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October 5, 2025Asian Journal of Dairy and Food ResearchOpen Access

Divulging Millets: Types, Nutritional Value, Processing Methods and Applications in Processed Food: A Review

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Authors

HCHitesh ChoudharyDCDipjyoti ChakrabortyKKKuldeep Kumar

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Overview

Review highlights millets' nutritional value and processing methods, suggesting improved health outcomes in diets.

Key Points

  • Millets can enhance nutritional content, reducing risks of diseases such as hyperglycemia and heart issues.
  • Protein content in millets ranges from 7 to 11%, with carbohydrates constituting 60 to 70% of their composition.
  • Processing methods like fermentation and malting improve the bioavailability of micronutrients in millet-based foods.
  • Despite high nutritional value, millets face challenges including limited applications due to a short shelf life.

Cite This Study

Choudhary et al. (2025) studied this question.

synapsesocial.com/papers/68e24e60d6d66a53c2473351https://doi.org/10.18805/ajdfr.dr-2378
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