Food Processing, Health Benefits, and Value-Addition Potential of Pearl Millet and Sorghum: A Nutritional Review | Chapter 1 | Food Science and Agriculture: Research Highlights Vol. 6

 

Millets are the sixth most-produced grain crop worldwide. Millets are superior to rice and wheat in terms of calcium, dietary fibre, and protein in terms of nutrition. Further, they are rich in vital vitamins and phytochemicals that support health and well-being. The beneficial physicochemical, nutritional and flexibility qualities of millets are ideal for widespread use in the food industry. The present review aims to update the present basic knowledge about various phyto-constituents of millet. Next, an in-depth review of the food and health application highlights its nutrition and health-promoting activities. The section on processing and other treatments aims to review the nutrition and mineral bioavailability of millets. Finally, current trends in millet and by-products applications in biomedical, industry and value-based plant-based products are discussed. With a global increase in population and a change in food patterns globally, new health and nutrition-conscious foods are the need of the hour. To this end, the increased use of millets in a wide range of products, such as baby foods, dietary items, value-added food products, and ready-to-eat snacks, is an indication towards their inclusion by food researchers to meet the needs of people of all ages. The rich bioactive profile and diverse culinary uses of millets emerge as promising options for addressing malnutrition. Since millet can be augmented to the diet in several ways, they have the potential to improve nutritional status across the society. The review is hence direct to assess current-knowledge and aid newer aims for research and development and improvement of millets to meet the nutritional needs of society and also contribute to sustainable agricultural practices.

 

 

Author(s) Details

K. K. Shalini
Department of Studies in Food Technology, Davangere University, India.

 

H. S. Ravikumar Patil

Department of Studies in Food Technology, Davangere University, India.

 

H. B. Kiran Kumar
Nrupathuga University, India.

 

Please see the book here :- https://doi.org/10.9734/bpi/fsarh/v6/7015