Millets: Nutritional composition, some health benefits and processing — A review
By I. Amadou, M. Gounga, G. Le. 2013
365 citations recorded by the source corpus.
Millets are a major food source in arid and semi-arid parts of the world. Millets are good sources of energy.They provide protein, fatty acids, minerals, vitamins, dietary fibre and polyphenols. Typical millet proteincontains high quantity of essential amino acids especially the sulphur containing amino acids (methionine andcysteine). Processing millet by milling removes the bran and germ layers that are rich in fibre andphytochemicals, causing significant loss. The millets are source of antioxidants, such as phenolic acids andglycated flavonoids. Millet foods are characterized to be potential prebiotic and can enhance the viability orfunctionality of probiotics with significant health benefits. The nutritional significance of millets demands foran examination of the nutritional characteristics and functional properties of different millet cultivars as well asdeveloping value added products from millets.
Subfields: Endocrinology, Diabetes and Metabolism, Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/e3cfa63fe98cfc1d4872dd5dfbb12807ecf40ae3
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Citations in the corpus
- Effect of Climate Change on the Yield of Cereal Crops: A Review (2018, background): “Millets are one of the major crops traditionally grown for thousands of years for human consumption in India, China, and Africa, due to its higher nutritive values (high protein content, 11 g protein/100 g) [22].”