Development and formulation of multi millet Sweet Nachos: A review

Abstract

This literature review examines the historical cultivation, processing techniques, health benefits, and innovative applications of millets, with a focus on developing multi-millet sweet nachos. Millets, including pearl millet, kodo millet, and barnyard millet, are valuable sources of essential nutrients such as proteins, fatty acids, minerals, vitamins, dietary fiber, and antioxidants. Pearl millet is noted for its high nutrient content and ability to thrive in harsh climatic conditions, making it a nutritious and affordable option for low-income populations. Kodo millet is recognized for its drought tolerance and high levels of fiber and protein, while barnyard millet is celebrated for its digestibility and rich micronutrient content, particularly iron and zinc. Studies highlight the prebiotic potential of millet-based foods and their ability to enhance probiotic viability. Various processing techniques, such as germination, fermentation, and dehulling, impact the nutritional profile of these millets. Health benefits are underscored, particularly in regions facing food insecurity. Innovative products like ice cream cones made from composite millet flours and nachos incorporating pumpkin seed powder demonstrate the versatility of millets in the food industry. This review emphasizes the need for continued research to optimize millet processing and promote their global consumption for enhanced nutrition and sustainability.