Abstract
AbstractIncreasing demand for meeting the food requirements of future generations with drastic changes in climate, demand for renewable resources, reducing cultivable land area, increasing population, additional health and nutrient requirements and socio-economic changes, related to the ongoing global pandemic of COVID-19, points towards the need for sustainable solutions backed by innovative technologies—providing both an opportunity and challenge to the food scientists around the world. Existing technologies need to be evaluated and gaps identified in order to make them more efficient, for processing and value addition to millets. In addition, novel technologies like air jet milling, use of microbial strains in germination and fermentation, biochemical, nanotechnology, ultrasound and gamma irradiation also need to be leveraged in order to ensure both scientific and commercial benefit to the community, especially to farming communities as well as the consumers. With this background the chapter discusses and focuses on the emerging technologies that can be utilised for effective processing of millets. Millets have gained enormous attention recently for their nutrient values, gluten-free alternative, short crop period, ability to grow in adverse climatic conditions and high utility in varied food, nutraceutical and industrial applications (Saleh et al., Compr Rev Food Sci Food Saf 12(3):281–295, 2013). Further, acknowledging (United Nations General Assembly, International Year of Millets 2023, Resolution 75/263, 2021) the historical contribution of millets to food security, nutrition, livelihoods and incomes of family farmers and recognising the urgent need to invigorate market recognition of the benefits of millets and to promote efficient value chains the United Nations General Assembly has declared the year 2023 as the International Year of Millets (United Nations General Assembly, International Year of Millets 2023, 2021).KeywordsMilletsPrimary processingDecorticationSecondary processingGermination and maltingFermentationPopping/puffingEnzymatic hydrolysisBiochemicalNanotechnologiesGamma irradiation
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