Review of ways to enhance the nutritional properties of millets for their value‐addition

• Published in: Journal of food processing and preservation 2021-06, Vol.45 (6), p.n/a
• Main Authors: Kaushik, Nidhi, Yadav, Prachi, Khandal, Rakesh Kumar, Aggarwal, Manjeet
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.15550

This review paper presents the state‐of‐the‐art of techniques such as decortication, parboiling, and germination affecting the nutritional parameters of millets. Functional characteristics of millets useful for designing special foods and value‐added products have been discussed. Why millets, known as superior grains due to their nutritional value and climate resilience, grown extensively, long ago, were replaced by other crops is highlighted? Based on leads from the literature, technology interventions required to motivate farmers to adopt millets again have been identified. It is concluded that by adopting decortication, parboiling, and germination, it is possible to enhance the nutritional and sensory properties of millets. Value‐added and functional foods, including the fast‐moving ones (baked, extruded ready‐to‐eat meal, etc.) can be designed using composite flours containing millets, like Kodo and Kutki, to drive the demand for these grains. This will help strategize plans for making millets, a preferred crop again for the sake of the sustainability of agriculture and addressing malnutrition. Novelty impact statement Identified technology‐interventions like Decortication, Parboiling and Germination to be rendered to motivate farmers to grow millets again, for sustainable agriculture and to eliminate malnutrition. Value‐added functional foods of millets for the masses will drive demand for millets to meet UN objectives.