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DOI: http://dx.doi.org/10.21088/ijfnd.2322.0775.9221.2

Abstract

Little millet is a minor cereal which is known for several health benefits due to the presence of bioactive compounds such as phenolic compounds, gamma-amino butyric acid (GABA), carotenoids, and tocopherols. In this paper, the literature on the nutraceuticals of the little millet and also the influence of processing on their stability has been reviewed. The greatest impact on the nutrient and nutraceutical content of the millet occurs on the milling process, when the physical separation of different morphological parts takes place. These nutraceuticals offer protection to the consumer against various diseases. This information will be useful for utilization of processed little millet as an ingredient in functional foods with health promoting functions. It has a significant role in providing significant amounts of antioxidants and phytochemicals in the diet. However, there is a need to restore the lost interest in millets due to its potential nutritional qualities and health benefits. Keywords: Little millet; Nutraceuticals; Processing; Phytochemicals etc.

Corresponding Author : Dipali Saxena, Assistant Professor, Department of Foods and Nutrition, Shri Vaishnav Institute of Home Science, Shri Vaishnav Vidyapeeth Vishwadyalaya Indore, Madhya Pradesh 452002 India.