Millet grain as a candidate antioxidant food resource: a review

• Main Authors: Shan Liang, Kehong Liang
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2019-01-01
• Series: International Journal of Food Properties
• Subjects: millet; antioxidant activity; phenolics; processing
• Online Access: http://dx.doi.org/10.1080/10942912.2019.1668406

Millet is a major drought-resistant crop that serves as a nutrient rich food staple in Africa and Asia. In addition, millet contains an abundance of bioactive compounds with antioxidant activity. The intake of antioxidants through the diet is essential for improving human health. This review aimed to evaluate the antioxidant compounds in millet, as well as the factors that influence antioxidant activity. The Millet contained several natural occurring phenolic compounds which include phenolic acids, flavonoids and tannins, in addition to xylo-oligosaccharides (XOs), insoluble fibers and peptides. Certain lipophilic antioxidants, including vitamin E and carotenoids, were extensively distributed among varieties. Furthermore, the bioactivity of the antioxidants can be affected by food processing. Germination and fermentation could enhance the antioxidant properties, due to increased antioxidants content (phenolic compounds). In summary, it is possible to use millet as a nutraceutical and antioxidant food resource to reduce disease risks and maintain health.