Millets: Importance and Role for Nutritive Improvement of Bakery Products

Millets are generally referred to as “nutrient poor” or “underutilized” crops; but recently, they have received much consideration due to the nutritional value they contain and their potential to make cereal products more nutritious. The present review article throws light on the importance of millets as a rich source of essential nutrients and their application in making bakery products nutrient-dense. It focuses on distinctive varieties of millets, their nutritional content, and their It focuses on distinctive varieties of millets, their nutritional content, and preparatioin of their appropriate remix in bakery preparations. Moreover, a short note on critical issues and prospects linked with millets use in bakery production will also be discussed, outlining possible approaches to address the same. Overall, millets seem to be a promising crop for developing a more nutritional bakery line and fostering healthier consumption habits.