Ancient Grains Research Articles

Millets: a nutritional powerhouse for ensuring food security.

Millets are important food source to ensure global food and nutritional security and are associated with health benefits. Millets have emerged as a nutritional powerhouse with the potential to address food security challenges worldwide. These ancient grains, which come in various forms, including finger millet, proso millet, and pearl millet, among others, are essential to a balanced diet, since they provide a wide range of nutritional advantages. Millets have a well-rounded nutritional profile with a high protein, dietary fiber, vitamin, and mineral content for optimal health and wellness. In addition to their nutritional advantages, millets exhibit remarkable adaptability and durability to various agroecological conditions, making them a valuable resourcefor smallholder farmers functioning in resource-poor regions. Promoting the growth and use of millet can lead to several benefits that researchers and development experts may discover, including improved nutrition, increased food security, and sustainable agricultural methods. Therefore, millets are food crops, that are climate smart, nutritional, and food secured to feed the increasing global population, and everyone could have a healthier, more resilient future.

Genome-wide association study reveals marker-trait associations for major agronomic traits in proso millet (Panicum miliaceum L.).

The pilot-scale genome-wide association study in the US proso millet identified twenty marker-trait associations for five morpho-agronomic traits identifying genomic regions for future studies (e.g. molecular breeding and map-based cloning). Proso millet (Panicum miliaceum L.) is an ancient grain recognized for its excellent water-use efficiency and short growing season. It is an indispensable part of the winterwheat-based dryland cropping system in the High Plains of the USA. Its grains are endowed with high nutritional and health-promoting properties, making it increasingly popular in the global market for healthy grains. There is a dearth of genomic resources in proso millet for developing molecular tools to complement conventional breeding for developing high-yielding varieties. Genome-wide association study (GWAS) is a widely used method to dissect the genetics of complex traits. In this pilot study of the first-ever GWAS in the US proso millet, 71 globally diverse genotypes of 109 the US proso millet core collection were evaluated for five major morpho-agronomic traits at two locations in western Nebraska, and GWAS was conducted to identify single nucleotide polymorphisms (SNPs) associated with these traits. Analysis of variance showed that there was a significant difference among the genotypes, and all five traits were also found to be highly correlated with each other. Sequence reads from genotyping-by-sequencing (GBS) were used to identify 11,147 high-quality bi-allelic SNPs. Population structure analysis with those SNPs showed stratification within the core collection. The GWAS identified twenty marker-trait associations (MTAs) for the five traits. Twenty-nine putative candidate genes associated with the five traits were also identified. These genomic regions can be used to develop genetic markers for marker-assisted selection in proso millet breeding.

Millets: Ancient Grains for Modern Nutrition - A Comprehensive Review.

Millets are a group of small, drought-resistant grains that have been grown for more than thousands of years. They are highly nutritious, rich in essential vitamins and minerals, and have gained attention in recent years due to their potential to address global food security and environmental challenges. This review article provides an overview of millets, their nutritional benefits, environmental advantages, and their role in promoting sustainable agriculture and processing of millets. The article also discusses the various types of millets, their cultivation, and their potential to improve human health and combat malnutrition.

Millets as an Ancient Grains for Modern Food Security and Sustainable Agriculture

Millets, a group of small-seeded grasses, represent a diverse set of cereal crops that have been cultivated for millennia. They offer numerous nutritional, environmental, and economic benefits, yet they remain underutilized in many parts of the world. This paper explores the potential of millets as a key component of efforts to ensure food security in the face of climate change, population growth, and environmental degradation. Millets are highly resilient to drought, pests, and diseases, making them well-suited to marginal growing conditions. Additionally, they boast nutritional profiles rich in protein, fiber, vitamins, and minerals, addressing malnutrition and diet-related health issues. Furthermore, millet cultivation promotes biodiversity, reduces water consumption, and enhances soil fertility, contributing to sustainable agricultural practices. Despite their advantages, millets face challenges such as limited awareness, lack of infrastructure, and policy neglect. Thus, concerted efforts are needed to promote research, improve market access, and raise consumer awareness to unlock the full potential of millets in ensuring food security and promoting sustainable agriculture globally.

The Economics of Millets in India

The article presents a compelling argument for reevaluating the role of millet production in India's economy. Millet, with its historical significance dating back to ancient civilizations and its inherent environmental resilience, indeed offers a promising avenue for sustainable agriculture in regions with limited water resources. The fact that millets require minimal inputs underscores their potential as economically efficient crops. However, despite these advantages, millets have fallen into obscurity in the 21st century. Understanding the reasons behind this downtrend and analysing the potential for revitalizing millet production is crucial. The economic rationale presented in the article sheds light on the opportunities and scope for leveraging millets to drive economic development, particularly in the Indian context. By conducting a theoretical and economic analysis based on secondary data, the article aims to uncover the underlying economic dynamics of millet production. This analytical approach provides insights into the challenges and opportunities associated with reintegrating millets into India's agricultural landscape, the article highlights the importance of reassessing the role of millet production in India's economy. By recognizing the economic potential of millets and addressing the barriers to their cultivation and consumption, policymakers can harness this ancient grain to foster sustainable agricultural practices and drive economic development.

PROFITABILITY OF ORGANIC FARMING OF SPELT IN THE CLIMATE CONDITIONS OF SERBIA

This research focuses on assessing the general profitability of organically produced spelt. Spelt is an ancient grain that has experienced a resurgence in Serbia in the late seventies of the previous century, due to its exceptional nutritional value and high compatibility with organic farming. Field experiments were conducted in northern Serbia over four years, applying further financial analysis. The main goal of the research is to identify and quantify the costs, benefits, and general profitability of organic production of spelt in the climatic conditions of Serbia. Results indicate that organically produced spelt is economically profitable, primarily due to its significantly higher market price compared to conventionally produced spelt. Given climate change concerns, promoting the cultivation of climateresilient crops, like spelt, becomes crucial. Organic spelt cultivation could play a significant role in adapting crops to climate change, emphasizing the need for activities that mitigate negative environmental impacts.

Shree Anna (Millets): A Nutritional and Agrarian Solution to Food Production

In the quest for sustainable and nutritious food solutions, "Shree Anna (Millets)" emerges as a promising candidate, offering a multifaceted approach to addressing contemporary global food challenges and agrarian and nutritional aspects of millets, underscoring their potential in transforming food production paradigms. As ancient grains, millets encompass a variety of types such as pearl, foxtail, and finger millet, each boasting a unique nutritional profile rich in vitamins, minerals, and fiber, while being low in glycemic index. Their agrarian advantages are notable; millets are hardy crops, resilient to harsh weather conditions, requiring minimal water and thriving in sub-optimal soil, making them ideal for sustainable farming and a beacon of hope for food security in climate-vulnerable regions. The article further explores the historical significance of millets in traditional diets, their decline, and the contemporary resurgence driven by health and environmental consciousness. It examines the health benefits of millets, particularly in combating malnutrition and chronic diseases like diabetes and heart conditions. Additionally, the economic implications of millet cultivation are analyzed, highlighting market trends, the impact on farmers' livelihoods, and the role of government policies and global initiatives in promoting millet-based diets. Through case studies and empirical data, the article presents the challenges and future prospects in millet cultivation, processing, and marketing, proposing solutions and innovations for the broader integration of millets in global food systems. This comprehensive exploration positions millets not just as a food item but as a crucial component in the narrative of future food security, sustainable agriculture, and nutritional well-being.

A COMPARATIVE STUDY OF MAKING BREAD FROM MILLET FLOUR

Millet bread has gained growing popularity as a nutritious and gluten-free alternative to traditional all-purpose bread. Cereal based food products are supplemented with millets and has become increasingly popular due to nutritional and economic advantages. Value added products from millet have the potential to add value to business and has a large potential for growth as consumers believe that millets and millet based foods contribute directly to their health. By studying and experimenting with millet bread recipes, we can discover new ways to enjoy this ancient grain and its potential positive impact on our overall well-being. Additionally, studying millet bread can also help us develop innovative and delicious gluten-free options for individuals with dietary restrictions or preferences.

Characterization among and within Sicilian Tetraploid Wheat Landraces by Gluten Protein Analysis for Traceability Purposes.

The criteria of "Distinctness, Uniformity and Stability" as well as a high "overall quality index" are used to register the Italian modern varieties to the national register. Differently, local conservation varieties can be certified under different EU Directives that facilitate, as an overall objective, the preservation of biodiversity and the containment of genetic erosion. In recent years, products derived from ancient grains are perceived to be healthier and more sustainable by consumers, especially in Italy, with consequent higher market prices. The ancient tetraploid wheat varieties registered in the national register of conservation varieties amount to 28, 24 of which are Sicilian. They are supposed to have wide genetic variability compared to modern ones, making them vulnerable to fraud because they are difficult to trace. It is therefore important to have tools able to discriminate between autochthonous Sicilian varieties. This can be completed by gluten proteins composition, which also provides information on the technological properties of derived products. Fifty-one accessions belonging to twenty-two ancient varieties of Sicilian tetraploid (mostly durum) wheat were analyzed. Although wide intra-accession and intra-varietal variability measurements were assessed, the gliadin pattern of bulks of seeds belonging to each variety was discriminatory. Moreover, differences in technological attitudes were found between landraces. This paves the way to use gluten protein patterns for traceability, allowing local farmers and producers to valorize their products and assure consumers regarding the transparency of the entire supply chain.

Use of ancient grains for the management of diabetes mellitus: A systematic review and meta-analysis

AimsA systematic review and meta-analysis of published randomized controlled trials was conducted to collate evidence from studies implementing ancient grains and investigate the impact of ancient grain consumption on health outcomes of patients with Diabetes Mellitus (DM). Data synthesisTwenty-nine randomized controlled trials were included, and 13 were meta-analyzed. Interventions ranged from 1 day to 24 weeks; most samples were affected by DM type 2 (n = 28 studies) and the ancient grains used were oats (n = 10 studies), brown rice (n = 6 studies), buckwheat (n = 4 studies), chia (n = 3 studies), Job's Tears (n = 2 studies), and barley, Khorasan and millet (n = 1 study). Thirteen studies that used oats, brown rice, and chia provided data for a quantitative synthesis. Four studies using oats showed a small to moderate beneficial effect on health outcomes including LDL-c (n = 717, MD: 0.30 mmol/l, 95% CI: 0.42 to −0.17, Z = 4.61, p < 0.05, I2 = 0%), and TC (n = 717, MD: 0.44 mmol/l, 95% CI: 0.63 to −0.24, Z = 4.40, p < 0.05, I2 = 0%). Pooled analyses of studies using chia and millet did not show significant effects on selected outcomes. ConclusionsFor adults affected by DM type 2, the use of oats may improve lipidic profile. Further experimental designs are needed in interventional research to better understand the effects of ancient grains on diabetes health outcomes. Prospero registrationCRD42023422386.

Impact of non thermal techniques on millets

PurposeMillets are ancient grains, following wheat, that have been a fundamental source of human sustenance. These are nutrient-rich small-seeded grains that have gained prominence and admiration globally due to their super resilience in diverse climates and significant nutritional benefits. As millets are renowned for their nutritional richness, the demand for millet-based products increases. Hence, this paper aims in identifying the growing need for innovative processing techniques that not only preserve their nutritional content but also extend their shelf life.Design/methodology/approachIn traditional times, heat was the only means of cooking and processing of the foods, but the amount of damage they used to cause to the sensorial and nutritional properties was huge. Millets’ sensitivity toward heat poses a challenge, as their composition is susceptible to disruption during various heat treatments and manufacturing processes. To cater to this drawback while ensuring the prolonged shelf life and nutrient preservation, various innovative approaches such as cold plasma, infrared technology and high hydrostatic pressure (HPP) processing are being widely used. These new methodologies aim on inactivating the microorganisms that have been developed within the food, providing the unprocessed, raw and natural form of nutrients in food products.FindingsAmong these approaches, nonthermal technology has emerged as a key player that prioritizes brief treatment periods and avoids the use of high temperatures. Nonthermal techniques (cold plasma, infrared radiation, HPP processing, ultra-sonication and pulsed electric field) facilitate the conservation of millet’s nutritional integrity by minimizing the degradation of heat-sensitive nutrients like vitamins and antioxidants. Acknowledging the potential applications and processing efficiency of nonthermal techniques, the food industry has embarked on substantial investments in this technology. The present study provides an in-depth exploration of the array of nonthermal technologies used in the food industry and their effects on the physical and chemical composition of diverse millet varieties.Originality/valueNonthermal techniques, compared to conventional thermal methods, are environmentally sound processes that contribute to energy conservation. However, these conveniences are accompanied by challenges, and this review not only elucidates these challenges but also focuses on the future implications of nonthermal techniques.

Exploring Aegilops caudata: A Comprehensive Study of the CslF6 Gene and β-Glucan.

In the quest for sustainable and nutritious food sources, exploration of ancient grains and wild relatives of cultivated cereals has gained attention. Aegilops caudata, a wild wheatgrass species, stands out as a promising genetic resource due to its potential for crop enhancement and intriguing nutritional properties. This manuscript investigates the CslF6 gene sequence and protein structure of Aegilops caudata, employing comparative analysis with other grass species to identify potential differences impacting β-glucan content. The study involves comprehensive isolation and characterization of the CslF6 gene in Ae. caudata, utilizing genomic sequence analysis, protein structure prediction, and comparative genomics. Comparisons with sequences from diverse monocots reveal evolutionary relationships, highlighting high identities with wheat genomes. Specific amino acid motifs in the CslF6 enzyme sequence, particularly those proximal to key catalytic motifs, exhibit variations among monocot species. These differences likely contribute to alterations in β-glucan composition, notably impacting the DP3:DP4 ratio, which is crucial for understanding and modulating the final β-glucan content. The study positions Ae. caudata uniquely within the evolutionary landscape of CslF6 among monocots, suggesting potential genetic divergence or unique functional adaptations within this species. Overall, this investigation enriches our understanding of β-glucan biosynthesis, shedding light on the role of specific amino acid residues in modulating enzymatic activity and polysaccharide composition.

Nutritional and physical properties of cookies enriched with whole wheat flour of ancient wheats

AbstractBackgroundThe aim of the present study was to determine the increase in the nutrient and bioactive compounds of cookies obtained by using seven different ancient whole wheat flours (einkorn, emmer, spelt, old, and landrace) at the ratios of 0%, 25%, 50%, 75%, and 100%. Although ancient grains are notorious for their poor technological properties, improvements in rheological performance using refined flour might contribute to the production of new functional foods.FindingsCookies evaluated physical, functional, and nutritional properties were dramatically improved by increasing the whole wheat flour ratio. The cookies with %100 Köse (old wheat) had a higher breaking strength while those from %100 Kavlıca (Emmer Triticum turgidum ssp. dicoccum) had the lowest one. The cookies with %100 Kavlıca had the highest insoluble and total dietary fiber, total phenolics, antioxidant activities, Ca, K, and Zn, while the phytic acid content was the lowest among all genotypes.ConclusionsLandrace and old cultivars are valuable raw materials that are gaining popularity due to their distinctive qualities and products.Significance and NoveltyThe use of ancient whole wheat flour‐enriched cookies may present a novel cereal‐based product with health benefits, in addition to being fit for production of foods made from whole grains.

An online database foreinkorn wheat to aid ingene discovery andfunctional genomics studies.

Diploid A-genome wheat (einkorn wheat) presents a nutrition-rich option as an ancient grain crop and a resource for the improvement of bread wheat against abiotic and biotic stresses. Realizing the importance of this wheat species, reference-level assemblies of two einkorn wheat accessions were generated (wild and domesticated). This work reports an einkorn genome database that provides an interface to the cereals research community to perform comparative genomics, applied genetics and breeding research. It features queries for annotated genes, the use of a recent genome browser release, and the ability to search for sequence alignments using a modern BLAST interface. Other features include a comparison of reference einkorn assemblies with other wheat cultivars through genomic synteny visualization and an alignment visualization tool for BLAST results. Altogether, this resource will help wheat research and breeding. Database URL https://wheat.pw.usda.gov/GG3/pangenome.

Nutritional &amp; Nutraceutical Potential of Millets - A Mighty Cereal

Millets: Tiny Grains, Mighty Nutrition, Millets, the ancient grains often overshadowed by their larger cereal counterparts, are experiencing a resurgence in the world of nutrition and health. This chapter explores the captivating nutritional and nutraceutical potential of millets, unearthing their secrets and showcasing their significance in modern diets. Millets are nutrition powerhouses, offering a balanced blend of macronutrients, abundant dietary fiber, and a wealth of vitamins and minerals. Their exceptional health benefits encompass weight management, glycemic control, and heart health. Moreover, the antioxidant-rich millets contribute to disease prevention and well-being. Remarkably, millets serve as gluten-free champions, providing safe alternatives for individuals with celiac disease and gluten sensitivities. They extend their prowess beyond nutrition, demonstrating anti-inflammatory and anticancer properties, opening doors to potential nutraceutical applications. This chapter delves into culinary creativity, offering enticing millet-based recipes to make their inclusion in everyday meals a delightful reality. Additionally, it sheds light on the agricultural sustainability of millets, emphasizing their role in preserving biodiversity and their adaptability to a changing climate. While celebrating the wonders of millets, challenges and opportunities in research, promotion, and policy advocacy are also addressed. Millets, these mighty yet modest grains, beckon us to embrace their nutritional treasures, promoting health and sustainability for a brighter future.

Effect of Roasting on Whole Grain Barnyard Millet to the Proximate Composition, Amino Acid Profile, Total Phenolic Content and Antioxidant Activity

Introduction: Barnyard millet, an ancient grain that serves as a staple food and a key component of many diets, requires processing before consumption. Roasting is a common processing method that can enhance millet palatability. However, it is important to ensure that the nutritional properties are well preserved. Hence, this study investigated the influence of roasting on the proximate composition, amino acid composition, total phenolic content (TPC) and antioxidant activity of the whole grain barnyard millet sample. Method: The roasted sample of whole grain barnyard millet was roasted in the oven at 110℃ for 10 minutes and used for proximate analysis and amino acid composition. Meanwhile, TPC and DPPH were performed using the ethanol extract of a roasted whole-grain barnyard millet sample. Results: This study found a significant (p&lt;0.05) of 14.22% reduction in moisture content in roasted millet compared to non-roasted millet. The roasted millet sample showed a higher fat content (p&lt;0.05) compared to the non-roasted millet sample, with values of 5.08±0.24% and 4.38±0.24%, respectively. The total amino acid content of the non-roasted sample was 116.76±11.31ng, while the roasted sample had a value of 123.51±0.23.22ng. In addition, the TPC and antioxidant activity were found significantly higher (p&lt;0.05) in the roasted sample than in the non-roasted sample of whole grain barnyard millet. Conclusion: The roasting method should be considered in processing of the whole grain barnyard millet to enhance the nutrient composition and boost its functionality.

Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects.

Ancient grains have gained considerable attention in recent years, as some research suggests they may be healthier than modern wheat. The present study aims to evaluate the chemical, rheological, and microbiological features of three Southern Italian cultivated ancient wheat varieties: Risciola, Carosella, and Saragolla. ATR-FTIR analyses were performed on the finely ground grain samples of the three varieties. The selected grains were ground with a stone mill, and different sifting degrees (whole-100%, type 1-80%, and type 0-72%) were evaluated. The flours showed a good nutritional profile, a higher amylose/amylopectin ratio, and a lower glycemic index than the literature. The gluten index of the samples was in the range 2.6-28.9%, and the flours can be classified as weak, having a value <30%. The farinographic test showed a short development time, low dough stability, a high softening degree, and water absorption, which increased with the degree of sifting. Microbiological analyses performed on flours from ancient grains at different degrees of sifting show their safety, according to their microbiological parameters, which fall within the legal microbiological requirements established by the European Commission Regulation (EC).

Valorizing Traditional Greek Wheat Varieties: Phylogenetic Profile and Biochemical Analysis of Their Nutritional Value

Research has highlighted the nutritional benefits of ancient grains, especially emmer (Triticum turgidum ssp. dicoccum) and einkorn (Triticum monococcum), compared to modern varieties of common and durum wheat, focusing on their higher levels of antioxidants and phytochemicals. In this study, grains from old Greek landraces of einkorn, emmer, durum and common wheat were compared to modern wheat cultivars, as well as barley, oats and rye grains, to investigate their unique genetic profile and nutritional properties. Genotyping of Triticum species was performed using SSR markers, which allowed differentiation up to cultivar level. Nutritional factors like the total content of bound and free polyphenols, flavonoids, antioxidant activity and fatty acid profile were assessed. The results showed that emmer and einkorn had the highest total polyphenol, flavonoid and mono-unsaturated fatty acids content, as well as higher antioxidant activity than common and durum wheat. Local landraces of common and durum wheat also exhibited higher values than commercial cultivars. The results of this study demonstrate the high nutritional value of ancient wheat varieties. Many of these cultivars have been put aside by more productive, yet with lower qualitative characteristics, commercial cultivars, underlining the importance of maintaining sustainable agricultural practices to ensure their continued cultivation.

Development of millet-acid whey formulations with nutritional, microbiological, and sensory characterization

IntroductionDisposal of the acid whey waste stream is one of the major challenges faced by the Greek yogurt industry. However, based on its physicochemical characteristics and composition analysis, it has huge potential in the health industry. Likewise, millets are highly nutritive and health benefitting ancient grains. Combining acid whey and millet matrix can help in solving the problem of both food losses and food security. Hence, the objective of the study is to analyze the enhancement or degradation of the nutrition profile when acid whey is combined with millet matrix using spray-drying technology.MethodThe methodology of the study includes composition analysis and functional characterization based on antioxidant properties, microbial analysis, and sensory evaluation.Results and discussionThe results showed that there was enhancement of functional properties of the millet-acid whey formulation matrix specifically in terms of polyphenolic compounds, lactose content, and mineral content. Overall, the study aims to provide an alternative method for the utilization and consumption of acid whey that is currently being mishandled and considered as waste by the Greek yogurt manufacturing companies.

Investigation of genotype [formula omitted] environment interactions for the seed mineral composition in Phaseolus vulgaris L.

Common bean is an ancient grain legume crop that has been cultivated in various parts of the world by humankind for centuries. The seeds of this crop contain valuable source of protein, minerals, and vitamins. It has recently gained attention as a functional food due to its potential for preventing human diseases and providing health benefits. Therefore, plant breeders are globally aimed for nutritional development to mitigate mineral deficiencies in developed and developing countries. In this study, the genotypes and cultivars were investigated in relation to the contents of N, P, K, Mg, Ca, Fe and Zn in four different field experiments at the Bolu and Ankara of Turkey. The field experiments were conducted in the years 2018 and 2019 at the Bolu location and in the years 2019 and 2020 at the Ankara location. Genotype × environment interaction was determined statistically significant (P < 0.01) in all mineral traits according to analysis of variance (ANOVA). Across all locations, the correlation analysis revealed positive associations between calcium (Ca) and magnesium (Mg) (r = 0.793 **), as well as between iron (Fe) and zinc (Zn) (r = 0.301 **). A total of 89.78% of cumulative variances in mineral traits were explained by the eigenvalues of the four principal components (PC). In the biplot analysis, the length and direction of the Ca, Mg and potassium (K) vectors in PC1 and Fe, and Zn vectors in PC2 effectively distinguished the genotypes. Across all locations, the Blck-7 genotype had high iron (93.76 mg kg−1) and zinc (25.40 mg kg−1) content. The Çnk-4 genotype was found as stable for all mineral traits in locations. Findings revealed that the utilization of the Çnk-4 and Blck-7 genotypes could significantly contribute to the improvement of dietary nutritional quality and positively impact human health. These genotypes also could be utilized as a parent to further biofortification studies to enhance the nutritional traits of common bean seeds.