Bioactives from millet: properties and effects of processing on bioavailability

Taiwo O. Akanbi, Yakindra Timilsena, Sushil Dhital

Research output: Chapter in Book/Report/Conference proceedingChapter (Book)Otherpeer-review


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.
Original languageEnglish
Title of host publicationBioactive Factors and Processing Technology for Cereal Foods
EditorsJing Wang, Baoguo Sun, Rong Tsao
Place of PublicationSingapore Singapore
Number of pages13
ISBN (Electronic)9789811361678
ISBN (Print)9789811361661
Publication statusPublished - 2019
Externally publishedYes

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