Millets: Processing and Utilization
Abstract
An attempt has been made to develop a specific agenda for millet processing to improve the food and nutritional
value and to promote use of millets for future perspective. The important reason for the declined consumption of
millets is laborious and time-consuming procedures for food preparation. Researchers investigated the
modifications in carbohydrates, proteins and lipids of millets by hydrothermal processing. Millet grains are
having fibrous and tough outer layers which are difficult to digest and resistant to water permeability for
cooling. Dehulling of millet grains are very difficult in traditional processing, over the years, processing
equipments were developed for cleaning, dehulling, polishing and grinding including flakes machines
discussed in this paper.