Food & Nutrition Journal (ISSN: 2575-7091)

review article

A Study on Functional and Nutritional Characteristics of Barnyard Millet and Foxtail Millet

Authors: Vijaya Jyothi Sadhu*, Sahiti Naidu

*Corresponding Author: Vijaya Jyothi Sadhu, Department of Home Science, S. P. Mahila University Tirupathi, India.

Received Date: 11 November, 2021

Accepted Date: 18 November, 2021

Published Date: 23 November, 2021

Abstract

The chemical analysis of both foxtail and barnyard millets showed excellent sources nutrients and phytochemicals. The total phenolic content value of foxtail millet was 0.60 compared to barnyard millet 0.227 mg of Gallic Acid Equivalent (GAE) / g of sample. Foxtail millet showed the highest total flavonoid content 28.94 mg when compared to barnyard millet 7.61 mg of Quercetin/ g of sample. Regarding tannin content Foxtail millet showed the highest tannin value 12.97 when compared to barnyard millet 6.67 mg of Tannic acid equivalent / g of sample. Both foxtail and barnyard millets exhibited very good cooking performance in cooking quality of rice, fermentation performance with regard to preparation of idli and dosa and excellent performance in development of bakery products. Hence these millets offer great opportunities for diversified utilization and value addition in various food products.

Keywords: Baked Millet Products; Cooking Quality; Foxtail Millet Barnyard Millet; Fermented Millet Products; Nutrients; Phytochemicals


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