extraction, Structure, and Functional Properties 171
Chuanjie Chen and Fan Zhu
8.1 Introduction 171
8.2 Isolation and Composition of Millet Starch 171
8.3 Chemical Composition of Millet Starch 173
8.4 Structures of Millet Starch 176
8.4.1 At Granular Level 176
8.4.2 At Molecular Level 177
8.4.2.1 Amylopectin Structure 177
8.4.2.2 Amylose Structure 178
8.4.2.3 Intermediate Materials 180
8.4.3 At Supramolecular Level 181
8.5 Physicochemical Properties of Millet Starch 181
8.5.1 Gelatinization 181
8.5.2 Swelling Power 184
8.5.3 Water Solubility 184
8.5.4 Light Transmittance 184
8.5.5 Pasting Properties 185
8.5.6 Flow Properties 185
8.5.7 Viscoelastic Properties 187
8.5.8 Texture 187
8.5.9 Retrogradation 187
8.5.10 Enzymatic Digestibility 188
8.6 Modifications of Millet Starch for Improved Functionality and Their Applications 188
8.6.1 Chemical Modifications 193
8.6.2 Physical Modifications 193
8.6.3 Combined Modifications 194
8.6.4 Modified Properties of Millet Starch in Biological Processes 195
8.6.5 Applications of Millet Starch 195
8.7 Conclusions 195
References 195
9 Millet Bioactives: Bioavailability and Enhancement of Their Bioaccessibility 203
Divyanshi Thakur, Tejinder Kaur, Amandeep Singh, Charanjit S. Riar, and Parmjit S. Panesar
9.1 Introduction 203
9.2 Bioactive Compounds in Millet 205
9.2.1 Polyphenols 205
9.2.2 Phenolic Acids 207
9.2.3 Flavonoids 209
9.2.4 Dietary Fibers 209
9.3 Bioaccessibility of Bioactive Compounds in Millet 210
9.3.1 Bioaccessibility 210
9.3.2 Bioavailability 211
9.3.3 Mechanism of Bioaccessibility and Bioavailability of Bioactive Compounds 211
9.3.4 Challenges in Bioaccessibility and Bioavailability 213
9.4 Processing Techniques for Enhancement of Bioaccessibility and Bioavailability of Millet Bioactives 214
9.4.1 Milling, Pounding, and Grinding 214
9.4.2 Cooking 217
9.4.3 Enzymatic and Chemical Treatments 217
9.4.4 Soaking, Milling, and Germination 218
9.4.5 Fermentation 219
9.4.6 Hydrothermal Treatment 219
9.5 Conclusion 219
References 220
Section III Millet Processing and Applications 227
10 Emerging Technologies in Millet Processing 229
Shiva Bakshi, Durga S. Bunkar, Vinod K. Paswan, Suneel K. Goyal, and Vishal Kumar
10.1 Introduction 229
10.2 Traditional Millet Processing Meets Modern Equipment Innovations 230
10.2.1 Cleaning 231
10.2.2 Decortication/Dehulling 232
10.2.3 Milling 233
10.2.4 Polishing 236
10.2.5 Roasting 236
10.2.6 Puffing/Popping 237
10.2.7 Germination/Malting 237
10.2.8 Nixtamalization 238
10.3 Novel Thermal Processing Technologies of Millets 238
10.3.1 Microwave Processing 242
10.3.2 Radiofrequency Processing 243
10.3.3 Infrared Processing 243
10.3.4 Extrusion 244
10.3.5 Ohmic Heating 245
10.3.6 Hydrothermal Processing 245
10.4 Emerging Nonthermal Processing of Millets 246
10.4.1 Ultrasonication 246
10.4.2 Pulsed Electric Field (PEF) 248
10.4.3 High- Pressure Processing (HPP) 249
10.4.4 Cold Plasma 250
10.4.5 Ozone 251
10.4.6 Ionizing Radiations 252
10.4.7 UV Radiations 253
10.4.8 Pulsed Light 254
10.4.9 Fermentation 254
10.5 Conclusion 255
References 256
11 Millet- Based Products and Commercialization 271
Narender K. Chandla, Nitin Wakchaure, Gajanan P. Deshmukh, and Sunil K. Khatkar
11.1 Introduction 271
11.2 History 272
11.3 Nutritional Values 273
11.4 Types of Millets and Their Nutritional Value 275
11.5 Comparison of Millet Grains with Other Staple Grains 276
11.6 Bioactive Components in Millet and Bioavailability of These Compounds 277
11.6.1 Polyphenols 277
11.6.2 Dietary Fibers 277
11.6.3 Antioxidants 277
11.6.4 Essential Amino Acids 278
11.6.5 Resistant Starch 278
11.7 Processing and Formulation of Millet- Based Food 279
11.7.1 Traditional Processing Methods 279
11.7.2 Modern Food Processing Techniques 281
11.8 Millet- Based Value- Added and Nutraceutical Food Products 281
11.8.1 Millet- Based Baked Food 281
11.8.2 Millet- Based Porridge and Breakfast Products 281
11.8.3 Ready- to- Eat Millet Incorporated Snacks 281
11.8.4 Millet- Based Beverages 282
11.8.5 Gluten- Free Food Formulations 282
11.8.6 Millet- Based Energy Bars and Snacks 282
11.8.7 Millet- Based Fortified Breakfast Cereals 282
11.8.8 Millet Flour for Gluten- Free Baking 282
11.8.9 Millet- Based Prebiotics 282
11.8.10 Millet- Based Extrudates 283
11.8.11 Milk- Based Millet Nutraceutical Foods 283
11.8.11.1 Milk- Based Millet Nutraceutical Food Preparation 283
11.8.11.2 Health Benefits of Milk- Based Millet Nutraceutical Foods 284
11.9 Market Trends and Consumer Perspectives 284
11.10 Current Market Trends for Millet- Based Nutraceuticals 286
11.10.1 Gluten- Free and Allergy- Friendly Products 286
11.10.2 Fortification of Millet- Based Products 286
11.10.3 Functional Snacks 286
11.10.4 Plant- Based and Sustainable Foods 286
11.10.5 Millet Beverages 287
11.10.6 Expansion of Millet- Based Dietary Supplements 287
11.11 Market of Millet- Based Nutraceutical Foods 287
11.11.1 Fermentation and Germination 287
11.11.2 Fortification 287
11.11.3 Nanoencapsulation 288
11.12 Innovations in Product Development and Processing Technologies 288
11.12.1 Extrusion and 3D Printing 288
11.12.2 Functional Ingredients 288
11.12.3 Enhanced Processing Methods 288
11.13 Scope for Millet- Based Nutraceuticals in Addressing Diseases 288
11.13.1 Addressing Micronutrient Deficiencies 289
11.13.2 Combating Lifestyle Diseases 289
11.13.3 Personalized Nutrition 289
11.14 Research Gaps and Future Prospects 289
11.15 Challenges in Millet Food Product Development 290
11.15.1 Antinutritional Factors 290
11.16 Global Initiatives Promoting Millet Consumption 291
11.16.1 The International Year of Millets 2023 291
11.16.2 India’s National Millet Mission 291
11.16.3 Africa’s Millet Initiatives 291
11.16.4 Government Initiatives 292
11.16.5 Non- governmental Organizations 292
11.16.6 Public– Private Partnerships Promoting Millets 292
11.17 Conclusions 292
References 293
12 Millet- Based Fermented Food Products: Nutritional and Health Benefits 299
Priyanka Thakur, Sachin Sharma, Vikas Kumar, Ritesh Verma, Tanveen Kaur, Abhishek Rana, and Satish Kumar
12.1 Introduction 299
12.2 Primary Processing of Millets 301
12.2.1 Decortication 301
12.2.2 Malting and Soaking 301
12.2.3 Milling 301
12.2.4 Fermentation 302
12.2.5 Roasting and Puffing 302
12.3 Millets as Nutrient- Dense Fermented Food Ingredient 302
12.4 Diversity of Millet- Based Fermented Food Products 307
12.4.1 Traditional Millet- Based Fermented Products 307
12.4.1.1 Hussuwa 307
12.4.1.2 Kisra 307
12.4.1.3 Jiu 307
12.4.1.4 Ting 309
12.4.1.5 Tchoukoutou 309
12.4.1.6 Bensaalga 309
12.4.1.7 Koko 309
12.4.1.8 Burukuttu 310
12.4.1.9 Koozh 310
12.4.1.10 Kodo Ko Jar 310
12.4.2 Improved Innovative Millet- Based Fermented Product 311
12.4.2.1 Millet- Based Yogurt 311
12.4.2.2 Probiotic Millet- Based Fruit Bar 311
12.5 Health Benefit/Functional Properties 311
12.6 Antinutritional Factors (ANFs) and Related Safety Aspects 313
12.6.1 Phytic Acid 313
12.6.2 Trypsin Inhibitors 313
12.6.3 Tannins 314
12.6.4 Oxalates 314
12.7 Conclusion and Future Perspectives 315
References 316
13 Millet By- products: Bioactive Composition and Value Addition 321
Neha Goyal, Parmjit S. Panesar, Charanjit S. Riar, and Durga S. Bunkar
13.1 Introduction 321
13.2 Millet By- products 322
13.2.1 Millet Husk 323
13.2.2 Millet Bran 323
13.2.3 Other By- products 327
13.3 Bioactive Composition of Millet By- products 327
13.3.1 Polyphenols 329
13.3.1.1 Phenolic Acids 329
13.3.1.2 Flavonoids 329
13.3.2 Dietary Fiber 331
13.3.2.1 Arabinoxylan 333
13.3.2.2 Cellulose 334
13.3.3 Bioactive Peptides 335
13.4 Value Addition of Millet By- products 335
13.4.1 Application of Millet By- products in Food Sector 335
13.4.1.1 Bakery and Confectionary 335
13.4.1.2 Prebiotics 337
13.4.1.3 Extruded Product 337
13.4.1.4 Fermented Product 337
13.4.1.5 Beverages 338
13.4.1.6 Essential Oils 338
13.4.1.7 Enzymes 338
13.4.1.8 Food Additives 338
13.4.1.9 Biodegradable Packaging 339
13.4.2 Application of Millet By- products in Nonfood Industry 339
13.4.2.1 Antimicrobial Agents 339
13.4.2.2 Bioenergy 339
13.4.2.3 Concrete Material 339
13.4.2.4 Miscellaneous 340
13.5 Conclusions and Future Perspectives 340
References 341
Index 353
