jrnls.org logo
Submit

BROWSE ALL JOURNALS

SEE ALL 19 JOURNALS
Indian Journal of Natural ProductsNOW IN
Article

Millets in Sustainable Food Systems: Insights into Processing Technologies, Nutritional Benefits, and Value-Added Applications

Aditi Gupta1, Harshita Singhai2, Devyani Rajput3, Umesh Kumar Patil2★★ Corresponding author

  1. 1Department of Pharmacognosy, Institute of Pharmacy, Nirma University, Ahmedabad, Gujarat, INDIA.
  2. 2Department of Pharmaceutical Sciences, Dr. Harisingh Gour Vishwavidyalaya (A Central University), Sagar, Madhya Pradesh, INDIA.
  3. 3Department of Pharmacognosy, NIMS Institute of Pharmacy, NIMS University, Jaipur, Rajasthan, INDIA.

CORRESPONDENCE

Umesh Kumar Patil

Department of Pharmaceutical Sciences, Dr. Harisingh Gour Vishwavidyalaya (A Central University), Sagar, Madhya Pradesh, INDIA.

umeshpatil29@gmail.com

Volume 37, Issue 1 · pp. 12–21 · PUBLISHED 2025 · DOI: 10.5530/ijnp.2025.1.3

View on IJNP original site ↗

ABSTRACT

Millets are traditionally known for their high nutritional values, climate resilience, and ability to grow even in harsh environment. They have been significantly cultivated as sustainable crops for their need of low water requirement, tolerance to drought like conditions, and adaptability to marginal lands. They significantly help in dealing global problems of food insecurity, climate change, and malnourishment. Further, their rich nutritional value, including dietary fiber, protein content, vitamins, minerals, and different bioactives, makes them a valuable choice for developing functional and nutrition-rich foods. Different technologies and approaches have been developed to enhance and add-on to their nutritional value and avoid any processing damage. Moreover, millets also contribute to several United Nation Sustainable Development Goals (SDGs) making them a critical part of food requirement. Literature search involved extensive collection and analysis of data from different databases like PubMed, Scopus, Google Scholar, World Health Organization (WHO), Food and Agriculture Organization (FAO), USFDA FoodData Central and other using keywords including “Millets”, “Value-added products”, “Fermentation”, “Germination”, “Extrusion”, “Nutritional Improvement”, and “Climate resilience” individually and in combination. Review demonstrates significant progress in optimization and development of value-added millet-based products like gluten-free bakery products, fortified products, functional beverages, ready-to-eat snacks, and nutraceuticals. Also, advanced processing techniques like germination, fermentation, malting, extrusion, and thermal treatments have been developed showing improved nutrition, digestibility, sensory characteristics, bioavailability, and overall consumer acceptance. The review discussed the promising and sustainable potential of millets in developing nutritious, consumer-friendly food product contributing to global health and food security.

KEYWORDS

Open in new tab

REFERENCES

As published

Showing references and in-text citations exactly as published.

    Cite this article

    SELECT FORMAT

    Gupta, A., Singhai, H., Rajput, D., & Patil, U. K. (2025). Millets in Sustainable Food Systems: Insights into Processing Technologies, Nutritional Benefits, and Value-Added Applications. Indian Journal of Natural Products, 37(1), 12–21. https://doi.org/10.5530/ijnp.2025.1.3