Millet Grain Research Articles

Micro-botanical evidence of plant food sources and stone tool functions at the Sujiacun site from the Longshan period in southeastern Shandong Province, China

During the early and middle periods of the Longshan culture (4600–4200 cal BP), early states developed around the Liangchengzhen and Yaowangcheng sites along the coastal areas of southeastern Shandong. Intensive agriculture and the specialised production of stone tools symbolised the advanced development of Longshan society. However, previous archaeological research in this area has focused mainly on the central settlements of the Longshan culture. As small and medium-sized rural settlements have not been sufficiently explored, their subsistence economy and stone tool functions remain unclear. Starch grains and phytolith assemblages in the residues on stone tool surfaces provide direct tangible evidence of the functions of these tools and offer a new perspective on the characteristics of plant resource use at archaeological sites. The Sujiacun site in Rizhao was a Longshan-period rural settlement in coastal southeastern Shandong. This study conducted starch grain and phytolith analyses of the residues on the surfaces of 17 stone tools from the Sujiacun site. Starch grains of foxtail millet (Setaria italica), broomcorn millet (Panicum miliaceum), rice (Oryza sativa), roots and tubers, and plants of the Hordeum genus were identified, as well as phytoliths of broomcorn millet and rice and those commonly found in grass stems and leaves. This micro-botanical data together with other archaeological evidence suggest that foxtail millet, broomcorn millet, and rice were the main plant foods and that mixed farming of millet and rice was the main subsistence economy at the Sujiacun site. Knives and sickles were mainly used for harvesting crops and sometimes for peeling, slicing, and chopping roots and tubers. The stone muller was used for grinding rather than dehusking grain, and the grinding stone was used not only for polishing stone tools but also for grinding plants. Our findings provide new insights into the methods of plant use and subsistence practices of the Longshan complex society on the east coast of China.

Cold plasma treatment on pearl millet grain and flour: Impact on bio actives, physical and functional properties

Cold plasma treatment on pearl millet grain and flour: Impact on bio actives, physical and functional properties

Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet “Pennisetum glaucum (L.) R. Br.”

This study aimed to evaluate the effect of extrusion and of open-pan cooking on whole germinated and non-germinated grains of pearl millet (Pennisetum glaucum L. R. Br.), on its chemical-nutritional composition and in vitro iron bioavailability. The experimental design consisted of three flours: non-germination open-pan cooked millet flour (NGOPCMF), germination open-pan cooked millet flour (GOPCMF), and extrusion cooked millet flour (ECMF). The ECMF increased the carbohydrates, iron, manganese, diosmin, and cyanidin and decreased the total dietary fiber, resistant starch, lipids, and total vitamin E, in relation to NGOPCMF. The GOPCMF increased the lysine and vitamin C and decreased the phytate, lipids, total phenolic, total vitamin E, and riboflavin concentration, in relation to NGOPCMF. Furthermore, germinated cooked millet flour and extruded millet flour improved iron availability in vitro compared to non-germinated cooked millet flour. GOPCMF and ECMF generally preserved the chemical-nutritional composition of pearl millet and improved in vitro iron bioavailability; therefore, they are nutritionally equivalent and can be used to develop pearl millet-based products.

The allelopathic effect of Aloe ferox, Aloe marlothii, Anthocleista grandiflora and Pollichia campestris extracts on the germination of selected plants

Many unpopular species are useful for medicinal and food security use. However, their extracts can be used to improve seed germination and can remove unwanted vegetation by acting as herbicides. Often, such use is based on a history of traditional practices. For example, Vhavenda villages in the Limpopo province (South Africa) use Anthocleista grandiflora leaves to cover maize and millet grains during malting to stimulate germination, but few studies have tested their efficacy or even formulated extracts out of them. This study tested the allelopathic effect of aqueous leaf extracts of Aloe ferox, Aloe marlothii, Anthocleista grandiflora and shoot extracts of Pollichia campestris. The extracts were applied at a 100 or 50 % concentration through irrigating or soaking seeds of Strychnos spinosa and common vegetable seeds of Pisum sativum, Vigna unguiculata and Zea mays were used as benchmark species. The results showed that the extracts had a significant effect (P < 0.001, P < 0.002 and P < 0.010) on the germination of three species and suppressed germination instead of enhancing it. The exception was Vigna unguiculata, where extracts had a non-significant effect (P = 0.784). The highest inhibition was observed in the crude extract of Anthocleista grandiflora (100 %), which inhibited Pisum sativum germination with a percentage inhibition of 76 %. All extracts inhibited the seed germination of Zea mays and the highest germination of 52 % was achieved compared to 87 % germination in the control (no extracts applied). None of the different extract concentrations (100 or 50 %) or application methods (irrigation and soaking) improved the seed germination of species. These results suggest the tested extracts could be useful as growth suppressors (especially Anthocleista grandiflora) of Strychnos spinosa but more research is required.

Optimizing canopy spacing configuration enhances foxtail millet grain yield and water productivity by improving stalk lodging resistance in the North China Plain

Optimizing canopy spacing configuration can enhance resources utilization, supporting robust growth and dry matter production, while mitigating the risk of lodging and improving crop yield and quality. However, research specifically addressing optimal canopy spacing configurations for foxtail millet remains limited. Over a two-year period, a field experiment in the North China Plain assessed the impacts of four-row spacing configurations (T0: 40 + 40 cm; T1: 30 + 50 cm; T2: 20 + 60 cm; T3: 10 + 70 cm), to investigate the effects of row spacing configuration on lodging resistance, canopy spatial configuration, stem characteristics, yield, and water productivity (WP) of foxtail millet, aiming to elucidate the underlying regulatory mechanisms. Row spacing configurations significantly influenced lodging resistance, yield, and WP. Under T1, improvements were observed in stem morphology and mechanical properties, particularly in the 2nd-6th basal internodes (I2-I6). The light interception rate in T1 at wide rows in the middle canopy (30–90 cm aboveground) increased by 97.89 %, compared to T0. Partial least squares-structural equation modeling revealed that improved light interception in wide rows in the middle canopy contributed to a rise in diameter and dry plumpness of I2. This, in turn, promoted greater breaking resistance of I2 and tensile resistance, ultimately reducing the lodging likelihood. Simultaneously, the decrease in lodging resulted in higher yield and WP at yield level of foxtail millet. Therefore, T1 demonstrated the lowest lodging rate (67.34 %–91.92 % lower than T0), and the highest yield and WP at yield level (4.10 %–8.03 % and 20.79 %–22.46 % higher than T0). Optimizing canopy spacing configuration is essential for cultivating high-yielding and water-efficient foxtail millet populations. The results indicated that the 30 + 50 cm row spacing configuration improves light distribution in the middle canopy, enhancing lodging resistance and consequently increasing both yield and WP. This research offers a theoretical foundation for foxtail millet breeding and agronomic practices to achieve lower lodging rate, higher yields, and enhanced WP in the North China Plain.

Estimation of Multi Millet Convenience Products (Noodles, Pasta and Vermicelli) Proximate Composition

Background: Due to rapid urbanization and increasing segment of working women, convenience products such as ready-to-eat and ready-to-use are gaining popularity. Millets are unique among the cereals due to rich content of calcium, dietary fiber; polyphenol and protein content majorly amino acids like methionine, cysteine, and are contributing to national food security due to their potential health benefits. Millet grain is now receiving increasing interest from food scientists, technologists and nutritionists. Methods: Multi millet convenience products was developed with proportions of multi millet and refined flour using extrusion technology and the present study was designed to analyze the proximate composition such as moisture, protein, fat, ash, carbohydrate and energy content of the developed multi millet convenience products. Result: Among the developed proportion 60: 40 proportion noodles was labelled as (MMNF1), 25:75 pasta as (MMPF3) and 50:50 vermicelli as (MMVF1). The results showed that the proximate composition (ash, fat and protein) of multi millet convenience products (noodles- 4.23±0.08, 0.98±0.11, 10.82±0.09; pasta- 4.93±0.08, 1.00±0.05, 11.79±0.03 and vermicelli- 3.80±0.23, 1.26±0.08, 11.16±0.21) was high compared to control. In contrast, the moisture, carbohydrate and energy content was low in (MMNF1-8.66±0.13, 73.54±0.14, 346.2±1.1; MMPF3- 8.80±0.10, 71.60±0.09, 342.5±0.3 and MMVF1- 8.36±0.12, 73.83±0.42, 351.5±1.0) than control.

A comprehensive analysis on nutritional composition, functional properties, antioxidant and enzyme inhibitory potential of selected minor millet grains

Minor millets regarded as storehouse of proteins, dietary fibres, minerals, vitamins, fatty acids and phytochemicals have nutrigenomic role in human health. Determination of such components is an essential approach to choose highly efficient millet grains. Hence, this study has estimated and compared the mineral composition, proximates, functional properties, phytochemical and in vitro pharmacological properties of the seed grains of Setaria italica (Foxtail millet), Echinochloa frumentacea (Barnyard millet), Paspalum scrobiculatum (Kodo millet), and Panicum sumatrense (Little millet) cultivated in Kolli hills of Tamil Nadu, India. Mineral analysis revealed the presence of calcium, copper, magnesium, manganese, iron, phosphorus, potassium, and zinc. Occurrence of high content of protein, carbohydrate and vitamin E were also ascertained. The proximate composition (moisture, ash, crude lipid, and crude fibre) and functional features (water and oil absorbing capacity, bulk density, foaming and emulsifying property) of these millet flours have demonstrated their potential in food product formulation, particularly weaning foods. Total phenolic content was ranged between 53.28±0.71 and 110.42 ± 1.42 mg GAE g−1 of dried extract; and total flavonoid content was in the range of 23.80±1.09 to 65.1 ± 1.23 mg QE g−1 of dried extract in the studied millets. Significant free radical scavenging and enzyme inhibition activity was observed in P. sumatrense (IC50 of 128.92±1.18 µg mL−1 in DPPH assay), E. frumentacea (IC50 of 120.89±1.46 µg mL−1 in ABTS assay and 126.52±0.78 µg mL−1 in tyrosinase inhibition assay), S. italica (IC50 of 119.94±1.40 µg mL−1 in SO radical scavenging assay) and P. scrobiculatum (IC50 of 101.59±1.27 µg mL−1 in α-amylase enzyme inhibition assay and 94.63±0.78 µg mL−1 in α-glucosidase enzyme inhibition assay). The findings highlight the nutraceutical ability of these minor millets which can be employed as a valuable ingredient in food product preparation.

The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana

Spontaneous fermentation of cereals like millet involves a diverse population of microbes from various sources, including raw materials, processing equipment, fermenting receptacles, and the environment. Here, we present data on the predominant microbial species and their succession at each stage of the Hausa koko production process from five regions of Ghana. The isolates were enumerated using selective media, purified, and phenotypically characterised. The LAB isolates were further characterised by 16S rRNA Sanger sequencing, typed using (GTG)5 repetitive-PCR, and whole genome sequencing, while 28S rRNA Sanger sequencing was performed for yeast identification. The pH of the millet grains ranged from mean values of 6.02—6.53 to 3.51—3.99 in the final product, depending on the processors. The mean LAB and yeast counts increased during fermentation then fell to final counts of log 2.77–3.95 CFU/g for LAB and log 2.10–2.98 CFU/g for yeast in Hausa koko samples. At the various processing stages, the counts of LAB and yeast revealed significant variations (p < 0.0001). The species of LAB identified in this study were Limosilactobacillus pontis, Pediococcus acidilactici, Limosilactobacillus fermentum, Limosilactobacillus reuteri, Pediococcus pentosaceus, Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Schleiferilactobacillus harbinensis, and Weissella confusa. The yeasts were Saccharomyces cf. cerevisiae/paradoxus, Saccharomyces cerevisiae, Pichia kudriavzevii, Clavispora lusitaniae and Candida tropicalis. The identification and sequencing of these novel isolates and how they change during the fermentation process will pave the way for future controlled fermentation, safer starter cultures, and identifying optimal stages for starter culture addition or nutritional interventions. These LAB and yeast species are linked to many indigenous African fermented foods, potentially acting as probiotics in some cases. This result serves as the basis for further studies into the technological and probiotic potential of these Hausa koko microorganisms.

Unlocking Nutritional Potential: Multi-OMICS Strategies for Enhancing Millet Nutritional Traits

Millet grains have long been recognized for their nutritional significance, serving as staple foods for millions around the world. However, unlocking their full nutritional potential remains a crucial challenge. In this study, we explore the application of multi-OMICS (genomics, transcriptomics, proteomics, metabolomics, and phenomics) strategies to enhance the nutritional traits of millet grains. By integrating comprehensive molecular datasets, we aim to elucidate the genetic and biochemical pathways governing key nutritional attributes such as protein content, amino acid composition, micronutrient density, and antioxidant capacity in millets. Through targeted breeding and biotechnological interventions informed by multi-OMICS analyses, we seek to develop improved millet varieties with enhanced nutritional profiles and agronomic performance. This interdisciplinary approach holds great promise for addressing malnutrition and promoting food security, particularly in regions where millets are dietary staples. By harnessing the power of multi-OMICS technologies, we aim to unleash the full nutritional potential of millets, contributing to the development of sustainable and resilient food systems for future generations.

Exploring Millet Grains: Nutritional Benefits, Processing Advancements, and Future Directions for Food Security and Health Improvement

Millet grains have gained recognition as nutritious, climate-resilient crops with the potential to contribute to food security and public health. This review explores the nutritional benefits, processing advancements, and future prospects of millet grains. Millets are rich sources of dietary fiber, protein, vitamins, minerals, and antioxidants, making them suitable for gluten-free diets and beneficial for managing chronic diseases. Recent advancements in processing technologies have led to the development of a variety of millet-based products that retain nutritional integrity while enhancing sensory attributes. These innovations offer convenient and nutritious alternatives to traditional grain-based foods. Looking ahead, millets hold promise for sustainable agriculture and improved human health, especially in regions facing food insecurity and malnutrition. Government support and consumer awareness are crucial for realizing the full potential of millet grains in addressing global challenges.

Yield, quality and nutrient status of pearl millet (Cenchrus americanus) as replacement crop after stand failure in sandy soil under different tillage, herbicide and planting delay

A field experiment was carried out during the rainy (kharif) seasons of 2018 and 2019 at Bikaner, Rajasthan, to study the effect of tillage, herbicide and planting delay on nutrient, yield and quality of pearl millet [Cenchrus americanus (L.) Morrone; syn. Pennisetum glaucum (L.) R. Br.] as replacement crops following pearl millet stand failure in arid Rajasthan. The experiment was laid out in strip-plot design in 3 factors with 24 treatments comprising 4 tillage (T1 : no-tillage; T2 : tillage with disc plough with planking; T3 : tillage with cultivator with planking; T4 : tillage with harrow with planking), 2 herbicide (H0 : control; H1 : atrazine 0.5 kg a.i/ha) and 3 planting delay (P1 : 10 days after herbicide application; P2: 20 days after herbicide application; P3: 30 days after herbicide application) treatments, times replicated 3 time. The disc plough (T2 ) and early planting (10 July) P1 significantly increased N, P, K, total nutrient uptake, partial nutrient balance (PBN), and nutrient efficiency ratio (NER) than the other treatments. The grain, stover, and crude protein yields of pearl millet were found significantly higher with disc plough and early planting (10 July) treatment compared to other treatments on pooled basis. The interactions were found non-significant between tillage × herbicide × planting delay in yield of pearl millet.

Hydrothermal Treatment: A Critical Research on Improving Milling Efficiency Using the Parboiling Process for Pearl Millet

Hydrothermal treatment, particularly through the parboiling process, has emerged as a critical method for enhancing milling efficiency in pearl millet. This study provides a comprehensive analysis of the various aspects related to parboiling as a means to improve the quality and yield of milled pearl millet grains. The study begins by elucidating the significance of milling efficiency in pearl millet processing, considering its nutritional value and widespread consumption in regions such as sub-Saharan Africa and Asia. It then delves into the principles underlying the parboiling process, including soaking, steaming, and drying stages, and their impact on the physicochemical properties of millet grains. Key factors influencing milling efficiency, such as soaking temperature, duration, and steaming conditions, are thoroughly examined based on recent research findings and empirical evidence. The study highlights the critical role of gelatinization in starch transformation, protein denaturation, and fiber preservation during the parboiling process, contributing to improved milling outcomes. Furthermore, the review explores the effects of parboiling on reducing grain breakage, enhancing milling yield, and minimizing nutrient losses, thereby optimizing the overall milling efficiency of pearl millet. It discusses the implications of parboiling on nutritional quality, food safety, and economic viability, underscoring its potential to address challenges in millet processing and promote sustainable agricultural practices. The study concludes by outlining future research directions and practical considerations for optimizing the parboiling process in pearl millet production. It emphasizes the importance of interdisciplinary collaboration, knowledge exchange, and technology transfer to realize the full benefits of hydrothermal treatment in improving milling efficiency and enhancing the value chain of pearl millet. In summary, this critical review provides valuable insights into the role of parboiling as a transformative technique for enhancing milling efficiency in pearl millet processing, offering implications for research, policy, and practice in the domains of food security, nutrition, and agricultural development.

A Study on Moisture Dependent Properties of Barnyard Millet (Echinochloa frumentacea) Grains

A vital component in the design of threshers, dehuskers, shellers, and winnowers is the combination of geometrical, frictional, gravimetric, and aerodynamic characteristics. Consequently, to assess these qualities of barnyard millet grain, experiments were conducted. samples within a suitable moisture content range of 6.21 to 22.57% (db). were used in the experiments. Based on the moisture content appropriate for the majority of post-harvest operations, a range of 6 to 24% was selected. The geometrical mean diameter, equivalent mean diameter, arithmetic mean diameter, and square mean diameter increased from 2.05 to 2.24 mm, 2.63 to 2.87 mm, 2.18 to 2.38 mm, and 3.67 to 4.00 mm, respectively, with an increase in moisture content. Similarly, the coefficient of static friction with mild steel, GI sheets, plywood, and glass increased linearly from 0.369 to 0.533, 0.342 to 0.492, 0.288 to 0.301, and 0.314 to 0.363, respectively. Comparing the other three surfaces, it was found that mild steel had the highest coefficient of static friction while plywood had the lowest. Porosity, bulk density, and true density decreased from 0.572 to 0.429, 682.92 to 563.72 kg m-3, and 1318.95 to 1196.81 kg m-3 within the moisture content range, while angle of repose, aspect ratio, sphericity, surface area, volume, 1000 grain weight, coefficient of internal friction, and terminal velocity increased from 23.62° to 40.82°, 65.53 to 66.77, 0.6492 to 0.6569, 13.20 to 15.76 mm2, 4.35 to 6.22 mm3, 3.97 to 5.07 g, 0.556 to 0.863, and 4.42 to 5.23 ms-1.

Hydrothermal treatment of pearl millet grains: Effects on nutritional composition, antinutrients and flour properties

Pearl millet (Pennisetum glaucum) is one of the major millets with high nutritional properties. This crop exhibits exceptional resilience to drought and high temperatures. However, the processing of pearl millet poses a significant challenge due to its high lipid content, enzyme activity, and presence of antinutrients. Consequently, it becomes imperative to enhance the quality and prolong the shelf life of pearl millet flour by employing suitable technologies. Hydrothermal treatment in the food industry has long been seen as promising due to its potential to reduce microbial load, inactivate enzymes, and improve nutrient retention. This study aims to investigate the effects of hydrothermal treatment on the quality characteristics of pearl millet. The independent variables of the study were soaking temperature (35, 45, 55 °C), soaking time (2, 3, 4 h), and steaming time (5, 10, 15 min). Treatment conditions had a statistically significant effect on nutrient retention. Major antinutrients like tannins and phytates were reduced by 0.99% to 5.94% and 0.36% to 6.00%, respectively, after the treatment. Lipase activity decreased significantly up to 10% with the treatment conditions. The findings of this study could potentially encourage the use of pearl millet flour in the production of various food items and promote the application of hydrothermal treatment in the field of food processing.

High nutritional value instant flakes produced from various cereal grains

The current study was carried out to prepare functional flakes from various cereals and to assess the nutritional value of breakfast cereal flakes and their sensory acceptability. Oat, soft wheat and durum wheat, barley (hull-less and hulled), triticale, millet and sorghum grains have been used. Physicochemical, functional, phytochemical properties and sensory evaluation were determined. The developed cereal flakes have high nutritional value and are high in dietary fiber. Concerning the overall acceptability of flakes, durum wheat, hull-less barley and triticale were more preferred than the other samples. Meanwhile, hulled barley and millet flakes showed the lowest scores compared with other flake samples due to the lowest score of their appearance and color. Triticale, durum wheat and hulled barley turned to be good alternatives for oat to prepare flakes of high-quality characteristics, as they have high protein (13.46, 11.92 and 11.67%, respectively) and ash contents along with low content of fat and low calories. In terms of nutritional quality, the results indicated that oat flakes were higher in Mg and P content, durum wheat flakes showed higher content of Mn, triticale had the highest content of K and Ca, and millet had the highest content of Zn and Fe. Triticale flakes showed significantly higher content of dietary fiber and water absorption index at room and hot temperatures when compared with other flakes. While comparing total phenolic content, the millet and barley flakes showed the highest values. Additionally, most flake samples had significantly higher values of antioxidant activity compared to oat flakes used as control samples.

Variation of millet grain size and cooking techniques across Asia between the late fourth and first millennia BC

Broomcorn millet and foxtail millet were first cultivated in Neolithic China then the process spread west across Asia during the Bronze Age. But the distinctive ceramic, and later bronze, vessels utilised in East Asian cuisines for boiling and steaming grains did not move west alongside these crops. Here, the authors use measurements of 3876 charred millet grains to evaluate regional variations and implications for food preparation. In contrast to wheat grains, which became smaller as their cultivation moved east, millet grains became larger as they spread from northern China into Inner Asia and Tibet. This indicates the decoupling of millets from associated cooking techniques as they reached geographical and cultural areas.

Unperforated film-covered planting contributes to improved film recovery rates and foxtail millet grain yields in sandy soils

Plastic film mulching improves the soil water content and temperature and, thus, contributes to enhanced grain yield in arid and semi-arid areas, such as Northwest China. However, in traditional film-covering methods, plastic films are difficult to recycle, causing environmental issues. Therefore, developing cultivation methods with enhanced film recovery rates is important for sustainable agricultural development. Here, we evaluated how the planting method affected the soil temperature, water content, film recovery rate, and grain yield by applying the following three planting patterns to the traditional crop, foxtail millet, in 2021–2022: no plastic film mulching (NP), plastic film mulching (MP), and planting on the film edge (PFE); in the latter, holes were not punched in the film and crops were planted approximately 5 cm from the film edge. The results for 2021 showed that the biomass ranged from 27.69 g to 33.76 g per plant, and the biomass was increased by 21.9% and 3.2% in PFE compared with NP and MP, respectively. However, in 2022, the biomass increased in PFE by 52.5% and 17.7% compared with NP and MP, respectively. In 2021, the highest grain yield was observed in PFE (2480 kg/hm2), followed by MP (2470 kg/hm2) and NP (2343 kg/hm2); in 2022, a significantly higher grain yield was observed in PFE than that in MP and NP. Although the soil temperature increased in PFE, it was not as high as in MP. The relatively higher soil temperature increased the root growth process, stimulated the production of root exudates (acetic acid and citric acid), and increased the soil enzyme (sucrase and urease) activity. Increases in organic acids and soil enzymes assisted in the decomposition of soil organic matter and induced relatively higher levels of available nutrients, such as nitrogen and phosphorus, and the higher root reuse rates contributed to higher grain yields. In addition, fewer holes were punched in the film of the PFE model, which improved film recovery, and the recovery rate of PFE was higher than that of MP. These results indicate that the proposed unperforated film-covered planting pattern is suitable for millet production in sandy soil.

Foliar application of selenium promotes starch content accumulation and quality enhancement in foxtail millet grains

ContextThe northern regions of China are the core production areas for foxtail millet. However, the lack of selenium in the soil constrains local agricultural development. Foliar application of selenium is a significant method to improve selenium levels, yet few studies have systematically analyzed the effects of selenium on the quality of millet, especially its starch content. ObjectiveThis study aims to assess the effects of selenium foliar spray on the starch composition and overall content within millet grains, specifically by elucidating the mechanisms through examining changes in chlorophyll content in the flag leaves during the grain-filling stage and the activity of enzymes related to starch synthesis in the grains. Additionally, this research seeks to determine the optimal rate of selenium application that would maximize the quantity and quality of starch in millet grains. MethodsA two-year field experiment on foxtail millet was conducted with five selenium treatments (Se rates of 0, 20, 40, 60, and 100 g Se/ha, defined as T0, T1, T2, T3, T4 in this study, respectively). Grain starch content, activities of starch synthesis-related enzymes, flag leaves chlorophyll content, and antioxidant status of the flag leaves were measured at seven time points during grain filling. ResultsThe starch content in foxtail millet grains increased quadratically with the application of selenium, reaching a maximum under the T3 treatment, which enhanced the content by 15.27 % and 11.97 % over two years, respectively. The addition of selenium at low concentrations (T1-T3 treatments) not only enhanced the activities of the three starch synthesis-related enzymes, AGPase, SuSy, and SSS, but also delayed the senescence of the flag leaves, thereby promoting grain starch synthesis. In contrast, excessive selenium application (T4 treatment) expedited the aging of the flag leaves, grain starch synthesis was inhibited compared to the T3 treatment. Moreover, foliar application of selenium led to an increase in the SSS activity in the grains, which in turn reduced the content of straight-chain starch. Under the T3 treatment, the grain straight-chain starch content decreased by 22.30 % and 28.35 % over two years, respectively. ConclusionsFoliar application of selenium enhanced the activities of enzymes related to grain starch synthesis and had a dual effect on the senescence process of flag leaves, regulating the content and composition of starch in foxtail millet grains. The spraying concentration of 60 g Se/ha was most favorable for the accumulation and quality improvement of grain starch. ImplicationsThe results of this study will aid in enhancing the value-added potential of foxtail millet starch products through precise fertilization, improving the yield and quality of foxtail millet in northern China.

Pearl Millet: Potential Nutraceutical Properties of Pearl Millet and its Utilization in Various Food Products: A Review

Pearl millet (Pennisetum glaucum), also called bajra, is an important cereal crop cultivated in the tropics. It is a very hardy crop and can adapt to even very low rainfall. This review paper deals with the discussion of nutraceutical, functional properties and antidiabetic properties of pearl millet. Pearl millet is popular for its nutraceutical property. The bioactive compounds present in pearl millet indicate the efficacy and capacity of the nutraceutical property present in pearl millet. Several products prepared from pearl millet flour were found to induce low glycemic index when compared to wheat flour and many of the few acids present, produced antioxidant activity. Different types of sweet, savoury food products and beverages prepared from pearl millet grains and their flours provide higher potential due to their profound nutritional benefits which include rich dietary fibres, minerals and high protein content. As a result of being a viable low cost crop with several added benefits such as lower incidence of developing mycotoxins, resistance to high temperatures and low rainfall requirements pearl millet is an accessible alternative for consumers in need of highly nutritious, low priced and sustainable food products.

High-protein, low glycemic index snack from optimized blend of three wholegrains exhibits nutraceutical quality and elicits low glycemic response in diabetic human subjects

Snack products are evolving as new carriers of functional ingredients with nutritional and health-promoting benefits. A blend of whole grains is increasingly being utilized to harness the functional potential of the grain mix. Amaranth, acha, and pearl millet grains flours were optimized using response surface methodology (RSM), to obtain optimum blends (90:5:5 and 47.98:26.68:25.34) with high protein content and low glycemic index. Snack bar products from the blends were labelled MBY and MBZ. A total of 40 diabetic and 10 non-diabetic subjects were recruited. Of the diabetic, about 42% were overweight while 40% were obese, the non-diabetic had normal weights. Each was allowed to consume snacks containing the equivalent of 50 g of carbohydrates. Finger prick was employed to evaluate the postprandial glucose response of snack products while venous blood was evaluated for antioxidant enzymes, carbohydrate-hydrolyzing activities, and insulin using standard methods. Consumption of the multigrain snacks elicited a stable postprandial response (133–141 mg/dL) with 16 and 24% postprandial decline. In addition, snacks had low to intermediate glycemic index (52 and 56) in diabetic and low glycemic index (43 and 45) in non-diabetics; likewise reduced α-amylase/α-glucosidase activities compared to control snacks. Similarly, glutathione level, glutathione peroxidase, superoxide dismutase, and catalase activities in serum from subjects that consumed multigrain snacks were upregulated compared to control and market sample groups. Moreso, snack products promoted a reduction in serum insulin levels in diabetic subjects (45 and 17% for MBY and MBZ respectively). Following the nutraceutical properties displayed by the formulated snack especially MBY, it can be promoted as a functional snack for the management of diabetes while solving the limited snack product choice of diabetes sufferers.Graphical