Hidetoshi Tokuyama
Angewandte Chemie International Edition,
June 18, 2018, Volume:
57, Issue:
25
Journal Article
Peer reviewed
“My favorite painters are Wassily Kandinsky, Jean‐François Millet, Maurice Utrillo, Johannes Vermeer, and Andrew Wyeth. My science “heroes” are Teruaki Mukaiyama and R. B. Woodward ...” This and more ...about Hidetoshi Tokuyama can be found on page 7282.
Small millets are nutrient-rich food sources traditionally grown and consumed by subsistence farmers in Asia and Africa. They include finger millet (Eleusine coracana), foxtail millet (Setaria ...italica), kodo millet (Paspalum scrobiculatum), proso millet (Panicum miliaceum), barnyard millet (Echinochloa spp.), and little millet (Panicum sumatrense). Local farmers value the small millets for their nutritional and health benefits, tolerance to extreme stress including drought, and ability to grow under low nutrient input conditions, ideal in an era of climate change and steadily depleting natural resources. Little scientific attention has been paid to these crops, hence they have been termed "orphan cereals." Despite this challenge, an advantageous quality of the small millets is that they continue to be grown in remote regions of the world which has preserved their biodiversity, providing breeders with unique alleles for crop improvement. The purpose of this review, first, is to highlight the diverse traits of each small millet species that are valued by farmers and consumers which hold potential for selection, improvement or mechanistic study. For each species, the germplasm, genetic and genomic resources available will then be described as potential tools to exploit this biodiversity. The review will conclude with noting current trends and gaps in the literature and make recommendations on how to better preserve and utilize diversity within these species to accelerate a New Green Revolution for subsistence farmers in Asia and Africa.
Resistant starch (RS) has been unanimously identified as a replacement for dietary fiber due to its balanced nutritional functionality and sensory implications. Main source of resistant starch is ...presently from tubers and cereals. However, on the basis of dependence on resource intensiveness, these crops were questioned recently and a necessity of shifting starch source to a sustainable source was highlighted. This resulted an increase in interest for millet sourced RS, lately. Recently, this fact attracted research community's attention and numerous studies have been reported. However, a literature compiling the recent developments and highlighting the importance, opportunities of RS sourced millets as a cereal replacement is limited.
This review is focused on comprehending the recent developments and food application of millet RS. Starch profile of different millets and influence of different millet and various unit operations in millets RS formation has been also conferred. Research prospects and importance of millet RS in meeting future RS demand sustainably is highlighted. Commercial viability of high RS millet flour and conventional corn RS has been evaluated.
Key Findings and Conclusion: Millets is a sustainable raw-material for RS manufacturing and a potential replacement to cereals. The inherent nutraceutical functionality and climatic tolerance gives millets an edge over cereals. Thermal and chemical treatments are efficient manufacturing processes for millet RS. Influence of millet protein and fat could increment the RS content. The versatility of millet RS permit multiple food applications.
•Millets are a sustainable replacement to cereal for resistant starch manufacturing.•Thermal, chemical methods are potential resistant starch manufacturing process.•Proteins, lipids in millet matrix positively influence resistant starch formation.•Resistant starch is significantly impacted by thermal, mechanical unit operations.•Millet based formulations are more profitable than corn based resistant starch.
Pauline ABADIE, Entreprise responsable et environnement – Recherche d’une systématisation en droit français et américain, thèse, droit, 2011, sous la direction de F.-G. TRÉBULLE et J. ...MORAND-DEVILLER, Bruylant, 2013. Tristan AOUSTIN, L’évaluation environnementale des plans et programmes – Vers l’ouverture d’un cadre stratégique au pilier procédural du droit de l’environnement, sous la direction de Gérard MONÉDIAIRE, Université de Limoges, 2015 Laurent MILLET, Contribution à l’étude des fonctions sociale et écologique du droit de propriété : enquête sur le caractère sacré de ce droit énoncé dans la Déclaration des droits de l’homme et du citoyen du 26 août 1789, sous la direction de François-Guy TRÉBULLE, Université de Paris I Panthéon Sorbonne, 16 décembre 2015 Olivier PEIFFERT, L’application du droit européen des aides d’État aux mesures de protection de l’environnement, thèse, droit, 2013, sous la direction de Yves PETIT, Bruylant, 2015,
This study was conducted to understand the variation in the nutrient contents of different types of millets by collecting data from published scientific journals and collating it by variety. The data ...is analyzed as a whole and as a subset, where it is clearly categorized into a released variety or genotype/accession. Calcium level was consistently high in finger millet and teff regardless of varieties at 331.29 ± 10 mg/100 g and 183.41 ± 29 mg/100 g, respectively. Iron content was highest for finger millet at 12.21 ± 13.69 mg/100 g followed by teff at 11.09 ± 8.35 mg/100 g. Pearl millet contained the highest zinc content of 8.73 ± 11.55 mg/100 g. Protein content was highest in job’s tears at 12.66 g/100 g followed by proso millet at 12.42 ± 1.99 g/100 g and barnyard millet with 12.05 ± 1.77 g/100 g. Some millets showed consistently low or consistently high levels of specific nutrients, while others had such wide variation that they could not be characterized as high or low for that particular nutrient. There is a huge variation in the nutrient content of each type of millet regardless of the released variety or genotype. In the interest of improving dietary nutrients, there is a need to have nutrition programs and product development based on selected high nutrient varieties of the millet, which requires attention from researchers and government and changes in research, policy, and awareness among the public and private sectors.
Millet starch-based film: A review Majumder, Reshab; Miatur, Saptadip; Roy, Suchismita ...
Trends in food science & technology,
September 2024, 2024-09-00, Volume:
151
Journal Article
Peer reviewed
There has been extensively growing interest in millets due to their health benefits and critical role as a sustainable grain. Starches extracted from different grains, legumes, and vegetables are ...used for the fabrication of films. Millets are an excellent source of starch which can be an excellent base for film formation.
This review explores the extensive field of different types of millets, starch extraction processes from millets, film fabrication methods, and the bioactivity of these novel films. Maintaining the purity of the starch and maximizing outputs are crucial while extracting starch from millets. A variety of extraction techniques, including enzymatic hydrolysis and wet milling, are discussed highlighting the benefits and drawbacks of each. The subsequent section on film preparation describes various methods, such as casting and extrusion, and emphasizes how processing parameters affect the attributes of the film, such as thickness, transparency, and mechanical strength. A thorough examination of the bioactivity of films made from millet starch clarifies the possible uses of these materials in the biomedical, pharmaceutical, and food packaging industries. Examining the antimicrobial, antioxidant, and barrier qualities in detail demonstrates how versatile they are in maintaining and improving the quality of packaged items.
Millet-starch based films are a promising answer to the growing need for environmentally friendly packaging materials.
•Millet starch film emerges as promising eco-friendly packaging alternative.•Various extraction & treatment methods effects the overall film properties.•Incorporation of additives and nanocomposites enhances mechanical strength of film.
A novel peptide Ser‐Asp‐Asp‐Val‐Leu (SDDVL) of excellent zinc‐chelating capacity (13.77 mg/g) was identified in millet bran protein hydrolysates. In silico prediction demonstrated that SDDVL had no ...potential toxicity. The results of structural characterization demonstrated that both amino group and carboxyl group of SDDVL were the primary zinc‐chelating sites. Moreover, SDDVL‐zinc chelate showed higher stability (p < 0.05) than ZnSO4 and zinc gluconate under different processing conditions including most pasteurization conditions, heating at 100°C for 10–50 min, various pH values (8.0–10.0), treatment of glucose (4–8 g/100 g) or NaCl (1–4 g/100 g), and simulated gastrointestinal digestion. In addition, SDDVL‐zinc chelate showed higher zinc transport capacity than ZnSO4 and zinc gluconate in Caco‐2 cells (p < 0.05). These results suggested that millet bran peptide had a positive effect on the gastrointestinal stability and bioavailability of Zn, and SDDVL‐zinc chelate could be used as ingredient of zinc supplements.
Practical Application
The current study provided a practical method to identify peptides of excellent zinc‐chelating capacity from millet bran protein hydrolysates. This study demonstrated that in silico prediction assisted with suitable database was a fast, practical, and economic way to evaluate the security and to analysis the physicochemical properties of novel peptides. Moreover, it provided an efficient method to assess the stability of peptide‐zinc chelate under different food processing conditions, which was the theoretical basis for utilization of peptide as ingredient of zinc fortifications.
A study was conducted to analyse the effect of different millet flours viz., finger millet flour, pearl millet flour and foxtail millet flour on physic-chemical characteristics, proximate composition ...and sensory characteristics of enrobed chicken nuggets. Refined wheat flour in the control nuggets was completely replaced by 3.5 per cent each finger millet flour in T1, pearl millet flour in T2 and foxtail millet flour in T3 and the treatment nuggets were subjected to different stages of enrobing. Nuggets incorporated with millets had better nutritive value than control chicken nuggets. On the basis of physico-chemical characteristics, proximate composition and sensory analysis, T2 enrobed chicken nuggets incorporated with 3.5 per cent pearl millet flour was found to be the best formulation.
Spatial variation and genotype by environment (GxE) interaction are common in varietal selection field trials and pose a significant challenge for plant breeders when comparing the genetic potential ...of different varieties. Efficient statistical methods must be employed for the evaluation of finger millet breeding trials to accurately select superior varieties that contribute to agricultural productivity. The objective of this study was to improve selection strategies in finger millet breeding in Ethiopia through modeling of spatial field trends and the GxE interaction. A dataset of seven multi-environment trials (MET) conducted in randomized complete block design (RCBD) with two replications laid out in rectangle (row x column) arrays of plots was used in this study. The results revealed that, under the linear mixed model, the spatial and factor analytic (FA) models were efficient methods of data analysis for this study, and this was demonstrated with evidence of heritability measure. We found two clusters of correlated environments that helped to select superior and stable varieties through ranking average Best Linear Unbiased Predictors (BLUPs) within clusters. The first cluster was chosen because it contained a greater number of environments with high heritability. Based on this cluster, Bako-09, 203439, 203325, and 203347 were the top four varieties with relatively high yield performance and stability across correlated environments. Hence, scaling up the use of this efficient analysis method will improve the selection of superior finger millet varieties.
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