De-branning of Millets

Context
A recent study published by Nature Springer cautions that de-branning millets reduces their health benefits, emphasizing the importance of consuming them as whole grains.

About Bran and Its Role

• Nutritional Significance: Bran is the edible outer layer of grains, rich in dietary fiber, minerals, and bioactive compounds that aid in digestion and provide essential nutrients.
• Impact of Bran Removal: Removing the bran (de-branning) diminishes the nutritional value of millets, leading to a loss of fiber, minerals, and beneficial phytochemicals.

Reasons for De-branning and Polishing Millets

• Extended Shelf Life: De-branning helps extend the shelf life by removing the fatty outer layer that can spoil over time.
• Ease of Cooking: Polished millets cook faster and have a softer texture, making them more convenient for meal preparation.
• Market Appeal: Polished millets are often preferred in the market due to their smoother texture and appearance, despite being nutritionally inferior.

Health Implications of De-branning Millets

• Nutrient Loss: De-branning significantly reduces protein, dietary fiber, fats, minerals, and phytates in millets, decreasing their nutritional benefits.
• Increased Glycemic Load: Removing bran raises the carbohydrate and amylose content, leading to a higher glycemic index, which can make de-branned millets less suitable for those managing blood sugar levels, such as diabetic individuals.