Impact of Processing on Millets: A Pathway To Improved Nutrition and Functionality.

Abstract

Purpose of review: Millets are known as Nutri-cereals because they are excellent sources of proteins (7-12%), dietary fiber (15-20%) and have a good amount of essential amino acids, minerals, vitamins, and antioxidants, with the potential to provide several health benefits. However, their global utilization is limited due to lack of awareness, limited consumer knowledge, and the presence of anti-nutrients. Processing techniques can significantly improve their nutritional value, digestibility, and sensory properties.

Recent findings: Primary milling operations (cleaning, dehulling, milling), traditional processes (soaking, germination, fermentation, cooking), conventional industrial methods (extrusion, roasting, high-temperature short-time treatment), and novel non-thermal technologies (high-pressure processing, pulsed electric field, cold plasma, ultrasound, irradiation) have demonstrated substantial effects on millet quality. Traditional methods such as germination and fermentation reduce anti-nutrients (tannins and phytic acid are eliminated) while mineral bioavailability and antioxidant levels are increased. Industrial thermal methods, such as extrusion, improve protein digestibility, starch availability, and texture, whereas novel non-thermal technologies contribute to the extension of shelf life and to the enhancement of food safety. Processed millets can be incorporated into diverse food formulations, and combinations of different processing methods may further enhance their role for the fight against food insecurity, malnutrition, and global hunger while supporting sustainable development goals. Continued research and technological advancements are required to maximize the nutritional and economic potential of millet processing.