Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality

Assessment of Sourdough Fermentation Impact on the Antioxidant and Anti-Inflammatory Potential of Pearl Millet from Burkina Faso

Millet, a gluten-free cereal, has received attention for its environmental friendliness and higher protein content than other grains. It represents a staple food in many African countries, where fermentation is traditionally used for preserving food products and preparing different cereal-based products. This study aimed to assess the impact of sourdough fermentation on bioactive compounds and antioxidant and anti-inflammatory properties of pearl millet from Burkina Faso. Phenolic compounds were investigated spectrophotometrically and by HPLC-DAD. The antioxidant activity of unfermented (MF) and fermented (FeMF) millet was evaluated in vitro by spectrophotometric and fluorometric assays and ex vivo on oxidized human erythrocytes for hemolysis inhibition. Finally, the potential anti-inflammatory effect of FeMF and MF was evaluated on human adenocarcinoma cell line (HT-29) exposed to TNF-α inflammatory stimulus. Results revealed significantly higher levels of polyphenols, flavonoids, and in vitro antioxidant activity following millet fermentation. Notable differences in phenolic composition between FeMF and MF are observed, with fermentation facilitating the release of bioactive compounds such as gallic acid, quercetin, and rutin. A dose-dependent protection against oxidative hemolysis was observed in both FeMF- and MF-pretreated erythrocytes. Similarly, pretreatment with FeMF significantly reduced the levels of inflammatory markers in TNF-α-treated cells, with effects comparable to those of MF. Fermentation with sourdough represents a simple and low-cost method to improve the bioactive compounds content and in vitro antioxidant activity of millet flour with promising nutraceutical potential.

Nutritional and nutraceutical richness of neglected little millet genotypes from Eastern Ghats of India: implications for breeding and food value

MAIN CONCLUSION

The study provides nutritional profiling of unexploited little millets from Eastern Ghats, which has ample opportunities for future breeding programs for enhancing the food quality and holds great potential in food industry. Little millet is an important small millet native to the Indian subcontinent and their nutritional value has been underutilized compared to other cereals. It's nutritional and nutraceutical profiling is essential to integrate the plants in developmental interventions. The present study evaluated comprehensive nutritional, nutraceutical and physico-functional properties of 14 selected little millet genotypes originated from Eastern Ghats of India and compared them with an improved variety (OLM 208) of the locality. The proximate compositions (per 100 g) showed significant variations, with moisture content ranging from 4.13 to 8.48 g, ash from 1.90 to 5.15 g, fat from 2.35 to 5.74 g, protein from 10.46 to 13.83 g, carbohydrate from 70.92 to 77.89 g, fiber from 2.03 to 7.82 g and energy from 372.8 to 391.1 kcal. These little millet flours are rich in phenol 5.37-12.73 mg/g, flavonoid 1.06-8.25 µg/g, vitamin C 12.72-22.86 µg/g, antioxidants 7.22-23.17%, iron 20.38 to 61.60 mg/ kg and zinc 17.47 to 37.59 mg/ kg. The first two components of principal component analysis captures 73.0% of the total variation, which reflected huge variability among the investigated genotypes. Maximum heritability and genetic advance were recorded in flavonoid, fiber, iron, zinc, phenol and vitamin C across the populations. Taken together, some indigenous little millet genotypes such as Mami, Kalia and Bada, were exceptionally rich in fiber, protein, energy, flavonoid, vitamin C and antioxidants and are nutritionally superior compared to other varieties from the locality. These nutrition rich little millet genotypes have ample opportunities for future breeding programs to enhance the cereal quality and holds great potential in food industry for making high value functional foods.

Potential roles of cereal bioactive compounds in the prevention and treatment of type 2 diabetes: A review of the current knowledge

Diabetes is one of the most common non-communicable diseases in both developed and underdeveloped countries with a 9.3% prevalence. Unhealthy diets and sedentary lifestyles are among the most common reasons for type 2 diabetes mellitus (T2DM). Diet plays a crucial role in both the etiology and treatment of T2DM. There are several recommendations regarding the carbohydrate intake of patients with T2DM. One of them is about reducing the total carbohydrate intake and/or changing the type of carbohydrate to reduce the glycaemic index. Cereals are good sources of carbohydrates in the diet with a significant amount of soluble and non-soluble fiber content. Apart from fiber, it has been shown that the bioactive compounds present in cereals such as proteins, phenolic compounds, carotenoids, and tocols have beneficial impacts in the prevention and treatment of T2DM. Moreover, cereal by-products especially the by-products of milling processes, which are bran and germ, have been reported to have anti-diabetic activities mainly because of their fiber and polyphenols content. Considering the potential functions of cereals in patients with T2DM, this review focuses on the roles of cereal bioactive compounds in the prevention and treatment of type 2 diabetes.

Minor millets: a review on nutritional composition, starch extraction/modification, product formulation, and health benefits

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.

Mutualistic Effect of Macronutrients Availing Microbes on the Plant Growth Promotion of Finger Millet (Eleusine coracana L.)

Globally, man-made agrochemicals plays crucial role in plant growth promotion and boost crop yield. The agrochemicals overuse leaves the detrimental damage on the environment and humans. Biostimulants developed from single or multiple microbes (archaea, bacteria, and fungi) could be the appropriate alternative of agrochemical which sustains the agriculture as well as environment. In the present investigation, 93 beneficial bacteria associated with rhizospheric and endophytic region were isolated using diverse growth media. The isolated bacteria were screened for macronutrients availing traits including dinitrogen fixation, phosphorus and potassium solubilization. The bacterial consortium was developed using selected bacteria with multifunctional attributes and evaluated for the growth promotion of finger millet crop. Three potent NPK strains were identified as Erwinia rhapontici EU-FMEN-9 (N-fixer), Paenibacillus tylopili EU-FMRP-14 (P-solubilizer) and Serratia marcescens EU-FMRK-41 (K-solubilizer) using 16S rRNA gene sequencing and BLAST analysis. The developed bacterial consortium inoculation on finger millet resulted in the improvement of growth and physiological parameters with respect to chemical fertilizer and control. The compatible mixture of bacteria was found to have more ability to increase the growth of finger millet and it might be utilized as biostimulants for nutri-cereal crops growing in hilly regions.

Genetic enhancement of climate-resilient traits in small millets: A review

Agriculture is facing the challenge of feeding the ever-growing population that is projected to reach ten billion by 2050. While improving crop yield and productivity can address this challenge, the increasing effects of global warming and climate change seriously threaten agricultural productivity. Thus, genomics and genome modification technologies are crucial to improving climate-resilient traits to enable sustained yield and productivity; however, significant research focuses on staple crops such as rice, wheat, and maize. Crops that are naturally climate-resilient and nutritionally superior to staple cereals, such as small millets, remain neglected and underutilized by mainstream research. The ability of small millets to grow in marginal regions having limited irrigation and poor soil fertility makes these crops a better choice for cultivation in arid and semi-arid areas. Hence, mainstreaming small millets for cultivation and using omics technologies to dissect the climate-resilient traits to identify the molecular determinants underlying these traits are imperative for addressing food and nutritional security. In this context, the review discusses the genomics and genome modification approaches for dissecting key traits in small millets and their application for improving these traits in cultivated germplasm. The review also discusses biofortification for nutritional security and machine-learning approaches for trait improvement in small millets. Altogether, the review provides a roadmap for the effective use of next-generation approaches for trait improvement in small millets. This will lead to the development of improved varieties for addressing multiple insecurities prevailing in the present climate change scenario.

Understanding the Antinutritional Factors and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum) and Little Millet (Panicum sumatrense)

Kodo and little millet (Kutki) have a variety of phytochemical constituents including derivatives of hydroxybenzoic acid and hydroxycinnamic acids, myricetin, catechin, luteolin, apigenin, daidzein, naringenin, kaempferol, and quercetin with vast health benefits and thus can be utilized as functional food ingredients. Millet-based foods and their food products have physiological and health-promoting impacts, notably antidiabetic, anti-obesity, and cardiovascular disease, and based on the actions of phytochemicals, it plays a major role in the body’s immune system. However, antinutrients (tannins, oxalate, trypsin inhibitor, and phytates) present in these millets restrict their utilization since these factors bind the essential nutrients and make them unavailable. Therefore, this review suggested overcoming the effects of antinutrients in these millets, thereby opening up important applications in food industries that may promote the development of novel functional foods. Various methods were discussed to eliminate the antinutrient factors in these millets, and hence, the review holds immense significance to the food industry for effectively utilizing these millets to develop value-added RTE/RTC products/functional food/beverages.

Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics

This study aimed to highlight the effects of grains dry heat treatment, flour particle size and variety on sorghum flour nutritional, functional, and molecular characteristics. The results obtained showed that dry heat treatment led to fat, fiber and water absorption capacity increase, while the moisture, protein, ash, water retention capacity, solubility index, foaming capacity, and FT-IR absorption bands characteristic to phytic acids decreased with temperature applied raised. Particle size reduction determined lower protein, solubility index, and emulsifying activity and higher fat content, oil absorption capacity, swelling power, and foaming capacity. White sorghum flour fractions presented lower protein content, except when they were treated at 140 °C, lower carbohydrates and fibers and higher fat content compared to those made of red sorghum. Moderate significant correlations (p < 0.05) were observed between some of the functional properties and proximate composition of flours. Thus, both dry heat treatment conditions and particle size exerted significant influences of sorghum flour chemical and functional properties. These results showed the importance of particle size and dry heat treatment on sorghum flours functionality, being helpful for further optimizations and choices for bakery products use.