Keep the bran in the millet to preserve the health benefits: read

a representative image | Photo Credit: SPECIAL ARRANGEMENT

Extracting the bran from millets results in a decrease in protein, dietary fiber, fat, minerals and phytate content while increasing carbohydrate and amylose content, a recent paper in a peer-reviewed journal. Nature Springer you have shown. This can negate the benefits of eating millets.

Title, Effect of debranning on food, cooking, micro-characteristics of young Indian beets, by Shanmugam Shobana et al makes the case for eating millet as a whole grain without removing the braning. “Debranned millets are nutritious and should be promoted in the Indian diet to improve the quality of the diet, debranned millets have low nutritional value, which can increase the glycemic load of the Indian diet”, the authors said. The study was conducted by the Madras Diabetes Research Foundation (MDRF), Chennai, and the Indian Institute of Millet Research, Hyderabad.

Many minerals

Millets are rich in minerals such as calcium, iron, phosphorus, and potassium, and are an excellent source of phytochemicals such as phenolic compounds compared to other staple grains (rice, wheat, corn), which provide many benefits. of health. such as anti-aging, anticarcinogenic, anti-atherosclerogen, antibacterial, and antioxidant effects. The Food and Agriculture Organization has recognized 2023 as the International Year of Millets and the Indian government went all out to celebrate.

Ms. Shobana says: “We did a small market survey in 2018, and we found that millets, polished like white rice, were being sold in stores. There is a difference between polished and whole kernels, in terms of color and texture, but when you buy the packaged stuff, it’s hard to tell.” This particular study looked at small sorghums – foxtail, small, kodo, barnyard, and proso.

But why are the breasts polished? Dr. Shobana explains that removing the bran and germ increases the shelf life of the sorghum. Millet bran is rich in fat, and not removing it may reduce shelf life, as it may spoil quickly. De-branning will also reduce cooking time, making the grain softer and less chewy.

V. Mohan, president, Madras Diabetes Research Foundation, adds: “Although millet has its advantages in terms of phytonutrients and protein intake, the type of millet available in the market is highly polished and this food causes a high glycemic index, which is undesirable. We must make efforts to make the milk available as it was available in this country, so that it can also benefit people with diabetes.”

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