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Nutritional advantages of barnyard millet and opportunities for its processing as value-added foods

journal contribution
posted on 2023-02-08, 00:00 authored by D Bhatt, P Rasane, J Singh, S Kaur, M Fairos, J Kaur, M Gunjal, Dipendra MahatoDipendra Mahato, CM Mehta, H Avinashe, N Sharma
Barnyard millet (Echinochloa species) has received appreciable attention for its susceptibility to biotic and abiotic stresses, multiple harvests in a year and rich in micronutrients, fibers and phytochemicals. It is believed that the consumption of barnyard millet can possess various health benefits against diabetes, cardiovascular diseases, obesity, skin problems, cancer and celiac disease. The flour of barnyard millet is gluten-free and can be incorporated into the diet of celiac and diabetic patients. Considering the nutritional value of millet, various millet-based food products like bread, snack, baby foods, millet wine, porridge, fast foods and millet nutrition powder can be prepared. Future research and developments on barnyard millet and its products may help cope with various diseases known to humans. This paper discusses barnyard millet's nutritional and health benefits as whole grain and its value-added products. The paper also provides insights into the processing of barnyard millet and its effect on the functional properties and, future uses of barnyard millet in the field food industry as ready-to-cook and ready-to-eat products as well as in industrial uses, acting as a potential future crop contributing to food and nutritional security.

History

Journal

Journal of Food Science and Technology

Location

Berlin, Germany

ISSN

0022-1155

eISSN

0975-8402

Language

en

Publication classification

C1 Refereed article in a scholarly journal

Publisher

Springer