Nutritional Values of Foxtail Millet (Setaria italica) and other Millets Used for Common Diseases and Management

IF 0.8 Q4 NUTRITION & DIETETICS

Current Nutrition & Food Science Pub Date : 2023-11-02 DOI:10.2174/0115734013266504231025050553

Maharajan T, V. Duraipandiyan, T.P. Ajeesh Krishna, S. Maria packiam

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引用次数: 0

Abstract

Abstract: The ever-increasing population and malnutrition in tropical and sub-tropical countries upsurge the demand and security for poor people’s food and nutrition. In erratic climatic conditions, millets can survive as they require less water, short cultivation period and are somewhat tolerant to biotic (bacteria and fungi) and biotic stresses (drought, salinity, nutrient deficiency, etc). Millets possess several nutrient rich components and several health benefits. Despite having superior nutritional, health and agricultural advantages, millets have not received their due attention. Among the millets, foxtail millet is one of the major millets in terms of its second in global production and millets’ yield, quality, and quantity are affected by various diseases. This review provides an overview of the origin and distribution of eight millets, their morphological characteristics with chemical composition, potential health benefits and the fungal, bacterial and viral diseases affecting the growth and yield of millets and their effective management in the framework of ensuring food and nutritional securities in the tropical and sub-tropical countries

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谷子(Setaria italica)和其他常见病用谷子的营养价值及其管理

摘要:热带和亚热带国家不断增长的人口和营养不良，使贫困人口对食物和营养的需求和保障激增。在不稳定的气候条件下，小米可以存活，因为它们需要较少的水，种植周期短，并且对生物(细菌和真菌)和生物压力(干旱，盐度，营养缺乏等)有一定的耐受性。小米含有多种营养丰富的成分和多种健康益处。尽管小米具有优越的营养、健康和农业优势，但它没有得到应有的重视。谷子是世界上产量居第二位的主要谷子之一，谷子的产量、质量和数量都受到各种病害的影响。本文综述了热带和亚热带国家八种谷子的原产地和分布、形态特征、化学成分、潜在的健康益处、影响谷子生长和产量的真菌、细菌和病毒疾病及其有效管理，以确保粮食和营养安全

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Current Nutrition & Food Science NUTRITION & DIETETICS-

CiteScore

2.00

自引率

0.00%

发文量

144

期刊介绍： Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal aims to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.