Product Development from Millets

Abstract

Whole grains are used widely from ancient times in human diet. They are universally recommended as an important source of energy, carbohydrate, protein, and fiber in human diet. In India millets and sorghum are preferred as a major income-generating crops for the majority of poor farmers exclusively in some farming regions. Millets are the main crop in some regions of the world and specifically in both seasons of Kharif and Rabi. Sorghum plays a major role in nutrient uptake which is about 35% of the total intake of calories, protein, iron, and zinc in the intake zones. Nutritional change and health scenarios indicate a high rate of lifestyle diseases both in developed and developing countries. Due to high nutritional composition millets are categorized as coarse cereals and used for the production of nutrient-rich food development. All millets are very rich in minerals and also have high antioxidant activity. Hence, millets are being consumed as a source of nutraceutical components for nutritional improvement of processed food products to augment their proposed health benefits. Incorporation of millet in various low-cost food formulations intended for adults and children could be used to alleviate malnutrition and other deficiency disorders and can serve as nutritionally dense value-added products.