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

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Abstract

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.

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Fig. 1

(Source Lohani et al. 2012; Gamel and Linssen 2008)

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Data availability

Data sharing not applicable to this article as no datasets were generated or analysed during the current study.

Abbreviations

FAO:

Food and Agriculture Organization

SDG:

Sustainable Development Goal

ICRISAT:

International Crop Research Institute for the Semi-Arid Tropics

MT:

Metric ton

SG:

Steryl Glycosides

CS:

Cerebrosides

DPPH:

2, 2-Diphenyl-1-picrylhydrazyl; di(phenyl)-(2,4,6-trinitrophenyl) iminoazanium)

HTST:

High-Temperature Short Time

HDL:

High-Density Lipoprotein

TPC:

Total Phenolic Content

TFC:

Total Flavonoid Content

FAE:

Ferulic acid equivalent

AgNPs:

Silver Nanoparticles

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Authors and Affiliations

  1. Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India

    Diksha Bhatt, Prasad Rasane, Jyoti Singh, Sawinder Kaur, Munavirul Fairos, Jaspreet Kaur & Mahendra Gunjal

  2. CASS Food Research Centre, Deakin University, Melbourne, Australia

    Dipendra Kumar Mahato

  3. Department of Agronomy, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India

    ChandraMohan Mehta

  4. Department of Genetics and Plant Breeding, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India

    Harshal Avinashe

  5. Center for Rural Development and Technology, Indian Institute of Technology, New Delhi, India

    Nitya Sharma

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Contributions

DB, PR and JS planned, conceptualized and developed the manuscript, SK and PR supervised and reviewed. MF, JK and MG analyzed and interpreted the data. DKM and CMM provided necessary technical inputs and proof read the manuscript to present it in its current form. HA and NS formulated the illustrations and integrated them with the manuscript.

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Bhatt, D., Rasane, P., Singh, J. et al. Nutritional advantages of barnyard millet and opportunities for its processing as value-added foods. J Food Sci Technol 60, 2748–2760 (2023). https://doi.org/10.1007/s13197-022-05602-1

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