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Bioactives from Millet: Properties and Effects of Processing on Bioavailability

  • Taiwo O. Akanbi
  • Yakindra Timilsena
  • Sushil DhitalEmail author
Chapter

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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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  • Taiwo O. Akanbi
    • 1
  • Yakindra Timilsena
    • 2
  • Sushil Dhital
    • 3
    Email author
  1. 1.Centre for Chemistry and BiotechnologyDeakin UniversityGeelongAustralia
  2. 2.NSW Department of Primary IndustriesYanco Agricultural InstituteYancoAustralia
  3. 3.ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food InnovationThe University of QueenslandSt LuciaAustralia

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