Types Of Millet Research Articles

Associations between whole grains intake and new-onset hypertension: a prospective cohort study.

Epidemiological evidences regarding the association between whole grain intake and the risk of new-onset hypertension are still controversial. We aimed to investigate the relationship between whole grain intake and new-onset hypertension and examine possible effect modifiers in the general population. A total of 10,973 participants without hypertension from the China Health and Nutrition Survey were enrolled, with follow-up beginning in 1997 and ending in 2015. Whole grain intake was assessed by 3 consecutive 24-h dietary recalls combined with a household food inventory. Multivariable hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using Cox proportional hazards regression model after adjusting for potential risk factors. During a median follow-up of 7.0 years, 3,733 participants developed new-onset hypertension. The adjusted HRs (95% CIs) were as follows: for quartile 2 (HR: 0.52; 95% CI: 0.47-0.57), quartile 3 (HR: 0.46; 95% CI: 0.42-0.51), and quartile 4 (HR: 0.35; 95% CI: 0.31-0.38), compared with quartile 1. Different types of whole grain types, including wheat (adjusted HR, 0.35; 95% CI, 0.32-0.39), maize (adjusted HR, 0.50; 95% CI, 0.42-0.59), and millet (adjusted HR, 0.38; 95% CI, 0.30-0.48), showed significant associations with a reduced risk of hypertension. The association between whole grain intake and new-onset hypertension was stronger in individuals with older age (P for interaction < 0.001) and higher BMI (P for interaction < 0.001). Higher consumption of whole grains was significantly associated with a lower risk of new-onset hypertension. This study provides further evidence supporting the importance of increasing whole grain intake for hypertension prevention among Chinese adults.

The Impact of Cluster Fig Fruits Powder Addition on Nutritional and Organoleptic Properties of Some Healthy Food Products

Cluster fig, also known as goolar in Hindi, is a medicinal fruit abundant in India, offering a rich source of iron and other essential micronutrients. Wheat, a staple in the Indian diet, is energy-dense and provides valuable carbohydrates and proteins. Pearl Millet, the most commonly grown type of millet, is renowned for its high calorie, vitamin, and mineral content. Mung beans, part of the legume family, are calorie-dense and a great source of protein and polyunsaturated fatty acids. In this study, cluster fig powder, germinated wheat flour, germinated mung bean flour, germinated pearl millet, carrot powder, and beetroot powder were utilized for product development. Two products were developed with three treatments, varying the quantity of ingredients. Sensory and proximate analysis were conducted on the developed products, with each treatment having three different replications to minimize errors during analysis. Based on the sensory evaluation, T1 is considered the best among all treatments, with a moderate ratio of cluster fig contributing to its taste and flavor. The ash content varied across replications, with the control product having the highest ash content of 11.03%, likely due to experimental errors. Treatments T1, T2, and T3 had ash content values of 10.19%, 10.55%, and 10.89%, respectively. Organoleptic evaluation indicated that as the quantity of cluster fig increased, the taste became bitter, leading to decreased acceptability. Proximate analysis revealed that an increase in the quantity of cluster fig resulted in higher iron and zinc content in the products. This study highlights the organoleptic acceptability and nutritive &amp; medicinal properties of cluster fig, providing insights into the appropriate quantities of cluster fig powder and other ingredients for various processed convenience healthy foods. The research emphasizes the use of cluster fig, a readily available fruit in India, which has not been previously utilized in convenience food products.

Sensory and nutritional evaluation of nine types of millet substituted for polished white rice in select Indian meal preparations

This study was conducted to test the suitability of using nine types of millets namely finger millet, pearl millet, white and yellow sorghum, little millet, barnyard millet, proso millet, kodo millet, and browntop millet in seven popular Indian meal preparations based on sensory characteristics and nutrient value. The popular Indian meal preparations tested were boiled grain, dosa, idli, bisi belle bath, pulao, puttu, and pongal. In total, 53 variations in meal preparations were developed using the millets and seven polished white rice-based meal preparations were developed as control. The main findings indicated that meal preparation crafted from various millets garnered overall sensory scores closely resembling to those derived from polished white rice. Notably, little millet exhibited high scores in pongal and dosa, and achieved elevated overall sensory scores compared to meal preparation from polished white rice. Bisi belle bath made of barnyard millet scored higher in overall sensory score than polished white rice. Moreover, there was significant association between some types of millets’ overall sensory characteristics (p &amp;lt; 0.005) with polished white rice-based meal preparations. In terms of nutrient value, all the millet-based meal preparations had significantly high nutritional value compared to those made with polished white rice (p &amp;lt; 0.05). Especially calcium content of the meal prepared with finger millet was significantly higher compared to polished white rice-based meals (p &amp;lt; 0.05). Puttu, idli, and dosa prepared with finger millet had calcium content of 59.4, 10.8, and 70.9 mg/100 g compared to those prepared with the polished white rice which had only 1.3, 6.3, and 9.2 mg/100 g. The magnesium content of all millet-based meal preparations was generally several-folds higher compared to the polished white rice-based meal preparations (p &amp;lt; 0.05). There is a significant difference in the fiber content of the meals prepared with millets compared to the meals prepared with polished white rice (p &amp;lt; 0.05). This study was conducted using millets that are locally available and does not represent all the millet varieties available globally, as each type of millet has a wide range of varieties. Therefore, it is important to understand and choose the type and variety of millet while enhancing the nutritional value of diets.

Variation in the nutrient content of different genotypes and varieties of millets, studied globally: a systematic review

This study was conducted to understand the variation in the nutrient contents of different types of millets by collecting data from published scientific journals and collating it by variety. The data is analyzed as a whole and as a subset, where it is clearly categorized into a released variety or genotype/accession. Calcium level was consistently high in finger millet and teff regardless of varieties at 331.29 ± 10 mg/100 g and 183.41 ± 29 mg/100 g, respectively. Iron content was highest for finger millet at 12.21 ± 13.69 mg/100 g followed by teff at 11.09 ± 8.35 mg/100 g. Pearl millet contained the highest zinc content of 8.73 ± 11.55 mg/100 g. Protein content was highest in job’s tears at 12.66 g/100 g followed by proso millet at 12.42 ± 1.99 g/100 g and barnyard millet with 12.05 ± 1.77 g/100 g. Some millets showed consistently low or consistently high levels of specific nutrients, while others had such wide variation that they could not be characterized as high or low for that particular nutrient. There is a huge variation in the nutrient content of each type of millet regardless of the released variety or genotype. In the interest of improving dietary nutrients, there is a need to have nutrition programs and product development based on selected high nutrient varieties of the millet, which requires attention from researchers and government and changes in research, policy, and awareness among the public and private sectors.

Millets: The Nourishing Solution to Food Security Challenges Over Cereal-Based Cropping Systems

A heightened emphasis on augmenting millet production and accentuating their nutritional benefits is pivotal in mitigating reliance on conventional crops, fostering dietary diversity, and enhancing food security, particularly in times of natural calamities when food scarcity is prevalent. The United Nations General Assembly has designated the year 2023 as the International Year of Millet. Millets hailed as 'superfoods,' boast high levels of protein, fibre, vitamins, and minerals. India stands as a major contributor, producing 80% of Asia's millets and 20% globally, as reported by the Ministry of Agriculture and Farmers Welfare. Statistics reveal that over 90 million individuals in Africa and Asia incorporate millets into their diets, with Africa accounting for more than 55% of global production, followed by Asia at nearly 40%, while Europe constitutes approximately three per cent of the worldwide market. Specifically in India, West Bengal adheres to a predominantly monocultural cropping system, predominantly focused on rice. Monoculture systems are highly susceptible to blights and pests due to their lack of diversity, leading to reduced soil fertility and compromised soil structure. Cultivating millets not only offers a viable solution by diminishing reliance on synthetic fertilizers and pesticides but also facilitates a transition towards sustainable agriculture. This involves diversifying crop rotations and steering clear of the pitfalls associated with mono-cropping systems. Introducing various millet types into cropping systems can significantly enhance food security. Each millet variant possesses unique qualities that enable them to withstand extreme climatic conditions, making them particularly relevant as adaptive measures in the current context of global warming and climate change issues.

Traditional and common millet-based food recipes of the tribal communities of Arunachal Pradesh

Abstract BACKGROUND: Millets have been cultivated in Arunachal Pradesh for generations, vital to the state's food security and dietary practices. Preserving and promoting culinary traditions not only benefits the local communities but also contributes to the global movement towards a more sustainable and diverse food future. The present study aims to document the common millets based food recipes traditionally prepared in Arunachal Pradesh. MATERIALS AND METHODS: The millet-based food recipes were documented from the ethnic tribal people. This study documented different types of millet-based recipes including millet type, ingredients, recipe type, method of preparation, recipe name in the local languages, and nutritional benefits of millet recipes. RESULTS: The study documented 11 types of millet-based food recipes from the ethnic tribes of Arunachal Pradesh, such as Adi, Apatani, Nyishi, Monpa, and Idu Mishmi. Finger millet is predominantly used to prepare food recipes followed by sorghum and kodo millet. Various ingredients, including local vegetables, milk, egg, ghee, coconut, sugar, etc., are used along with millet flour for food preparation. Various types of cooking techniques, such as steaming, frying, and boiling, have been adopted to prepare these dishes. Apong, a type of alcoholic beverage commonly served during tribal festivals in Arunachal Pradesh, is the most common item prepared mostly with rice and finger millet. CONCLUSION: The present study revealed that various millet-based food recipes are used by local tribes of Arunachal Pradesh.

Evaluating the potential of millets as blend components with soy protein isolate in a high moisture extrusion system for improved texture, structure, and colour properties of meat analogues

This study explored the use of millets flours as a secondary ingredient with soy protein isolate (SPI) to develop fibrous high moisture meat analogue (HMMA). Three millets (sorghum, pearl millet, and finger millet) with three incorporation levels (10%, 20%, and 30%) were extruded at 60%, 65%, and 70% moisture content. The results showed that millet type, incorporation level, and moisture content significantly influenced the system parameters and textural properties. Good visual texturization was achieved at addition of pearl millet up to 30% incorporation level and sorghum and finger millet up to 20% incorporation level. Furthermore, the textural properties of HMMA made from SPI-millet blends were compared against HMMA made from SPI-gluten blend and real chicken. The HMMA made from SPI-millet flour had lower hardness, chewiness, resilience, springiness, tensile strength, cutting strength than that for SPI and SPI-wheat gluten blend and were much closer to corresponding values for real chicken. The results also showed that each of the three millet types generated distinctly different fibre patterns (thick to thin fibres) and colour (whiter to darker) of HMMA. Thus, HMMA produced from SPI-millet flour blends can offer a wide textural, fibre pattern and colour space for different plant-based meat applications. Since millets do not have gluten, they also offer an opportunity to make gluten-free HMMA’s.

Biochar and Nitrogen Fertilizer Change the Quality of Waxy and Non-Waxy Broomcorn Millet (Panicum miliaceum L.) Starch.

The overuse of nitrogen fertilizers has led to environmental pollution, which has prompted the widespread adoption of biochar as a soil conditioner in agricultural production. To date, there has been a lack of research on the effects of biochar and its combination with nitrogen fertilizer on the quality of broomcorn millet (Panicum miliaceum L.) starch. Thus, this study examined the physicochemical characteristics of starch in two types of broomcorn millet (waxy and non-waxy) under four different conditions, including a control group (N0), nitrogen fertilizer treatment alone (N150), biochar treatment alone (N0+B), and a combination of biochar and nitrogen fertilizer treatments (N150+B). The results showed that, in comparison to the control, all the treatments, particularly N150+B, decreased the content of amylose and gelatinization temperature and enhanced the starch transparency gel consistency and swelling power. In addition, biochar can improve the water solubility of starch and the gelatinization enthalpy. Importantly, the combination of biochar and nitrogen fertilizer increased the proportion of A-granules, final viscosity, starch content, and the average degree of amylopectin in polymerization. Thus, this research indicates that the combinations of biochar and nitrogen fertilizer result in the most significant improvement in the quality of starch produced from broomcorn millet.

Unleashing the Potential of Millets Promoting Nutritious Grains as Vital Cereal Staples during the International Year of Millets: A Review

This comprehensive review highlights the multifaceted potential of millets as a nutritional powerhouse, a sustainable agricultural choice, and a means to tackle global nutritional challenges. Coinciding with the International Year of Millets, the paper focuses on the significance of millets as highly nutritious and resilient cereal staples that can address both food security and malnutrition issues, while enhancing agricultural sustainability. A comparative analysis of the nutritional composition of various millet types against major cereal crops reveals their superior micronutrient profile, protein content, and health benefits. Their role in combating micronutrient deficiencies such as iron, zinc, and vitamin A, as well as non-communicable diseases like diabetes, obesity, and cardiovascular diseases is underlined. Moreover, their immune-supporting properties are discussed. The climate resilience of millets and their potential to diversify agricultural systems while enhancing farmers' incomes are considered. The review also addresses challenges in promoting millet consumption and production, including perception issues, supply chain barriers, and policy constraints. Strategies to maximize millet potential, like enhancing value chains, promoting dietary diversification, incorporating millets into school feeding programs, and utilizing technological advancements for improved varieties are proposed. Policy recommendations emphasize the need for institutional support for millet farmers, raising consumer awareness, and strengthening research and development in millet agriculture. This paper serves as a call to action for researchers, policymakers, and stakeholders to promote millets as a key component in our food systems to tackle nutritional challenges and enhance agricultural sustainability.

Finger Millet- A Possible Source of Human Nourishment and Health

Accessible for a significantly lower cost than other items, finger millet, the primary crop in human nutrition is regarded as a healthful diet for low-income populations. In Africa's West, East, and Great Lakes Regions, it is a reliable source of food. Furthermore, native to Ethiopia, it can withstand drought well. The chemical makeup of various finger millet types is crucial in determining which has a high nutritional value. Ethiopian research on the crop's chemical makeup is, however, lacking. This analysis evaluates the nutritional benefits, overall health, and application of finger millet in value-added foods. Its product is one of the most significant and is widely grown in several locations in Ethiopia and Eritrea. This little millet provides an essential amino acid in the form of foodstuffs lacking in leucine, isoleucine, methionine, and phenylalanine. The polyphenol and fiber content are also useful for various health advantages, including antioxidant, anti-diabetic, anti-atheroclerogenic, and anti-tumorigenic actions. Generally speaking, these millets are crucial for many items and are also utilized as a healthful food for newborns when fermented. They are also recognized as a significant source of fiber for diabetes patients.

Effect of different fertilizer types on three millet crops grown in the humid tropics of Nigeria

Northern Nigeria is predominantly known to produce millet due to the low rainfall associated with the climate. However, Changes in climatic factors over the years has resulted in the shift in crop production as some crops that were adaptable to the semi-arid regions become increasingly adaptable to tropical rainforest regions. Hence there is the need to study millet in the humid tropics of Nigeria. The objectives of the studies was to determine the performance of 3 millet types treated with different fertilizers types in the humid tropics of Nigeria. The experiment was conducted in the Department of Crop Science Screen-house situated at the Research and Teaching Farm of the Faculty of Agriculture, University of Benin, Benin City. The experiment was a 3 x 6 factorial set up in a completely randomized design which includes 3 millet crop types (Gero, Maiwa and Tamba) and 6 fertilizer types (Abuscular mycorrhiza (AM), Trichoderma hazianum (TH), NPK (15:15:15; 60 kg/ha), AM+NPK (15:15:15 at 30 kg/ha), TH+NPK and Control (C)). Growth and yield variables were measured every 3 weeks for 12 weeks and the data obtained were subjected to analysis of variance. Means were separated using Fishers-protected LSD at 5% level of probability. Millet types were significantly different with Gero and Maiwa having higher mean performance over Tamba millet. However, Gero millet was the only plant to attain flowering and subsequent grain yield during the period of the study. The fertilizer types were significant only on yield and yield components. Grain yield of Gero millet with TH+NPK had the highest yield (&gt;100g plant-1) and wider grain diameter (&gt;2.0 mm) than other fertilizer types. AM fertilized plants had the heaviest grain weight and was significantly heavier than the grains obtained from plants in control pots. Millet types can be grown in the humid tropics of Nigeria under controlled condition as observed in the study. They can grow vegetatively with little or no fertilizer, but the grain yield could be enhanced with Abuscular mycorrhiza and Trichoderma hazianum as biofertilizers in combination with NPK fertilizer. Application of this finding will reduce the amount of inorganic fertilizer that will be solely required for millet production by 50% and consequently promote environmental sustainability. Under controlled conditions, Gero millet can be cultivated for both forage and grains whereas Maiwa and Tamba millets could be cultivated for forage in the humid tropics of Nigeria.

Nutritional Values of Biscuits and Kachari with Varying Concentrations of Germinated Wheat Flour, Pearl Millet Flour and Mung Beans Flour

Cluster fig, goolar in hindi, is a medicinal fruit, widely found in India. It is a rich source of iron and other micronutrients. Wheat is a staple food of Indian diet which is an energy dense food. It is a good source of carbohydrate &amp; protein. Pearl Millet is most widely grown type of millet. It is known for its calorie value; vitamins &amp; minerals present in it. Mung bean which belongs to the family of legumes has high calorie in it &amp; is also a very good source of protein &amp; poly-unsaturated fatty acid. For this study cluster fig powder, germinated wheat flour, germinated mung bean flour, germinated pearl millet, carrot powder &amp; beetroot powder have been used. The product development was done using the above-mentioned ingredients. Two products with three treatments of varying quantity of ingredients was used for product development. The developed products undergone sensory and proximate analysis. Each treatment has three different replications to minimise the error during proximate analysis. Each product has three treatments for sensory evaluation and nutritional assessment with three different replications.&#x0D; The organoleptic evaluation highlight that the taste becomes bitter and the acceptability decrease with. Increased quantity of cluster fig. The proximate analysis concludes that with increase in the quantity of cluster fig, the iron and zinc content of the products increase. This study shed light on evaluation of organoleptic acceptability and nutritive &amp; medicinal properties of cluster fig. It also provides idea on how much quantity of cluster fig powder &amp; other ingredients should be used in various processed convenience healthy food. The research aims at highlighting the use of cluster fig which is widely available in India but has never been used to make convenience.

Trakya Bölgesi Koşullarında Kısıntılı Sulama Programlarının Darıda (Panicum miliaceum L.) Verim Üzerine Etkileri

Millets are indigenous to many parts of the world and are more widely grown, especially in areas where water is limited. The most widely grown millet type is sorghum (Sorghum bicolor L.). A field study was carried out to determine the effect of deficit irrigation regimes on grain yield and seasonal evapotranspiration of proso millet (Panicum miliaceum L.) in the Thrace Region of Turkey. The field trials were conducted on a loam Entisol soil, on Öğretmenoğlu and Beydarı, the most popular varieties in the research area. In the study, the split plots experimental design with three replications was used. Eight different irrigation issues are considered, including combinations of the vegetative (V), flowering (F) and grain formation (Y) phases of the plant (including dry conditions, NoI). Results showed that proso millet was significantly affected by water stress during the sensitive flowering stage. The highest grain yield was obtained with 4.09 t ha-1 from Öğretmenoğlu and 4.03 t ha-1 from Beydarı, which was rinsed (VFY) in all development periods. Seasonal irrigation water use and evapotranspiration of the irrigated (VFY) in all development periods were 318 and 579 mm, respectively, for the non-stressed treatment. The seasonal water yield function was calculated as Y = 0.4087 ET + 144.03, and the seasonal yield-water response factor value was calculated as 0.57'.

A Study on Consumers’ Awareness and Preference towards Millets and Its Products in Vizianagaram District, Andhra Pradesh, India

This study was conducted to understand the buying pattern of consumers and the factors influencing them in the Vizianagaram district of Andhra Pradesh. To achieve the objectives, primary data was collected from 200 respondents using the convenience sampling method. The study shows that 96% of the respondents are aware of atleast one type of millet in the Vizianagaram District of Andhra Pradesh, followed by sorghum, bajra, and korra. Minor millets are of less prominence in the study area. The majority of respondents believe that millets help prevent type 2 diabetes and agree that they are better for health than rice and wheat. The study shows that the main source of information about millets and their health benefits is word of mouth, followed by social media. In the study, it was observed that seniors and adults consume millets more frequently, and most people prefer millets for dinner followed by breakfast. The accessibility of the millet products was found to be low and needs improvement. The most preferred platforms to purchase value-added products of millets are supermarkets, and for raw millets, Kirana stores are preferred. In the study area, consumers are eating millets such as ambali, sangati, korra rice, korra payasam, laddu, kichadi, and upma. Few consumers stated that they are using ragi, korra in dosa batter along with pulses and rice. Snacks such as cookies, chips, and murukulu are highly preferred by consumers. Accordingly, this study proposes suggestions to develop millet products and the use of promotion strategies to increase consumption.

The Origins of Millet Cultivation (Panicum miliaceum and Setaria italica) along Iberia’s Mediterranean Area from the 13th to the 2nd Century BC

The introduction of the cultivation of millets (Panicum miliaceum and Setaria italica) along Iberia’s Mediterranean zone appears to stem from different origins which themselves hinged on their own specific historical developments. The earliest traces in the northeast, presumably of trans-Pyrenean origin, were brought to light in Bronze Age contexts (13th century BC) in Western Catalonia, notably in the Cinca River Valley. The different species of millets from southern and eastern Iberia, by contrast, come from later 10th–8th century BC contexts under Phoenician influence. Their expansion can be linked to the cultivation of fruit trees (vineyards and others) throughout the 9th–7th centuries BC. The cultivation of millets into the intermediate geographical zone between these two areas is difficult to characterise as it is not possible to identify either a northern or southern in-fluence. In any case, different types of millet saw a wide expansion from the 7th century BC onwards, especially in settlements in the hinterland of the colony of Emporion. This study thus focuses on the history of the cultivation of millets along Iberia’s Mediterranean zone from the Late Bronze Age to the Second Iron Age.

HYPOGLYCEMIC EFFECT OF DIETARY FIBER FEEDS MADE FROM DIFFERENT VARIETIES OF MILLET ON STREPTOZOTOCIN INDUCED DIABETIC RATS

&#x0D; &#x0D; &#x0D; The ground samples of Pearl millet, Finger millet, Foxtail millet and Proso millet were evaluated biochemically and following nutrients were determined i.e. moisture, ash, protein, fat, crude fiber, lignin and cellulose. The fiber feeds were prepared with some necessary alterations to the Basic Purified Diet 93-G for rats, recommended by American Institute of Nutrition (AIN). The rats (n=36) were divided equally into 6 groups. There were two control groups of rats comprising of normal rats and Streptozotocin induced diabetic rats which were fed on fed on Basic Purified Diet AIN-93-G, while the 4 other groups were fed on Dietary Fiber Feeds (DFF) prepared with different types of millet. All of these groups were monitored for random blood glucose (mg/dl) for a six-week time period.It was found that both Pearl Millet and Finger Millet had a significant effect on the lowering the random blood glucose (RBS) level in experimental animals. However, Finger Millet proved to have a significantly (p&lt;0.05) greater effect on lowering RBS than Pearl Millet.&#x0D; &#x0D; &#x0D;

Holocene spatiotemporal millet agricultural patterns in northern China: a dataset of archaeobotanical macroremains

Abstract. Millet agriculture, i.e., broomcorn millet (Panicum miliaceum) and foxtail millet (Setaria italica), initially originated in northern China and provided the basis for the emergence of the first state in the Central Plains. However, owing to the lack of a comprehensive archaeobotanical dataset, when, where, and how these two millet types evolved across different regions and periods remains unclear. Here, we presented a dataset of archaeobotanical macroremains (n=538) spanning the Neolithic and Bronze ages in northern China and suggested a significant spatiotemporal divergence of millet agriculture in the subhumid mid-lower Yellow River (MLY) and semiarid agro-pastoral ecotone (APE). The key timing of the diffusion and transition of millet agriculture occurred around 6000 cal. a BP, coinciding with the Holocene Optimum (8000–6000 cal. a BP) and Miaodigou Age (6200–5500 cal. a BP). It spread westward and northward from the MLY to APE and underwent a dramatic transition from low-yield broomcorn millet to high-yield foxtail millet. The combined influence of warm-wet climate, population pressure, and field management may have promoted the intensification, diffusion, and transition of millet agriculture around 6000 cal. a BP. Thereafter, the cropping patterns in the MLY were predominated by foxtail millet (∼ 80 %), while those in APE focused on both foxtail (∼ 60 %) and broomcorn millet under a persistent drying trend since the mid-Holocene. This study provided the first quantitative spatiotemporal cropping patterns during the Neolithic and Bronze ages in northern China, which can be used for evaluating prehistoric human subsistence, discussing past human–environment interaction, and providing a valuable perspective of agricultural sustainability for the future. The dataset is publicly available at https://doi.org/10.5281/zenodo.6669730 (He et al., 2022).

Effect of Packaging Materials and Moisture Level on Pearl Millet Stored Under Ambient Condition

Pearl millet is the most widely grown type of millet. Grains are a valuable source of numerous nutrients and minerals, and because they include phytochemicals, they support optimum health. One of the earliest groups of grains that humans have discovered is the group of small-seeded grasses known as millets, which are widely grown as cereal crops around the world. In the present study, the effects of packaging material and moisture level on pearl millet stored under ambient conditions were determined. Storage containers like polyethylene bags, metal containers, earthen pots, and gunny sacks were used for the comparison. The pearl millet was stored at various initial moisture content levels at 6%, 8%, and 12% using the above-mentioned storage containers. Seed moisture content, germination percentage, and germination index were all increased with an increase in the initial moisture content of pearl millet.

In vitro determination of anti-lipidemic, anti-inflammatory, and anti-oxidant properties and proximate composition of range of millet types and sorghum varieties in Sri Lanka

Methanolic extracts of whole grains of five millet types and two sorghum varieties were evaluated for anti-lipidemic, anti-inflammatory, and a range of anti-oxidant properties in vitro (n = 3 each). Furthermore, proximate composition (n = 3 each) was also studied. Results showed significant differences (P &amp;lt; 0.05) among the selected samples for studied parameters. Pancreatic lipase and cholesterol esterase inhibitory activities of selected samples (2 mg/ml) ranged from 21.16 ± 1.58 to 66.65 ± 3.30 and 17.43 ± 0.60 to 52.09 ± 1.61%, respectively. Nitric oxide inhibitory activity of selected samples (2 mg/ml) ranged from −1.17 ± 0.32 to 13.56 ± 0.93%. Total polyphenolic content (TPC), total flavonoid content (TFC), and total proanthocyanidin content (TPAC) were in the range of 0.19 ± 0.01–12.50 ± 0.87 mg gallic acid equivalents/g, 0.05 ± 0.00–1.57 ± 0.01 mg quercetin equivalents/g, and 0.35 ± 0.01–12.87 ± 0.25 mg cyaniding equivalents/g of samples, respectively. Ferric reducing anti-oxidant power, oxygen radical absorbance capacity, ferrous ion chelating activity, and ABTS and DPPH anti-oxidant properties ranged from 0.15 ± 0.00 to 4.56 ± 0.03 mg of Trolox equivalents (TEs)/g, 0.19 ± 0.01 to 8.50 ± 0.72 mg of TEs/g, 0.13 ± 0.00 to 0.79 ± 0.03 mg EDTA equivalents/g, 0.22 ± 0.00 to 25.57 ± 0.35 mg of TEs/g, and 0.07 ± 0.00 to 22.97 ± 0.83 mg of TEs/g of samples, respectively. Among the studied samples, pigmented sweet sorghum exhibited the highest activities for all the tested parameters. The observed activities were moderate compared to the reference standards used. The highest values for proximate composition parameters tested varied with the different samples studied. In conclusion, the consumption of especially pigmented millet and sorghum in Sri Lanka may play an important role in the prevention and management of oxidative stress–associated chronic diseases. This is the first study to report pancreatic lipase and cholesterol esterase inhibitory activities of any millet types and sorghum varieties in Sri Lanka and the first report of cholesterol esterase inhibitory activity of millet and sorghum the world over.

Polyphenolic Fractions from Three Millet Types (Fonio, Finger millet, and Pearl millet): their Characterization and Biological Importance

As antioxidant-rich plant foods, cereals can impede lipid and starch breakdown in the human body, are germane to diabetes management. We aim to identify newer sources of phytochemicals and health-promoting constituents desirable antidiabetic and antioxidant properties. Three millet types i.e. fonio ( Digitaria exilis), finger millet ( Eleusine coracana ), and pearl millet (Pennisetum glaucum) available locally were investigated for antioxidant ability employing these assays i.e. DPPH, ABTS, H 2 O 2 , antidiabetic ability employing these assays i.e. α-amylase, α-glucosidase and inhibitory property on glycosylation formation. Preliminary characterization tools were employed i.e. UV-Visible spectroscopy (UV–visible) and Fourier-Transform Infrared Spectroscopy (FTIR) for the polyphenolic confirmation. The absorbance intensity range 325–425 nm confirmed that polyphenolics are present in the three millet types; most of the biological results showed the activities are dose-dependent. Fonio millet extract revealed the highest activity against hemoglobin glycosylation (29.469 ± 0.399%) which compared favorably with the standard (acarbose) (29.354 ± 1.607%). Fonio millet extract also showed the best antioxidant activity (significantly higher% inhibition value = 47.909 ± 3.472) and the pearl millet revealed the least antioxidant activity (significantly lower% inhibition value = 44.910 ± 3.597) both at a concentration of 500 mg·ml −1 , though all the millet extracts showed activity towards this assay better than the standard (19.883 ± 2.485%). Fonio millet extract displayed a significantly higher percentage inhibition of α-amylase and glucosidase (43.729 ± 0.410% and 55.835 ± 2.198%) than finger millet (39.002 ± 1.604%; 43.971 ± 5.849%) and pearl millet (33.223 ± 2.708%; 30.845 ± 2.841%), respectively. The polyphenolic extracts from these millet types have therapeutic potentials, which may play significant roles in type 2 diabetes prevention and management, and hence these millets, especially fonio and finger millet, have the potential to be utilized as functional foods.