ABSTRACT
Millets are more reliable and produce a harvest even under adverse growing conditions. They can be used for traditional as well as novel foods. The richness of starch, protein and fiber, niacin, magnesium, phosphorus, manganese, iron, potassium, essential amino acids and vitamin E make millets an important nutritional bio-source. In line with the recent awareness of functional foods and nutraceuticals, millets have a great potential. The revival of pearl millet can be attained through continuous efforts of research, marketing testing, and entrepreneurial training and demonstration to stimulate the processing of high quality, competitive products for urban and rural areas. The product formulations derived from pearl millet provide a vast research experience and urge for innovative ideas. The major products from pearl millet in India are porridge, upma, halwa, chapattis, khichdi, roasted snacks and health drinks. Thus, the need for an alternative cereal with no impact on gluten allergies can be fulfilled through maximum utilization of pearl millet in formulating more and more food products.
