Processing of millet bran and its utilization in the production of functional foods: A review

Abstract

Millet bran, a\\r\\nbyproduct of millet processing, is rich in vitamins and minerals, surpassing\\r\\nthe nutrient content found in millet itself. Furthermore, it contains a variety\\r\\nof beneficial compounds, including lipids, phenolic compounds, and dietary\\r\\nfibers. When processed appropriately, bran can serve as a valuable source of a nutritious\\r\\nfood ingredient for human consumption. This potential use also plays a\\r\\nsignificant role in minimizing agricultural waste. A key distinction between\\r\\nwhole grains and refined grains lies in the retention of bran. Among the\\r\\ncomponents of the bran, fiber is likely responsible for the health benefits\\r\\nassociated with whole grains. The millet bran must be properly processed before\\r\\nits utilization in the food and industrial purpose because of its short shelf\\r\\nlife. This review discusses the processing of millet bran and its utilization\\r\\nin the preparation of various food products.