Impact of Processing Techniques on Nutritional Attribution of Indian Millets
Debjani Das*
Dept. of Food and Nutrition, Post Graduate and Research Center, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad, Telangana (500 030), India
Jyotirmayee Sahoo
Dept. of Food and Nutrition, College of Community Science, Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur, Bihar (848 125), India
DOI: NIL
Keywords: Millets, Nutritional attribution, Primary processing, Secondary processing
Abstract
Cereal grains are the most important source of the world’s food and have a significant role in the human diet throughout the world. As one of the most important drought-resistant crops, millet is widely grown in the semiarid tropics of Africa and Asia and constitutes a major source of carbohydrates and proteins for people living in these areas. In addition, because of their important contribution to national food security and potential health benefits, millet grain is now receiving increasing interest from food scientists, technologists, and nutritionists. It also envisages the effect of processing techniques on millet’s nutritional properties. Understanding the changes happening in the nutrient value of millets due to processing can help the food industry, researchers, and consumers select a suitable processing technique to optimize the nutrient value, increase the bioavailability of nutrients, and help combat food and nutrition security.
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Reference
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