Physico-Chemical Analysis of Foxtail Millet Implications for Nutrition and Value Addition in Food Products

Abstract

Because of its physico-chemical characteristics, research studies suggest that foxtail millet has superior nutritional profiles. The seed has bioactive substances with health-promoting qualities and a distinct protein, mineral and fibre composition. The goal of the current exploratory study was to investigate the physico-chemical characteristics of foxtail millet in order to determine whether it may be used in millet-based products. Standard procedures were followed for the physico-functional, color, macronutrient, and micronutrient content. The macronutrient analysis yielded values that were within the previously reported range for moisture, protein, fat, crude fiber, carbohydrate, energy, and ash. The energy (385 kcal), calcium (30 mg), iron (4 mg), and magnesium (195 mg) values were significantly different from those of other investigations. The biomolecule and fiber content was higher-protein (13.21g/100 g), fat (5.06g/100 g), and crude fiber (4.97g/100 g). Finally, high calorie value was observed. Physico- chemical properties and its stability and attributes have a major role in the food processing and value addition chain. The higher values of micro-nutrients and biomolecules and fiber have implications for human health, well-being and nutrition. Cumulatively, from this study, it could be concluded that foxtail millet has favorable physiological and functional properties that could be used for the production of value-added products to improve human nutrition and health.