Research highlights the functional benefits of green banana flour and millet-based Murukku snack
Muzaffarpur: In a groundbreaking study, Prof. Dinesh Chandra Rai, Vice Chancellor of BR Ambedkar Bihar University and a distinguished scholar at Banaras Hindu University, has spearheaded the development of a healthier version of the traditional Indian snack, Murukku. This innovative formulation incorporates green banana flour and millet grains, significantly enhancing the snack’s nutritional value while aligning with contemporary dietary preferences.
Led by Prof. Rai, the research team, including MSc Food Technology student Tomaly Saha, Mr. Manish Kumar Singh from Mizoram University, and Dr. Arvind Kumar from BHU, meticulously analyzed the nutritional composition of this novel Murukku. Utilizing high-resolution mass spectrometry, they identified 40 major bioactive metabolites, including compounds like ginsenoside, orotic acid, and tocotrienol. These compounds are well-known for their numerous health benefits, such as reducing the risk of cancer, diabetes, and cardiovascular diseases, as well as possessing anti-inflammatory and neuroprotective properties.
This research marks a significant advancement in the field of functional foods. By combining traditional culinary practices with cutting-edge nutritional science, Prof. Rai and his team have demonstrated the potential of underutilized ingredients like green banana flour and millet grains to create sustainable and health-enhancing snacks.
Furthermore, the study underscores the importance of foodomics tools, such as metabolomics, in precisely profiling and ensuring the quality of functional foods. This research has been published in the esteemed journal, Food and Humanity, further solidifying its impact on the global food science community.
Prof. Rai expressed his enthusiasm for the findings, stating, “This research demonstrates the immense potential of traditional Indian foods when combined with modern scientific knowledge. By incorporating underutilized and nutritious ingredients like green banana flour and millets, we can create healthier and more sustainable snack options.” He further emphasized the importance of incorporating these ingredients into our daily diets, stating, “Millets and green bananas are rich sources of essential nutrients and offer numerous health benefits. This research encourages us to embrace these traditional and nutritious foods for a healthier lifestyle.”
Prof. Rai also stressed the importance of promoting millets as a key component of a balanced diet. He stated, “Millets are not only nutritious but also environmentally sustainable. They require less water and are more drought-resistant than many other crops. By promoting millet consumption, we can contribute to both human health and environmental sustainability.”
He further emphasized the need for awareness campaigns and educational programs to educate the public about the nutritional benefits and versatility of millets. “We need to encourage people to try different millet-based dishes and incorporate them into their daily meals,” he added.
The researcher fraternity and university officials at BRABU have extended their heartfelt congratulations to Vice Chancellor Prof. Dinesh Chandra Rai on his remarkable research accomplishments in the past year. Among those who have lauded Prof. Rai’s achievements are LS College Principal Prof. Om Prakash Roy, Proctor Prof. B.S. Rai, College Inspector Prof. Rajeev Kumar, Sports Council Advisor Dr. Sanjay Sinha, Dr. Shartendu Shekhar, Dr. Navin Kumar, and others.
