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<p>Foods with superior bioavailable nutrients can improve diet quality. Millets are a good source of protein, dietary fibre, iron, calcium, B-complex vitamins, and phytochemicals. In the present study, the nutritional profile and <i>in vitro</i> iron bio-accessibility of three varieties of finger millet (FM) and two varieties of foxtail millet (FXM) were evaluated. Finger millet (FM GPU 67) and foxtail millet (FXM SIA-3088) varieties having higher iron content, were selected for processing (roasting, flaking, cold extrusion, and malting) and also for preparation of convenience food mixes and noodles. The value-added products developed in the study, namely – FM noodles, FXM <i>sambar</i> mix, and FXM <i>upma</i> mix fulfil 16.0%, 33.1%, 33.8% of protein, and 41.4%, 42.0%, 32.9% of dietary fibre requirements of Recommended Dietary Allowances (RDA) for the adult male. Likewise, the products (noodles, <i>sambar</i> and <i>upma</i> mix) fulfilled 18.7%, 38.8%, 39.6% RDA of protein for adult female. FXM <i>sambar</i> and <i>upma</i> mixes had higher overall acceptability scores compared FM noodles. Development of wholegrain millet-based value-added products with superior nutritional profiles with better bio-accessible minerals and sensory acceptability may help to strengthen Indian diets and also to address the TBM (Triple Burden of Malnutrition) prevalent in the country.</p>

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Nutritional composition, iron bio-accessibility of selected foxtail and finger millet varieties and their products

  • 期刊论文

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  • 发表日期：

    2025年10月22日

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  • Shanmugam Shobana,
  • Viswanathan Gopinath,
  • Raman Ganesh Jeevan,
  • Karthikeyan Parkavi,
  • Kumaresan Anusha Priyadarsini,
  • Gopalakrishnan Sangavi,
  • Nagappa Gurusidappa Malleshi,
  • Ranjit Mohan Anjana,
  • Viswanathan Mohan

摘要

Foods with superior bioavailable nutrients can improve diet quality. Millets are a good source of protein, dietary fibre, iron, calcium, B-complex vitamins, and phytochemicals. In the present study, the nutritional profile and in vitro iron bio-accessibility of three varieties of finger millet (FM) and two varieties of foxtail millet (FXM) were evaluated. Finger millet (FM GPU 67) and foxtail millet (FXM SIA-3088) varieties having higher iron content, were selected for processing (roasting, flaking, cold extrusion, and malting) and also for preparation of convenience food mixes and noodles. The value-added products developed in the study, namely – FM noodles, FXM sambar mix, and FXM upma mix fulfil 16.0%, 33.1%, 33.8% of protein, and 41.4%, 42.0%, 32.9% of dietary fibre requirements of Recommended Dietary Allowances (RDA) for the adult male. Likewise, the products (noodles, sambar and upma mix) fulfilled 18.7%, 38.8%, 39.6% RDA of protein for adult female. FXM sambar and upma mixes had higher overall acceptability scores compared FM noodles. Development of wholegrain millet-based value-added products with superior nutritional profiles with better bio-accessible minerals and sensory acceptability may help to strengthen Indian diets and also to address the TBM (Triple Burden of Malnutrition) prevalent in the country.