Volume 16, Issue 95 (2019)
FSCT 2019, 16(95): 11-25 |
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mohajer khorasani S, Ahami M. Millet: Forgotten grain-appreciable food for the future. FSCT 2019; 16 (95) :11-25
URL: http://fsct.modares.ac.ir/article-7-37200-en.html
URL: http://fsct.modares.ac.ir/article-7-37200-en.html
1- Graduate of Food Science and Engineering - Food TechnologyGorgan University of Agricultural Sciences and Natural Resources
2- Associate Professor of Faculty of Food Science and Technology, Gorgan Gorgan University of Agricultural Sciences and Natural Resources ,mehranalami@gmail.com
2- Associate Professor of Faculty of Food Science and Technology, Gorgan Gorgan University of Agricultural Sciences and Natural Resources ,
Abstract: (3796 Views)
Today, changing climates, increasing populations, and food security concerns are encouraging researchers and food industry experts to study the feasibility of producing foods from cereals, grains, and other unusual sources. Millet has a short growing season and can be produced in drought conditions compared to the main cereals, resistant to pests and disease. Therefore, due to Iran's climate and continuous decline of water resources, its use is justified. Millet grains have also been attracted by food and nutrition researchers because of their special properties, high nutritional value and health effects. It is rich in dietary fiber, protein, minerals, and vitamins and is comparable to basic grains. On the other hand, millet is one of the grains that because of its lack of gluten proteins, can have a special place in the diet of celiac patients who cannot consume grains such as wheat, barley, rye, and oats. Therefore, in this paper, by introducing millet grain, nutritional value and its products, researchers and artisans are focused on planting and processing this forgotten grain. It is hoped that in the future, this valuable grain, often used as livestock and poultry in Iran, will also be included in the household food basket.
Article Type: Analytic Review |
Subject:
Supplemented foods (probiotics, parabiotics ...)
Received: 2019/10/9 | Accepted: 2019/12/15 | Published: 2019/12/31
Received: 2019/10/9 | Accepted: 2019/12/15 | Published: 2019/12/31
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