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Balanced amino acid and higher micronutrients in millets complements legumes for improved human dietary nutrition

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Relation http://oar.icrisat.org/11344/
https://doi.org/10.1002/cche.10227
doi:10.1002/cche.10227
 
Title Balanced amino acid and higher micronutrients in millets complements legumes for improved human dietary nutrition
 
Creator Anitha, S
Govindaraj, M
Kane-Potaka, J
 
Subject Smart Foods
Millets
Pearl Millet
Finger Millet
Chickpea
Pigeonpea
Food and Nutrition
Legume Crops
 
Description Background and objectives: More than 2 billion people suffer with malnutrition
arising from dietary protein and micronutrients deficiencies. To enhance the dietary
nutrient quality, the current study used two largely grown varieties of finger millet,
pearl millet, pigeonpea, and chickpea to evaluate the effect of millet–legume
blends for their enhanced protein digestibility, amino acid profiles, and essential
micronutrients.
Findings: Our study revealed the presence of significant levels of proteins (6.3%–
22.3%), essential amino acids, and micronutrients (Fe: 2.6–8.5 mg; Zn: 2–5.5 mg;
Ca: 22‐450 mg in 100 g) in these varieties. When specific millets combined with
legumes in 3:1 proportion, significantly enhanced nutritional value of food by providing
a balanced amino acid with good protein digestibility, and high levels of iron
(7.58 mg) and zinc (4.96 mg) with 100 g of pearl millet and calcium (400.57 mg)
with 100 g of finger millet.
Conclusions: Pigeonpea and chickpea have a good level of proteins with essential
amino acids except methionine and cysteine, whereas millet had balanced amino
acid including methionine and cysteine (50% higher) and much higher levels of micronutrients
(Fe, Zn and Ca). Therefore, specific millets and legumes combination
complemented higher levels of micronutrients in addition to complete proteins to
support comprehensive human nutrition.
Significance and novelty: This study opens prospects for selecting complementary
nutrient‐dense varieties for household consumption. Industries can explore these
product developments significantly to reduce malnutrition if consumed adequately,
which is not possible with polished rice, refined wheat flour or maize even if it is
combined with legumes.
 
Publisher American Association of Cereal Chemists
 
Date 2019-10
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://oar.icrisat.org/11344/1/Anitha_et_al-2019-Cereal_Chemistry%20%281%29.pdf
Anitha, S and Govindaraj, M and Kane-Potaka, J (2019) Balanced amino acid and higher micronutrients in millets complements legumes for improved human dietary nutrition. Cereal Chemistry (TSI). pp. 1-11. ISSN 0009-0352