Food Processing Techniques to Conserve Millet-Based Ethnic Food Products of India

Food is closely related with the diversity and adaptation of the people making it as a source of cultural identity and heritage. Ethnic food culture incorporates the culinary traditions, ingredients, and cooking techniques that are passed down through generations, preserving the uniqueness of the food products. Thus, it becomes important to preserve the ethnic food culture as it not only conserves cultural heritage and diversity but also contributes to a sustainable food system, food security, and resilience. Millets is the widely grown rain fed crop of Indian. Many millet-based food products are being prepared using the traditional processing techniques. But by implementing improved processing and utilizing techniques, it is possible to create value added products that are widely accepted. To ensure the advancement in this area, it is important to look into the processing techniques that are not only sustainable but also do not compromise with the nutritional profile of the product. Various treatments and techniques like soaking, heating, roasting, fermentation, etc. have been used since ages for the millet processing. Nowadays, specific unit operations, such as dehulling, soaking, grinding, puffing, roasting, malting etc. have been standardized and optimized. These modern food processing methods are employed to increase the food quality, safety, and convenience of food products, enabling commercialization millet-based products to meet the consumer demands for nutritious and sustainable options.