Nutri-Cereals: Nutraceutical and Techno-Functional Potential

Cover
Half Title
Title Page
Copyright Page
Table of Contents
About the Editors
List of Contributors
Preface
1 Nutri-Cereals: Niche to Mainstream
	1.1 Introduction
	1.2 Impact of Green Revolution On Nutri-Cereals and Their Major Comeback
	1.3 Conventional Utilization of Nutri-Cereals in the Early Decades
	1.4 Nutritive Value
	1.5 Phytochemical Profile and Antioxidative Nature of Nutri-Cereals
	1.6 Effect of Antinutritional Factors and Processing Treatments for Their Reduction/removal
	1.7 Techno-Functionality of the Nutri-Cereals
		1.7.1 Functional Properties
		1.7.2 Structural and Morphological Attributes
		1.7.3 Pasting Properties
		1.7.4 In-Vitro Nutrient Digestibility
	1.8 Recent Utilization
	1.9 Conclusions
	References
2 Traditional Vs. Modern Usage of Nutri-Cereals
	2.1 Introduction
	2.2 Traditional Usage of Nutri-Cereals
		2.2.1 Milling
		2.2.2 Parboiling
		2.2.3 Multi-Grain Flour/composite Flour
		2.2.4 Flatbreads and Pancakes
			2.2.4.1 Roti/chapati
			2.2.4.2 Thalipeeth
			2.2.4.3 Papad
			2.2.4.4 Khakhra
		2.2.5 Pancake
		2.2.6 Popping Or Puffing
		2.2.7 Semolina (Rava/suji)
		2.2.8 Malting–weaning Food
		2.2.9 Fermented Foods
			2.2.9.1 Idli
			2.2.9.2 Dosa
			2.2.9.3 Vada/wada
			2.2.9.4 Uttapam
			2.2.9.5 Pesarattu
			2.2.9.6 Adai
		2.2.10 Alcoholic and Non-Alcoholic Beverages
			2.2.10.1 Ambali
			2.2.10.2 Sarbat
			2.2.10.3 Lassi
			2.2.10.4 Koozh
			2.2.10.5 Kunu
			2.2.10.6 Mageu
			2.2.10.7 Beer
			2.2.10.8 Oti-Oka
	2.3 Modern Usage of Nutri-Cereals
		2.3.1 Extruded Millet Products
			2.3.1.1 Flakes
			2.3.1.2 Muesli
			2.3.1.3 Muruku
			2.3.1.4 Noodles – Vermicelli
			2.3.1.5 Nutri-Pasta
		2.3.2 Bakery Products
			2.3.2.1 Multi-Grain Millet Bread
			2.3.2.2 Nutri-Biscuits
			2.3.2.3 Nutri-Cookies
			2.3.2.4 Savory Cake
			2.3.2.5 Chocolate Pudding
			2.3.2.6 Muffins
			2.3.2.7 Pizza Base
		2.3.3 Ready-To-Eat Millet Products
			2.3.3.1 Porridge
			2.3.3.2 Kesari
			2.3.3.3 Pongal
			2.3.3.4 Burfi/peda
			2.3.3.5 Kheer/payasam
			2.3.3.6 Khichadi
			2.3.3.7 Halwa
			2.3.3.8 Upma
			2.3.3.9 Appalu
		2.3.4 Healthy and Functional Foods
			2.3.4.1 Laddu
			2.3.4.2 Mudde
			2.3.4.3 Prebiotic Foods/beverages
			2.3.4.4 Nutri-Bar
			2.3.4.5 Non-Dairy Milk
			2.3.4.6 Ice Cream
			2.3.4.7 Soup
		2.3.5 Value-Added Snack Foods
			2.3.5.1 Samosa/patties
			2.3.5.2 Pakoda
			2.3.5.3 Bhakarwadi
			2.3.5.4 Cutlet
			2.3.5.5 Biryani
			2.3.5.6 Bhel
	2.4 Future Perspective
	2.5 Conclusion
	References
3 Sorghum (Sorghum Bicolor): Phytochemical Composition, Bio-Functional, and Technological Characteristics
	3.1 Introduction
	3.2 Nutraceutical Properties
		3.2.1 Chemical Composition and Nutritional Value
			3.2.1.1 Polysaccharides
			3.2.1.2 Proteins
			3.2.1.3 Lipid
			3.2.1.4 Minerals and Vitamins
		3.2.2 Potential Impacts of Sorghum On Human Health
			3.2.2.1 Oxidative Stress
			3.2.2.2 Cancer
			3.2.2.3 Obesity and Inflammations
			3.2.2.4 Dyslipidemia
			3.2.2.5 Diabetes
			3.2.2.6 Hypertension
			3.2.2.7 Gut Microbiota
	3.3 Characterization of Phytochemical Compounds Responsible for Bioactive Properties
		3.3.1 Major Bioactive Compounds Present in Sorghum
			3.3.1.1 Polyphenolic Compounds
			3.3.1.2 Phenolic Acid
			3.3.1.3 Dietary Fiber
			3.3.1.4 Resistant Starch
			3.3.1.5 Bioactive Peptides
	3.4 Techno-Functional Properties
	3.5 Potential Utilization in Value Added Food Products
		3.5.1 Sorghum Flour
		3.5.2 Sorghum Bread
		3.5.3 Extruded Sorghum-Based Products
		3.5.4 Sorghum-Based Fermented Beverages
		3.5.5 Sorghum Bean Tea
		3.5.6 Sorghum Ingredients as a Food Additive
	3.6 Conclusion
	References
4 Nutraceutical Potential and Techno-Functional Properties of Pearl Millet (Pennisetum Glaucum)
	4.1 Introduction
	4.2 Harvesting and Post-Harvest Processing
		4.2.1 Storehouse Management
	4.3 Nutraceutical and Therapeutic Properties
	4.4 Nutritional and Phytochemical Profile
		4.4.1 Proximate Composition
		4.4.2 Fatty Acid
		4.4.3 Fibres
		4.4.4 Resistant Starch
		4.4.5 Polyphenols
		4.4.6 Bioactive Peptides
		4.4.7 Vitamins and Minerals
		4.4.8 Phytochemicals
	4.5 Characterization of Phytochemical Compounds Responsible for Bioactive Properties
		4.5.1 Phenolic Compounds
		4.5.2 Fatty Acids
		4.5.3 Dietary Fibre
		4.5.4 Resistant Starch
		4.5.5 Bioactive Peptides
		4.5.6 Vitamins and Minerals
	4.6 Techno-Functional Properties
		4.6.1 Physical Characteristics
		4.6.2 Color
		4.6.3 Water and Oil Absorption
		4.6.4 Rheological
		4.6.5 Thermal
		4.6.6 Structural
	4.7 Potential Utilization in Value Added Food Products
		4.7.1 Germination and Malting
		4.7.2 Blanching
		4.7.3 Fermentation
		4.7.4 Product Profile and Quality Modulation in Multi-Grain Systems
	4.8 Conclusion
	References
5 Finger Millet (Eleusine Coracana): Phytochemical Profile, Potential Health Benefits, and Techno-Functional Properties
	5.1 Introduction
	5.2 Nutraceutical Properties
		5.2.1 Antioxidant Property
		5.2.2 Antidiabetic Activity
		5.2.3 Antiobesity and Hypolipidemic Activity
		5.2.4 Antimicrobial Activity
		5.2.5 Wound Healing Property
		5.2.6 Anti-Cataractogenic Activity
	5.3 Characterization of Phytochemical Compounds Responsible for Bioactive Properties
		5.3.1 Bioactive Peptides
		5.3.2 Polyphenolic Compounds
		5.3.3 Dietary Fiber
		5.3.4 Resistant Starch
	5.4 Techno-Functional Properties
		5.4.1 Pasting Properties
		5.4.2 Color Profile
		5.4.3 Water Absorption Capacity (WAC) and Water Solubility Index (WSI)
		5.4.4 Oil Absorption Capacity (OAC)
		5.4.5 Foaming Capacity and Foaming Stability
		5.4.6 Swelling Index and Solubility
		5.4.7 Emulsion Capacity (EC) and Emulsion Stability (ES)
	5.5 Potential Utilization in Value Added Food Products
		5.5.1 Malting and Weaning Food
		5.5.2 Fermented Foods
		5.5.3 Baked Foods
		5.5.4 Extruded Foods
	5.6 Conclusion
	References
6 Nutraceutical and Functional Attributes of Foxtail Millet (Setaria Italica)
	6.1 Introduction
		6.1.1 Origin and Distribution
		6.1.2 Botanical Information
		6.1.3 Production
		6.1.4 Physical, Nutritional and Therapeutic Properties
		6.1.5 Utilization Method
	6.2 Nutraceutical Properties of Foxtail Millet
		6.2.1 Antioxidant Properties
		6.2.2 Anti-Obesity Effects
		6.2.3 Anti-Inflammatory Properties
		6.2.4 Antihypertensive Properties
		6.2.5 Anticancer Properties
		6.2.6 Antidiabetic Properties
		6.2.7 Hypolipidemic Effect
		6.2.8 Gastro-Protective Effect
		6.2.9 Antimicrobial Properties
		6.2.10 General Health Benefits
	6.3 Characterization of Phytochemical Compounds Responsible for Bioactive Properties
		6.3.1 Starch and Resistant Starch
		6.3.2 Dietary Fibre
		6.3.3 Protein
		6.3.4 Phytochemicals
			6.3.4.1 Phenolic Compounds
			6.3.4.2 Tocopherol
			6.3.4.3 Phytosterols
			6.3.4.4 Fatty Acid Profile
			6.3.4.5 Bioactive Peptides
	6.4 Techno-Functional Characteristics of Foxtail Millet
		6.4.1 Physical Characteristics
		6.4.2 Thermal Characteristics
		6.4.3 Gelatinization Characteristics
		6.4.4 Rheological Characteristics
		6.4.5 Hydration Behavior
		6.4.6 Colour and Flavour Profile
		6.4.7 Other Functional Properties
	6.5 Potential Utilization of Foxtail Millet in Value-Added Food Products
		6.5.1 Food Processing Techniques
			6.5.1.1 Process of Soaking
			6.5.1.2 Milling Process
			6.5.1.3 High-Temperature Processing Methods
			6.5.1.4 Fermentation Process
			6.5.1.5 Germination Process
			6.5.1.6 Value-Addition in Foxtail Millet
	6.6 Conclusion
	References
7 Proso Millet (Panicum Miliaceum): Bioactive Composition, Pharmacological Impact and Techno-Functional Attributes
	7.1 Introduction
	7.2 Nutraceutical Properties
	7.3 Characterization of Phytochemical Compounds Responsible for Bioactive Properties
		7.3.1 Polyphenolic Compounds
		7.3.2 Factors Affecting Resistant Starch in Foods
			7.3.2.1 Effect of Protein
			7.3.2.2 Effect of Lipid
			7.3.2.3 Effect of Dietary Fiber
		7.3.3 Antioxidant Properties
	7.4 Techno-Functional Properties
		7.4.1 Pasting Properties
		7.4.2 Thermal Properties
		7.4.3 Textural Properties
	7.5 Potential Utilization in Value-Added Food Products
	7.6 Conclusion
	References
8 Kodo Millet (Paspalum Scrobiculatum): Bioactive Profile, Health Benefits and Techno-Functionality
	8.1 Introduction
	8.2 Nutritional Aspects of Kodo Millet
	8.3 Phytochemical Composition of Kodo Millet
	8.4 Characterization of Phytochemical Compounds Responsible for Bioactive Properties
		8.4.1 Dietary Fiber
		8.4.2 Polyphenolic Compounds
		8.4.3 Resistant Starch
	8.5 Kodo Millet Nutritional and Functional Properties Alterations During Processing
	8.5.1 Decortication
	8.5.2 Soaking
	8.5.3 Germination/malting
	8.5.4 Popping/Puffing
	8.6 Uses of Kodo Millets
	8.7 Health Benefits of Kodo Millet
		8.7.1 Millets as a Diabetic Treatment
		8.7.2 Millets and the Ageing Process
		8.7.3 Millets Are Anti-Cancer and Anti-Celiac
		8.7.4 Millets for Heart Disease
	8.8 Usage of Kodo Millet
	8.9 Potential Utilization in Value Added Food Products
	8.10 Value Addition of Kodo Millet
		8.10.1 Multi-Ingredient Flour
		8.10.2 Baked Goods
		8.10.3 Fermented Items
		8.10.4 Puffed/popped and Flaked Millets
		8.10.5 Extruded Items
		8.10.6 Nutrient-Dense Foods
	8.11 Toxicity in Kodo Millet
	8.12 Conclusion
	References
9 Bioactive and Techno-Functional Properties of Barnyard Millet (Echinochloa Frumentacea)
	9.1 Introduction
		9.1.1 Origin
		9.1.2 Botanical Description
		9.1.3 Production
	9.2 Nutraceutical Properties and Consequent Health Benefits of Barnyard Millet (Echinochloa Frumentacea)
		9.2.1 Celiac Sprue
		9.2.2 Arthritis: Gluten – a Trigger for Joint Pain
		9.2.3 Diabetes
		9.2.4 Cardiovascular Diseases
			Role of Barnyard Millet
		9.2.5 Cancer
		9.2.6 Constipation
	9.3 Characterization of Phytochemical Compounds Responsible for Bioactive Properties of Barnyard Millet
		9.3.1 Polyphenols – Total Phenols and Flavonoids
		9.3.2 Dietary Fiber
		9.3.3 Resistant Starch
		9.3.4 Bioactive Peptides
	9.4 Techno-Functional Properties of Barnyard Millet
		9.4.1 Grain Structural Properties and Color Profile
		9.4.2 Physical Properties of Grain
		9.4.3 Moisture Dependent Physical Properties
			9.4.3.1 Geometric Mean Diameter
			9.4.3.2 Sphericity
			9.4.3.3 Surface Area
			9.4.3.4 1000 Grains and Kernels Mass
		9.4.4 Physical Properties of Starch Isolated From Barnyard Millet
		9.4.5 Functional Properties of Barnyard Millet Flour
		9.4.6 Processing Techniques and Functional Properties of Barnyard Millet
		9.4.7 Rheological Properties of Barnyard Millet Flour
			9.4.7.1 Viscosity
			9.4.7.2 Dynamic Moduli
			9.4.7.3 Phase Angle
		9.4.8 Thermal Properties of Barnyard Millet and Barnyard Millet Flour
			9.4.8.1 Specific Heat
			9.4.8.2 Thermal Conductivity
			9.4.8.3 Thermal Diffusivity
	9.5 Potential Utilization in Value Added Products
		9.5.1 Bakery Products
		9.5.2 Puffed, Popped and Extruded Products
		9.5.3 Noodles and Vermicelli
		9.5.4 Other Traditional Recipes
		9.5.5 Milk
		9.5.6 Nutri Functional Snacks
		9.5.7 Weaning Foods
	9.6 Conclusion
	References
10 Little Millet (Panicum Sumatrense): Nutraceutical Potential and Techno-Functionality
	10.1 Introduction
		10.1.1 Post-Harvesting Processing
	10.2 Characterization of Phytochemical Compounds Responsible for Bioactive Properties and Effects of Processing
		10.2.1 Effects of Sprouting On Proximate Composition of Little Millet
		10.2.2 Dietary Fiber
		10.2.3 Arabinoxylan Content
		10.2.4 Total Phenolic Content
		10.2.5 Total Flavonoid Content
		10.2.6 Antioxidant Activity
		10.2.7 In Vitro Starch Digestibility
		10.2.8 Predicted Glycemic Index (PGI)
		10.2.9 In Vitro Protein Digestibility (IVPD)
		10.2.10 Anti-Nutritional Factors
	10.3 Techno-Functional Properties and Effects of Processing
		10.3.1 Rheological Behavior Using Mixolab
		10.3.2 Pasting Properties of Little Millet
		10.3.3 Flat Bread (Chapatti) Making Characteristics
		10.3.4 Color Profile
		10.3.5 Sensory Acceptability of Little Millet-Based Products
	10.4 Conclusion
	References
11 Polyphenolic Composition, Nutraceutical Profile, and Techno-Functional Properties of Black Wheat
	11.1 Introduction
	11.2 Genetics and Chemistry Behind Pigmented Wheat Varieties
	11.3 Health Benefits of Pigmented Wheat Varieties
	11.4 Comparison of Nutritional Properties of Pigmented Wheat Grains With Common Wheat
		11.4.1 Macronutrients
		11.4.2 Carbohydrates and Fibers
		11.4.3 Proteins
		11.4.4 Micronutrients
		11.4.5 Minerals
		11.4.6 Vitamins
	11.5 Comparison of Antioxidant Properties of Pigmented Wheat Grains With Common Wheat
		11.5.1 Antioxidant Content
		11.5.2 Antioxidant Activity
	11.6 Development of Food Products Using Pigmented Wheat Grains
	11.7 Thermal Stability of Bioactive Compounds in Pigmented Wheat Grains
	11.8 Consumer’s Perception
	11.9 Conclusion
	References
12 Phytochemical Composition, Nutraceutical, and Techno-Functional Attributes of Amaranth (Amaranthus Cruentus)
	12.1 Taxonomy, Distribution, and Morphology
	12.2 Nutritional and Phytochemical Composition
	12.3 Phytochemical Composition
	12.4 Nutraceutical and Techno-Functional Attributes of Amaranth
		12.4.1 Antidiabetic Effects
		12.4.2 Antihypertension
		12.4.3 Anticancer
	12.5 Conclusion
	References
13 Non-Food Novel Applications of Nutri-Cereals
	13.1 Introduction
	13.2 Composition of Nutri-Cereals Pertaining to Non-Food Uses
	13.3 Nutri-Cereals as a Feed Grain for Animals
		13.3.1 Cattle Feed Industry
		13.3.2 Poultry Industry
		13.3.3 Ruminant Feed
		13.3.4 Swine Feed
	13.4 Application of Nutri-Cereals as a Source of Bio-Ethanol Production
	13.5 Value Added Products From Nutri-Cereals for Non-Food Applications
		13.5.1 Bioplastics
		13.5.2 Nutri-Cereals Films and Coatings
		13.5.3 Microparticles and Nanoparticles – Application in Pharmaceuticals and Biomedical
		13.5.4 Adhesives and Resins
		13.5.5 Fibers and Mats
	13.6 Application of Nutri-Cereals as Natural Colorants
	13.7 Nutri-Cereals as Eco-Friendly Building Materials
	13.8 Conclusions and Future Directions
	References
14 Processing Technologies of Nutri-Cereals
	14.1 Introduction
	14.2 Sorghum
	14.3 Pearl Millet
	14.4 Finger Millet
	14.5 Barnyard Millet
	14.6 Foxtail Millet
	14.7 Little Millet
	14.8 Kodo Millet
	14.9 Proso Millet
	14.10 Conclusion
	References
15 Storage Stability and Quality Management of Nutri-Cereals and Associated Products
	15.1 Introduction
	15.2 Nutri-Cereals: an Overview
	15.3 Shelf Life
	15.4 Storage Stability Properties
		15.4.1 Moisture Content
		15.4.2 Water Activity (Aw)
		15.4.3 Free Fatty Acid (FFA) Content
		15.4.4 Microbial Count
		15.4.5 Biological Factors
		15.4.6 Other Biochemical Changes
	15.5 Quality Management
	15.6 Government Initiatives
	15.7 Future Perspectives
	15.8 Conclusion
	References
16 Economic, Social, and Market Feasibility of Nutri-Cereals
	16.1 Introduction
	16.2 Origin and Distribution
	16.3 Entrepreneurship Opportunities in Nutri-Cereal Processing Sector
		16.3.1 Nutri-Cereal Enterprises By Category
			16.3.1.1 Nutri-Cereals Processors
			16.3.1.2 Nutri-Cereals Food Manufacturers and Value Addition
		16.3.2 Why Value Addition of Nutri-Cereals Is Required?
			16.3.2.1 Traders
			16.3.2.2 Health Food/organic Product Companies
		16.3.3 Nutri-Cereals Enterprises Can Be Divided Into Cottage Industry, Micro, Small and Medium Enterprises
			a. Cottage Enterprise
			b. Micro Enterprise
			c. Small Enterprise
			d. Medium Enterprises
		16.3.4 Nutri-Cereals Business Plan for Nutri-Cereals Seed Entrepreneurs
		16.3.5 Nutri-Cereals Aggregators
		16.3.6 Nutri-Cereals Based Bio-Degradable Films for Supermarkets and Retail Industry
		16.3.7 Nutri-Cereals Business Plan for Bakery Industry (Biscuits and Cakes)
		16.3.8 Nutri-Cereals Business Plan for Export Industry
		16.3.9 Nutri-Cereals Business Plan for the Farmer Producer Organization (FPO)
		16.3.10 Creating E-Commerce Online Platform On Nutri-Cereals Products
	16.4 Precautions of Nutri-Cereals
	16.5 Social Feasibility
	16.6 Economic Feasibility
	16.7 Production and Market Value Chain
	16.8 Future Prospects
	16.9 Conclusion
	References
Index