Comparative evaluation of traditional and modern processing techniques on nutritional and functional properties of millets in South India

Abstract:

Millets are nutrient-rich, climate-resilient cereal crops that play an important role in food and nutritional security, particularly in South India. Owing to their high content of dietary fiber, minerals, vitamins, and bioactive compounds, millets have gained increasing attention as functional foods for the prevention and management of lifestyle-related disorders. However, the presence of antinutritional factors and processing-related challenges affects their utilization and consumer acceptance. This review examines the influence of traditional and modern processing techniques on the nutritional and functional properties of millets. Traditional methods such as soaking, germination, fermentation, dehulling, decortication, parboiling, roasting, and pounding enhance nutrient bioavailability, improve digestibility, and reduce antinutritional compounds. Modern processing technologies, including microwave treatment, extrusion cooking, puffing, infrared processing, ohmic heating, cold plasma, high-pressure processing, and ultrasound treatment, further improve product quality, shelf life, sensory characteristics, and processing efficiency. The review also highlights the significance of the International Year of Millets 2023 and various Government of India initiatives promoting millet production and consumption. Despite their potential, challenges such as inadequate processing infrastructure, limited millet-specific machinery, and supply chain constraints continue to hinder large-scale utilization. Integrating traditional processing practices with advanced technologies can enhance the nutritional quality and market value of millet-based products, thereby supporting sustainable agriculture, food security, and public health.