ABSTRACT
The recent studies on the nutritional and phytochemical composition of millets and their associated health benefits have increased the popularity and demand for millets and millet-based products. Several studies have been carried out throughout the world to develop new and better ways for the utilization of the millets. Millets have been now widely used to produce gluten-free and low glycaemic index biscuits, bread, cakes, cookies, extruded products, muffins, noodles, cereal bars, etc. Due to their nutrient-dense nature, millets are also used to produce weaning foods. Millets are rich in prebiotics and their application for the development of synbiotic beverages has also been exploited. Millets also possess good malting properties and hence millet-based alcoholic beverages have also been developed. In addition to this, millets can be partially blended with staple cereals to increase their nutritional value and health benefits. This chapter discusses the research work carried out by various researchers to develop millet-based products. Information on the millet-based products already available in the market is also provided.
