Millet-Based Food Products: An Overview

Abstract

Abstract Purpose of Review Climate change has the potential to induce increased aridity in soils, high temperatures, and reduced water resources, consequently exerting a direct impact on food security. This scenario can lead to heightened food prices and a decreased availability of food resources. Therefore, there is a need to search for non-traditional food crops that may be grown in adverse environmental conditions. Millets, possessing nutritional value comparable to traditional crops, can be cultivated in challenging conditions, making them versatile for various food applications. Because they are gluten-free, millet products are beneficial for persons with celiac disease. Recent Findings Millets find applications in probiotics, prebiotics, and alcoholic and non-alcoholic beverages. Millets are widely used to prepare bakery products, i.e., bread, biscuits, and cookies. Products formulated from millet had some drawbacks related to taste, texture, and anti-nutrient factors. Compared to wheat, millet products are the least acceptable. So, to improve its acceptability, products are prepared by blending millet flour with wheat flour. Summary The development of various products and their consumer acceptability is discussed in this article. Millet crops may be a good substitute for conventional crops for food applications. This review explores the manifold food applications of millets.