"11344","16","archive","3170",,,"disk0/00/01/13/44","2019-12-02 06:12:18","2021-09-08 04:50:59","2019-12-02 06:12:18","article",,,"show",,,,"","","","","","","","","","",,,,"Anitha","S","","","","","","Female","Anitha","S","","","","",,,,,"","",,,,,"","","ICRISAT (Patancheru)","India","Balanced amino acid and higher micronutrients in millets complements legumes for improved human dietary nutrition","pub","N12","CRPS2","","public",,,"Daily value, In vitro protein digestibility, Millet–legume combination, Millets, Protein and Micronutrients",,"This work is undertaken as part of the Smart Food initiative
that is led by Africa and Asia by ICRISAT, FARA, CORAF,
FANRPAN, and APAARI. In India, the efforts for millets are
co‐led with IIMR. The authors thank Smart Food endowment
fund and ICRISAT for the grant support and are grateful to
Srinivasan Samineni, Anupama Hingane, and Sobhan Sajja
for providing the chickpea, pigeonpea, and finger millet varieties, respectively, used in this study.","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.","2019-10","published",,"Cereal Chemistry (TSI)",,,"American Association of Cereal Chemists",,"1-11",,,,,,"doi:10.1002/cche.10227",,,,,"TRUE",,"0009-0352",,,,,,"","https://doi.org/10.1002/cche.10227","https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=Balanced+amino+acid+and+higher+micronutrients+in+millets+complements+legumes+for+improved+human+dietary+nutrition&btnG=","pub",,"","",,,,,,"",,,,,,,"",,,,,"",,,,,"","",,,,,"","",,,,,
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