چکیده مقاله
Proso millet Panicum miliaceum L is among the earliest domesticated millet species and serves as a vital staple food for populations living in arid and semi arid regions worldwide This review highlights its rich nutritional profile, including high quality proteins rich in essential amino acids such as isoleucine, methionine, and leucine , essential fatty acids notably linoleic acid, an omega 6 fatty acid , and antioxidant compounds such as phenolic acids and glycosylated flavonoids Compared to common cereals like rice and wheat, proso millet offers higher protein quality and a richer profile of bioactive compounds, highlighting its potential as a valuable functional food ingredient Beyond its nutritional value, proso millet exhibits multiple health promoting properties, including antioxidant, anti diabetic, anti cancer, antiproliferative, anti liver injury, and anti obesity effects Its gluten free nature also makes it suitable for individuals with celiac disease It may have significant benefits for maintaining the gastrointestinal, respiratory, and cardiovascular systems, as well as hair health Furthermore, advanced processing techniques, including physiochemical and bioprocessing techniques such as fermentation and germination , thermal processing, and non thermal technologies, have shown promise in enhancing its nutritive and antioxidant compounds while reducing antinutritional factors In addition, multidisciplinary approaches, including genomics and bioinformatics, play a crucial role in advancing millet improvement and achieving nutritional security Despite its functional potential, proso millet remains underutilized commercially due to technical limitations, including the short shelf life of millet flour, the degradation of micronutrients, total proteins, and dietary fiber during dehulling, and a lack of studies focused on industrial scaling Overall, this review highlights proso millet as a sustainable, health promoting crop that aligns with global efforts to combat malnutrition and chronic diseases while enhancing food system resilience to climate change
کلیدواژهها
نویسندگان
Tahere Razzaghi
Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran
Fatemeh Naderi
Department of Food Science, Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
Maryam Salami
Functional Food Research Core, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
Gholamreza Askari
Transport Phenomena Laboratory TPL , Department of Food Science and Technology, University of Tehran, Iran Postal Code ۳۱۵۸۷ ۷۷۸۷۱
Najmeh Salehi
School of Biology, College of Science, University of Tehran, Tehran, Iran
شیوه ارجاع
Razzaghi, Tahere and Naderi, Fatemeh and Salami, Maryam and Askari, Gholamreza and Salehi, Najmeh,1404,Investigating the Potential of Proso Millet (Panicum miliaceum L.) as a Functional Food,Ninth International Conference on Interdisciplinary Studies in Food industry and Nutrition Science of Iran,Tehran
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