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Bioactives from Millet: Properties and Effects of Processing on Bioavailability

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Bioactive Factors and Processing Technology for Cereal Foods

Abstract

Millets are widely consumed cereal grains in Asia, Africa and some parts of Eastern Europe. Although, underutilized in the western world, they are rich sources of major nutrients including carbohydrates, proteins, lipids, fibres, minerals, and vitamins. Unlike wheat, barley or rye, millet is gluten-free and can be used to make nutritious and healthy food. Several studies have shown that millets are rich sources of bioactive compounds such as polyphenols. Because millet is not a single plant species, there will be variation in the types and forms of bioactive compounds present in each species as well as their bioactivity and health-promoting properties. Besides, processing steps involved in preparing millet-based food may also have effects on the overall health benefits of resultant product. This chapter provides detailed information on the health benefits of millet bioactives and bioprocessing effects on these compounds. It is expected that it will be a useful resource for food technologists, nutritionist, dieticians and food engineers.

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Author information

Authors and Affiliations

  1. Centre for Chemistry and Biotechnology, Deakin University, Geelong, VIC, Australia

    Taiwo O. Akanbi

  2. NSW Department of Primary Industries, Yanco Agricultural Institute, Yanco, NSW, Australia

    Yakindra Timilsena

  3. ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia

    Sushil Dhital

Authors
  1. Taiwo O. Akanbi
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  2. Yakindra Timilsena
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  3. Sushil Dhital
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Correspondence to Sushil Dhital .

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Editors and Affiliations

  1. School of Food and Health, Beijing Technology and Business University, Beijing, China

    Jing Wang

  2. School of Food and Health, Beijing Technology and Business University, Beijing, China

    Baoguo Sun

  3. Guelph Research & Development Centre, Agriculture & Agri-Food Canada, Guelph, ON, Canada

    Rong Tsao

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Akanbi, T.O., Timilsena, Y., Dhital, S. (2019). Bioactives from Millet: Properties and Effects of Processing on Bioavailability. In: Wang, J., Sun, B., Tsao, R. (eds) Bioactive Factors and Processing Technology for Cereal Foods. Springer, Singapore. https://doi.org/10.1007/978-981-13-6167-8_10

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