Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 7 Issue 6

Millets as Super Foods: A Review

Aditya S Bhandari1, Kundan B Jat1, Aniruddha A Kanse1, Prathamesh D Gorde1, Shweta Suri2 and Anirudh G Patil1*

1Department of food technology, Annasaheb Dange College of Engineering and Technology, Ashta, Maharashtra, India
2Assistant Professor, Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, India

*Corresponding Author: Anirudh G Patil, Department of food technology, Annasaheb Dange College of Engineering and Technology, Ashta, Maharashtra, India.

Received: May 05, 2023; Published: May 31, 2023


Climate change, water shortages, rising global population, and rising food prices in the twenty-first century, and other socioeconomic effects are anticipated to pose a serious threat to global food security and agriculture, particularly for the poorest residents of arid and sub arid areas. Scientists and dietitians are challenged by these effects to look into the feasibility of growing, preparing, and consuming alternative food sources for eradicating poverty and hunger. The primary food source in the world and an essential component of the human diet are cereal grains over the globe. In the semiarid tropics of Asia and Africa, millet is one of the most significant drought-resistant crops. It is a significant source of proteins and carbs for residents in these places. Additionally, millet grain is currently attracting more interest from food scientists, technologists, and nutritionists due to its significant contribution to national food security and potential health advantages. This study's objective was to analyse recent developments in research done up to that point in order to assess the nutritional value and potential health advantages of millet grains. Utilising processing methods to enhance millet's edible and nutritious qualities also highlighted are difficulties, restrictions, and prospects for promoting millet use as food for a sizable and expanding population.

Keywords:Fermented and Traditional Foods; Baked and Extruded Products; Functional Foods and Beverages


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Citation: Anirudh G Patil., et al. “Millets as Super Foods: A Review". Acta Scientific Nutritional Health 7.6 (2023): 90-103.


Copyright: © 2023 Anirudh G Patil., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


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