Submit

Reviewer Article

Asian Journal of Dairy and Food Research, volume 37 issue 1 (march 2018) : 35-40

Significance of small millets in nutrition and health-A review

Sujata Bhat, C. Nandini, V. Tippeswamy, Prabhakar
1Project Coordinating Unit on Small millets, AICRP on Small millets, University of Agricultural Sciences, Gandhi Krishi Vignana Kendra, Bengaluru-560 065, Karnataka, India.
Cite article:- Bhat Sujata, Nandini C., Tippeswamy V., Prabhakar (2018). Significance of small millets in nutrition and health-A review. Asian Journal of Dairy and Food Research. 37(1): 35-40. doi: 10.18805/ajdfr.DR-1306.

ABSTRACT

Small millets are a group of six crops comprising of finger millet, kodo millet, little millet, foxtail millet, barnyard millet and proso millet. They are considered as nutri- cereals and are source of food, feed and fodder. The crops are grown in a variety of agro-ecological situations including plains, coast and hills as well as in diverse soils and varying rainfall. They are known for resilience and drought enduring capacity and are relatively less prone to major pests and diseases. The richness in calcium, dietary fiber, polyphenol and protein contents in millets make them unique among the cereals. Generally, millets show significant amounts of amino acids like methionine and cystine and also have high fat content than rice and maize. Millets have nutraceutical properties in the form of antioxidants which prevent deterioration of human health such as lowering blood pressure, risk of heart disease, prevention of cancer and cardiovascular diseases, diabetes, decreasing tumor cases etc. The contribution of millets to national food security and their potential health benefits, millet grain is now receiving increasing interest from food scientists, technologists and nutritionists. 

REFERENCES

  1. Abd El-Salam, MH, Hippen, AR, Salem, MM, Assem, FM, El-Aassar M (2012). Survival of probiotic Lactobacillus casei and Enterococcus fecium in Domiati cheese of high conjugated linoleic acid content. Emiratus Journal of Food and Agriculture 24 (2): 98-104.
  2. Amodou, I, Ganga, ME, Le, GW (2013). Millets: Nutritional composition, some health benefits and processing-A review. Emeritus Journal of Food Agriculture 25 (7): 501
  3. Angioloni A, Collar C (2012). Suitability of oat, millet and sorghum in bread making. Food Bioprocess Technology DOI: 10.1007/    s11947-012-0786-9. Available from Springer [http://www.springerlink.com]. Posted February 1, 2012.
  4. nju T, Sarita S (2010). Suitability of foxtail millet (Setaria italica) and barnyard millet (Echinochloa frumentacea) for development of low glycemic index biscuits, Malays Journal of Nutrition 16(3): 361–368.
  5. Antony U, Moses LG, Chandra TS (1998). Inhibition of Salmonella typhimurium and Escherichia coli by fermented flour of finger millet (Eleusine coracana), World Journal of Microbiology and Biotechnology 14(6) 883–886.
  6. Balasubramanian S (2013). Possessing of millets. Paper presented National Seminar on Recent Advances in processing, utilization and nutritional impact of small millets. Madurai Symposium, Thamukkam Grounds, Madurai, 13 September, 2013.
  7. Bohle B, Hirt W, Nachbergauer P, Ebner H, Ebner C (2003). Allergy to millet: another risk for atopic bird keepers. Allergy 58: 325-328.
  8. Bough M, Colossi JC, Cavers PB (1986). The major weed biotypes of proso millet (Panicum miliaceum) in Canada. Canadian Journal of Botony 64: 1188-1198.
  9. Bouis HE (2000). Enrichment of food staples through plant breeding: a new strategy for fighting micronutrient malnutrition. Nutrition 16: 701–4.
  10. Chandrasekara A, Shahidi F (2010). Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity, Journal of Agricultural Food Chemistry 58 (11) 6706–6714.
  11. Chandrasekara A, Shahidi F (2011). Antiproliferative potential and DNA scission inhibitory activity of phenolics from whole millet grains. Journal of Functional Foods 3: 159–170.
  12. Chandrasekara A, Naczk M and Shahidi F (2012). Effect of processing on the antioxidant activity of millet grains. Food Chemistrys, 133(1): 1-9.
  13. Chetan S, Malleshi NG (2007). Finger millet polyphenols: characterization and their nutraceutical potential, American Journal of Food Technology 2 (7) (2007) 582–592.
  14. Chetan S, Dharmesh SM, Malleshi NG (2008). Inhibition of Aldose Reductase from Cateracted Eye Lenses by Finger millet (Eleucine coracana) Polyphenols. Bioorganic and Medical Chemistry 16:10085-10090.
  15. Coulibaly A, Chen J (2011). Evaluation of energetic compounds, antioxidant capacity, some vitamins and minerals, phytase and amylase activity during germination of foxtail millet. American Journal of Food Technology 6(1):40–51.
  16. Delost-Levis K, Lorenz K, Ttibelhorn R (1992). Puffing quality of experimental varieties of proso millets (Panicum miliaceum). Cereal Chemistry 69: 359-365.
  17. Dendy DAV (1995). Sorghum and millets: Chem. and Technol. AACC, St.Paul, Minesota 406 pp.
  18. Devi PB, Vijayabharathi RS, Sathyabama NG, Malleshi VB, Priyadarisini (2014). Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review. Journal of Food Science Technology DOI: 10.1007/s13197-011-0584-9. Available from Springer [http://www.springerlink.com]. posted November 22, 2011
  19. Dykes L, Rooney LW (2006). Sorghum and millet phenols and antioxidants. Journal of Cereal Science. 44:236–51.
  20. Food and Agricultural Organization (FAO) of the United Nations, Sorghum and Millets in Human Nutrition (FAO Food and Nutrition Series, No. 27), (1995), ISBN 92-5-103381-1. 
  21. Gayathri A (2015). Little millet nutrition, health benefits and facts you must know.
  22. Geervani P, Eggum O (1989a). Nutrient composition and protein composition of minor millets. Plant Foods for Human Nutrition, 39, 201–208.
  23. Gopalan C, Rama Shastri BV, Balasubramanian SC (2009). Nutritive value of Indian Foods, Nutritional Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India. 99.
  24. Hadimani NA, Malleshi NG (1993). Studies on milling, physic- chemical properties, nutrient composition and dietary fiber content of millets. Journal of Food Science and Technology 30: 17-20.
  25. Hegde PS, Chandrakasan G, Chandra TS (2002), Inhibition of collagen gly- cation and cross linking in vitro by methanolic extracts of Finger millet (Eleusine coracana) and Kodo millet (Paspalumscrobiculatum), Journal of Nutritional Biochemistry 13(9): 517–521. 
  26. Initiative for Nutritional Security through Intensive Millets Promotion (INSIMP) Operational Guidelines. 2011-12.
  27. Izadi Z, Nasirpour A, Izadi M, Izadi T (2012). Reducing blood cholesterol by a healthy diet. International Food Research Journal 19(1): 29-37.
  28. Jones JM (2006). Grain-based foods and health cereals. Cereal Foods World 51:108–113.
  29. Jones PJH, Raeini-Sarjaz M, Ntanios FY, Vanstone CA, Feng JY, Parsons WE (2000). Modulation of plasma lipid levels and cholesterol kinetics by phytosterol versus phytostanol esters. Journal of Lipid Research 41: 697–705.
  30. Kalinova J, Moudry J (2006). Content and quality of protein in proso millet (Panicum miliaceum L.) varieties. Plant Foods Human Nutrition 61: 45–9.
  31. Kamara MT, Amadou I Zhou HM (2012). Antioxidant activity of fractionated foxtail millet protein hydrolysate. International Food Research Journal 19: 59-66.
  32. Kumari SK, Thayumanavan B (1997). Comparative study of resistant starch from minor millets on intestinal responses, blood glucose, serum cholesterol and triglycerides in rats. Journal Science of Food and Agriculture 75: 296–302.
  33. Laminu HH, Modu S, Numan AI (2011). Production, in vitro protein digestibility, phytate content and acceptability of weaning foods prepared from pearl millet (Pennisetum typhoideum) and cowpea (Vigna unguiculata). International Journal of Nutr ition and Metabolism 3 (9): 109-113. 
  34. Lee SH, Chung I-M, Cha Y-S, Parka Y (2010). Millet consumption decreased serum concentration of triglyceride and C-reactive protein but not oxidative status in hyperlepidemic rats. Nutrition Research 30:290-296.
  35. Lei V, Jacobsen M (2004). Microbial characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink. Journal of Applied Microbialogy 96: 384-397.
  36. Lei V, Friis H, Michealsen KF. (2006). Spontaneously fermented finger millet product as a natural probiotic treatment for diarrhea in young children: An intervention study in Northern Ghana. International Journal of Food Microbiology 110, 246–253.
  37. Lu H, Zhang J, Liu KB, Wu N, Li Y, Zhou K, Ye M, Zhang,T (2009). Earliest domestication of common millet (Panicum miliaceum) in East Asia extended to 10,000 years ago. Proceedings of the National Academy of Sciences of the United States of America. 106(18):7367-7372.
  38. McDnough, Cassandrea M, Rooney Lloyd W, Serna –Saldivar Sergio O (2000). “The Millets”. Food Science and Technology: Hand book of Cereal Science and Technology 2nd CRC Press. 99 177-210.
  39. McKeown NM, Meigs JB, Liu S, Wilson PW, Jacques PF (2002). Whole- grain intake is favorably associated with metabolic risk factors for type 2 diabetes and cardiovascular disease in the Framingham Offspring Study, American Journal of Clinical Nutrition 76(2) 390–398.
  40. Murugan R, Nirmalkumari A (2006). Genetic divergence in foxtail millet (Setaria italica (L.) Beauv). Indian Journal of Genetics 66(4): 339-340.
  41. Naczk M, Shahidi F (2004). Extraction analysis of phenolics in food. Journal of Chromatography A 1054:95-111.
  42. Nishizawa N, Fudamo Y (1995). The elevation of plasma concentration of high density lipoprotein cholesterol in mice fed with protein from proso millet (Panicum miliaceum). Biology, Biotechnology and Biochemistry. 59: 333-335.
  43. Nutritive value of Indian Foods, NIN (2007) Millet in your meals, http://www.sahajasamrudha.org/
  44. Prior L, Gu L (2005). Occurrence and biological significance proanthocynadins in American diet. Phytochemistry 66:2264-2280.
  45. Quesada S, Azofeifa G, Jatunov S, Jimenez G, Navarro L, Gomez G (2011). Carotenoids composition, antioxidant activity and glycemic index of two varieties of Bactris gasipeas. Emiratus Journal of Food and Agriculture 23(6):482-489.
  46. Rai KN, Gowda CLL, Reddy BVS, Sehgal S (2008). Adaptation and potential uses of sorghum and pearl millet in alternative and health foods. Comprehensive Reviews in Food Sciences 7: 340-352.
  47. Rajasekaran NS, Nithya M, Rose C, Chandra TS (2004). The effect of finger millet feeding on the early responses during the process of wound healing in diabetic rats, BBA-Molecular Basis of Diseases 1689 (3): 190–201.
  48. Ravindran G (1991). Studies on millets: proximate composition, mineral composition, and phytate and oxalate contents. Food Chemistry 39, 99-107
  49. Seetharam G (1999). Small millet research. Indian Journal of Agricultural Sciences 68: 431-438.
  50. Shinoj S, Vishwanath R, Sanjeev MS, Moorthy SN (2006). Gelatinisation and rhelogical characteristics of minor millet flours. Biosystems Engineering 95 (1):51-59.
  51. Shobana S (2009). Investigations on the carbohydrate digestibility of finger millet (Eleusine Coracana) with special reference to the influence of its seed coat constituents (Doctoral dissertation, University of Mysore).
  52. Singh P, Raghuvanshi RS (2012). Finger millet for Food and Nutritional security. African Journal of Food Science 6 (4): 77–84. 
  53. Supriya G, Chandrasekharan K, Murty VS, Chandra TS, (1996). ESR spectro-scopic studies on free radical quenching action of finger millet (Eleusine coracana), Food Chemistry 57 (4) 537–540.
  54. Sudharshana L, Monteiro PV, Ramachandra G (1988). Studies on the proteins of kodo millet (Paspalum scrobiculatum). Journal of Science of Food and Agriculture 42 (4): 315-323.
  55. Taylor JR, Schober TJ, Bean SC (2006). Novel and non food uses for sorghum and millets. Journal of Cereal Science 44: 252-271.
  56. Taylor JRN, and Emmambux MN (2008). “Gluten-free foods and beverages from millets,” in Gluten-Free Cereal Products and Beverages, [ed.E. Gallagher} MA:Elsevier) Burlington,1–27. 
  57. Thathola A, Srivastava S, Singh G (2010). Effect of foxtail millet (Setaria italica) supplementation on serum glucose, serum lipids and glycosylated hemoglobin diabetics. Diabetologia Croatica 40(1):23-28.
  58. Ugare R, Chimmad BV, Naik RK, Bharati P, Itagi S (2011). Glycemic index and significance of barnyard millet (Echinochloa frumentacae) in type II diabetics. Journal of Food Science and Technology DOI: 10.1007/s13197-011-0516-8. Available from Springer [http://www.springerlink.com]. Posted September 2, 2011.
  59. Veena B, Chimmad BV, Naik RK, Shanthakumar G (2005). Physico chemical and nutritional studies in barnyard millet. Karnataka Journal of Agricultural Sciences 18: 101-105.
  60. Viswanath V, Urooj A, Malleshi NG (2009). Evaluation of antioxidant and antimicrobial properties of finger millet polyphones (Eleusine coracana), Food Chemistry 114 (1): 340–346.
  61. Waniska RD (2000). Structure, phenolic components and antifungal protein of sorghum. Journal of Food Protection 64: 361-366.
  62. Xu W, Wei L, Qu W, Liang Z, Wang J, Peng X, Zhang Y, Huang K (2011). A novel antifungal peptide from foxtail millet Seeds. Journal of Science of Food and Agriculture 91: 1630–7.
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)