Minor millets: a review on nutritional composition, starch extraction/modification, product formulation, and health benefits
Baljeet Kaur, Ajay Singh, Shweta Suri, Muhammad Usman, D. J. Dutta
Journal of the Science of Food and Agriculture
Abstract
Minor millet grains are the abode of healthy constituents of human concern that contribute to healthy longevity. Additionally, they are excellent in nutritional value including macronutrients namely, protein (7-13%), carbohydrates (60-70%), fat (1.5-5%), fiber (2-7%) and for micronutrients as well namely; iron, calcium, phosphorus, and magnesium, etc. All these beneficial traits along with the availability of bioactive constituents (polyphenols and antioxidants) prove them to be therapeutic in action and also uplift the immunity among users. Employed isolation tactics for starch also govern yield characteristics and is usually preferred by way of wet method. Minor millets are abundant in starch (50-70%) thus application broadness is another attribute which could be addressed in vivid food segments. In case, native starches somehow possess least application credentials in food and non-food sectors thus modification is the only alternative to eliminate shortcomings. As in trend, modification using physical, chemical, and enzymatic ways have a wide impact on the properties of millet starch. The present review summarizes the nutritional, bioactive and therapeutic potential of minor millets, along with ways of starch modification and product development through millet involvement. © 2023 Society of Chemical Industry.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
minor millet grains contain starch (50-70%)
“Minor millets are abundant in starch (50-70%) thus application broadness is another attribute which could be addressed in vivid food segments.”
minor millet grains contain protein (7-13%), carbohydrates (60-70%), fat (1.5-5%), fiber (2-7%), iron, calcium, phosphorus, magnesium, polyphenols, antioxidants
“Additionally, they are excellent in nutritional value including macronutrients namely, protein (7-13%), carbohydrates (60-70%), fat (1.5-5%), fiber (2-7%) and for micronutrients as well namely; iron, ...”
starch isolation is performed using wet method
“Employed isolation tactics for starch also govern yield characteristics and is usually preferred by way of wet method.”