The growing public awareness of nutrition and health care research substantiates the
potential of phytochemicals such as polyphenols and dietary fiber on their health beneficial …

Hemicelluloses, comprising the non-cellulose cell-wall polysaccharides of vegetative and
storage tissues of annual and perennial plants, represent an immense renewable resource …

Soluble and insoluble-bound phenolic extracts of several varieties of millet (kodo, finger,
foxtail, proso, pearl, and little millets) whole grains were evaluated for their phenolic contents …

Sorghum is a good source of phenolic compounds with a variety of genetically dependent
types and levels including phenolic acids, flavonoids, and condensed tannins. Most …

Over 50 phenolic compounds belonging to several classes, namely, phenolic acids and their
derivatives, dehydrodiferulates and dehydrotriferulates, flavan-3-ol monomers and dimers …

Sorghum and millets have considerable potential in foods and beverages. As they are
gluten-free they are suitable for coeliacs. Sorghum is also a potentially important source of …

Coffee pulp is one of the major underutilized byproduct of coffee processing in farm level.
Disposal of this agro-industrial waste has become one of the most challenging tasks for …

Sorghum and millet grains are generally rich in phytochemicals, particularly various types of
phenolics. However, the types and amounts vary greatly between and within species. The …

Free and bound phenolic acids were isolated from native and malted finger millet (ragi,
Eleusine coracana Indaf-15), and their antioxidant properties were evaluated …

Millets are nutritionally rich and occupy an important place in the diet of people in many
regions of the world. Although millets are nutritionally superior to cereals their utilization as a …