Millets Processing Techniques: Enhancing Nutritional Value

This work is a comprehensive exploration of the influence of various processing methods on the nutritional and functional properties of millets. With growing interest in sustainable and health-promoting foods, millets have re-emerged as good dietary choice in the human diet due to concentration of fiber, antioxidants, essential amino acids and micronutrients. However, improper or excessive processing can diminish their inherent nutritional benefits. Therefore, the primary objective of this book is to investigate how different traditional and modern processing techniques impact the nutrient retention, bioavailability and therapeutic potential of millets.

Millets Processing Techniques: Enhancing Nutritional Value provides a clear understanding of individual processing methods such as milling, germination, roasting, extrusion, fermentation, high-pressure treatment and more-while evaluating their respective effects on nutritional components like proteins, minerals, dietary fiber and bioactive compounds. Additionally, it addresses post-processing changes in millets, storage considerations, and the implications of each technique for human health and wellness. By combining traditional wisdom with emerging technologies, this book seeks to serve as an authoritative guide for researchers, food technologists, nutritionists and industry professionals involved in millet product development.

Importantly, this book also bridges the gap between fundamental research and real-world applications, offering meaningful information about how each processing step can be optimized to preserve or enhance the health benefits of millets. It not only explains the science behind nutrient transformations but also explores the commercial and functional aspects of millet-based food products. In doing so, it contributes to current efforts in food innovation, nutrition security and public health promotion.