Characterisation of several types of millets as functional food ingredients

Abstract

Millets can be sustainable food sources in future agronomy because of its ability to flourish in harsh climatic conditions, however limited studies exist on the nutritional and hypoglycaemic properties of millets. This study is intended to identify millets as potential functional food ingredients based on their nutrient profile and in vitro starch digestibility. Seven millet types exhibiting diverse structures and compositions were investigated. Chemical composition revealed that depending on the millet type, millets are excellent sources of insoluble dietary fibre, lipids and minerals, these components had values ranging from 9.3–56.7 mg/g, 11.5–31.7% and 2.1–8.0%, respectively. Linoleic and oleic were the major unsaturated fatty acids detected in all the millet types. Millets were also found to be rich in free and bound phenolic acids. Kodo millet was found to have the highest free and bound phenolic contents. Expected glycemic index of millets ranged between 42.7 and 58.3, hence making them some valuable low GI food sources for diabetics. The obtained results may suggest that millets with its superior nutrient profile and hypoglycaemic property could be a promising ingredient for the functional food industry.

Graphical Abstract

KEYWORDS:

• Millet
• in vitro starch digestibility
• phenolic
• fibre
• protein
• glycaemic index

Acknowledgements

We acknowledge Tamil Nadu Agricultural University, Agriculture Environmental Renewal Canada Inc (AERC) and Brian Anderson from Bungee milling, St. Louis, USA for providing millet samples for the study.

Disclosure statement

The authors of the current study certify that they have no affiliations with or involvement in any organisation or entity with any financial interest or non-financial interest in the subject matter or materials discussed in this manuscript.

Additional information

Funding

This research was supported by grants from the International Development Research Centre (IDRC) and Canadian International Food Security Research Fund (CIFSRF) in Canada. The funding sources had no involvement in the collection, analyses and interpretation of data; in the writing of the report; and in the decision to submit the article for publication.