Millet is consumed as a staple food, particularly in developing countries, is part of the
traditional diet in a number of relatively affluent countries, and is gaining popularity …

Fermentation continues to be the most common biotechnological tool to be used in cereal-
based beverages, as it is relatively simple and economical. Fermented beverages hold a …

Food and nutrition insecurity is a problem for the majority of developing nations; incidentally,
some underutilized crops have the potential to increase food security. A minor cereal grain …

In the past decades, food products and beverages made from gluten-free cereals were
initially created for certain groups of people who experience gluten-related disorders such …

Little millet is a climate-resilient and high-nutrient value plant. The lack of molecular markers
severely limits the adoption of modern genomic approaches in millet breeding studies. Here …

Finger millet (Eleusine coracana L.) is gaining popularity as healthy food due to its
nutritional and phytochemical properties. This study reports nutritional and phytochemical …

Millets have been a staple food for most of the population since ancient times, serving as
their daily meal. Millets are the powerhouse of various nutrients and important bioactive …

Millet is an important nutritious ancient minor cereal food crop. This work reviews the
composition, functional properties and food application of millet grains. The review shows …

Millets are underutilized minor cereal crops which are consumed as staple food in
developing countries of Asia and Africa. Among the different kinds of millets available …

Wholegrains are a rich source of phytochemicals, dietary fibre, complex carbohydrate,
proteins, minerals, lipids and vitamins that may have the tendency to increase heath beyond …