Nutritional composition, iron bio-accessibility of selected foxtail and finger millet varieties and their products

Foods with superior bioavailable nutrients can improve diet quality. Millets are a good source of protein, dietary fibre, iron, calcium, B-complex vitamins, and phytochemicals. In the present study, the nutritional profile and in vitro iron bio-accessibility of three varieties of finger millet (FM) and two varieties of foxtail millet (FXM) were evaluated. Finger millet (FM GPU 67) and foxtail millet (FXM SIA-3088) varieties having higher iron content, were selected for processing (roasting, flaking, cold extrusion, and malting) and also for preparation of convenience food mixes and noodles. The value-added products developed in the study, namely – FM noodles, FXM sambar mix, and FXM upma mix fulfil 16.0%, 33.1%, 33.8% of protein, and 41.4%, 42.0%, 32.9% of dietary fibre requirements of Recommended Dietary Allowances (RDA) for the adult male. Likewise, the products (noodles, sambar and upma mix) fulfilled 18.7%, 38.8%, 39.6% RDA of protein for adult female. FXM sambar and upma mixes had higher overall acceptability scores compared FM noodles. Development of wholegrain millet-based value-added products with superior nutritional profiles with better bio-accessible minerals and sensory acceptability may help to strengthen Indian diets and also to address the TBM (Triple Burden of Malnutrition) prevalent in the country.