Millet as a Sustainable Ingredient in Foods: New Research Highlights Potential Benefits

Researchers at Alexandria University have conducted a study evaluating the use of millet as a sustainable functional ingredient in foods, particularly in kishk, a traditional Middle Eastern dish. The study found that millet-based kishk had improved nutritional and functional properties, including higher protein and ash content, and reduced fat content. The researchers also observed that millet increased essential amino acid content, dietary fiber, iron, zinc, and phosphorus content, as well as antioxidant activity. Sensory evaluation results indicated that all functional kishk were accepted by a panel of 10 well-trained panelists, with the 50% millet substitution recording the highest score.

Key Takeaways:

• Millet is a nutrient-rich, drought-tolerant crop that can contribute to food security and is a sustainable ingredient in foods.
• The study evaluated millet grains as a sustainable functional ingredient in novel functional kishk at 25, 50, 75, and 100% ratios compared to the control made from burghul.
• Millet-based kishk had higher protein (19.24-21.62%) and ash (1.52-2.14%) content compared to the control (18.16% and 1.45%), respectively.
• Replacing burghul with millet reduced the fat content from 14.57% (control) to 10.70% (at replacement 100%).
• Millet increased essential amino acid content, dietary fiber, iron, zinc, and phosphorus content, as well as antioxidant activity in millet kishk.
• Sensory evaluation results indicated that all functional kishk were accepted, with the 50% millet substitution recording the highest score.
• The substitution of 50% millet recorded the highest score, while the 100% replacement was the lowest in sensory evaluation.
• Utilizing millet as whole grains in kishk production represents an innovative strategy to promote self-sufficiency and decrease grain importation for food applications.

Statistics:

• The study found that millet-based kishk had higher protein content (19.24-21.62%) and ash content (1.52-2.14%) compared to the control (18.16% and 1.45%).
• Replacing burghul with millet reduced the fat content from 14.57% (control) to 10.70% (at replacement 100%).
• Sensory evaluation results indicated that all functional kishk were accepted by a panel of 10 well-trained panelists.
• The substitution of 50% millet recorded the highest score in sensory evaluation, while the 100% replacement was the lowest.

Sources:

• Impact of millet as a sustainable functional ingredient on nutritional and functional value of a novel kishk product. Discover Food, 2025, 5(1):1-23.
• NewsRx. Alexandria University Researchers Update Knowledge of Sustainability Research (Impact of millet as a sustainable functional ingredient on nutritional and functional value of a novel kishk product). Ecology, Environment & Conservation. September 5, 2025; p 14.