International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:10, October, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(10): 163-175

Nutritional Quality of Millets and their Value Added Products with the Potential Health Benefits: A Review
Pragya Mishra*, H. G. Prakash, Suman Devi, SeemaSonkar, Shweta Yadav, H. C. Singh and D. R. Singh
Centre for Advanced Agricultural Science and Technology on Nutritional Crops, Chandra Shekar Azad University of Agriculture and Technology, Kanpur, India
*Corresponding author

Raising population at global level needs solving the problems related to food and health due imbalance use of fast foods of high calories. The problems of obesity, diabetes, cardiac arrests, porous bones, depressions etc. are so called general diseases of modern era. So many cereals are available which economically feasible and tasty but not healthy. At present people are very conscious with health. Millets are one of the best solution to found highly nutritious and health benefits in pandemic era. Researchers are proving that millet has a better option to other cereals. It contains energy, protein, vitamins, minerals and phytochemicals. Value added products of millets are possible to solve negative effect of agriculture and food security. So the review focused on millet nutritive value, health benefits, processing techniques with their value added products to enhance consumption of health.

Keywords: Millet, Processing, Nutritive value, Value added products, Health benefits

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How to cite this article:

Pragya Mishra, H. G. Prakash, Suman Devi, SeemaSonkar, Shweta Yadav, H. C. Singh and Singh, D. R. 2021. Nutritional Quality of Millets and their Value Added Products with the Potential Health Benefits: A Review.Int.J.Curr.Microbiol.App.Sci. 10(10): 163-175. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.