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Plant Science Today (PST)

Review Articles

Vol. 11 No. sp4 (2024): Recent Advances in Agriculture by Young Minds - I

Millet bran: The underrated ingredient with a potential to transform human nutrition

DOI
https://doi.org/10.14719/pst.5431
Submitted
1 October 2024
Published
29-12-2024 — Updated on 17-05-2025
Versions

Abstract

Millets are consumed by people across the globe. Millet bran (MB), a byproduct of preliminary processes like dehulling, debranning and milling, is often discarded or utilized as animal feed. Foxtail millet bran(FMB) consists of 9.39% crude oil, 12.48% crude protein, 51.69% crude fiber, 7.50% ash, and 8.29% moisture. Kodo millet bran
(KMB) has a nutrient profile of 4.92% protein, 79.84% carbohydrates, 2.83% fat, 48.42% overall dietary fiber, 5.33% ash and 7.07% moisture. Little millet bran has a phenolic concentration of 465.67 microgram, whole grain contains 148.53 microgram, and pearled grain has 78.63 microgram. Proso millet bran is composed of 9% fat, 26% carbohydrates, 36% dietary fiber and 14% protein, along with 3 mg gallic acid equivalent/g of phenolics. Bran is a promising ingredient for creating innovative functional and therapeutic foods since it contains good nutrients like protein, fat, dietary fiber, phenols, phytonutrients, flavonoids, and antioxidants. Hydrolytic rancidity is the primary challenge in using bran as food, and the only way to prevent it is through a process called stabilization, which inactivates the enzymes responsible for this issue. Stabilization of bran is crucial to preventing the formation of free fatty acids (FFA) due to the action of lipase. This review addresses stabilization techniques, health and therapeutic benefits and industrial applications for developing MBbased food products like bakery products, beverages and bran oil.

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