Browsing by Author "Mishra, ARK"

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    Nutritional Composition and Health Advantages of Millets in Contemporary Dietary Practices – A Review
    (Ms. M. B. Mondal, 2025-06) Jetawat, RPS; Singh, IP; Mohapatra, R; Swetha, S; Jatav, AK; Mishra, ARK; Panigrahi, CK.
    Millets are emerging as nutritionally dense and climate-resilient grains capable of addressing the dual burden of malnutrition and sustainability in contemporary food systems. Critically evaluates the nutritional composition, health benefits, and functional applications of millets, emphasizing their relevance in modern dietary practices. Millets such as finger millet, pearl millet, foxtail millet, and proso millet are rich in complex carbohydrates, dietary fibre, essential amino acids, vitamins (notably B-complex and E), and minerals like calcium, iron, magnesium, and zinc. Their low glycemic index, high antioxidant potential, and bioactive phytochemicals contribute to the prevention and management of non-communicable diseases including type 2 diabetes, cardiovascular disorders, obesity, and gastrointestinal ailments. Functional attributes such as immunomodulation, anti-inflammatory activity, and gut microbiota modulation further reinforce their therapeutic potential. The development of millet-based nutraceuticals, gluten-free formulations, and ready-to-eat products has expanded their application in health-oriented food markets. Despite these advantages, challenges remain in consumer acceptance, processing technology, and market access due to issues like coarse texture, taste preferences, and fragmented value chains. Strategic integration of millets into public nutrition programs, such as school feeding and maternal health schemes, along with targeted awareness campaigns, has demonstrated success in improving dietary diversity and micronutrient intake. Research efforts in biofortification, hybridization, and nutrigenomics are enhancing the nutritional profile and adaptability of millets under diverse agroecological conditions.