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Featuring cutting-edge research, empirical data, and global case studies, this essential guide reveals how to overcome key production and processing bottlenecks to unleash the full nutritional and economic potential of millets.
Description
Millets are high-value, gluten-free agronomic crops renowned for their superior nutritional profiles, offering rich concentrations of protein, dietary fiber, essential minerals, and calcium relative to conventional staples like wheat and rice. Beyond their dietary benefits, millets exhibit exceptional agronomic resilience, characterized by drought tolerance and pest resistance. Despite a recent global resurgence in millet cultivation across developing economies, scaling production and adoption requires addressing systemic bottlenecks, including limited access to quality seed stock, inadequate post-harvest storage, constrained market channels, and underfunded research frameworks. This book provides a rigorous examination of the multi-dimensional challenges limiting millet production and processing globally. Through cutting-edge research, empirical data, and international case studies, this volume details advances in food bioprocessing, novel product formulation, and emerging post-harvest technologies necessary to optimize the millet value chain and enhance global food security.
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Millets are high-value, gluten-free agronomic crops renowned for their superior nutritional profiles, offering rich concentrations of protein, dietary fiber, essential minerals, and calcium relative to conventional staples like wheat and rice. Beyond their dietary benefits, millets exhibit exceptional agronomic resilience, characterized by drought tolerance and pest resistance. Despite a recent global resurgence in millet cultivation across developing economies, scaling production and adoption requires addressing systemic bottlenecks, including limited access to quality seed stock, inadequate post-harvest storage, constrained market channels, and underfunded research frameworks. This book provides a rigorous examination of the multi-dimensional challenges limiting millet production and processing globally. Through cutting-edge research, empirical data, and international case studies, this volume details advances in food bioprocessing, novel product formulation, and emerging post-harvest technologies necessary to optimize the millet value chain and enhance global food security.
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Author / Editor Details
Sonia Morya, PhD is an Assistant Professor in the Department of Food Technology and Nutrition at Lovely Professional University, Punjab, India. She has published more than 50 review and research articles, more than 20 patents published in the Indian Patent Journal, and 19 book chapters. Her research interests encompass food preservation, food nanotechnology, probiotic beverages, new product development, food processing, herbal wine, cereal-based probiotic beverages, and food chemistry.
Sonia Morya, PhD is an Assistant Professor in the Department of Food Technology and Nutrition at Lovely Professional University, Punjab, India. She has published more than 50 review and research articles, more than 20 patents published in the Indian Patent Journal, and 19 book chapters. Her research interests encompass food preservation, food nanotechnology, probiotic beverages, new product development, food processing, herbal wine, cereal-based probiotic beverages, and food chemistry.
Nisha Sharma, PhD is a Senior Research Associate at Global Health Research Innovation, Toronto, Canada. She has published more than 50 research articles in reputed national and international journals, 15 book chapters, 15 popular articles, and two books. She has significantly contributed to the fields of medical, agricultural, food, environmental, and industrial microbiology.
Navnidhi Chhikara, PhD is an Assistant Professor in the Department of Food Technology at the Guru Jambheshwar University of Science and Technology, Hisar, India. She has published more than 75 publications in national and international journals of high repute and five books. Her research interests include different aspects of traditional food products, grain processing, extrusion, and functional foods.
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Table of Contents
Preface
1. Overview of the Origin and History of Millets
Rajeev Kumar, Ritu Kumari, Seweta Srivastava, Manjot Kaur and Navneeti Chamoli
1.1 Introduction
1.1.1 Early Domestication of Millets
1.1.2 Ancient Origins of Millet Cultivation
1.1.3 The Function of Millets in Early Human Diet
1.1.4 African Origins of Domestication in Sub-Saharan Africa
1.1.5 Asian Domestication
1.1.5.1 Millet Cultivation in China: Foxtail Millet
1.1.5.2 Trade Routes and Migration Patterns
1.1.5.3 Millet Cultivation in India and the Indus Valley Civilization
1.1.6 Introduction of Millets to Europe
1.1.7 Cultural and Agricultural Significance
1.1.7.1 Millets as Staple Crops in Marginal Lands
1.1.7.2 The Role of Millets in Traditional and Subsistence Farming
1.1.8 Decline in Millet Cultivation
1.1.9 Nutritional and Environmental Benefits
1.1.10 Global Initiatives International Year of Millets 2023
1.1.11 Conclusion
Bibliography
2. From Ancient Grain to Superfood
Pooja Sanasam, Sonia Morya, Archibald Danquah-Amoah, Wayenbam Deepti Devi, Mani Salaria, Rahul Vinayak Salve, Akshat Mahajan, Rashmi Saxena Pal and Nisha Sharma
2.1 Introduction
2.2 Nutritional Profile of Millets
2.3 Health Benefits
2.3.1 Millets in Obesity
2.3.2 Millets in Cancer
2.3.3 Millets in Cardiovascular Disease
2.3.4 Millets in Diabetes
2.4 Anti-Nutritional Factors
2.4.1 Phytates
2.4.2 Tannins
2.4.3 Lectins
2.4.4 Protease Inhibitor
2.5 Millets in Food Technology
2.5.1 Millets in Bakery Products
2.5.2 Millet-Based Extruded and Ready-to-Eat Snacks
2.5.3 Millet-Based Fermented and Beverage Products
2.5.4 Millet Alcoholic Beverage
2.5.4.1 Opaque Beers or African Sorghum Beer
2.5.4.2 Busa or Bouza
2.5.4.3 Chhang or Jand
2.5.4.4 Burukutu, Dolo, Pito, Sulim, or Talla
2.5.5 Millet-Based Dairy Alternatives
2.5.6 Millet-Based Functional and Medical Foods
2.6 Future Perspective
2.7 Conclusion
References
3. Status of Millet Production from Ancient Times to the 21st Century
Aabha Gangwar, Manisha Joshi, Mamta Bisht, Akanksha Rani, Lakshita Tewari, Geeta Tewari, Chitra Pande, Girish Chandra Kharkwal, Lalit M. Tewari and Ravi Kant Chaturvedi
3.1 Introduction
3.1.1 Millet Varieties Overview
3.1.1.1 Sorghum Millet [Sorghum bicolor (L.)]
3.1.1.2 Pearl Millet [Pennisetum glaucum (L.) R. Br.]
3.1.1.3 Finger Millet [Eleusine coracana (L.) Gaertn.]
3.1.1.4 Foxtail Millet [Setaria italica (L.) P. Beauv.]
3.1.1.5 Proso Millet [Panicum miliaceum (L.)]
3.1.1.6 Barnyard Millet [Echinochloa esculenta (A. Braun) H. Scholz]
3.1.1.7 Kodo Millet [Paspalum scorbiculatum L.]
3.1.1.8 Little Millet [Panicum sumatrense Roth. ex Roem. & Schult.]
3.1.1.9 Brown Top Millet [Urochloa ramosa (L.) R.D. Webster]
3.1.1.10 Buckwheat Millet [Fagopyrum esculentum Moench.]
3.1.2 Historical Significance
3.1.3 Nutritional Value and Uses
3.2 Millet Production from Ancient Times to the 21st Century
3.2.1 Millets in the Ancient Period (3000 BCE to CE 500)
3.2.1.1 Role of Millets in Classical Antiquity
3.2.1.2 Ancient Uses of Millets
3.2.2 Millets in The Medieval Era (500 CE to 1500 CE) (6th to 16th Century)
3.2.3 Millets in The Early Modern Era (Mughal Period) (1500–1700 CE) (16th to 18th Century)
3.2.4 Millets in The Industrialization Period (Mid 18th to 20th Century)
3.2.4.1 Pre-Industrial Era
3.2.4.2 Industrial Revolution (Late 18th to Early 19th Century)
3.2.4.3 Late 19th to Early 20th Century
3.2.4.4 Inter-War Period (1918–1939)
3.2.4.5 Post-World War II Era (1945–1968 CE)
3.2.4.6 Modern Revival (Late 20th Century)
3.2.5 Millets in 21st Century
3.2.6 Effect of Innovative Technologies on Millet Production
3.2.6.1 Conventional Technologies
3.2.6.2 Contemporary Agricultural Innovations
3.2.7 Modern Uses of Millets (Millet Market-Based Products)
3.2.7.1 Health Foods
3.2.7.2 Millet Flour
3.2.7.3 Fermented Drinks
3.2.7.4 Nutraceuticals
3.2.7.5 Snacks and Cereals
3.2.7.6 Smoothies and Health Shakes
3.3 Conclusion
Acknowledgment
References
4. Millet Diseases: Impacts and Management Strategies
Manish Tripathi and Kirtika Padalia
4.1 Introduction
4.2 Millet Diseases
4.2.1 Fungal Diseases
4.2.1.1 Downy Mildew
4.2.1.2 Rust
4.2.1.3 Smut
4.2.1.4 Blight
4.2.1.5 Spot
4.2.1.6 Rot
4.2.1.7 Anthracnose
4.2.1.8 Grain Mold
4.2.1.9 Sugary Disease/Ergot
4.2.1.10 Udbatta Disease
4.2.1.11 Pokkah Boeng
4.2.2 Bacterial Diseases
4.2.2.1 Bacterial Leaf Spot
4.2.2.2 Bacterial Leaf Stripe
4.2.2.3 Bacterial Leaf Streak
4.2.2.4 Bacterial Stalk Rot
4.2.3 Viral Diseases
4.2.3.1 Maize Stripe (MStV-S)
4.2.3.2 Maize Mosaic (MMV-S)
4.2.3.3 Sorghum Red Stripe Disease (SRSD)
4.2.3.4 Ragi Severe Mosaic
4.2.3.5 Ragi Mottle Streak
4.2.3.6 Ragi Streak
4.2.4 Pest Diseases
4.2.4.1 Shoot Flies
4.2.4.2 Stem Borers
4.2.4.3 Foliage Pests
4.2.4.4 Sucking Pests
4.2.4.5 Earhead Pests
4.2.4.6 Soil Dwelling Insects
4.2.5 Nematode Diseases
4.3 Impact of Diseases on Millets
4.3.1 Economic Impacts
4.3.1.1 Direct Costs of Disease Management
4.3.1.2 Yield Losses and Market Value
4.3.2 Agronomic Impacts
4.3.2.1 Soil Health and Fertility
4.3.2.2 Crop Rotation and Soil Management
4.3.3 Environmental Impacts
4.3.3.1 Use of Chemicals and Their Environmental Footprint
4.3.3.2 Biodiversity Considerations
4.4 Management Strategies
4.4.1 Cultural Practices
4.4.1.1 Crop Rotation and Diversity
4.4.1.2 Resistant Varieties
4.4.1.3 Field Hygiene and Sanitation
4.4.2 Chemical Control
4.4.2.1 Fungicides
4.4.2.2 Bactericides
4.4.3 Biological Control
4.4.3.1 Biological Agents and Microorganisms
4.4.3.2 Integrated Pest Management (IPM)
4.5 Conclusion
References
5. Food Safety and Preservation of Millet-Based Products
Sukirti Sharma, Kajal Kumari, Rajeev Kumar, Ritu Kumari and Seweta Srivastava
5.1 Introduction
5.2 Food Safety
5.3 Potential Risks in Millet-Based Products
5.3.1 Mycotoxins
5.3.2 Pesticides Residues
5.3.2.1 Analytic Method
5.3.3 Microbial Contamination
5.3.4 Physical Contamination
5.3.4.1 Mechanism of Physical Contamination
5.3.4.2 Management Strategies
5.4 Preventing Cross Contamination
5.4.1 Good Agricultural Practices (GAPs)
5.4.1.1 Benefits of Crop Rotation
5.4.1.2 Field Hygiene Practices
5.4.2 Harvesting and Processing
5.4.2.1 Harvesting Techniques
5.4.2.2 Processing Operations
5.4.2.3 Value Addition Emerging Product
5.4.3 Storage and Handling
5.4.3.1 Conventional Storage Technique
5.4.3.2 Contemporary Storage Methods
5.5 Quality Control and Testing
5.5.1 Monitoring
5.5.2 Ventilation
5.5.3 Lactic Acid Bacteria
5.5.4 Analytical Techniques
5.5.5 Quality Standard
5.6 Education and Training
5.7 Regulatory Guidelines and Compliance
5.7.1 International Standards
5.7.1.1 Nutritional Guidelines
5.7.1.2 Diverse Specifications
5.7.2 Local Regulation
5.7.2.1 FSSAI Standards
5.8 Consumer Safety and Education
5.8.1 Nutritional Benefits of Millets
5.8.1.1 Importance of Labeling and Information
5.8.1.2 Consumer Awareness and Consumption Patterns
5.9 Emerging Issues and Future Trends
5.9.1 Major Issues Arising
5.9.2 Advancement in Millet Processing Technology
5.10 Future Prospects
5.11 Conclusion
Bibliography
6. Understanding the Barriers in the Production of Millets
Kirtika Padalia, Manish Tripathi and Pooja Juyal
6.1 Introduction
6.2 Barriers to Millet Cultivation
6.2.1 Agricultural and Economic Factors
6.2.1.1 Decreasing Cultivable Land
6.2.1.2 Lack of High-Yielding Variety
6.2.1.3 Low Productivity
6.2.1.4 Shelf Life Augmentation, Lack of Storage Facilities, and Decentralized Processing
6.2.1.5 Limited Access to Inputs and Credit
6.2.2 Environmental Conditions and Diseases
6.2.2.1 Climate Change
6.2.2.2 Pest and Diseases
6.2.3 Consumer Awareness and Demand
6.2.3.1 Lack of Awareness
6.2.3.2 Limited Availability, High Cost, and Perceived Taste
6.2.3.3 Changing Dietary Preferences
6.2.4 Market Dynamics and Policy
6.2.4.1 Limited Market Opportunities and Inconsistent Supply and Demand
6.2.4.2 Insufficient Government Support, Policies
6.2.4.3 Insufficient Funding for the Research and Development of Millet
6.2.5 Other Challenges
6.3 Conclusion
References
7. International Year of Millets 2023: Importance, Impact,
and Role of Different Nations in Promoting Millets
Anil Panghal and Navnidhi Chhikara
7.1 Introduction
7.2 Types of Millets
7.3 Millet: A Global Perspective
7.3.1 Climate Resilience
7.3.2 Diversified Cropping System
7.3.3 Millets as Nutri Cereals
7.3.4 Economic Feasibility
7.4 International Year of Millets in 2023
7.5 Impact of IYM-2023
7.5.1 Rise in Market Demand of Millets
7.5.2 Increased Consumer Acceptability
7.5.3 Intervention through Policy Makers and Stakeholders
7.5.4 Accomplishment of Sustainable Development Goals (SDGs)
7.6 Initiatives Undertaken at the Global Level
7.6.1 Public Awareness Campaigns
7.6.2 Policy Interventions
7.6.3 Research and Development
7.7 Opportunities Presented by the International Year of Millets 2023
7.8 Challenges Faced in Promoting Millets
7.9 Future Challenges and Recommendations
7.9.1 Sustaining Consumer Demand Post-IYM 2023
7.9.2 Investments in Mechanization and Millet Value Chains
7.9.3 Long-Term Policy Commitments for Millet Marketing and Integration
7.10 Conclusion
References
8. Nutritional Composition of Millets and Their Health Benefits
Sobia Chashman, Izza Faiz Ul Rasool, Maria Noor, Sonia Morya and Waseem Khalid
8.1 Introduction
8.2 Nutritional Composition of Millet
8.2.1 Polysaccharide
8.2.2 Polyunsaturated Fatty Acids
8.2.3 Protein
8.2.4 Vitamins and Minerals
8.3 Bioactive Compounds in Millet
8.3.1 Polyphenols (Flavonoids and Phenolic Acids)
8.3.2 Catechin
8.3.3 Sinapic Acid
8.4 Therapeutic Effect
8.4.1 Effect of Millet on Diabetes
8.5 Effect of Millets on Gut Microbiome
8.6 Millet Effect on Gut and Neurological System
8.7 Millet as Anticancer
8.8 Millet Defensive to Gluten-Sensitive Enteropathy
8.9 Conclusion
References
9. Millets as Functional Food: Role of Probiotics in Health
Improvement
Nutakki Govardhini, Sonia Morya, Pritam Sain, Devendra Kumar and Farid Menaa
9.1 Introduction
9.2 Probiotics
9.3 Probiotics Products of Millets
9.3.1 Millet-Based Fermented and Beverage Products
9.3.1.1 Koko
9.3.1.2 Mangisi
9.3.1.3 Togwa
9.3.1.4 Kunu-Zaki
9.3.1.5 Opaque Beers or the African Sorghum Beer
9.3.1.6 Chhang or Jand
9.3.1.7 Busa or Bouza
9.3.1.8 Ben-Saalga
9.4 Millet-Based Dairy Alternatives
9.5 Functional Millet-Based Products
9.5.1 Non-Dairy Probiotic Foods
9.5.1.1 Non-Dairy Plant-Based Millet Probiotic Products
9.5.1.2 Pear Millet-Based Probiotic Drink
9.5.2 Millet-Based Symbiotic Formulations
9.6 Health Benefits of Probiotics
9.6.1 Gastrointestinal Health
9.6.2 Immune System Modulation
9.6.3 Prevention of Cancer
9.6.4 Prevention of Cardiovascular Diseases
9.7 Sources of Probiotics
9.8 Commercial and Market Trends
9.9 Clinical Evidence and Health Applications
9.9.1 Studies on Millet Consumption and Health Markers
9.9.2 Potential Role in Chronic Disease Management
9.10 Future Perspectives and Challenges
9.11 Conclusion
References
10. Role of Government and Non-Government Agencies in Promoting the Production and Consumption of Millets
Rashmi H. Poojara, Soumya P. S., Samja Sabu and Priya Krishnakumar
10.1 Introduction
10.1.1 Overview of Millets
10.1.2 Need for Promotion of Millets
10.2 International Initiatives
10.2.1 United Nations and FAO Dynamism
10.2.2 Global Partnerships
10.3 National Initiatives
10.3.1 Government Policies and Programs
10.3.1.1 INSIMP (Initiative for Nutritional Security through Intensive Millets Promotion)
10.3.1.2 National Food Security Mission (NFSM)
10.3.1.3 Mid-Day Meal Scheme
10.3.1.4 Ready-to-Eat (RTE) and Ready-to-Serve (RTS) Products
10.3.1.5 Other National Government Policies and Programs
10.3.2 Institutes Focusing on Millet Promotion and Research
10.4 Regional Initiatives
10.4.1 Kerala Millet Village
10.4.2 Andhra Pradesh Millet Mission
10.4.3 Chhattisgarh Millet Mission
10.4.4 Haryana Millet Mission
10.4.5 Madhya Pradesh Mission on Millet
10.4.6 Nagaland Millet Mission
10.4.7 Odisha Millet Mission
10.4.8 Tamil Nadu Millet Mission
10.4.9 Uttarakhand Millet Mission
10.4.10 Karnataka Millet Mission
10.5 Case Study of an NGO from Home State of Kerala, South India
10.6 Challenges and Future Directions
10.6.1 Challenges
10.6.2 Promotion of Millets
10.6.3 Emerging Opportunities
10.7 Conclusion
Bibliography
11. Primary and Secondary Processing of Millets
Ajay Yadav and Deep Narayan Yadav
11.1 Introduction
11.2 Types of Millets
11.2.1 Nutritional Composition
11.3 Processing of Millet
11.3.1 Primary Processing of Millet
11.3.1.1 Grading
11.3.1.2 Dehusking/Dehulling
11.3.1.3 Milling
11.3.1.4 Parboiling
11.4 Secondary Processing
11.4.1 Malting
11.4.2 Fermentation
11.4.3 Popping or Puffing
11.4.4 Extruded Products
11.4.5 Flaking
11.4.6 Bakery Products
11.5 Other Value-Added Products
11.5.1 Millet Ice Cream
11.5.2 Millet Papad
11.5.3 Millet Milk Analogue
11.5.4 Millet-Based Energy Bars
11.5.5 Millet-Based Sweets
11.5.6 Millet-Based Pasta and Noodles
11.6 Conclusion
References
12. Millet-Derived Starch
Manisha Devi and Nishat Bhatia
12.1 Introduction
12.2 Types of Millets and Their Composition
12.2.1 Pearl Millet (Bajra) Pennisetum glaucum
12.2.2 Finger Millet (Ragi) Eleusine coracana
12.2.3 Foxtail Millet (Setaria italica)
12.2.4 Sorghum (Jowar) (Sorghum bicolor)
12.2.5 Barnyard Millet Echinochloa esculenta or Echinochloa frumentacea
12.2.6 Little Millet (Panicum sumatrense)
12.2.7 Kodo Millet (Paspalum scrobiculatum)
12.2.8 Proso Millet (White Millet) Panicum miliaceum
12.2.9 Teff Milet Eragrostis tef
12.2.10 Browntop Millet Urochloa ramosa
12.3 Millets Derived Starch and Composition
12.3.1 Amylose Content
12.3.1.1 Characteristics of Amylose in Millet Starch
12.3.2 Amylopectin Content
12.3.2.1 Characteristics of Amylopectin in Millet Starch
12.4 Structural Properties of Millet Starch
12.5 Extraction of Starch from Millet
12.5.1 Preparation
12.5.2 Grinding
12.5.3 Starch Extraction
12.5.4 Separation
12.5.5 Drying
12.5.6 Storage
12.6 Digestibility and Glycemic Index
12.6.1 Rapidly Digestible Starch (RDS)
12.6.2 Slowly Digestible Starch (SDS)
12.6.3 Resistant Starch (RS)
12.7 Functional Properties in Food Processing
12.8 Functional Properties of Millet Starch
12.8.1 Composition and Granule Structure
12.8.2 Gelatinization
12.8.3 Pasting Behavior
12.8.4 Retrogradation
12.8.5 Digestibility
12.9 Health Benefits of Millet Starch
12.9.1 Digestive Health
12.9.2 Blood Sugar Regulation
12.9.3 Nutritional Value
12.9.4 Weight Management
12.9.5 Gluten-Free Alternative
12.10 Applications of Starch in Food Industry
12.10.1 Gluten-Free Products
12.10.2 Ready-to-Eat (RTE) and Ready-to-Cook (RTC) Foods
12.10.3 Snacks
12.10.4 Beverages
12.10.5 Infant and Baby Foods
12.10.6 Functional Foods
12.10.7 Traditional and Ethnic Foods
12.10.8 Animal Feed
12.10.9 Organic and Sustainable Food Products
12.11 Potential Benefits of Millet Starch
12.12 Promotion of Millet Starch Utilization
12.13 Future Scope
12.14 Conclusion
References
13. Millet’s Products and By-Products: Uses and Applications
Niharika Sharma, Jyoti Kumari, Shikha Kumari and Anju Bala
13.1 Introduction
13.2 Uses and Applications of Millets
13.2.1 Millet Flour
13.2.2 Composite Flour
13.2.3 Bakery Products
13.2.3.1 Flat Bread
13.2.3.2 Bread
13.2.3.3 Rusk
13.2.3.4 Cookies
13.2.3.5 Ladoo
13.2.3.6 Noodles
13.2.3.7 Pasta
13.2.3.8 Papad
13.2.3.9 Snacks
13.2.4 Millet Upma and Khichdi Mixes
13.2.5 Millet-Based Porridge
13.2.6 Fermented Products
13.2.6.1 Koko
13.2.6.2 Fura
13.2.6.3 Mangisi
13.2.6.4 Jandh
13.2.6.5 Uji
13.2.6.6 Burukutu and Pito
13.2.6.7 Kunu-Zaki
13.2.6.8 Ogi
13.2.6.9 Ben-Saalga
13.2.6.10 Bushera
13.2.6.11 Togwa
13.2.6.12 Dosa
13.2.6.13 Idli
13.2.7 Fortified Products
13.2.8 Germinated Seeds
13.2.9 Multigrain Drink Mix
13.2.10 Beverages
13.2.11 Malted Millet Beverages
13.3 Millets By-Products
13.4 Applications of By-Products of Millet
13.4.1 Millets in Animal Feed
13.4.2 In Agriculture
13.4.3 In Cosmetics
13.4.4 Biogas Production
13.4.5 Biofuel Production
13.4.6 Biochar Production
13.5 Conclusion
References
14. Functional Fermented Food of Millets and Their Health
Benefits
Abishek Dinesh, Sonia Morya, Mohamed Fawzy Ramadan, Devendra Kumar and Nisha Sharma
14.1 Introduction
14.1.1 Nutritional and Phytochemical Profile of Millets
14.2 Role of Fermentation in Enhancing Food Functionality
14.3 Modern Millet-Based Fermented Foods
14.3.1 Millet-Based Fermented Beverages
14.3.2 Millet-Based Fermented Breads and Batters
14.3.3 Millet-Based Fermented Snacks
14.3.4 Millet-Based Dairy Alternatives
14.3.5 Millet-Based Fermented Foods for Infants and Elders
14.3.6 Millet Fermented Products in Functional Food Markets
14.4 Therapeutic Potential of Fermented Millet Foods
14.4.1 Enhanced Digestibility and Nutrient Bioavailability
14.4.2 Probiotic and Prebiotic Properties
14.4.3 Antioxidant and Anti-Inflammatory Effects
14.4.4 Cardiovascular Health Benefits
14.4.5 Role in Weight Management and Metabolic Health
14.5 Applications in Functional Foods and Nutraceuticals
14.6 Challenges and Future Prospects of Millet-Based Fermented Food Products
14.7 Conclusion
References
15. Nutrients, Anti-Nutritional Factors, Content, and Processing Methods of Millets
Gopika S. Pillai, Sonia Morya, Mohamed Skiba, Devendra Kumar and Nisha Sharma
15.1 Introduction
15.1.1 Overview of Millets
15.1.2 Importance of Millets in Traditional Diets and Modern Food Systems
15.2 Nutrient Composition of Millets
15.2.1 Macronutrients
15.2.1.1 Carbohydrates
15.2.1.2 Proteins
15.2.1.3 Fats
15.2.2 Micronutrients
15.3 Anti-Nutritional Factors (ANFs) in Millets
15.3.1 Overview of Anti-Nutritional Factors
15.3.1.1 Definition and Types of Anti-Nutritional Factors
15.3.2 Specific Anti-Nutritional Factors in Millets
15.3.2.1 Phytic Acid
15.3.2.2 Tannins
15.3.2.3 Polyphenols
15.3.2.4 Oxalates
15.3.2.5 Saponins
15.3.2.6 Other Minor ANFs
15.4 Processing Methods to Enhance Nutritional Quality
15.4.1 Traditional Processing Methods
15.4.1.1 Soaking: Impact on ANFs and Nutrient Retention
15.4.1.2 Germination (Malting): Enzymatic Changes, Reduction of ANFs, and Nutrient Enhancement
15.4.1.3 Fermentation: Microbial Action on ANFs, Vitamin Synthesis, and Mineral Bioavailability
15.4.2 Modern Processing Techniques
15.4.3 Milling for Removal of Bran and Its Impact on Nutrients and ANF Content
15.4.4 Extrusion Cooking (High-Temperature) Effects on ANFs and Nutrient Stability
15.4.5 Parboiling and Puffing Effects on Texture, ANFs, and Nutritional Quality
15.5 Innovative Processing Approaches
15.5.1 Biotechnological Interventions: Enzyme Treatments, Genetic Modification
15.5.2 Combination of Traditional and Modern Techniques for Optimal Results
15.5.3 Comparative Analysis of Processing Methods
15.5.4 Applications and Product Development
15.6 Conclusion
References
16. Millet Products in the Market: Preparation and Commercialization
Sajid Mehmood, Sajiya Iraqui, Madan Mohan, Nisha Sharma, Dau Ram and Shahnaz Kossar
16.1 Introduction
16.2 Millet Cultivation and Farming
16.3 Traditional and Modern Millet Farming Techniques
16.3.1 Key Millet-Producing Regions
16.3.2 Government Policies and Initiatives
16.3.3 Environmental Benefits of Millet Cultivation
16.4 Processing After Harvest
16.5 Getting the Product Ready
16.6 Quality Control and Packaging
16.7 Marketing and Branding Strategies
16.8 Selling and Giving Away
16.9 Millet Commercialization
16.10 Metal Nanoparticles as Fertilizers to Increase the Production of Millets
16.11 The Future Prospects of Millet Production and Commercialization
Conclusion
References
Index
Back to Top
Preface
1. Overview of the Origin and History of Millets
Rajeev Kumar, Ritu Kumari, Seweta Srivastava, Manjot Kaur and Navneeti Chamoli
1.1 Introduction
1.1.1 Early Domestication of Millets
1.1.2 Ancient Origins of Millet Cultivation
1.1.3 The Function of Millets in Early Human Diet
1.1.4 African Origins of Domestication in Sub-Saharan Africa
1.1.5 Asian Domestication
1.1.5.1 Millet Cultivation in China: Foxtail Millet
1.1.5.2 Trade Routes and Migration Patterns
1.1.5.3 Millet Cultivation in India and the Indus Valley Civilization
1.1.6 Introduction of Millets to Europe
1.1.7 Cultural and Agricultural Significance
1.1.7.1 Millets as Staple Crops in Marginal Lands
1.1.7.2 The Role of Millets in Traditional and Subsistence Farming
1.1.8 Decline in Millet Cultivation
1.1.9 Nutritional and Environmental Benefits
1.1.10 Global Initiatives International Year of Millets 2023
1.1.11 Conclusion
Bibliography
2. From Ancient Grain to Superfood
Pooja Sanasam, Sonia Morya, Archibald Danquah-Amoah, Wayenbam Deepti Devi, Mani Salaria, Rahul Vinayak Salve, Akshat Mahajan, Rashmi Saxena Pal and Nisha Sharma
2.1 Introduction
2.2 Nutritional Profile of Millets
2.3 Health Benefits
2.3.1 Millets in Obesity
2.3.2 Millets in Cancer
2.3.3 Millets in Cardiovascular Disease
2.3.4 Millets in Diabetes
2.4 Anti-Nutritional Factors
2.4.1 Phytates
2.4.2 Tannins
2.4.3 Lectins
2.4.4 Protease Inhibitor
2.5 Millets in Food Technology
2.5.1 Millets in Bakery Products
2.5.2 Millet-Based Extruded and Ready-to-Eat Snacks
2.5.3 Millet-Based Fermented and Beverage Products
2.5.4 Millet Alcoholic Beverage
2.5.4.1 Opaque Beers or African Sorghum Beer
2.5.4.2 Busa or Bouza
2.5.4.3 Chhang or Jand
2.5.4.4 Burukutu, Dolo, Pito, Sulim, or Talla
2.5.5 Millet-Based Dairy Alternatives
2.5.6 Millet-Based Functional and Medical Foods
2.6 Future Perspective
2.7 Conclusion
References
3. Status of Millet Production from Ancient Times to the 21st Century
Aabha Gangwar, Manisha Joshi, Mamta Bisht, Akanksha Rani, Lakshita Tewari, Geeta Tewari, Chitra Pande, Girish Chandra Kharkwal, Lalit M. Tewari and Ravi Kant Chaturvedi
3.1 Introduction
3.1.1 Millet Varieties Overview
3.1.1.1 Sorghum Millet [Sorghum bicolor (L.)]
3.1.1.2 Pearl Millet [Pennisetum glaucum (L.) R. Br.]
3.1.1.3 Finger Millet [Eleusine coracana (L.) Gaertn.]
3.1.1.4 Foxtail Millet [Setaria italica (L.) P. Beauv.]
3.1.1.5 Proso Millet [Panicum miliaceum (L.)]
3.1.1.6 Barnyard Millet [Echinochloa esculenta (A. Braun) H. Scholz]
3.1.1.7 Kodo Millet [Paspalum scorbiculatum L.]
3.1.1.8 Little Millet [Panicum sumatrense Roth. ex Roem. & Schult.]
3.1.1.9 Brown Top Millet [Urochloa ramosa (L.) R.D. Webster]
3.1.1.10 Buckwheat Millet [Fagopyrum esculentum Moench.]
3.1.2 Historical Significance
3.1.3 Nutritional Value and Uses
3.2 Millet Production from Ancient Times to the 21st Century
3.2.1 Millets in the Ancient Period (3000 BCE to CE 500)
3.2.1.1 Role of Millets in Classical Antiquity
3.2.1.2 Ancient Uses of Millets
3.2.2 Millets in The Medieval Era (500 CE to 1500 CE) (6th to 16th Century)
3.2.3 Millets in The Early Modern Era (Mughal Period) (1500–1700 CE) (16th to 18th Century)
3.2.4 Millets in The Industrialization Period (Mid 18th to 20th Century)
3.2.4.1 Pre-Industrial Era
3.2.4.2 Industrial Revolution (Late 18th to Early 19th Century)
3.2.4.3 Late 19th to Early 20th Century
3.2.4.4 Inter-War Period (1918–1939)
3.2.4.5 Post-World War II Era (1945–1968 CE)
3.2.4.6 Modern Revival (Late 20th Century)
3.2.5 Millets in 21st Century
3.2.6 Effect of Innovative Technologies on Millet Production
3.2.6.1 Conventional Technologies
3.2.6.2 Contemporary Agricultural Innovations
3.2.7 Modern Uses of Millets (Millet Market-Based Products)
3.2.7.1 Health Foods
3.2.7.2 Millet Flour
3.2.7.3 Fermented Drinks
3.2.7.4 Nutraceuticals
3.2.7.5 Snacks and Cereals
3.2.7.6 Smoothies and Health Shakes
3.3 Conclusion
Acknowledgment
References
4. Millet Diseases: Impacts and Management Strategies
Manish Tripathi and Kirtika Padalia
4.1 Introduction
4.2 Millet Diseases
4.2.1 Fungal Diseases
4.2.1.1 Downy Mildew
4.2.1.2 Rust
4.2.1.3 Smut
4.2.1.4 Blight
4.2.1.5 Spot
4.2.1.6 Rot
4.2.1.7 Anthracnose
4.2.1.8 Grain Mold
4.2.1.9 Sugary Disease/Ergot
4.2.1.10 Udbatta Disease
4.2.1.11 Pokkah Boeng
4.2.2 Bacterial Diseases
4.2.2.1 Bacterial Leaf Spot
4.2.2.2 Bacterial Leaf Stripe
4.2.2.3 Bacterial Leaf Streak
4.2.2.4 Bacterial Stalk Rot
4.2.3 Viral Diseases
4.2.3.1 Maize Stripe (MStV-S)
4.2.3.2 Maize Mosaic (MMV-S)
4.2.3.3 Sorghum Red Stripe Disease (SRSD)
4.2.3.4 Ragi Severe Mosaic
4.2.3.5 Ragi Mottle Streak
4.2.3.6 Ragi Streak
4.2.4 Pest Diseases
4.2.4.1 Shoot Flies
4.2.4.2 Stem Borers
4.2.4.3 Foliage Pests
4.2.4.4 Sucking Pests
4.2.4.5 Earhead Pests
4.2.4.6 Soil Dwelling Insects
4.2.5 Nematode Diseases
4.3 Impact of Diseases on Millets
4.3.1 Economic Impacts
4.3.1.1 Direct Costs of Disease Management
4.3.1.2 Yield Losses and Market Value
4.3.2 Agronomic Impacts
4.3.2.1 Soil Health and Fertility
4.3.2.2 Crop Rotation and Soil Management
4.3.3 Environmental Impacts
4.3.3.1 Use of Chemicals and Their Environmental Footprint
4.3.3.2 Biodiversity Considerations
4.4 Management Strategies
4.4.1 Cultural Practices
4.4.1.1 Crop Rotation and Diversity
4.4.1.2 Resistant Varieties
4.4.1.3 Field Hygiene and Sanitation
4.4.2 Chemical Control
4.4.2.1 Fungicides
4.4.2.2 Bactericides
4.4.3 Biological Control
4.4.3.1 Biological Agents and Microorganisms
4.4.3.2 Integrated Pest Management (IPM)
4.5 Conclusion
References
5. Food Safety and Preservation of Millet-Based Products
Sukirti Sharma, Kajal Kumari, Rajeev Kumar, Ritu Kumari and Seweta Srivastava
5.1 Introduction
5.2 Food Safety
5.3 Potential Risks in Millet-Based Products
5.3.1 Mycotoxins
5.3.2 Pesticides Residues
5.3.2.1 Analytic Method
5.3.3 Microbial Contamination
5.3.4 Physical Contamination
5.3.4.1 Mechanism of Physical Contamination
5.3.4.2 Management Strategies
5.4 Preventing Cross Contamination
5.4.1 Good Agricultural Practices (GAPs)
5.4.1.1 Benefits of Crop Rotation
5.4.1.2 Field Hygiene Practices
5.4.2 Harvesting and Processing
5.4.2.1 Harvesting Techniques
5.4.2.2 Processing Operations
5.4.2.3 Value Addition Emerging Product
5.4.3 Storage and Handling
5.4.3.1 Conventional Storage Technique
5.4.3.2 Contemporary Storage Methods
5.5 Quality Control and Testing
5.5.1 Monitoring
5.5.2 Ventilation
5.5.3 Lactic Acid Bacteria
5.5.4 Analytical Techniques
5.5.5 Quality Standard
5.6 Education and Training
5.7 Regulatory Guidelines and Compliance
5.7.1 International Standards
5.7.1.1 Nutritional Guidelines
5.7.1.2 Diverse Specifications
5.7.2 Local Regulation
5.7.2.1 FSSAI Standards
5.8 Consumer Safety and Education
5.8.1 Nutritional Benefits of Millets
5.8.1.1 Importance of Labeling and Information
5.8.1.2 Consumer Awareness and Consumption Patterns
5.9 Emerging Issues and Future Trends
5.9.1 Major Issues Arising
5.9.2 Advancement in Millet Processing Technology
5.10 Future Prospects
5.11 Conclusion
Bibliography
6. Understanding the Barriers in the Production of Millets
Kirtika Padalia, Manish Tripathi and Pooja Juyal
6.1 Introduction
6.2 Barriers to Millet Cultivation
6.2.1 Agricultural and Economic Factors
6.2.1.1 Decreasing Cultivable Land
6.2.1.2 Lack of High-Yielding Variety
6.2.1.3 Low Productivity
6.2.1.4 Shelf Life Augmentation, Lack of Storage Facilities, and Decentralized Processing
6.2.1.5 Limited Access to Inputs and Credit
6.2.2 Environmental Conditions and Diseases
6.2.2.1 Climate Change
6.2.2.2 Pest and Diseases
6.2.3 Consumer Awareness and Demand
6.2.3.1 Lack of Awareness
6.2.3.2 Limited Availability, High Cost, and Perceived Taste
6.2.3.3 Changing Dietary Preferences
6.2.4 Market Dynamics and Policy
6.2.4.1 Limited Market Opportunities and Inconsistent Supply and Demand
6.2.4.2 Insufficient Government Support, Policies
6.2.4.3 Insufficient Funding for the Research and Development of Millet
6.2.5 Other Challenges
6.3 Conclusion
References
7. International Year of Millets 2023: Importance, Impact,
and Role of Different Nations in Promoting Millets
Anil Panghal and Navnidhi Chhikara
7.1 Introduction
7.2 Types of Millets
7.3 Millet: A Global Perspective
7.3.1 Climate Resilience
7.3.2 Diversified Cropping System
7.3.3 Millets as Nutri Cereals
7.3.4 Economic Feasibility
7.4 International Year of Millets in 2023
7.5 Impact of IYM-2023
7.5.1 Rise in Market Demand of Millets
7.5.2 Increased Consumer Acceptability
7.5.3 Intervention through Policy Makers and Stakeholders
7.5.4 Accomplishment of Sustainable Development Goals (SDGs)
7.6 Initiatives Undertaken at the Global Level
7.6.1 Public Awareness Campaigns
7.6.2 Policy Interventions
7.6.3 Research and Development
7.7 Opportunities Presented by the International Year of Millets 2023
7.8 Challenges Faced in Promoting Millets
7.9 Future Challenges and Recommendations
7.9.1 Sustaining Consumer Demand Post-IYM 2023
7.9.2 Investments in Mechanization and Millet Value Chains
7.9.3 Long-Term Policy Commitments for Millet Marketing and Integration
7.10 Conclusion
References
8. Nutritional Composition of Millets and Their Health Benefits
Sobia Chashman, Izza Faiz Ul Rasool, Maria Noor, Sonia Morya and Waseem Khalid
8.1 Introduction
8.2 Nutritional Composition of Millet
8.2.1 Polysaccharide
8.2.2 Polyunsaturated Fatty Acids
8.2.3 Protein
8.2.4 Vitamins and Minerals
8.3 Bioactive Compounds in Millet
8.3.1 Polyphenols (Flavonoids and Phenolic Acids)
8.3.2 Catechin
8.3.3 Sinapic Acid
8.4 Therapeutic Effect
8.4.1 Effect of Millet on Diabetes
8.5 Effect of Millets on Gut Microbiome
8.6 Millet Effect on Gut and Neurological System
8.7 Millet as Anticancer
8.8 Millet Defensive to Gluten-Sensitive Enteropathy
8.9 Conclusion
References
9. Millets as Functional Food: Role of Probiotics in Health
Improvement
Nutakki Govardhini, Sonia Morya, Pritam Sain, Devendra Kumar and Farid Menaa
9.1 Introduction
9.2 Probiotics
9.3 Probiotics Products of Millets
9.3.1 Millet-Based Fermented and Beverage Products
9.3.1.1 Koko
9.3.1.2 Mangisi
9.3.1.3 Togwa
9.3.1.4 Kunu-Zaki
9.3.1.5 Opaque Beers or the African Sorghum Beer
9.3.1.6 Chhang or Jand
9.3.1.7 Busa or Bouza
9.3.1.8 Ben-Saalga
9.4 Millet-Based Dairy Alternatives
9.5 Functional Millet-Based Products
9.5.1 Non-Dairy Probiotic Foods
9.5.1.1 Non-Dairy Plant-Based Millet Probiotic Products
9.5.1.2 Pear Millet-Based Probiotic Drink
9.5.2 Millet-Based Symbiotic Formulations
9.6 Health Benefits of Probiotics
9.6.1 Gastrointestinal Health
9.6.2 Immune System Modulation
9.6.3 Prevention of Cancer
9.6.4 Prevention of Cardiovascular Diseases
9.7 Sources of Probiotics
9.8 Commercial and Market Trends
9.9 Clinical Evidence and Health Applications
9.9.1 Studies on Millet Consumption and Health Markers
9.9.2 Potential Role in Chronic Disease Management
9.10 Future Perspectives and Challenges
9.11 Conclusion
References
10. Role of Government and Non-Government Agencies in Promoting the Production and Consumption of Millets
Rashmi H. Poojara, Soumya P. S., Samja Sabu and Priya Krishnakumar
10.1 Introduction
10.1.1 Overview of Millets
10.1.2 Need for Promotion of Millets
10.2 International Initiatives
10.2.1 United Nations and FAO Dynamism
10.2.2 Global Partnerships
10.3 National Initiatives
10.3.1 Government Policies and Programs
10.3.1.1 INSIMP (Initiative for Nutritional Security through Intensive Millets Promotion)
10.3.1.2 National Food Security Mission (NFSM)
10.3.1.3 Mid-Day Meal Scheme
10.3.1.4 Ready-to-Eat (RTE) and Ready-to-Serve (RTS) Products
10.3.1.5 Other National Government Policies and Programs
10.3.2 Institutes Focusing on Millet Promotion and Research
10.4 Regional Initiatives
10.4.1 Kerala Millet Village
10.4.2 Andhra Pradesh Millet Mission
10.4.3 Chhattisgarh Millet Mission
10.4.4 Haryana Millet Mission
10.4.5 Madhya Pradesh Mission on Millet
10.4.6 Nagaland Millet Mission
10.4.7 Odisha Millet Mission
10.4.8 Tamil Nadu Millet Mission
10.4.9 Uttarakhand Millet Mission
10.4.10 Karnataka Millet Mission
10.5 Case Study of an NGO from Home State of Kerala, South India
10.6 Challenges and Future Directions
10.6.1 Challenges
10.6.2 Promotion of Millets
10.6.3 Emerging Opportunities
10.7 Conclusion
Bibliography
11. Primary and Secondary Processing of Millets
Ajay Yadav and Deep Narayan Yadav
11.1 Introduction
11.2 Types of Millets
11.2.1 Nutritional Composition
11.3 Processing of Millet
11.3.1 Primary Processing of Millet
11.3.1.1 Grading
11.3.1.2 Dehusking/Dehulling
11.3.1.3 Milling
11.3.1.4 Parboiling
11.4 Secondary Processing
11.4.1 Malting
11.4.2 Fermentation
11.4.3 Popping or Puffing
11.4.4 Extruded Products
11.4.5 Flaking
11.4.6 Bakery Products
11.5 Other Value-Added Products
11.5.1 Millet Ice Cream
11.5.2 Millet Papad
11.5.3 Millet Milk Analogue
11.5.4 Millet-Based Energy Bars
11.5.5 Millet-Based Sweets
11.5.6 Millet-Based Pasta and Noodles
11.6 Conclusion
References
12. Millet-Derived Starch
Manisha Devi and Nishat Bhatia
12.1 Introduction
12.2 Types of Millets and Their Composition
12.2.1 Pearl Millet (Bajra) Pennisetum glaucum
12.2.2 Finger Millet (Ragi) Eleusine coracana
12.2.3 Foxtail Millet (Setaria italica)
12.2.4 Sorghum (Jowar) (Sorghum bicolor)
12.2.5 Barnyard Millet Echinochloa esculenta or Echinochloa frumentacea
12.2.6 Little Millet (Panicum sumatrense)
12.2.7 Kodo Millet (Paspalum scrobiculatum)
12.2.8 Proso Millet (White Millet) Panicum miliaceum
12.2.9 Teff Milet Eragrostis tef
12.2.10 Browntop Millet Urochloa ramosa
12.3 Millets Derived Starch and Composition
12.3.1 Amylose Content
12.3.1.1 Characteristics of Amylose in Millet Starch
12.3.2 Amylopectin Content
12.3.2.1 Characteristics of Amylopectin in Millet Starch
12.4 Structural Properties of Millet Starch
12.5 Extraction of Starch from Millet
12.5.1 Preparation
12.5.2 Grinding
12.5.3 Starch Extraction
12.5.4 Separation
12.5.5 Drying
12.5.6 Storage
12.6 Digestibility and Glycemic Index
12.6.1 Rapidly Digestible Starch (RDS)
12.6.2 Slowly Digestible Starch (SDS)
12.6.3 Resistant Starch (RS)
12.7 Functional Properties in Food Processing
12.8 Functional Properties of Millet Starch
12.8.1 Composition and Granule Structure
12.8.2 Gelatinization
12.8.3 Pasting Behavior
12.8.4 Retrogradation
12.8.5 Digestibility
12.9 Health Benefits of Millet Starch
12.9.1 Digestive Health
12.9.2 Blood Sugar Regulation
12.9.3 Nutritional Value
12.9.4 Weight Management
12.9.5 Gluten-Free Alternative
12.10 Applications of Starch in Food Industry
12.10.1 Gluten-Free Products
12.10.2 Ready-to-Eat (RTE) and Ready-to-Cook (RTC) Foods
12.10.3 Snacks
12.10.4 Beverages
12.10.5 Infant and Baby Foods
12.10.6 Functional Foods
12.10.7 Traditional and Ethnic Foods
12.10.8 Animal Feed
12.10.9 Organic and Sustainable Food Products
12.11 Potential Benefits of Millet Starch
12.12 Promotion of Millet Starch Utilization
12.13 Future Scope
12.14 Conclusion
References
13. Millet’s Products and By-Products: Uses and Applications
Niharika Sharma, Jyoti Kumari, Shikha Kumari and Anju Bala
13.1 Introduction
13.2 Uses and Applications of Millets
13.2.1 Millet Flour
13.2.2 Composite Flour
13.2.3 Bakery Products
13.2.3.1 Flat Bread
13.2.3.2 Bread
13.2.3.3 Rusk
13.2.3.4 Cookies
13.2.3.5 Ladoo
13.2.3.6 Noodles
13.2.3.7 Pasta
13.2.3.8 Papad
13.2.3.9 Snacks
13.2.4 Millet Upma and Khichdi Mixes
13.2.5 Millet-Based Porridge
13.2.6 Fermented Products
13.2.6.1 Koko
13.2.6.2 Fura
13.2.6.3 Mangisi
13.2.6.4 Jandh
13.2.6.5 Uji
13.2.6.6 Burukutu and Pito
13.2.6.7 Kunu-Zaki
13.2.6.8 Ogi
13.2.6.9 Ben-Saalga
13.2.6.10 Bushera
13.2.6.11 Togwa
13.2.6.12 Dosa
13.2.6.13 Idli
13.2.7 Fortified Products
13.2.8 Germinated Seeds
13.2.9 Multigrain Drink Mix
13.2.10 Beverages
13.2.11 Malted Millet Beverages
13.3 Millets By-Products
13.4 Applications of By-Products of Millet
13.4.1 Millets in Animal Feed
13.4.2 In Agriculture
13.4.3 In Cosmetics
13.4.4 Biogas Production
13.4.5 Biofuel Production
13.4.6 Biochar Production
13.5 Conclusion
References
14. Functional Fermented Food of Millets and Their Health
Benefits
Abishek Dinesh, Sonia Morya, Mohamed Fawzy Ramadan, Devendra Kumar and Nisha Sharma
14.1 Introduction
14.1.1 Nutritional and Phytochemical Profile of Millets
14.2 Role of Fermentation in Enhancing Food Functionality
14.3 Modern Millet-Based Fermented Foods
14.3.1 Millet-Based Fermented Beverages
14.3.2 Millet-Based Fermented Breads and Batters
14.3.3 Millet-Based Fermented Snacks
14.3.4 Millet-Based Dairy Alternatives
14.3.5 Millet-Based Fermented Foods for Infants and Elders
14.3.6 Millet Fermented Products in Functional Food Markets
14.4 Therapeutic Potential of Fermented Millet Foods
14.4.1 Enhanced Digestibility and Nutrient Bioavailability
14.4.2 Probiotic and Prebiotic Properties
14.4.3 Antioxidant and Anti-Inflammatory Effects
14.4.4 Cardiovascular Health Benefits
14.4.5 Role in Weight Management and Metabolic Health
14.5 Applications in Functional Foods and Nutraceuticals
14.6 Challenges and Future Prospects of Millet-Based Fermented Food Products
14.7 Conclusion
References
15. Nutrients, Anti-Nutritional Factors, Content, and Processing Methods of Millets
Gopika S. Pillai, Sonia Morya, Mohamed Skiba, Devendra Kumar and Nisha Sharma
15.1 Introduction
15.1.1 Overview of Millets
15.1.2 Importance of Millets in Traditional Diets and Modern Food Systems
15.2 Nutrient Composition of Millets
15.2.1 Macronutrients
15.2.1.1 Carbohydrates
15.2.1.2 Proteins
15.2.1.3 Fats
15.2.2 Micronutrients
15.3 Anti-Nutritional Factors (ANFs) in Millets
15.3.1 Overview of Anti-Nutritional Factors
15.3.1.1 Definition and Types of Anti-Nutritional Factors
15.3.2 Specific Anti-Nutritional Factors in Millets
15.3.2.1 Phytic Acid
15.3.2.2 Tannins
15.3.2.3 Polyphenols
15.3.2.4 Oxalates
15.3.2.5 Saponins
15.3.2.6 Other Minor ANFs
15.4 Processing Methods to Enhance Nutritional Quality
15.4.1 Traditional Processing Methods
15.4.1.1 Soaking: Impact on ANFs and Nutrient Retention
15.4.1.2 Germination (Malting): Enzymatic Changes, Reduction of ANFs, and Nutrient Enhancement
15.4.1.3 Fermentation: Microbial Action on ANFs, Vitamin Synthesis, and Mineral Bioavailability
15.4.2 Modern Processing Techniques
15.4.3 Milling for Removal of Bran and Its Impact on Nutrients and ANF Content
15.4.4 Extrusion Cooking (High-Temperature) Effects on ANFs and Nutrient Stability
15.4.5 Parboiling and Puffing Effects on Texture, ANFs, and Nutritional Quality
15.5 Innovative Processing Approaches
15.5.1 Biotechnological Interventions: Enzyme Treatments, Genetic Modification
15.5.2 Combination of Traditional and Modern Techniques for Optimal Results
15.5.3 Comparative Analysis of Processing Methods
15.5.4 Applications and Product Development
15.6 Conclusion
References
16. Millet Products in the Market: Preparation and Commercialization
Sajid Mehmood, Sajiya Iraqui, Madan Mohan, Nisha Sharma, Dau Ram and Shahnaz Kossar
16.1 Introduction
16.2 Millet Cultivation and Farming
16.3 Traditional and Modern Millet Farming Techniques
16.3.1 Key Millet-Producing Regions
16.3.2 Government Policies and Initiatives
16.3.3 Environmental Benefits of Millet Cultivation
16.4 Processing After Harvest
16.5 Getting the Product Ready
16.6 Quality Control and Packaging
16.7 Marketing and Branding Strategies
16.8 Selling and Giving Away
16.9 Millet Commercialization
16.10 Metal Nanoparticles as Fertilizers to Increase the Production of Millets
16.11 The Future Prospects of Millet Production and Commercialization
Conclusion
References
Index
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