MILLETS: NUTRITIONAL COMPOSITION, SOME HEALTH BENEFITS AND PROCESSING - A REVIEW

  • Issoufou Amadou School of Food Science and Technology, Jiangnan University, Wuxi, 214122, P. R. China
  • Mahamadou E. Gounga Department of Science and Technology of Plant Production, Faculty of Agriculture and Environmental Sciences, University of Maradi, Maradi, BP 465, Nige
  • Guo-Wei Le School of Food Science and Technology, Jiangnan University, Wuxi, 214122, P. R. China

Abstract

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.

Keywords: Millets, Composition, Protein, Health benefits, Processing
Statistics
58 Views | 145 Downloads
How to Cite
Amadou , I., M. Gounga, and G.-W. Le. “MILLETS: NUTRITIONAL COMPOSITION, SOME HEALTH BENEFITS AND PROCESSING - A REVIEW”. Emirates Journal of Food and Agriculture, Vol. 25, no. 7, May 2013, pp. 501-8, doi:https://doi.org/10.9755/ejfa.v25i7.12045. Accessed 21 Oct. 2018.
Section
Review Article