Study shows retaining millet bran maintains health benefits

Representative Image | Photo Credit: Special Arrangements

A recent paper published in a peer-reviewed journal found that removing bran from millet reduces its protein, dietary fiber, fat, mineral and phytic acid content while increasing carbohydrate and amylose content. Nature Springer Shown. This may waste the benefits of eating millets.

article, Effect of peeling on nutritional, culinary and microstructural properties of five Indian minor millets, Shanmugam Shobana et al made the case for eating millet as a whole grain without peeling it. “Hulled millet is nutritious and should be promoted in the Indian diet to improve diet quality, as hulled millet is less nutritious and increases the glycemic load of the Indian diet,” the authors said. The study was funded by the Madras Diabetes Research Foundation, Chennai. (MDRF) department and Millet Research Institute of India, Hyderabad.

High mineral content

Millet is rich in minerals such as calcium, iron, phosphorus and potassium, and compared to other major cereals (rice, wheat, corn), millet is an excellent source of phytochemicals such as phenolic compounds, which have a range of health benefits such as anti-aging , anti-cancer, anti-atherosclerosis, antibacterial, antioxidant and other effects. The Food and Agriculture Organization of the United Nations has recognized 2023 as the International Year of Millets, and the Indian government is going all out to celebrate.

Ms Shobana said: “We conducted a small market survey in 2018 and found that polished millet like white rice was being sold in stores. There is a difference in color and texture between polished rice and whole grains, but if you buy the packaged product, it is very It’s difficult to tell the difference. This particular study looked at the smaller millets – foxtail millet, little millet, kodo millet, barnyard millet and proso millet.

But why does Xiaomi need to polish it? Dr. Shobana explains that removing the bran and germ increases the shelf life of millet. Millet bran is rich in fat, and not removing it may shorten shelf life as it may go rancid faster. Peeling also reduces cooking time and makes the grains softer and less chewy.

V. Mohan, Chairman, Madras Diabetes Research Foundation, added, “While millets have advantages in terms of phytonutrients and protein intake, the types of millets available in the market are highly processed and have an unsatisfactory high glycemic index after consumption. We should work hard to make millet as available in China as before, so that patients with diabetes can also benefit.

Dr. Shobana offers a solution to the shelf life problem: “Several advances in packaging technology, including vacuum technology, can help extend the shelf life of whole grains, even bran.”