Nutritional Composition, Functional Properties and Food Applications of Millet Grains

C. R. Abah *

Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.

C. N. Ishiwu

Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.

J. E. Obiegbuna

Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.

A. A. Oladejo

Department of Applied Biochemistry, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

Millet is an important nutritious ancient minor cereal food crop. This work reviews the composition, functional properties and food application of millet grains. The review shows that this cereal grains is a good source of carbohydrate and starch, with minute proteins, fat, vitamins and other nutrients. The functional properties of the cereal grains (Millet) was also evaluated and the findings gotten from various authors shows that the grains has a good functional properties in terms of their bulk density, oil absorption capacity, water absorption capacity, least gelatinization temperature and host of others. The pasting properties were also researched on and various authors attested to the potentiality of the grains in terms of the pasting properties. The food applications of the grains was not left out since the basic essence of this review is to see to the betterment of the livelihood of human, as such the various foods that can be produced from these grains were also looked into foods like millet ball “Fura”, tuwo, gruel, alcoholic beverages (like pito, burukutu) and non-alcoholic beverages (like “kunu zaki”) where all examined and conclusively the grains were rich sources of meals.

Keywords: Millet, flour, Kunu, cereals, grains


How to Cite

Abah, C. R., C. N. Ishiwu, J. E. Obiegbuna, and A. A. Oladejo. 2020. “Nutritional Composition, Functional Properties and Food Applications of Millet Grains”. Asian Food Science Journal 14 (2):9-19. https://doi.org/10.9734/afsj/2020/v14i230124.

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