Processing of minor millets: A review

Abstract

Minor millets such as kodo millet (Paspalum scrobiculatum L) and little millet (Panicum sumatrense) are smallseeded grasses that grow well in dry zones as rainfed crops under marginal conditions of soil fertility and moisture. These crops are cultivated with lesser inputs and are unique due to their short growing season. Millet grains are nutritious with good quality protein and are rich in minerals, dietary fiber, phyto-chemicals and vitamins. Millets occupy an important place in the diet of people in many regions of the world. Although these are nutritionally superior to cereals their utilization as food is still mostly confined to the traditional consumers and population of lower economic strata. The statistical documentation on various aspects of processing and utilization of minor millets is generally poor and mostly fragmented compared to major cereal grains such as rice and wheat. The climate change, water scarcity, population growth, inadequate access to enough food and absence of local agrofood systems present, there is a challenge to scientists and nutritionists to investigate the possibilities of producing, processing and utilizing the potential of minor millets as nutri-cereals. The husk on the minor millets is tightly attached with the endosperm thereby making its removal difficult during de-husking operation. Very small size of grains is another challenge in the husk removal process. One of the barriers to increase millet processing and its value-added products in our country is unavailability of efficient de-huskers. However the special features of the millets, their beneficial uses and health consciousness of the consumer have made food scientists and engineers to develop various food products and mechanize the processes. The present paper reviews the essential engineering properties such as physical and frictional properties, nutritional content, traditional and modern de-husking practices and value-added food products developed from millets.