Skip to main content
SpringerLink
Log in

Modern and conventional processing technologies and their impact on the quality of different millets

  • Review
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Millet, the highly sustainable crop for farming and combating hunger, has recently regained a resurgence in popularity as people seek more sustainable and nutrient-dense alternatives. International organizations and research institutions have advocated for increased millet production and consumption by introducing novel technologies and machinery in response to global food security and climate change challenges. This review aims to identify the impact of modern and conventional processing technologies on the quality of different millets. A comprehensive analysis of research reviews reveals that double-stage and tabletop centrifugal dehullers, infrared roasting, pulsed light, ultrasound, high-pressure processing methods, fortification, and encapsulation are optimal for nutrient retention in various millets. Extrusion technology application in millet processing has created a diverse range of value-added products with extended shelf stability. Emphasis is needed to develop robust promotion and distribution channels and establish an export promotion forum involving all stakeholders to promote and diversify millet-based products and technologies.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

Data availability

All materials/data used are available in the manuscript. The authors wish to declare that the present work has not been submitted, published, or is currently under review elsewhere.

Abbreviations

RTE:

Ready-to-eat

CIAE:

Central Institutes of Agricultural Engineering

HTST:

High temperature short time

EDTA:

Ethylenediaminetetraacetic acid

TPC:

Total phenol content

WG:

Whole grain

DG:

Dehulled grain

CG:

Cooked grain

OAC:

Oil absorption capacity

↑:

Increased

WSI:

Water solubility index

SP:

Swelling power

↓:

Decreased

CHO:

Carbohydrates

WAC:

Water absorption capacity

LGC:

Lease gelation concentration

IVPD:

In vitro Protein digestibility

IVS:

In vitro Starch digestibility

WAI:

Water absorption index

TDF:

Total dietary fiber

SDF:

Soluble dietary fiber

IDF:

Insoluble dietary fiber

NM:

Not mentioned

TS:

Total starch

TFC:

Total flavonoid content

PAC:

Proanthocyanidin content

SA:

Scavenging activity

SB:

Solubility behavior

CF:

Crude fiber

AC:

Amylose content

TI:

Trypsin inhibitor

BD:

Bulk density

CP:

Crude protein

PT:

Pasting temperature

FV:

Final viscosity

WHC:

Water holding capacity

HTST:

High temperature short time

GC:

Gel consistency

EA:

Emulsion activity

TF:

Total fiber

References

  • Nanje Gowda N, Taj F, Subramanya S, Krishi Vignana Kendra G and Ranganna IB. Development a table top centrifugal dehuller for small millets. Vol. 51. Agricultural Mechanization in Asia, Africa and Latin America. pp. 72-78 (2020)

    Google Scholar 

  • Abeysekera WKSM, Jayathilaka SI, Abeysekera WPKM, Senevirathne IGNH, Jayanath NY, Premakumara GAS and Wijewardana DCMSI. In vitro determination of anti-lipidemic, anti-inflammatory, and anti-oxidant properties and proximate composition of range of millet types and sorghum varieties in Sri Lanka. Frontiers in Sustainable Food Systems. 6: 884436 (2022)

    Article  Google Scholar 

  • Adetola OY, Kruger J, White Z and Taylor JRN. Comparison between food-to-food fortification of pearl millet porridge with moringa leaves and baobab fruit and with adding ascorbic and citric acid on iron, zinc and other mineral bioaccessibility. LWT. 106: 92-97 (2019)

    Article  CAS  Google Scholar 

  • Ambrose DCP, Annamalai SJK, Naik R, Dubey AK and Chakraborthy S. Performance studies on millet processing machinery for tribal livelihood promotion. Journal of Applied and Natural Science, 9: 1796-1800 (2017)

    Article  Google Scholar 

  • Angioloni A and Collar C. Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads. Journal of Cereal Science. 56: 713-719 (2012)

    Article  CAS  Google Scholar 

  • Anitha DPM and Sellamuthu PS. Microencapsulation of probiotics in finger millet milk complex to improve encapsulation efficiency and viability. Food Science and Technology International. 28: 216-232 (2022)

    Article  CAS  PubMed  Google Scholar 

  • Aparna V, Shiva M, Biswas R and Jayakumar R. Biological macromolecules based targeted nanodrug delivery systems for the treatment of intracellular infections. International Journal of Biological Macromolecules. 110: 2-6 (2018)

    Article  CAS  PubMed  Google Scholar 

  • Arise AK, Arise RO, Sanusi MO, Esan OT and Oyeyinka SA. Effect of Moringa oleifera flower fortification on the nutritional quality and sensory properties of weaning food. Croatian journal of food science and technology. 6:65-71 (2014)

    Article  Google Scholar 

  • Augustin MA, Riley M, Stockmann R, Bennett L, Kahl A, Lockett T, Osmond M, Sanguansri P, Stonehouse W, Zajac I and Cobiac L. Role of food processing in food and nutrition security. Trends in Food Science & Technology. 56: 115-125 (2016)

    Article  CAS  Google Scholar 

  • Balasubramaniam VG, Ayyappan P, Sathvika S and Antony U. Effect of enzyme pretreatment in the ultrasound assisted extraction of finger millet polyphenols. Journal of Food Science and Technology. 56: 1583-1594 (2019)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Balasubramanian S, Deshpande SD and Bothe IR. Development and performance evaluation of CIAE-millet mill. Agricultural Mechanization in Asia, Africa and Latin America. 51: 42-48 (2020)

    Google Scholar 

  • Balasubramanian S, Kaur J and Singh D. Optimization of weaning mix based on malted and extruded pearl millet and barley. Journal of Food Science and Technology. 51: 682-690 (2014)

    Article  CAS  PubMed  Google Scholar 

  • Banusha S and Vasantharuba S. Effect of malting on nutritional contents of finger millet and mung bean. American-Eurasian Journal of Agriculture and Environmental Science. 13: 1642-1646 (2013)

    Google Scholar 

  • Bhargava N, Mor RS, Kumar K and Sharanagat VS. Advances in application of ultrasound in food processing: A review. Ultrasonics Sonochemistry. 70: 105293 (2021)

    Article  CAS  PubMed  Google Scholar 

  • Bhavya ML and Umesh Hebbar H. Pulsed light processing of foods for microbial safety. Food Quality and Safety. 1: 187-202 (2017)

    Article  CAS  Google Scholar 

  • Bratovcic A and Suljagic J. Micro- and nano-encapsulation in food industry. Croatian Journal of Food Science and Technology. 11: 113-121 (2019)

    Article  Google Scholar 

  • Central Food Technological Research Institute. Millet based technologies: https://cftri.res.in/Millets/. Accessed Nov. 17, 2023.

  • Chandraprabha S and Sharon CL. Optimization of conditions for barnyard millet germination. Plant Archives. 21: 1676-1680 (2021)

    Article  Google Scholar 

  • Chandrasekara A, Naczk M and Shahidi F. Effect of processing on the antioxidant activity of millet grains. Food Chemistry. 133: 1-9 (2012)

    Article  CAS  Google Scholar 

  • Chauhan M, Kalaivendan RGT, Eazhumalai G and Annapure US. Atmospheric pressure pin-to-plate cold plasma effect on physicochemical, functional, pasting, thermal, and structural characteristics of proso-millet starch. Food Research International. 173: 113444 (2023)

    Article  CAS  PubMed  Google Scholar 

  • Choudhury M, Das P and Baroova B. Nutritional evaluation of popped and malted indigenous millet of Assam. Journal of Food Science and Technology. 48: 706-711 (2011)

    Article  CAS  PubMed  Google Scholar 

  • Datta Mazumdar S, Priyanka D and Akhila Y. Emerging technologies in millet processing. pp. 231-263. In: Handbook of Millets: Processing, Quality, and Nutrition Status. Anandharamakrishnan, C., Rawson, A., Sunil, C.K. (eds). Springer Nature, Singapore (2022)

    Chapter  Google Scholar 

  • Dayakar Rao B, Bhaskarachary K, Arlene Christina GD, Sudha Devi G, Vilas AT and Tonapi A. Nutritional and health benefits of millets. ICAR_Indian Institute of Millets Research (IIMR), Hyderabad. 112 (2017)

  • deMan JM, Banigo EOI, Rasper V, Gade H and Slinger SJ. Dehulling of sorghum and millet with the Palyi compact milling system. Canadian Institute of Food Science and Technology Journal. 6: 188-193 (1973)

    Article  Google Scholar 

  • Deshpande SD and Nishad PK. Technology for millet value-added products. pp. 293-303. In: Millets and Millet Technology. Kumar, A., Tripathi, M.K., Joshi, D., Kumar, V. (eds). Springer, Singapore (2021)

    Chapter  Google Scholar 

  • De Groote H, Munyua B, Traore D, Taylor JRN, Ferruzzi M, Ndiaye C, Onyeoziri IO and Hamaker BR. Measuring consumer acceptance of instant fortified millet products using affective tests and auctions in Dakar, Senegal. International Food and Agribusiness Management Review. 24: 499-522 (2021)

    Article  Google Scholar 

  • Dharmaraj U and Malleshi NG. Changes in carbohydrates, proteins and lipids of finger millet after hydrothermal processing. LWT: Food Science and Technology. 44: 1636-1642 (2011)

    Article  CAS  Google Scholar 

  • Dias-Martins AM, Cappato LP, da Costa Mattos M, Rodrigues FN, Pacheco S and Carvalho CWP. Impacts of ohmic heating on decorticated and whole pearl millet grains compared to open-pan cooking. Journal of Cereal Science. 85: 120-129 (2019)

    Article  CAS  Google Scholar 

  • Durairaj M, Gurumurthy G, Nachimuthu V, Muniappan K and Balasubramanian S. Dehulled small millets: The promising nutricereals for improving the nutrition of children. Maternal & Child Nutrition. 15: 12791 (2019)

    Article  Google Scholar 

  • Gallo M, Ferrara L and Naviglio D. Application of ultrasound in food science and technology: A perspective. Foods (Basel, Switzerland). 7: 164 (2018)

    CAS  PubMed  PubMed Central  Google Scholar 

  • Gavahian M, Chu YH and Sastry S. Extraction from food and natural products by moderate electric field: Mechanisms, benefits, and potential industrial applications. Comprehensive Reviews in Food Science and Food Safety. 17: 1040-1052 (2018)

    Article  PubMed  Google Scholar 

  • Food and Agricultural Organization. Millet year: https://www.fao.org/millets-2023/en. Accessed Nov. 27, 2023.

  • Gulati P, Li A, Holding D, Santra D, Zhang Y and Rose DJ. Heating reduces proso millet protein digestibility via formation of hydrophobic aggregates. Journal of Agricultural and Food Chemistry. 65: 1952-1959 (2017)

    Article  CAS  PubMed  Google Scholar 

  • Gulati P, Sabillón L and Rose DJ. Effects of processing method and solute interactions on pepsin digestibility of cooked proso millet flour. Food Research International. 109: 583-588 (2018)

    Article  CAS  PubMed  Google Scholar 

  • Haridas S, Ramaswamy J, Natarajan T and Nedungadi P. Micronutrient interventions among vulnerable population over a decade: A systematic review on Indian perspective. Health Promotion Perspectives. 12: 151-162 (2022)

    Article  PubMed  PubMed Central  Google Scholar 

  • Hassan AB, Ahmed IAM, Osman NM, Eltayeb MM, Osman GA and Babiker EE. Effect of processing treatments followed by fermentation on protein content and digestibility of pearl millet (Pennisetum typhoideum) cultivars. Pakistan Journal of Nutrition . 5: 86-89 (2006)

    Google Scholar 

  • Hemalatha S, Platel K and Srinivasan K. Influence of heat processing on the bioaccessibility of zinc and iron from cereals and pulses consumed in India. Journal of Trace Elements in Medicine and Biology. 21: 1-7 (2007)

    Article  CAS  PubMed  Google Scholar 

  • Huang H-W, Wu S-J, Lu J-K, Shyu Y-T and Wang C-Y. Current status and future trends of high-pressure processing in food industry. Food Control. 72: 1-8 (2017)

    Article  Google Scholar 

  • Hwang H-J, Cheigh C-I and Chung M-S. Comparison of bactericidal effects of two types of pilot-scale intense-pulsed-light devices on cassia seeds and glutinous millet. Innovative Food Science & Emerging Technologies. 49: 170-175 (2018)

    Article  CAS  Google Scholar 

  • Indian Agricultural Research Institute. Millet: https://icar.org.in/crop-science/millets. Accessed Nov. 10, 2023.

  • Indian Institute of Millet Research. The story of millets: https://www.millets.res.in/pub/2018/The_Story_of_Millets.pdf. Accessed Nov. 10, 2023.

  • Indian Institute of Millet Research. Nutricereals for nutritional security: https://www.millets.res.in/pub/2018/Nutricereals_for_Nutritional.pdf. Accessed Nov. 11, 2023.

  • Indian Institute of Millet Research. Technology of millet value added products. https://www.millets.res.in/technologies/Technologies_of_millet_value_added_products.pdf. Accessed Nov. 11, 2023.

  • International Crops Research Institute for the Semi-Arid Tropics. https://www.icrisat.org/. Accessed Nov. 11, 2023.

  • Jaddu S, Pradhan RC and Dwivedi M. Effect of multipin atmospheric cold plasma discharge on functional properties of little millet (Panicum miliare) flour. Innovative Food Science & Emerging Technologies. 77: 102957 (2022)

    Article  CAS  Google Scholar 

  • Jafarpour D and Hashemi SMB. Ohmic heating application in food processing: Recent achievements and perspectives. Foods and Raw Materials.10: 216-223 (2022)

    Article  CAS  Google Scholar 

  • Jawahar N, Hingarh PK, Arun R, Selvaraj J, Anbarasan A, S S and G N. Enhanced oral bioavailability of an antipsychotic drug through nanostructured lipid carriers. International Journal of Biological Macromolecules. 110: 269-275 (2018)

    Article  CAS  PubMed  Google Scholar 

  • Jaybhaye R V., Pardeshi IL, Vengaiah PC and Srivastav PP. Processing and technology for millet based food products: A review. Journal of Ready to Eat Food. 1: 32-48 (2014)

    Google Scholar 

  • Jhan F, Gani A, Noor N, Ahmad Malla B and Ashwar BA. Nano reduction coupled with encapsulation as a novel technique for utilising millet proteins as future foods. Ultrasonics Sonochemistry. 86: 106006 (2022)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Jhan F, Gani A, Noor N and Shah A. Nanoreduction of millet proteins: Effect on structural and functional properties. ACS Food Science and Technology. 1: 1418-1427 (2021)

    Article  CAS  Google Scholar 

  • Joshi TJ, Singh SM and Rao PS. Novel thermal and non-thermal millet processing technologies: Advances and research trends. European Food Research and Technology. 249: 1149-1160 (2023)

    Article  CAS  Google Scholar 

  • Kate A and Singh A. Processing technology for value addition in millets. In: Millets and Millet Technology. Kumar, A., Tripathi, M.K., Joshi, D., Kumar, V. (eds). Springer, Singapore. 239-254 (2021)

    Chapter  Google Scholar 

  • Kaur P and Annapure US. Effects of pin-to-plate atmospheric cold plasma for modification of pearl millet (Pennisetum glaucum) starch. Food Research International. 169: 112930 (2023)

    Article  CAS  PubMed  Google Scholar 

  • Kharat S, Medina-Meza IG, Kowalski RJ, Hosamani A, Ramachandra CT, Hiregoudar S and Ganjyal GM. Extrusion processing characteristics of whole grain flours of select major millets (foxtail, finger, and pearl). Food and Bioproducts Processing. 114: 60-71 (2019)

    Article  Google Scholar 

  • Khetarpaul N and Chauhan BM. Effect of germination and fermentation on in vitro starch and protein digestibility of pearl millet. Journal of Food Science. 55: 883-884 (1990)

    Article  CAS  Google Scholar 

  • Kora AJ. Applications of sand roasting and baking in the preparation of traditional Indian snacks: Nutritional and antioxidant status. Bulletin of the National Research Centre. 43: 158 (2019)

    Article  Google Scholar 

  • Kumar P, Kaur C, Sethi S and Kaur Jambh H. Effect of extruded finger millet on dough rheology and functional quality of pearl millet‐based unleavened flatbread. Cereal Chemistry. 97: 991-998 (2020a)

    Article  CAS  Google Scholar 

  • Kumar SR, Sadiq MB and Anal AK. Comparative study of physicochemical and functional properties of pan and microwave cooked underutilized millets (proso and little). LWT. 128: (2020b)

    Article  CAS  Google Scholar 

  • Lee S, Choi Y, Jeong HS, Lee J and Sung J. Effect of different cooking methods on the content of vitamins and true retention in selected vegetables. Food Science and Biotechnology. 27: 333-342 (2018)

    CAS  PubMed  Google Scholar 

  • Li Y, Yin Z, Zhang Y, Liu J, Cheng Y, Wang J, Pi F, Zhang Y, Sun X and Xiulan. Perspective of microbe-based minerals fortification in nutrition security. Food Reviews International. 38: 268-281 (2022)

    Article  CAS  Google Scholar 

  • Liang K, Liu Y and Liang S. Analysis of the characteristics of foxtail millet during storage under different light environments. Journal of Cereal Science. 101: 103302 (2021)

    Article  CAS  Google Scholar 

  • Lohani UC, Pandey JP and Shahi NC. Effect of degree of polishing on milling characteristics and proximate compositions of barnyard millet (Echinochloa frumentacea). Food and Bioprocess Technology. 5: 1113-1119 (2012)

    Article  Google Scholar 

  • Mahendran R, Ramanan KR, Barba FJ, Lorenzo JM, López-Fernández O, Munekata PES, Roohinejad S, Sant’Ana AS and Tiwari BK. Recent advances in the application of pulsed light processing for improving food safety and increasing shelf life. Trends in Food Science & Technology. 88: 67-79 (2019)

    Article  CAS  Google Scholar 

  • Mannuramath M and Yenagi N. Optimization of hydrothermal treatment for little millet grains (Panicum miliare). Journal of Food Science and Technology. 52: 7281-7288 (2015)

    Article  Google Scholar 

  • Mashmoul M, Azlan A, Yusof BNM, Khaza’ai H, Mohtarrudin N and Boroushaki MT. Effects of saffron extract and crocin on anthropometrical, nutritional and lipid profile parameters of rats fed a high fat diet. Journal of Functional Foods. 8: 180-187 (2014)

    Article  CAS  Google Scholar 

  • Mitra S, Das R, Emran T Bin, Labib RK, Noor-E-Tabassum, Islam F, Sharma R, Ahmad I, Nainu F, Chidambaram K, Alhumaydhi FA, Chandran D, Capasso R and Wilairatana P. Diallyl disulfide: A bioactive garlic compound with anticancer potential. Frontiers in Pharmacology. 13: 943967 (2022a)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Mitra S, Emran T Bin, Chandran D, Zidan BMRM, Das R, Mamada SS, Masyita A, Salampe M, Nainu F, Khandaker MU, Idris AM and Simal-Gandara J. Cruciferous vegetables as a treasure of functional foods bioactive compounds: Targeting p53 family in gastrointestinal tract and associated cancers. Frontiers in Nutrition. 9: 951935 (2022b)

    Article  PubMed  PubMed Central  Google Scholar 

  • Mohapatra D and Bal S. Optimization of polishing conditions for long grain basmati rice in a laboratory abrasive mill. Food and Bioprocess Technology. 3: 466-472 (2010)

    Article  Google Scholar 

  • Muntean M-V, Marian O, Barbieru V, Cătunescu GM, Ranta O, Drocas I and Terhes S. High pressure processing in food industry: Characteristics and applications. Agriculture and Agricultural Science Procedia. 10: 377-383 (2016)

    Article  Google Scholar 

  • Nanje Gowda NA, Siliveru K, Vara Prasad P V., Bhatt Y, Netravati BP and Gurikar C. Modern processing of Indian millets: A perspective on changes in nutritional properties. Foods. 11: 499 (2022)

    Article  Google Scholar 

  • Natarajan TD, Ramasamy JR and Palanisamy K. Nutraceutical potentials of synergic foods: A systematic review. Journal of Ethnic Foods. 6: 27 (2019)

    Article  Google Scholar 

  • Nazari B, Mohammadifar MA, Shojaee-Aliabadi S, Feizollahi E and Mirmoghtadaie L. Effect of ultrasound treatments on functional properties and structure of millet protein concentrate. Ultrasonics Sonochemistry. 41: 382-388 (2018)

    Article  CAS  PubMed  Google Scholar 

  • Nazni P and Shobana DR. Effect of processing on the characteristics changes in barnyard and foxtail millet. Journal of Food Processing and Technology . 7: 1-9 (2016)

    Google Scholar 

  • Obadina AO, Arogbokun CA, Soares AO, de Carvalho CWP, Barboza HT and Adekoya IO. Changes in nutritional and physico-chemical properties of pearl millet (Pennisetum glaucum) Ex-Borno variety flour as a result of malting. Journal of Food Science and Technology. 54: 4442-4451 (2017)

    Article  CAS  PubMed Central  Google Scholar 

  • Oghbaei M and Prakash J. Effect of primary processing of cereals and legumes on its nutritional quality: A comprehensive review. Cogent Food & Agriculture. 2: 1136015 (2016)

    Article  Google Scholar 

  • Patil KB, Chimmad B V. and Itagi S. Glycemic index and quality evaluation of little millet (Panicum miliare) flakes with enhanced shelf life. Journal of Food Science and Technology. 52: 6078-6082 (2015)

    Article  CAS  PubMed  Google Scholar 

  • Patil SS, Rudra SG, Varghese E and Kaur C. Effect of extruded finger millet (Eleusine coracan L.) on textural properties and sensory acceptability of composite bread. Food Bioscience. 14: 62-69 (2016a)

    Article  CAS  Google Scholar 

  • Patil SS, Varghese E, Rudra SG and Kaur C. Effect of extrusion processing on phenolics, flavonoids and antioxidant activity of millets. International Journal of Food and Fermentation Technology. 6: 177 (2016b)

    Article  Google Scholar 

  • Pawar VD and Machewad GM. Processing of foxtail millet for improved nutrient availability. Journal of Food Processing and Preservation. 30: 269-279 (2006)

    Article  CAS  Google Scholar 

  • Pradeep SR and Guha M. Effect of processing methods on the nutraceutical and antioxidant properties of little millet (Panicum sumatrense) extracts. Food Chemistry. 126: 1643-1647 (2011)

    Article  CAS  PubMed  Google Scholar 

  • Pradeep PM and Sreerama YN. Impact of processing on the phenolic profiles of small millets: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia. Food Chemistry. 169: 455-463 (2015)

    Article  CAS  PubMed  Google Scholar 

  • Rajeswari JR, Guha M, Jayadeep A and Rao BS. Effect of alkaline cooking on proximate, phenolics and antioxidant activity of foxtail millet (Setaria italica). World Applied Sciences Journal. 33: 146-152 (2015)

    CAS  Google Scholar 

  • Rajeswari N, and Priyadharshini VP. Evaluation of Nutritional and Nutraceutical Content of Polished and Unpolished Barnyard Millet - An Analytical Study. Current Research in Nutrition and Food Science Journal. 9: 1067–1073 (2021)

  • Ramashia SE, Gwata ET, Meddows-Taylor, Anyasi and Jideani. Nutritional composition of fortified finger millet (Eleusine coracana) flours fortified with vitamin B2 and zinc oxide. Journal Homepage. 5: 456-467 (2021)

    Google Scholar 

  • Rana S and Singh Bhandari N. Nutritional properties, nutraceutical potential of different millets, and their value-added food products. In: Millets - Rediscover Ancient Grains. Latika Yadav (ed). IntechOpen, London (2024)

    Google Scholar 

  • Rathore S VSSK and PA. An in silico approach for the evaluation of nutraceutical properties of pearl millet as a brain food. Journal of In Silico & In Vitro Pharmacology. 3: 2-18 (2017)

    Google Scholar 

  • Sade FO. Proximate, antinutritional factors and functional properties of processed pearl millet (Pennisetum glaucum). Journal of food technology. 7: 92-97 (2009)

    CAS  Google Scholar 

  • Saini R, Chandra Yadav K and Raviraj Saini C. Development and quality evaluation of little millet (Panicum sumatrense) based extruded product. Journal of Pharmacognosy and Phytochemistry. 7: 3457-3463 (2018)

    CAS  Google Scholar 

  • Schoeman L and Manley M. Oven and forced convection continuous tumble (FCCT) roasting: Effect on physicochemical, structural and functional properties of wheat grain. Food and Bioprocess Technology. 12: 166-182 (2019)

    Article  CAS  Google Scholar 

  • Sharifi-Rad J, el Rayess Y, Abi Rizk A, Sadaka C, Zgheib R, Zam W, Sestito S, Rapposelli S, Neffe-Skocin K, Zielin D, Salehi B, Setzer WN, Dosoky NS, Taheri Y, el Beyrouthy M, Martorell M, Adrian Ostrander E, Ansar Rasul Suleria H, Cho WC, Maroyi A, lia Martins N, Tomczyk M, Gan R-Y, Glensk M, Martorell mmartorell M, Alfred Maroyi udeccl, Beyrouthy EM and Har S. Turmeric and its major compound curcumin on health: Bioactive effects and safety profiles for food, pharmaceutical, biotechnological and medicinal applications. pharmaceutical, biotechnological and medicinal applications. Frontiers in Pharmacology. 11: 1021 (2020)

    Article  CAS  Google Scholar 

  • Sharma N, Goyal SK, Alam T, Fatma S, Chaoruangrit A and Niranjan K. Effect of high pressure soaking on water absorption, gelatinization, and biochemical properties of germinated and non-germinated foxtail millet grains. Journal of Cereal Science. 83: 162-170 (2018a)

    Article  CAS  Google Scholar 

  • Sharma N, Goyal SK, Alam T, Fatma S and Niranjan K. Effect of germination on the functional and moisture sorption properties of high–pressure-processed foxtail millet grain flour. Food and Bioprocess Technology. 11: 209-222 (2018b)

    Article  CAS  Google Scholar 

  • Sharma P and Gujral HS. Effect of sand roasting and microwave cooking on antioxidant activity of barley. Food Research International. 44: 235-240 (2011)

    Article  CAS  Google Scholar 

  • Sharma R, Sharma S, Dar BN and Singh B. Millets as potential nutri-cereals: A review of nutrient composition, phytochemical profile and techno-functionality. International Journal of Food Science & Technology. 56: 3703-3718 (2021)

    Article  CAS  Google Scholar 

  • Sharma R, Sharma S and Singh B. Modulation in the bio-functional & technological characteristics, in vitro digestibility, structural and molecular interactions during bioprocessing of proso millet (Panicum miliaceum L.). Journal of Food Composition and Analysis. 107: 104372 (2022)

    Article  CAS  Google Scholar 

  • Singh Chauhan E and Sarita S. Effects of processing (germination and popping) on the nutritional and anti-nutritional properties of finger millet (Eleusine coracana). Current Research in Nutrition and Food Science Journal. 6: 566-572 (2018)

    Article  Google Scholar 

  • Singh N, David J, Thompkinson DK, Seelam BS, Rajput H and Morya S. Effect of roasting on functional and phytochemical constituents of finger millet (Eleusine coracana L.). The Pharma Innovation Journal. 7: 414-418 (2018)

    Google Scholar 

  • Sonkar S, Jaddu S, Pradhan RC, Dwivedi M, Seth D, Goksen G, Sarangi PK and Lorenzo JM. Effect of atmospheric cold plasma (pin type) on hydration and structure properties of kodo-millet starch. LWT. 182: 114889 (2023)

    Article  CAS  Google Scholar 

  • Srinivas JR T AL. Physio-chemical and sensory properties of protein-fortified extruded breakfast cereal/snack formulated to combat protein malnutrition in developing countries. Journal of Food Processing & Technology. 05: (2014)

    Article  Google Scholar 

  • Sruthi NU, Premjit Y, Pandiselvam R, Kothakota A and Ramesh SV. An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures. Food Chemistry. 348: 129088 (2021)

    Article  CAS  PubMed  Google Scholar 

  • Sruthi NU and Rao PS. Effect of processing on storage stability of millet flour: A review. Trends in Food Science & Technology. 112: 58-74 (2021)

    Article  CAS  Google Scholar 

  • Sullivan AC, Pangloli P and Dia VP. Impact of ultrasonication on the physicochemical properties of sorghum kafirin and in vitro pepsin-pancreatin digestibility of sorghum gluten-like flour. Food Chemistry. 240: 1121-1130 (2018)

    Article  CAS  PubMed  Google Scholar 

  • Sumathi A, Ushakumari SR and Malleshi NG. Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods. International Journal of Food Sciences and Nutrition. 58: 350-362 (2007)

    Article  CAS  PubMed  Google Scholar 

  • Thilagavathi T, Banumathi P, Kanchana S and Ilamaran M. Effect of heat moisture treatment on functional and phytochemical properties of native and modified millet flours. Plant Archives. 15: 15-20 (2015)

    Google Scholar 

  • Tian J, Chen J, Lv F, Chen S, Chen J, Liu D and Ye X. Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes. Food Chemistry. 197: 1264-1270 (2016)

    Article  CAS  PubMed  Google Scholar 

  • Tripathi B, Chetana and Platel K. Fortification of sorghum (Sorghum vulgare) and pearl millet (Pennisetum glaucum) flour with zinc. Journal of Trace Elements in Medicine and Biology. 24: 257-262 (2010)

    Article  CAS  PubMed  Google Scholar 

  • Tripathi B and Platel K. Finger millet (Eleucine coracana) flour as a vehicle for fortification with zinc. Journal of Trace Elements in Medicine and Biology. 24: 46-51 (2010)

    Article  CAS  PubMed  Google Scholar 

  • Tripathi B and Platel K. Iron fortification of finger millet (Eleucine coracana) flour with EDTA and folic acid as co-fortificants. Food Chemistry. 126: 537-542 (2011)

    Article  CAS  Google Scholar 

  • Tripathi B, Platel K and Srinivasan K. Double fortification of sorghum (Sorghum bicolor L. Moench) and finger millet (Eleucine coracana L. Gaertn) flours with iron and zinc. Journal of Cereal Science. 55: 195-201 (2012)

    Article  CAS  Google Scholar 

  • Ushakumari SR, Latha S and Malleshi NG. The functional properties of popped, flaked, extruded and roller-dried foxtail millet (Setaria italica). International Journal of Food Science and Technology. 39: 907-915 (2004)

    Article  CAS  Google Scholar 

  • Wang L, Gulati P, Santra D, Rose D and Zhang Y. Nanoparticles prepared by proso millet protein as novel curcumin delivery system. Food Chemistry. 240: 1039-1046 (2018)

    Article  CAS  PubMed  Google Scholar 

  • Weaver CM, Dwyer J, Fulgoni VL, King JC, Leveille GA, MacDonald RS, Ordovas J and Schnakenberg D. Processed foods: contributions to nutrition. The American Journal of Clinical Nutrition. 99: 1525-1542 (2014)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Wei C, Ge Y, Liu D, Zhao S, Wei M, Jiliu J, Hu X, Quan Z, Wu Y, Su Y, Wang Y and Cao L. Effects of high-temperature, high-pressure, and ultrasonic treatment on the physicochemical properties and structure of soluble dietary fibers of millet bran. Frontiers in Nutrition. 8: 820715 (2022)

    Article  PubMed  PubMed Central  Google Scholar 

  • World Health Organization. Fortification: https://www.who.int/health-topics/food-fortification#tab=tab_1. Accessed Nov. 27, 2023.

  • Xu F, Zheng Y, Yang Z, Cao S, Shao X and Wang H. Domestic cooking methods affect the nutritional quality of red cabbage. Food Chemistry. 161: 162-167 (2014)

    Article  CAS  PubMed  Google Scholar 

  • Yadav GP, Dalbhagat CG and Mishra HN. Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extruded products: A review. Journal of Food Process Engineering. 45:14106 (2022)

    Article  Google Scholar 

  • Yadav S, Mishra S and Pradhan RC. Ultrasound-assisted hydration of finger millet (Eleusine Coracana) and its effects on starch isolates and antinutrients. Ultrasonics Sonochemistry. 73: 105542 (2021)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Yousaf L, Hou D, Liaqat H and Shen Q. Millet: A review of its nutritional and functional changes during processing. Food Research International. 142: 110197 (2021)

    Article  CAS  PubMed  Google Scholar 

  • Zheng M, Xiao Y, Yang S, Liu H, Liu M, Yaqoob S, Xu X and Liu J. Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch. Food Science & Nutrition. 8: 735-743 (2020)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

We express our gratitude to Amrita Vishwa Vidyapeetham University and to Dr Haripriya Ravikumar, and Dr Deepika Anand, Assistant Professor, Amrita Vishwa Vidyapeetham University, for the support.

Funding

This study was supported through Amrita Seed Grant (Proposal ID:ASG2022201). 

Author information

Authors and Affiliations

  1. Department of Food Science and Nutrition, Amrita School of Physical Sciences, Amrita Vishwa Vidyapeetham, Ettimadai, Coimbatore, Tamil Nadu, 641112, India

    Athira Mundassery, Jancirani Ramaswamy, Tharanidevi Natarajan & Soorya Haridas

  2. Amrita Create, Amrita School of Computing, Amrita Vishwa Vidyapeetham, Amritapuri, Kollam, Kerala, 690525, India

    Prema Nedungadi

Authors
  1. Athira Mundassery
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jancirani Ramaswamy
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Tharanidevi Natarajan
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Soorya Haridas
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Prema Nedungadi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Jancirani Ramaswamy.

Ethics declarations

Conflict of interest

There are no conflicts of interest with respect to the work described in this manuscript.

Ethical approval

Not applicable.

Consent for publication

Not applicable.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Mundassery, A., Ramaswamy, J., Natarajan, T. et al. Modern and conventional processing technologies and their impact on the quality of different millets. Food Sci Biotechnol (2024). https://doi.org/10.1007/s10068-024-01579-z

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • DOI: https://doi.org/10.1007/s10068-024-01579-z

Keywords

Search

Navigation