Millet: A review of its nutritional and functional changes during processing.

Affiliation

Yousaf L(1), Hou D(1), Liaqat H(2), Shen Q(3).
Author information:
(1)College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing 100083, China.
(2)Department of Food Science and Technology, Seoul National University of Science and Technology, 232, Gongneung-ro, Nowon-gu, Seoul 01811, South Korea.
(3)College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing 100083, China. Electronic address: [Email]

Abstract

Millets are a major source of human food, and their production has been steadily increasing in the last decades to meet the dietary requirements of the increasing world population. Millets are an excellent source of all essential nutrients like protein, carbohydrates, fat, minerals, vitamins, and bioactive compounds. However, the nutrients, bioactive compounds, and functions of cereal grains can be influenced by the food preparation techniques such as decortication/dehulling, soaking, germination/malting, milling, fermentation, etc. This study discusses the nutritional and functional changes in millet during different traditional/modern processing techniques, based on more than 100 articles between 2013 and 2020 from Web of Science, Google Scholar, FAO, and USDA databases. Our results concluded that processing techniques could be useful to combat undernourishment and other health issues. Moreover, this review provides detailed information about millet processing, which is advantageous for industry, consumers, and researchers in this area.