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5 articles for “Pearl millet”
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Uncovering the Types: Health Benefits of Millets: A Review
Abstract: Given the current conditions of shifting dietary preferences, population growth, and unchecked exploitation of natural resources, there are not enough resources to ensure that everyone has access to a healthy diet. Since natural plant resources are quickly running out, other options must be investigated. In addition to the basic crops, such as wheat and rice, many other underutilised crops are also consumed, many of which have the potential to replace …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 3, 2024 · pp. 26–35 Read article
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Millets as a Sustainable Crop for Nutritional Security: Addressing Malnutrition Challenges
Abstract: Millets are cereal crops belonging to the Poaceae family, which is the scientific name for the grass family. They are classified into two main groups: major millets which include Sorghum, Pearl, Finger millet, and minor millets, such as Little, Foxtail, Proso, Barnyard, and Kodo millet. India is the chief producer of millets, with an annual production of more than 17 million tonnes. This accounts for 80% of Asia’s millet production …
Published in International Journal of Nutritions · Vol. 2, Issue 1, 2025 · pp. 33–46 Read article
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Foxtail Millet (Setaria italica): A Detailed Review on Nutritional Value, Anti-Nutritive Value, Potential Health Benefits
Abstract: Millets are a diversified collection of small-seeded grasses that have been used as a primary source of grain for generations in various regions of Asia and Africa. Millets are a staple grain this is historically consumed in dry regions everywhere in the international. They are high in protein, fats, minerals, nutrients, and fiber.. Millets are highly nutritious grains rich in essential amino acids, minerals, and dietary fiber, offering health benefits …
Published in International Journal of Nutritions · Vol. 1, Issue 2, 2024 · pp. 20–26 Read article
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Alternative Flours in Baking: An Comprehensive Review of Health Benefits and Application in Baking
Abstract: The rise in consumer health awareness has driven a significant interest in exploring alternative flours beyond traditional wheat. This review examines the functional and nutritional benefits of various alternative flours, including almond, oat, millet, sorghum, barley, rice, maize, rye, and chickpea, in baking applications. Almond flour offers high protein and healthy fats, beneficial for gluten-free baking but varies in sensory attributes. Oat flour, rich in beta-glucan, enhances heart health and …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 13, Issue 2, 2024 · pp. 31–39 Read article
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Sensory Psychology of Supergrain Bakery: Consumer Perception Beyond Taste
Abstract: Bakery products remain a cornerstone of diets worldwide, yet wheat-based formulations are increasingly supplemented or replaced as consumers demand healthier, more functional alternatives. Supergrains such as quinoa, amaranth, millet, and cowpea, together with fruit-based flours such as guava flour, have been extensively investigated to enrich wheat-based products and improve their nutritional value. At the same time, the science of sensory psychology has become central to product acceptance, as taste, aroma, …
Published in International Journal of Nutritions · Vol. 3, Issue 2, 2026 Read article