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VOL. 9, ISSUE 1 (2024)
A comprehensive review on millet as the future crop, processing innovations, and Value-Added product development
Authors
Divya KM, Elakiya R, Snekha Chandran, Haripriya A
Abstract
Millet plays a crucial
role in people’s diets due to its rich nutritional profile. Emerging as future
crops, millets exhibit resilience and can withstand adverse growing conditions.
They serve as valuable sources of carbohydrates, proteins, fats, vitamins,
minerals, and antioxidants. Millets are broadly categorized into two types:
Major millets (such as Sorghum and Pearl) and Minor millets (including Kodo and
Foxtail). Various processing methods are applied to eliminate inedible
portions, enhance nutrient bioavailability, improve digestibility, and reduce
antinutritional content, thereby elevating the nutritional quality of millets.
This versatile grain is utilized to produce a range of traditional and
value-added products. Traditional millet-based items encompass roti, upma,
idli, dosa, paniyaram, while novel products include extruded items like
noodles, pasta, and breakfast cereals. This review provides insights into the
types of millets, their nutritional composition, millet processing techniques,
and the array of value-added products derived from them.
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Pages:1-5
How to cite this article:
Divya KM, Elakiya R, Snekha Chandran, Haripriya A "A comprehensive review on millet as the future crop, processing innovations, and Value-Added product development". International Journal of Food Science and Nutrition, Vol 9, Issue 1, 2024, Pages 1-5
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