STATUS REPORT OF NUTRIENTSTATUS REPORT OF NUTRIENT ANALYSIS, VALUE ADDITION AND PRODUCT DEVELOPMENT OF FINGERPRODUCT DEVELOPMENT OF FINGER MILLETS AND OTHER SMALL MILLETS IN INDIAIN INDIA

D  N J hiDr. Neena JoshiProf and Head, Dept. of Food Science and NutritionUniversity of Agricultural Sciences, Bangalore

Climate changes, water scarcity, increasing world population  rising food prices and other socioeconomic population, rising food prices and other socioeconomic 

impacts 

A great threat to agriculture and food security 

Challenge of producing, processing, and utilizing other potential food sources to end hunger and povertypotential food sources to end hunger and poverty.

Millet grain is a probable solutionMillet grain is a probable solution

Pearl millet (Pennisetum glaucum),

Finger millet (Eleusine coracana),

d ll ( l )Kodomillet (Paspalum setaceum),

Proso millet (Penicum miliaceum),

Foxtail millet (Setaria italica),Foxtail millet (Setaria italica),

Little millet (Panicum sumatrense),

Barnyard millet (Echinochloa utilis)

They are known as coarse cereals beside maize (Zea mays), sorghum (Sorghumbicolor), oats (Avena sativa) and barley (Hordeum vulgare).

Barnyard KodoProsoLittle Foxtail 

Table: Nutritive value of millet grainsTable: Nutritive value of millet grains

Traditional methods to enhance bioavailability of micronutrientsmicronutrients 

Thermal processing

Mechanical processing

Soaking

Fermentation

Germination/malting

Increase the physicochemical accessibility of micronutrients,p y yDecrease the content of antinutrients, such as phytates,Increase the content of compounds that improve bioavailability.

Traditional and Bioprocess pTechnologies

Germination or maltingGermination or malting

Biochemical modificationsnutritional qualitynutritional qualitynutrient contentd b ldigestibilityiron and other minerals availabilityy

Utilization of maltUtilization of malt

Several healthy and nutritional foodSeveral healthy and nutritional foodproductsInfant formulaComplementary food productsComplementary food productsComposite flours or food blends

Industrial applicationIndustrial application

Need for the application of malting at anNeed for the application of malting at anindustrial scaleU f l i t h d b t lUse of novel germinators enhanced by a controlsystem of germination conditions to providehi h lit lt d t th t b thigh‐quality malt products that can be easy tohandle and consumed by larger populations

Promotemillet utilization

Fermentation (enzymatic hydrolyzation)Fermentation is widely used in Africa (food preservation)

Chemical compositions modified

Decreases the levels of antinutrients in food grainsgTrypsin and amylase inhibitor activities

Phytic acid content.

Increase in protein availability, in vitro protein digestibility(IVPD), and nutritive value.

Lysine, tryptophan, and vitamin B2 contents increased

Vitamin A and flavaonoid contents and paste viscosity werereduced.

Contd……

Mixed‐culture fermentation of pearl millet flour with Saccharomycesdi i S h i i L b ill b i ddiastaticus, Saccharomyces cerevisiae, Lactobacillus brevis, andLactobacillus fermentum caused an improvement in its biologicalutilization in rats.

Lactobacilli and yeast was more effective in increasing the protein as well as starch digestibility as compared to pure culture fermentation.

The enhanced proteolytic activity during fermentation is generally associatedwith improved protein digestibility, which increases amino nitrogen by partialbreakdo n of proteins to peptides and amino acidsbreakdown of proteins to peptides and amino acids.

Contd……Fermentation and enzymatic hydrolysis are promisingtechniques

Application of these techniques for the preparation of milletfood products on a commercial scale is limited.

Therefore, industrial application of these methods, usingmodern equipment and optimized conditions, is needed forthe preparation of high quality and safe millet food productsthe preparation of high‐quality and safe millet food productsat commercial scale.

Fermented drinks,Millet fractions rich in functional components that can beMillet fractions rich in functional components that can beused for therapeutic purposes and food of largepopulations.p p

Popping or puffingpp g p gExpanded cereals and grain legumes to prepare ready

dto‐eat products. 

Crude fat and crude fiber contents of popped foxtail milletwere significantly lower than raw millet, while thecarbohydrate and energy values were significantly highercarbohydrate and energy values were significantly higher.

Soaking and cookingSoaking and cooking

Can be used as pretreatments under optimizedditiconditions

To reduce the antinutritional contents in milletgrainsgrains

T h t i t bi il bilit dTo enhance nutrient bioavailability andnutritional quality of millet food products.

DehullingDehullingReduces some nutrient contents such as fiberand mineralsImproves edible and sensory propertiesp y p pIncreases the appearance of their foodproductsproductsUse of finger millet are confined to flourbased productsbased productsHydrothermal treatment of millet hardenedthe endosperm texture and enabled itsthe endosperm texture and enabled itsdecortication.

Milling

Millet grains are usually milled by at i d i illnonmotorized grain mill.

A l i ill th t h bA manual grain mill that has beenattached to a gas or electric motorby a pulley system can also be used.y p y y

Milling and heat treatment duringg gchapati (an unleavenedbread)making lowered polyphenolsand phytic acid and improved theand phytic acid and improved theprotein digestibility and starchdigestibility to a significant extent.

Food Manufacturing and Formulation Technologies

Conversion into pure‐millet food products Ready‐to‐eat food products from puremillet grains.White proso and foxtail millets ‐ flaked whole grain ready‐to eatbreakfast cereal.

It was not possible to stretch pure‐millet dough into noodles

Deficiency of gluten which is very important to give a dough withelastic and extensible properties, makes them unsuitable for thepreparation of easy‐to‐handle pure‐millet solid foodp p y pproducts, particularly bakery or noodle products.

However they can be converted into liquid or semi liquid foodHowever, they can be converted into liquid or semi liquid foodproducts, such as beer and porridge and other traditionalhousehold foods.

ContdContd…..

Therefore, there is a need for innovative processingtechnologies to convert millet grains into liquidtechnologies to convert millet grains into liquidfoods such as drinks of high nutritional quality andsafety that can be consumed by large populationsin rural and urban areas.

Bl di i it fl & f d d tBlending in composite flours & food productsFor improvement of the nutritive value of food and diet

Biscuits were produced frommillet flour and pigeon pea ‐ 65 : 35

Composite of finger millet and wheat flour (60 : 40) was best, particularlyregarding biscuit qualityregarding biscuit quality

Barnyard millet plus wheat composite flour was formulated andy p pprepared by mixing 61.8 g/100 g barnyard millet, 31.4 g/100 g wheat, and6.8 g/100 g gluten for bread.

Millet was also used with amaranth and buckwheat in the manufactureof extruded breakfast cereal products as a replacement for wheat andp pmaize flour.

ContdContd…..Incorporation of 30% finger millet into noodles

Addition of vitamin C and mango forenhancement of mineral extractabilities

Fortification and supplementationFortification and supplementationSupplementation of pearl millet flour with soybean protein steadilydecreased IVPD.decreased IVPD.

Supplementation significantly increased lysine 1.5‐ to 2.4‐fold.pp g y y

Therefore, it can be concluded that supplementation of millet grains withfnatural food products to enhance their nutritive value can be promising

and with high cost‐effectiveness compared with fortification by chemicalsynthetic nutrients.

Preservation Treatments

Refrigeration, irradiation and hydrothermal treatment or a combinationof more than one technique extend shelf‐life of millet grains and theirof more than one technique extend shelf life of millet grains and theirmilling fractions as well as their food products.

This can be attributed to inactivation effect of these treatments onendogenous enzymes andmicroorganisms.

However, using of these techniques should be under optimizedconditions to avoid unlikable changes in quality attributes of millet grainsand their food products.

Edible coatingsEdible coatingsAn edible coating (EC) is a thin layer of edible material formed as acoating on a food productcoating on a food product.

Some of its functions are to protect the product from mechanicalp pdamage, physical, chemical and microbiological activities. Coatings arebased on proteins, lipids, polysaccharides or composites.

Edible coatings can influence various changes in fresh and minimallyprocessed foodstuff in some areas such as: antioxidantproperties colour firmness sensory quality microbial growthproperties, colour, firmness, sensory quality, microbial growthinhibition, ethylene production and volatile compounds.

Edible coatings can be used as a method of preservation of foodproducts and improve the stability of lipids and lipid containingfoods, thus preventing the loss of sensory and nutritional quality.

Potential Health Benefits of Millet GrainsPotential Health Benefits of Millet Grains and Their Fractions

Epidemiological evidence from research studies has shownthat diets rich in plant foods are protective against severalt at d ets c p a t oods a e p otect e aga st se e adegenerative diseases :

cancer,cardiovascular ailments,diabetes,

t b li d dmetabolic syndrome andParkinson’s disease.

Antioxidant contents and activities

50 phenolic compounds belonging to several classes:

phenolic acids and their derivatives,dehydrodiferulatesdehydrotriferulates,fl l d dflavan‐3‐ol monomers and dimers,flavonols,flavones, andflavanonolsflavanonols

Finger millet extracts had radical‐scavenging activity > wheat, rice andother species of milletother species of millet.

(Xylo‐oligosaccharides (XOs) mixture of finger millet exhibited relativelyhigher antioxidant activity than the XOs of rice wheat and maize by DPPHhigher antioxidant activity than the XOs of rice, wheat, and maize by DPPHand ferric reducing antioxidant power assays)

Methanolic extracts of foxtail millet of whole flour and bran‐rich fraction exhibitedMethanolic extracts of foxtail millet of whole flour and bran‐rich fraction exhibiteda significantly higher radical‐scavenging activity (44.62% and51.80%, respectively).

Contd…..

Potential functional food and nutraceuticals:Potential functional food and nutraceuticals:dietary fiber,protein,p ,minerals,vitamins, andantioxidants.

More studies in animal models and with human subjectsh ld b f d f h d h l hshould be performed to verify their activity and healthbenefits.

Millet for diabeticsThe intake of whole grain foods is suggested to be beneficial forThe intake of whole grain foods is suggested to be beneficial forthe prevention andmanagement of diabetes mellitus.

Lower incidence of diabetes has been reported in millet‐consuming populations.

Phenolic compounds from millet grains also showed potential antidiabetic effects.a t d abet c e ects

Phenolic constituents in FMP such as gallic, protocatechuic, p‐hydroxy benzoic, p‐coumaric, vanillic, syringic, ferulic, trans‐cinnamic acids and quercetin inhibited cataract eye lenseffectively.yAqueous extracts of foxtail millet grains were found to haveexcellent antihyperglycemic activity.

ll d h ll f b dMillet grains and their milling fractions can be used in preparingvarious food products for diabetics.

Table: Glycemic index (GI) of the coated foxtail millet

Treatments GITreatments GIUncoated 33Gum acacia coated 32Fenugreek coated 28Curry leaf coated 30Aloe vera coated 31

Millet and cardiovascular disease

Rats fed with a diet of native and treated starch frombarnyard millet had the lowest blood glucose, serumbarnyard millet had the lowest blood glucose, serumcholesterol, and triglycerides compared with rice and otherminor millets.

Millet against cancersMillet against cancers 

Populations consuming sorghum and millet have lowerPopulations consuming sorghum and millet have lowerincidences of esophageal cancer than those consumingwheat or maize.wheat or maize.

Millet against celiac diseaseMillet against celiac diseaseCeliac disease is an immune‐mediated enteropathy triggered bythe ingestion of gluten in genetically susceptible individuals It isthe ingestion of gluten in genetically susceptible individuals. It isone of the most common lifelong disorders worldwide.

A gluten‐free diet ‐ in place of wheat, barley, and rye‐basedfoods, persons must consume foods made from gluten‐freegrains:

rice, cornsorghumgmilletamaranth, buckwheat, quinoa,wild rice and oatswild rice, and oats.

Since millets are gluten‐free they have considerable potential inSince millets are gluten free, they have considerable potential infoods and beverages that can be suitable for individuals sufferingfrom celiac disease.

Millet and agingThere is potential usefulness of millets in the protection against aging.

Antimicrobial activityf h l d d h b h hExtracts of phenolic acids and other bioactive components have the

potential to be used as natural alternatives in food preservation and fortherapeutic purposes.

Technology for Commercialization: CFTRI

JOWAR AND RAGI FLAKESJOWAR AND RAGI FLAKES

Cleaning  Soaking  Drying  Roasting  Polishing  Flaking  Drying and Cleaning  Soaking  Drying  Roasting  Polishing  Flaking  Drying and Packing

BAKERY PRODUCTS

Bread: (Brown, plain, sweet, milk, whole wheat, fruit, high fiber, ragi, bajra)

Composite ragi rusk

Ragi based biscuit

CEREAL PRODUCTS

Cereal flakes: rice, jowarRefined millet flourVermicelli noodles: Rice, jowar, ragi, maize, bajra, navneand samaiDecortication of ragi, malted ragi flour‐enzyme richFlaking of foxtail milletFlaked jowarShelf stable jowar flour.

PRODUCTS DEVELOPED IN UAS, BANGALOREPRODUCTS DEVELOPED IN UAS, BANGALORE

CHAKLI (MURUKU)

VERMICELLI

BISCUITS

RUSKRUSK

MILLET MALT

MILLET NUTRI MIXChakkali Murukku

MILLET NUTRI MIX

MILLET PAPAD

POPPED MILLET POWDER

Biscuits Cakes Rusk

Extruded products from milletsExtruded products from millets

Pasta Macaroni Kurkure Vermecelli

Edible coated foxtail millet samples

CURRY LEAF FENUGREEK SEED

UNCOATEDUNCOATED

GUM ACACIA ALOE VERA

DEPT OF FOOD SCIENCE AND NUTRITION

Ready-to-cook palav mixes from edible coated foxtail millet

RICE  UNCOATED

FENUGREEK COATED CURRY LEAF COATED

GUM ACACIA ALOE VERA

DEPT OF FOOD SCIENCE AND NUTRITION

Ready to cook payasa mix from edible coated  foxtail millet

RICE UNCOATED

GRAPESGREEN TEAGREEN TEA

TULSIBHT

DEPT OF FOOD SCIENCE AND NUTRITION

Ready to cook vermicelli upumamix from edible coated foxtail millet

RICE UNCOATED

GREEN TEATULSI

GREEN TEA

GRAPES BHT

DEPT OF FOOD SCIENCE AND NUTRITION

7.00Fresh 30 days 60 days 90 days

5.00

6.00ue

(meg

/kg)

3.00

4.00

Pero

xide

val

u

1.00

2.00

0.00Uncoated Gum acacia

coatedFenugreek

coatedCurry leaf

coatedAloe vera coated

Treatments

Shelf life of edible coated foxtail millet

References

(http://mofpi.nic.in/EDII_AHMD/Cereal_Pulse/04%20Jowar%20Flakes.pdp p 4 pf accessed 11‐8‐11)

Khader, V., (2001), Text book of food science and technology, Indian Council of Agricultural Research, New Delhi, pp 118,132

SALEH,A.S.M., ZHANG, Q., CHEN, J.AND SHEN,Q.,2013, Millet grains: nutritional quality, processing, and potential health benefits. 

h d d fComprehensive reviews in Fd Sc & Fd Safety., 12:281‐295.

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