ArticleFood chemistry: X2024
Nutrient and metabolite characteristics of the husk, bran and millet isolated from the foxtail millet (
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Effects of Co-Fermentation withFoods (Basel, Switzerland) · 2026Article
- Impact of Processing on Millets: A Pathway To Improved Nutrition and Functionality.Current nutrition reports · 2025Review
- Comparative Analysis of Bioactive Compounds and Flavor Characteristics in Red Fermentation of Waxy and Non-Waxy Millet Varieties.Foods (Basel, Switzerland) · 2025Article
- The Effect of Different Processing Methods on Metabolite Profiles by Comparative Metabolomics in Kernels and Sprouted Seeds of Foxtail Millet.Foods (Basel, Switzerland) · 2025Article
- Metabolite profiling of foxtail millet varieties from Qingyang using GC-MS and LC-MS analysis.Food chemistry: X · 2025Article
- Effects of milling degree on proximate composition, functional components and antioxidant capacity of foxtail millet.Food chemistry: X · 2025Article
- Structure Characterization and Antioxidant Activity of a Novel Polysaccharide fromFoods (Basel, Switzerland) · 2025Article
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10 authors.
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Abstract
The utilization of byproducts from foxtail millet polishing can reduce food loss and waste. Thus, it is necessary to know the chemical compounds from the millet and the segregation of the layers. The nutrients including minerals were compared among the husk, bran, and millet, and a LC-MS metabolomics analysis was also performed among them. The results showed that the protein, crude fat and 4 fatty acids, seven minerals, the nitrogen-containing compounds and phenolic acids were at much higher levels in the bran part than the husk and millet, whereas the husk only contained higher levels of dietary fibre, and some minerals. The millet section, as the edible part, contained the lowest level of chemical constituents. It illustrated that the bran part contained more functional and nutritional components than the millet and husk part. Therefore, the bran of the foxtail millet should be a food resources instead of wasting.
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