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Millet Food Products

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Handbook of Millets - Processing, Quality, and Nutrition Status

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Abstract

Recent trends in globalization of non-diversified diet of energy-dense cereals fuel the rise in diabetes and heart disease. Hence, millets have become a major part of the present food revolution to reverse this trend. Millets are termed as “smart food” “superfoods”, which have high levels of desirable nutrients, easily digestible, distinct flavour, non-acid forming, and gluten-free, non-allergic unique food properties. Due to these functional properties, millets have gained an important role in functional foods for consumers. This chapter explores the knowledge on conventional and non-conventional millet products and novel food products and their nutritional, functional importance and production to re-popularize millets for implementation into everyday meals as functional food. The comprehensive details are given for the conventional processing such as milling, roasting, germination and fermentation for producing primary products at milling industry such as millet rice into various forms like raw rice (dehusked), dehusked semi-polished rice, parboiled rice, semolina, whole grain flour, dehusked flour and composite flour and secondary products such as flaked, parched, puffed and popped millet, porridge, gruel, weaning and supplementary food. The contemporary food processing technologies such as extrusion, baking, spray drying, gun puffing and popping, malting, instant mixes and brewing are employed for millet grains to produce instant mixes, convenient, ready-to-eat and ready-to-cook products; novel food products namely millet milk and dahi analogue, meal bar, pellet, muesli, edible film, etc. and traditional millet food products including bhat, kheer (sweetened thin porridge), mudde (stiff porridge), roti/chapatti (unleavened bread), idli (fermented savoury cake), dosa (fermented pancake),koozh, koko, togwa, dambu, chhyang, ogi, uji and brewed drink. The diversification of millet products will be amplified through adoption of traditional knowledge with advanced technologies to produce convenient food to make easy access for consumers.

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Authors and Affiliations

  1. Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM-T), Thanjavur, India

    Vincent Hema, M. Ramaprabha, R. Saraswathi, P. N. Chakkaravarthy & V. R. Sinija

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  1. Vincent Hema
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  2. M. Ramaprabha
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  3. R. Saraswathi
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  4. P. N. Chakkaravarthy
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  5. V. R. Sinija
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Correspondence to V. R. Sinija .

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Editors and Affiliations

  1. IIFPT, Thanjavur, Tamil Nadu, India

    C. Anandharamakrishnan

  2. Department of Food Safety and Quality Testing, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, Tamil Nadu, India

    Ashish Rawson

  3. Department of Food Engineering, IIFPT, Thanjavur, Tamil Nadu, India

    C. K. Sunil

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Hema, V., Ramaprabha, M., Saraswathi, R., Chakkaravarthy, P.N., Sinija, V.R. (2022). Millet Food Products. In: Anandharamakrishnan, C., Rawson, A., Sunil, C.K. (eds) Handbook of Millets - Processing, Quality, and Nutrition Status. Springer, Singapore. https://doi.org/10.1007/978-981-16-7224-8_12

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