Value Addition Influenced in Millet Products - A Review

Abstract

The intervention was aimed at reversing the declining consumption of millet, which was primarily due to inconvenience in its preparation as direct food. Thus diversifications of processing technologies related to millet products were attempted, to remove the inconveniences and to develop, fine-tune and standardize millet product technologies. For this purpose, the new trends of food processing involved the primary processing and secondary processing methods have been developed more products, such as extruded products (vermicelli and pasta), flakes, savouries, nutribar, and biscuits etc. These products were made ready for commercialization with improved shelf life. Processing interventions in millet products were good acceptability with improved nutritional value, convenience and shelf life. They are being continued for invention of innovative products of millet and target both niche markets such as gluten-free products; health mix products for mass-markets at the national level. One of the most relevant millet interventions was promotion; creating awareness of the health and nutritional merits of millet products and reinventing them as popular, convenient and healthy foods.