The Potential of Foxtail Millet as a Carbohydrate-Based Indonesian Local Functional Food
Keywords:
Foxtail millet, functional food, carbohydrate-based functional food, local sources
Abstract
Foxtail millet (Setaria italica L.) is a round-shaped cereal grain varied in colors and sizes and is part of the Poaceae family alongside sorghum and maize. It is one of the most extensively cultivated crops in Asia and Africa, as well as in several other developing countries. In 2014 alone, Asia and Africa produced 95% of the total global foxtail millet yield. Foxtail Millet itself is a good source of bioactive compounds such as minerals, phenolic compounds, amino acids, dietary fibers, carotenoids, sterols, unsaturated fatty acids, phytic acids, tocols, and anti-nutritive compounds. Due to these reasons, foxtail millet has several health benefits such as antioxidant activity, anti-hyperglycemic effects, anti-cholesterol effects, anti-hypertensive effects, and anthropometric effects. It has been mentioned that fox millet contains antioxidants, metal chelators, and reductants in the soluble and insoluble phenolic extracts which are beneficial as natural antioxidant sources. In animals, foxtail millet has also been proven to be safe and its benefit has been proven, specifically in terms of its gastroprotective effect. However, foxtail millet might cause an allergic reaction in humans due to cross-reactivity among different grains. Hence, the safety and efficacy of foxtail millet should be studied further. However, potentially, foxtail millet could be incorporated into a variety of aspects of the food industry. One of the functions is that it can be used to incorporate the flour in order to increase the nutritional properties, such as the mineral and fiber content of the flour itself.
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References
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Chhavi, A., & Sarita, S. (2012). Evaluation of composite millet breads for sensory and nutritional qualities and glycemic response. Malaysian journal of nutrition, 18(1), 89–101.
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He, L., Zhang, B., Wang, X., Li, H., & Han, Y. (2015). Foxtail millet: nutritional and eating quality, and prospects for genetic improvement. Frontiers of Agricultural Science and Engineering, 2(2), 124-133.
Hou, D., Chen, J., Ren, X., Wang, C., Diao, X., Hu, X., Zhang, Y., & Shen, Q. (2018). A whole foxtail millet diet reduces blood pressure in subjects with mild hypertension. Journal of Cereal Science, 84, 13–19. https://doi.org/10.1016/J.JCS.2018.09.003
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Kotachi, M., Takahagi, S., Ishii, K., Hanaoka, K., Tanaka, A., & Hide, M. (2020). A case of millet allergy that developed into wheat-induced anaphylaxis by cross-reaction between millet and wheat antigens. Allergology International, 69(3), 471–473. https://doi.org/10.1016/j.alit.2019.12.011
Kumar, K. V. P., Dharmaraj, U., Sakhare, S. D., & Inamdar, A. A. (2016). Flour functionality and nutritional characteristics of different roller milled streams of foxtail millet (Setaria italica). LWT, 73, 274-279.
Kumari, S., Singh, B., & Kaur, A. (2023). Influence of malted buckwheat, foxtail and Proso Millet flour incorporation on the physicochemical, protein digestibility and antioxidant properties of gluten-free rice cookies. Food Chemistry Advances, 3, 100557. https://doi.org/10.1016/j.focha.2023.100557
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Lin, H.-C., Sheu, S.-Y., Sheen, L.-Y., Sheu, P.-W., Chiang, W., & Kuo, T.-F. (2020). The gastroprotective effect of the foxtail millet and adlay processing product against stress-induced gastric mucosal lesions in rats. Journal of Traditional and Complementary Medicine, 10(4), 336–344. https://doi.org/10.1016/j.jtcme.2020.01.003
Meherunnahar, Mst., Ahmed, T., Chowdhury, R. S., Miah, M. A., Sridhar, K., Inbaraj, B. S., Hoque, Md. M., & Sharma, M. (2023). Development of novel foxtail millet-based Nutri-rich instant noodles: Chemical and quality characteristics. Foods, 12(4), 819. https://doi.org/10.3390/foods12040819
Mertz, E. T., Hassen, M. M., Cairns-Whittern, C., Kirleis, A. W., Tu, L., & Axtell, J. D. (1984). Pepsin digestibility of proteins in sorghum and other major cereals. Proceedings of the National Academy of Sciences, 81(1), 1–2. https://doi.org/10.1073/pnas.81.1.1
Narayanan, J., Sanjeevi, V., Rohini, U., Trueman, P., & Viswanathan, V. (2016). Postprandial glycaemic response of foxtail millet dosa in comparison to a rice dosa in patients with type 2 diabetes. The Indian Journal of Medical Research, 144(5), 712. https://doi.org/10.4103/IJMR.IJMR_551_15
Nazni, P., & Devi, R. S. (2016). Effect of processing on the characteristics changes in barnyard and foxtail millet.
Niu, X., & Ge, W. (2018). Drought-tolerant plant growth-promoting rhizobacteria associated with foxtail millet in a semi-arid agroecosystem and their potential in alleviating drought stress. Frontiers in Microbiology, 8, 294536.
Nyambe-Silavwe, H., Villa-Rodriguez, J. A., Ifie, I., Holmes, M., Aydin, E., Jensen, J. M., & Williamson, G. (2015). Inhibition of human α-amylase by dietary polyphenols. Journal of Functional Foods, 19, 723–732. https://doi.org/10.1016/j.jff.2015.10.003
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Published
2025-03-19
How to Cite
Candra, A., Halim, B., Kartasasmita, F., Christie, G., Pandyopranoto, J., Andriani, K., Margaretha, F., Heerlie, D., & Astina, J. (2025). The Potential of Foxtail Millet as a Carbohydrate-Based Indonesian Local Functional Food. Indonesian Journal of Life Sciences, 7(1), 15-27. https://doi.org/https://doi.org/10.54250/ijls.v7i1.208
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Section
Food Innovation and Nutrition
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