![]() ![]() Millets’ carbohydrate contents can vary, with little millet having the highest carbohydrate content and foxtail millet having the lowest. The longer dehulling procedure, however, occasionally causes protein levels to drop significantly. However, a study discovered that the dehulling procedure, which increased protein content and digestibility, had a significant impact on the nutritional value of pearl millet. Generally, the hull (outer coat) of millets contains the majority of the antinutrients and polyphenolic compounds that precipitate proteins and decrease protein digestibility however, the dehulling process significantly reduces their presence and improves protein digestibility. ![]() The dehulling process enhances millet quality by removing excessive hull content from the outer side of the grains. One may experience improved health and a decreased risk of illness by regularly consuming these grains. ![]() These nine millet species produce nutritious grains that are widely used in traditional medicine and as a necessary food to maintain health.
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