Front. Sustain. Food Syst. Frontiers in Sustainable Food Systems Front. Sustain. Food Syst. 2571-581X Frontiers Media S.A. 10.3389/fsufs.2023.1247312 Sustainable Food Systems Correction Corrigendum: Potential and unrealized future possibilities of browntop millet in the food sector Singh Shivani 1 * Suri Sukhneet 2 Singh Ranjana 3 1Department of Home Science (Foods and Nutrition), University of Delhi, New Delhi, India 2Department of Food Technology, Vivekananda College, University of Delhi, New Delhi, India 3Department of Food Technology, Shaheed Rajguru College of Applied Science, University of Delhi, New Delhi, India

Approved by: Frontiers Editorial Office, Frontiers Media SA, Switzerland

 *Correspondence: Shivani Singh shivani386singh@gmail.com 25 07 2023 2023 7 1247312 25 06 2023 10 07 2023 Copyright © 2023 Singh, Suri and Singh. 2023 Singh, Suri and Singh

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 A corrigendum on Potential and unrealized future possibilities of browntop millet in the food sector by Singh, S., Suri, S., and Singh, R. (2022). Front. Sustain. Food Syst. 6:974126. doi: 10.3389/fsufs.2022.974126 browntop millet physiochemical properties nutrients uses benefits section-at-acceptance Sustainable Food Processing

In the published article, the reference for Niharika V. et al., 2020 was not cited in the article due to referencing the studies of two different authors with similar names. The full reference is as follows: “Niharika, V., Rao, B. G., Tushara, M., and Rao, V. S. (2020). Studies on performance of browntop millet indigenous collections for grain yield and nutritional traits. J. Pharmacogn. Phytochem. 9, 2636–2638.”

In the published article, the reference for Niharika V. et al., 2020 was incorrectly cited in a few places throughout the article as “Niharika, B., Jaipuriar, D. S., Ranjan, R., and Vaishnav, V. (2020). A study to explore the biochemical properties of locally grown millets. Int. J. Res. Anal. Rev. (IJRAR) 1, 375–382.”. It should be “Niharika, V., Rao, B. G., Tushara, M., and Rao, V. S. (2020). Studies on performance of browntop millet indigenous collections for grain yield and nutritional traits. J. Pharmacogn. Phytochem. 9, 2636–2638.”

These citations have been corrected in the following places.

Results, Origin and production, paragraph 4; Results, Nutritional attributes, Table 3; Results, Nutritional attributes, Table 4; Results, Nutritional attributes, paragraph 8; Results, Nutritional attributes, Figure 5 legend; Results, Nutritional attributes, Figure 6 legend.

In the published article, the reference for Niharika B. et al., 2020 was incorrectly written as “Niharika, B., Jaipuriar, D. S., Ranjan, R., and Vaishnav, V. (2020). A study to explore the biochemical properties of locally grown millets. Int. J. Res. Anal. Rev. (IJRAR) 1, 375–382.” It should be “Niharika, B., Jaipuriar, D. S., Ranjan, R., and Vaishnav, V. (2020). A study to explore the biochemical properties of locally grown millets. Int. J. Res. Anal. Rev. 7, 375–382.”

In the published article, there was an error in Table 3 as published. In the row “Browntop millet,” the numeric values did not line up with the corresponding references. The corrected Table 3 appears below.

Energy and macro-nutrient content of different millets and staple cereals compared with the browntop millet (in percent).

Cereal grain Energy (kj) (*↑**↓) Carbohydrates (gm) (*↑**↓) Crude fiber (gm) (*↑**↓) Fat (gm) (*↑**↓) Protein (gm) (*↑**↓)
Browntop millet (Roopa, 2015) (Niharika V. et al., 2020) 1,414 – 71.32 – – 8.06 1.89 – 8.98 ↓16.24% 10.72
Rice (Longvan et al., 2017) 1,491 ± 15 ↑5.4% 78.24 ± 1.07 ↑9.7% 2.81 ± 0.42 ↓65.1% 0.52 ± 0.05 ↓72.5% 7.94 ± 0.58 ↓25.9%
Wheat (Longvan et al., 2017) 1,347 ± 23 ↓4.7% 64.72 ± 1.74 ↓9.3% 11.23 ± 0.77 ↑39.3% 1.47 ± 0.05 ↓22.2% 10.59 ± 0.60 ↓1.2%
Sorghum (Longvan et al., 2017) 1,398 ± 13 ↓1.1% 67.68 ± 1.03 ↓5.1% 10.22 ± 0.49 ↑26.8% 1.73 ± 0.3 ↓8.5% 9.97 ± 0.43 ↓7.0%
Pearl millet (Longvan et al., 2017) 1,456 ± 18 ↑3.0% 61.78 ± 0.85 ↓13.4% 11.49 ± 0.62 ↑42.5% 5.43 ± 0.64 ↑187.3% 10.96 ± 0.26 ↑2.2%
Proso millet (Longvan et al., 2017) 1,388 ± 10 ↓1.8% 66.19 ± 1.19 ↓7.2% 6.39 ± 0.60 ↓20.7% 2.55 ± 0.13 ↑34.9% 8.92 ± 1.09 ↓16.8%
Finger millet (Longvan et al., 2017) 1,342 ± 10 ↓5.1% 66.82 ± 0.73 ↓6.3% 11.18 ± 1.14 ↑38.7% 1.92 ± 0.14 ↑1.6% 7.16 ± 0.63 ↓33.2%
Little millet (Longvan et al., 2017) 1,449 ± 19 ↑2.5% 65.55 ± 1.29 ↓8.1% 7.72 ± 0.92 ↓4.2% 3.89 ± 0.35 ↑105.8% 10.13 ± 0.45 ↓5.5%
Barnyard millet (Gopalan et al., 2021) 1,284 ↓9.19% 65.5 ↓8.8% 9.8 ↑21.6% 2.2 ↑16.4% 6.2 ↓42.2%
Foxtail millet (Gopalan et al., 2021) 1,384 ↓2.1% 60.9 ↓14.6% 8 ↓0.7% 4.3 ↑127.5% 12.3 ↑14.7%
Kodo millet (Patil et al., 2020) 1,500 ± 10.62 ↑6.1% 71.80 ± 0.60 ↑0.7% 6.12 ± 0.10 ↓ 24.1% 4.48 ± 0.52 ↑137.0% 7.7 ± 0.05 ↓28.2%

↑ indicates percent (%) higher amount compared to BTM.

↓ indicates percent (%) lower amount compared to BTM.

Baseline data adapted from Roopa (2015), Longvan et al. (2017), Niharika V. et al. (2020), Patil et al. (2020), and Gopalan et al. (2021).

In the published article, there was an error in Table 4 as published. In the row “Browntop millet,” the numeric values did not line up with the corresponding references. The corrected Table 4 appears below.

Comparison of micro-nutrients content of millets and staple cereals with the browntop millet (in percent).

Cereal grain Ash content (gm) (*↑**↓) Calcium (mg) (*↑**↓) Iron (mg) (*↑**↓) Phosphorus (mg) (*↑**↓) Zinc (mg) (*↑**↓)
Browntop millet (Kishore et al., 2021) (Niharika V. et al., 2020) 2.13 ± 0.21 – 28 13.97 ↓50.1% 7.72 ↓12.9% 8.86 276 – 2.5 2.11 ↓15.6%
Rice (Longvan et al., 2017) 0.56 ± 0.08 ↓73.7% 7.49 ± 1.26 ↓73.2% 0.65 ± 0.11 ↓92.7% 96 ± 16.30 ↓65.2% 1.21 ± 0.1 7 ↓51.6%
Wheat (Longvan et al., 2017) 1.42 ± 0.19 ↓33.3% 39.36 ± 5.65 ↑40.6% 3.97 ± 0.7 8 ↓55.2% 315 ± 41.8 ↑14.1% 2.85 ± 0.6 5 ↑14%
Sorghum (Longvan et al., 2017) 1.39 ± 0.34 ↓34.7% 27.60 ± 3.71 ↑1.4% 3.95 ± 0.94 ↓55.4% 274 ± 35.7 ↓0.7% 1.96 ± 0.31 ↓21.6%
Pearl millet (Longvan et al., 2017) 1.37 ± 0.17 ↓35.7% 27.35 ± 2.16 ↓2.3% 6.42 ± 1.04 ↓27.5% 289 ± 25.3 ↑4.7% 2.76 ± 0.36 ↑10.4%
Proso millet (Longvan et al., 2017) 1.72 ± 0.27 ↓19.2% 15.27 ± 1.28 ↓45.5% 2.34 ± 0.46 ↓73.6% 101 ± 5.2 ↓60.4% 1.65 ± 0.18 ↓34%
Finger millet (Longvan et al., 2017) 2.04 ± 0.34 ↓4.2% 364 ± 58.0 ↑1200% 4.62 ± 0.36 ↓47.9% 210 ± 58.4 ↓23.9% 2.53 ± 0.51 ↑1.2%
Little millet (Longvan et al., 2017) 1.34 ± 0.16 ↓37.1% 16.06 ± 1.54 ↓42.6% 1.26 ± 0.44 ↓85.8% 130 ± 27.5 ↓52.9% 1.82 ± 0.1 4 ↓27.8%
Barnyard millet (Gopalan et al., 2021) 4.4 ↑106.6% 20 ↓28.6% 5.0 ↓43.6% 280 ↑1.4% 3.0 ↑20%
Foxtail millet (Gopalan et al., 2021) 3.3 ↑54.9% 31 ↑10.7% 2.8 ↓68.4% 290 ↑5.1% 2.4 ↓4%
Kodo millet (Patil et al., 2020) 1.96 ± 0.05 ↓1.9% 39.63 ± 0.76 ↑41.5% 3.55 ± 0.32 ↓59.9% 378.65 ± 1.04 ↑37.2% 2.08 ± 0.20 ↓16.8%

↑ indicates percent (%) higher amount compared to BTM.

↓ indicates percent (%) lower amount compared to BTM.

Baseline data adapted from Longvan et al. (2017), Niharika V. et al. (2020), Patil et al. (2020), Gopalan et al. (2021), and Kishore et al. (2021).

The authors apologize for these errors and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.

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 References Gopalan C. Rama Sastry B. V. Balasubramanian S. C. (revised by Rao, B. S. N. Deosthale Y. G. Pant K. C.) (2021). Nutritive Value of Indian Foods (NVIF). National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India. Kishore A. S. Rekha K. B. Hussain S. A. Madhavi A. (2021). Quality enhancement of nutri-cereal BTM through agronomic practices. Curr. Sci. 120, 468–470. Longvan T. Ananthan R. Bhaskarachary K. Venkaiah K. (2017). Indian Food Composition Tables (IFCT). Hyderabad: National Institute of Nutrition. Niharika B. Jaipuriar D. S. Ranjan R. Vaishnav V. (2020). A study to explore the biochemical properties of locally grown millets. Int. J. Res. Anal. Rev. 7, 375–382. Niharika V. Rao B. G. Tushara M. Rao V. S. (2020). Studies on performance of browntop millet indigenous collections for grain yield and nutritional traits. J. Pharmacogn. Phytochem. 9, 2636–2638. Patil R. B. Vijayalakshmi K. G. Vijayalakshmi D. (2020). Physical, functional, nutritional, phytochemical and antioxidant properties of kodo millet (Paspalum scrobiculatum). J. Pharmacogn. Phytochem. 9, 2390–2393. 10.20546/ijcmas.2020.909.348 Roopa O. M. (2015). Nutritional Analysis and Development of Value-added Products from Brown-top Millet (Dissertation/Master's thesis). Department of Food Science and Nutrition, UAS, Bengaluru, India.