The present study was conducted to evaluate nutritional importance of foxtail millet incorporated pizza base and barnyard millet incorporated pizza base. The results on functional properties showed that barnyard millet flour had significantly higher water absorption (158.63 ml/100g), fat absorption (146.67 ml/100g) , while refined wheat flour had significantly higher emulsion activity (42.99 %), emulsion stability (40.70 %), dough raising capacity (92.54 %) and wet and dry gluten content (26.42 and 9.22 %, respectively). Each of foxtail millet flour and barnyard millet flour blends with refined wheat flour (50:50, 50:50 and 50:25:25) had higher amount of water absorption capacity compared to refined wheat flour. The other functional properties showed declining trend with increased incorporation of millet flour. Nutrient analysis of foxtail millet and barnyard millet indicates that the barnyard millet had significantly higher amount of moisture (11.86%), total ash (2.07%) and crude fat (3.5%), while foxtail millet had significantly higher level of crude protein (15.9%), crude fibre (7.51 %), carbohydrates (73.4) and energy value (333 kcal/100g). Texture profile analysis of the products showed that the foxtail millet incorporated pizza base had significantly higher hardness (218.1 N), barnyard millet incorporated pizza base had significantly higher values for chewiness (153 N x mm) and gumminess (81.82 N) while foxtail millet and barnyard millet incorporated pizza base had higher springiness (0.66 mm) and cohesiveness (0.37). Therefore it can be concluded that both foxtail millet incorporated and barnyard millet incorporated pizza base are nutritionally rich and suitable for prevention and control of diabetes and cardiovascular diseases.

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