Millet Minor: Overview

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dc.contributor.authorChandi, G.K.
dc.contributor.authorAnnor, G.A.
dc.date.accessioned2018-09-04T11:33:44Z
dc.date.available2018-09-04T11:33:44Z
dc.date.issued2015-12
dc.description.abstractMinor millets have been grown and utilized as food and fodder since ancient times. They are adapted to various soils and climates. Owing to their limited requirement for water and early maturity, they are commonly grown as catch crops in some regions. Porridge, gruel, flatbreads, pancakes, and fermented beverages have been the most common forms of millet foods. Among the nutritional benefits, the perceived hypoglycemic property made minor millets particularly popular and hence their use in the management of type II diabetes. Their hypoglycemic response could be attributed to the presence of polyphenols, soluble fiber, and starch-protein-lipid interactions. Decortication results in significant reduction in these components, causing an increase in the expected glycemic index of millets. The wide climatic adaptability and the regional economic importance of the untapped genetic resources of millets give them the potential to be exploited in the resolution of food security issues of poor rural communities of the world.en_US
dc.identifier.otherVol. 1-4, p. 199-208 10 p
dc.identifier.otherDOI:10.1016/B978-0-12-394437-5.00012-7
dc.identifier.urihttp://ugspace.ug.edu.gh/handle/123456789/23930
dc.language.isoenen_US
dc.publisherElsevier Inc.en_US
dc.subjectDiabetesen_US
dc.subjectHypoglycemic propertyen_US
dc.subjectMillet processingen_US
dc.subjectMillet productsen_US
dc.subjectMinor milletsen_US
dc.subjectStarch-protein-lipid interactionsen_US
dc.titleMillet Minor: Overviewen_US
dc.title.alternativeThe World Of Food Grainsen_US
dc.typeBook chapteren_US

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