Post harvest processing of millets: A review on value added products
Sapna Birania, Priyanka Rohilla, Ravi Kumar, Nitin Kumar
Abstract
Millets play an important role in nutritional diet in many regions of the world. Despite the fact that millets are nutritionally better than other cereals, their involvement as food in diet is still generally limited to the poor and conventional people. Millets are good source of carbohydrates, energy and protein, fat iron, calcium and dietary fiber, which helps to prevent from many diseases like diabetes, cataract genesis and cardiovascular diseases. The environmental changes, water shortage, population increment, decreasing yields of major cereals, present a challenge to nutritionists and researchers to examine the potentials of production, processing and using another prospective food sources to end the poverty and hunger. The present paper reviews different postharvest technologies, processing and convenience food products prepared from millets.