Secondary Processing Technologies of Nutri-Cereals

Millets offer sustainable food sources due to their rich nutrient content and ability to thrive in harsh climates. With the growing interest in gluten-free cereal diets among people with celiac metabolic defects and the recognition of millet’s historical contributions to food security, the demand for millet as a human food supplement has increased. Despite the health benefits and climate resilience of millets, challenges exist with the presence of antinutritive compounds, necessitating advancements in processing technologies. Secondary processing techniques such as puffing, extrusion, soaking, germination, malting, fermentation, and so forth are employed for the millets to reduce the amount of anti-nutrients, converting them into consumable food for humans.