Modern Processing of Indian Millets: A Perspective on Changes in Nutritional Properties.

Area of Science:

• Agricultural Science
• Food Science
• Nutrition

Background:

• Global food insecurity and malnutrition affect billions, with UN targets unmet.
• Climate change, population growth, and economic factors exacerbate food security challenges.
• A dual burden of undernutrition and overnutrition exists in many nations.

Purpose of the Study:

• To review the nutritional profiles of Indian millets (foxtail, kodo, proso, little, pearl).
• To analyze the impact of traditional and modern processing techniques on millet nutritional properties.
• To guide industry, researchers, and consumers in optimizing millet nutrient value.

Main Methods:

• Extensive literature review of research and review articles.
• Focus on processing techniques including fermentation, germination, dehulling, extrusion, cooking, puffing, popping, malting, and milling.
• Analysis of changes in nutrient content and digestibility.

Main Results:

• Germination and fermentation significantly improved millet nutritional characteristics.
• Excessive dehulling, polishing, and milling led to a reduction in dietary fiber and micronutrients.
• Processing techniques critically influence nutrient content and bioavailability.

Conclusions:

• Millets are a promising solution for food and nutrition security.
• Optimizing processing is key to maximizing millet's nutritional benefits.
• Informed processing choices can enhance nutrient bioavailability and combat malnutrition.