Nutritional and nutraceutical richness of neglected little millet genotypes from Eastern Ghats of India: implications for breeding and food value.

Abstract

The study provides nutritional profiling of unexploited little millets from Eastern Ghats, which has ample opportunities for future breeding programs for enhancing the food quality and holds great potential in food industry. Little millet is an important small millet native to the Indian subcontinent and their nutritional value has been underutilized compared to other cereals. It's nutritional and nutraceutical profiling is essential to integrate the plants in developmental interventions. The present study evaluated comprehensive nutritional, nutraceutical and physico-functional properties of 14 selected little millet genotypes originated from Eastern Ghats of India and compared them with an improved variety (OLM 208) of the locality. The proximate compositions (per 100g) showed significant variations, with moisture content ranging from 4.13 to 8.48g, ash from 1.90 to 5.15g, fat from 2.35 to 5.74g, protein from 10.46 to 13.83g, carbohydrate from 70.92 to 77.89g, fiber from 2.03 to 7.82g and energy from 372.8 to 391.1kcal. These little millet flours are rich in phenol 5.37-12.73mg/g, flavonoid 1.06-8.25µg/g, vitamin C 12.72-22.86µg/g, antioxidants 7.22-23.17%, iron 20.38 to 61.60mg/ kg and zinc 17.47 to 37.59mg/ kg. The first two components of principal component analysis captures 73.0% of the total variation, which reflected huge variability among the investigated genotypes. Maximum heritability and genetic advance were recorded in flavonoid, fiber, iron, zinc, phenol and vitamin C across the populations. Taken together, some indigenous little millet genotypes such as Mami, Kalia and Bada, were exceptionally rich in fiber, protein, energy, flavonoid, vitamin C and antioxidants and are nutritionally superior compared to other varieties from the locality. These nutrition rich little millet genotypes have ample opportunities for future breeding programs to enhance the cereal quality and holds great potential in food industry for making high value functional foods.