Millets in Indian perspective: Importance, processing and value addition – A review
DOI:
https://doi.org/10.14719/pst.4309Keywords:
Government Initiatives, Health Benefits, Millets, Processing, Production And Consumption, Value AdditionAbstract
Millet is a crop of ancient origins predominantly cultivated in Asian and African nations. This particular crop thrives in arid regions and requires minimal water resources. Notably, millet serves as a dietary staple in certain countries and offers economic opportunities for farmers, contributing to their livelihoods. Following the announcement of the official title of 2023 as the international year of millet, there has been an increased recognition and emphasis placed on millet. This comprehensive assessment aims to provide individuals with a clear understanding of millets by examining aspects such as recent production and consumption in the world, India, and Tamil Nadu, health benefits (cardiac health, gut health, weight management, gluten-free, sugar maintenance, antioxidants rich food), processing techniques (dehulling, milling, soaking, germination/malting, fermentation, flaking, popping, roasting, extrusion and microwave treatment) and the effects of processing on millets. Furthermore, it sheds light on initiatives and schemes from the Indian Government, in addition to the value addition of millets (weaning foods, baked foods, fermented foods, functional foods, beverages, and traditional foods), which can be beneficial for entrepreneurs and to improve a healthy lifestyle among the population. This review discussed the positive environmental effects of millet cultivation and value addition and the recent market of millet-based food products.
Downloads
References
Raut D, Sudeepthi B, Gawande KN, Reddy G, Vamsi S, Padhan SR, Panigrahi CK. Millet's role as a climate resilient staple for future food security: A review. International Journal of Environment and Climate Change. 2023;13(11):4542-52. https://doi.org/10.9734/ijecc/2023/v13i113634
Dyvik. Prevalence of starving people worldwide 2022 by region. Published on 4th July, 2024.
Chandra AK, Chandora R, Sood S, Malhotra N. Global production, demand and supply. Millets and Pseudo Cereals. 2021;7-18. https://doi.org/10.1016/B978-0-12-820089-6.00002-1
FAO. Special report—2020 FAO crop and food supply assessment mission (CFSAM) to the Republic of the Sudan. 2021. Available online: https://doi.org/10.4060/cb9122en (accessed on 19 June 2022). https://doi.org/10.4060/cb9122en
Saraswathi R, Hameed RS. Value addition influenced in millet products - A review. Austin Journal of Nutrition and Food Sciences. 2022;10:1-1161. https://doi.org/10.26420/AustinJNutriFoodSci.2022.1161
Sukumaran Sreekala AD, Anbukkani P, Singh A, Dayakar Rao B, Jha GK. Millet production and consumption in India: Where do we stand and where do we go?. National Academy Science Letters. 2023 Feb;46(1):65-70. https://doi.org/10.1007/s40009-022-01164-0
Anbukkani P, Balaji SJ, Nithyashree ML. Production and consumption of minor millets in India-A structural break analysis. Annals of Agricultural Research. 2017;38(4).
Anagha KK. Millets: Nutritional importance, health benefits and bioavailability: A review. Energy. 2023;329(328):361.
Maurya R, Boini T, Misro L, Radhakrishnan T, Sreedharan AP, Gaidhani D. Comprehensive review on millets: Nutritional values, effect of food processing and dietary aspects. Journal of Drug Research in Ayurvedic Sciences. 2023 Nov 1;8(Suppl 1):S82-S98. https://doi.org/10.4103/jdras.jdras_123_23
Siroha AK, Punia S, Purewal SS, Sandhu KS. Millets: properties, processing and health benefits. CRC Press; 2021 Jul 29. https://doi.org/10.1201/9781003105947
Himanshu K, Sonawane SK, Arya SS. Nutritional and nutraceutical properties of millets: a review. Clin J Nutr Diet. 2018 Jan;1(1):1-10.
Lúcio H, Anunciação P, da Silva B, da Silva A, Queiroz V, de Carvalho C, et al. Consumption of extruded sorghum SC319 improved gut microbiota at genus level and reduced anthropometric markers in men with overweight: A randomized controlled clinical trial. Nutrients. 2023;15(17):3786. https://doi.org/10.3390/nu15173786
Radhey Shyam RS, Singh RP. Evaluation of nutritional value and anti-nutritional factors of Kodo millet (Paspalum scrobiculatum L.) germplasm grown in eastern (UP).
Patil RB, Vijayalakshmi KG, Vijayalakshmi D. Physical, functional, nutritional, phytochemical and antioxidant properties of kodo millet (Paspalum scrobiculatum). Journal of Pharmacognosy and Phytochemistry. 2020;9(5):2390-93. https://doi.org/10.20546/ijcmas.2020.909.348
Kumar A, Tomer V, Kaur A, Kumar V, Gupta K. Millets: a solution to agrarian and nutritional challenges. Agriculture and Food Security. 2018;7(1):1-5. https://doi.org/10.1186/s40066-018-0183-3
Bhuvaneshwari G, Nirmalakumari A, Kalaiselvi S. Impact of soaking, sprouting on antioxidant and anti-nutritional factors in millet grains. J Phytol. 2020;12:62-66. https://doi.org/10.25081/jp.2020.v12.6384
Pei J, Umapathy VR, Vengadassalapathy S, Hussain SF, Rajagopal P, Jayaraman S, et al. A review of the potential consequences of pearl millet (Pennisetum glaucum) for Diabetes mellitus and other biomedical applications. Nutrients. 2022;14(14):2932. https://doi.org/10.3390/nu14142932
Mobin L, Saeed SA, Ali R, Saeed SG, Ahmed R. Antibacterial and antifungal activities of the polyphenolic fractions isolated from the seed coat of Abrus precatorius and Caesalpinia crista. Natural Product Research. 2018;32(23):2835-39. https://doi.org/10.1080/14786419.2017.1378217
Devi MP, Sangeetha N. Extraction and dehydration of millet milk powder for formulation of extruded product. IOSR Journal of Environmental Science, Toxicology and Food Technology. 2013;7(1):63-70. https://doi.org/10.9790/2402-0716370
Ahirwar NK, Singh R. Assessment of nutritional components and nutraceutical benefits of millets: an integrative review. Southeast Asian J Case Rep Rev. 2023;10(3):50-56. https://doi.org/10.18231/j.sajcrr.2023.011
Anitha S, Tsusaka TW, Botha R, Kane-Potaka J, Givens DI, Rajendran A, Bhandari RK. Are millets more effective in managing hyperlipidaemia and obesity than major cereal staples? A systematic review and meta-analysis. Sustainability. 2022;14(11):6659. https://doi.org/10.3390/su14116659
Hou D, Chen J, Ren X, Wang C, Diao X, Hu X, et al. A whole foxtail millet diet reduces blood pressure in subjects with mild hypertension. Journal of Cereal Science. 2018 Nov 1;84:13-19. https://doi.org/10.1016/j.jcs.2018.09.003
Yin R, Fu Y, Yousaf L, Xue Y, Hu J, Hu X, Shen Q. Crude and refined millet bran oil alleviate lipid metabolism disorders, oxidative stress and affect the gut microbiota composition in high-fat diet-induced mice. International Journal of Food Science and Technology. 2022 May;57(5):2600-10. https://doi.org/10.1111/ijfs.15063
Molla MM. Effect of foxtail millet diet on liver injury and blood lipid profile induced by D-galactosamine in mice. Doctoral Dissertation, China Agricultural University (CAU).
Sabuz AA, Rana MR, Ahmed T, Molla MM, Islam N, Khan HH, et al. Health-promoting potential of millet: A review. Separations. 2023 Jan 24;10(2):80. https://doi.org/10.3390/separations10020080
Almaski A, Thondre S, Lightowler H, Coe S. Determination of the polyphenol and antioxidant activity of different types and forms of millet. Proceedings of the Nutrition Society. 2017 Jan;76(OCE1):E5. https://doi.org/10.1017/S0029665117000052
Singh V, Lee G, Son H, Amani S, Baunthiyal M, Shin JH. Anti-diabetic prospects of dietary bio-actives of millets and the significance of the gut microbiota: A case of finger millet. Frontiers in Nutrition. 2022;9:1056445. https://doi.org/10.3389/fnut.2022.1056445
Gowda NN, Siliveru K, Prasad PV, Bhatt Y, Netravati BP, Gurikar C. Modern processing of Indian millets: A perspective on changes in nutritional properties. Foods. 2022;11(4):499. https://doi.org/10.3390/foods11040499
Ren X, Wang L, Chen Z, Zhang M, Hou D, Xue Y, et al. Foxtail millet supplementation improves glucose metabolism and gut microbiota in rats with high-fat diet/streptozotocin-induced diabetes. Food Science and Human Wellness. 2022;11(1):119-28. https://doi.org/10.1016/j.fshw.2021.07.013
Reddy ST, Soman SS, Yee J. Magnesium balance and measurement. Advances in Chronic Kidney Disease. 2018;25(3):224-29. https://doi.org/10.1053/j.ackd.2018.03.002
Saleh AS, Zhang Q, Chen J, Shen Q. Millet grains: nutritional quality, processing and potential health benefits. Comprehensive Reviews in Food Science and Food Safety. 2013;12(3):281-95. https://doi.org/10.1111/1541-4337.12012
Wong JJ, Sceats L, Dehghan M, Wren AA, Sellers ZM, Limketkai BN, et al. Depression and health care use in patients with inflammatory bowel disease. Journal of Crohn's and Colitis. 2019;13(1):19-26. https://doi.org/10.1093/ecco-jcc/jjy145
Radhajeyalakshmi R, Yamunarani K, Seetharaman K, Velazhahan R. Existence of thaumatin-like proteins (TLPs) in seeds of cereals. Acta Phytopathologica et Entomologica Hungarica. 2003;38(3-4):251-57. https://doi.org/10.1556/APhyt.38.2003.3-4.5
Arya SS, Shakya NK. High fiber, low glycaemic index (GI) prebiotic multigrain functional beverage from barnyard, foxtail and kodo millet. LWT. 2021;135:109991. https://doi.org/10.1016/j.lwt.2020.109991
Basen M, Kurrer SE. A close look at pentose metabolism of gut bacteria. The FEBS Journal. 2021;288(6):1804-08. https://doi.org/10.1111/febs.15575
Li X, Hui Y, Leng B, Ren J, Song Y, Che L, et al. Millet-based supplement restored gut microbial diversity of acute malnourished pigs. PLoS One. 2021;16(4):e0250423. https://doi.org/10.1371/journal.pone.0250423
Zhang B, Rao X, Zhang Y, Dai W, Xu Y, Zhao C, et al. Protective effect of foxtail millet protein hydrolysate on ethanol and pyloric ligation-induced gastric ulcers in mice. Antioxidants. 2022;11(12):2459. https://doi.org/10.3390/antiox11122459
Vissapragada A. A case study on using millets in daily diet for weight loss. International Journal of Nutrition Science. 2021;6(3):1057. https://doi.org/10.26420/intjnutrsci.2021.1057
Geetha K, Yankanchi G, Hiremath N. Effect of high fibre food mix on lipid profile and body weight in obese. Biomedical Research. 2019;30(4):655-58. https://doi.org/10.35841/biomedicalresearch.30-19-257
Asritha V. A review on role of millets in weight loss. Published 30/08/2021 by Open Science Publications.
Asrani P, Ali A, Tiwari K. Millets as an alternative diet for gluten-sensitive individuals: A critical review on nutritional components, sensitivities and popularity of wheat and millets among consumers. Food Reviews International. 2023;39(6):3370-99. https://doi.org/10.1080/87559129.2021.2012790
Tripathi G, Jitendrakumar PH, Borah A, Nath D, Das H, Bansal S, et al. A review on nutritional and health benefits of millets. International Journal of Plant and Soil Science. 2023;35(19):1736-43. https://doi.org/10.9734/ijpss/2023/v35i193722
Raju CA. Millets: A scientific perspective on their nutritional and health relevance. Journal of Scientific Research and Reports. 2024;30(5):494-509. https://doi.org/10.9734/jsrr/2024/v30i51966
Ambre PK, Sawant AA, Sawant PS. Processing and value addition: A finger millet review. Journal of Pharmacognosy and Phytochemistry. 2020;9(2):375-80.
Sharma N, Niranjan K. Foxtail millet: Properties, processing, health benefits and uses. Food Reviews International. 2018;34(4):329-63. https://doi.org/10.1080/87559129.2017.1290103
Mannuramath M, Yenagi N. Optimization of hydrothermal treatment for little millet grains (Panicum miliare). Journal of Food Science and Technology. 2015;52:7281-88. https://doi.org/10.1007/s13197-015-1798-z
Annor GA, Tyl C, Marcone M, Ragaee S, Marti A. Why do millets have slower starch and protein digestibility than other cereals?. Trends in Food Science and Technology. 2017;66:73-83. https://doi.org/10.1016/j.tifs.2017.05.012
Hama F, Icard-Vernière C, Guyot JP, Picq C, Diawara B, Mouquet-Rivier C. Changes in micro-and macronutrient composition of pearl millet and white sorghum during in field versus laboratory decortication. Journal of Cereal Science. 2011;54(3):425-33. https://doi.org/10.1016/j.jcs.2011.08.007
Durairaj M, Gurumurthy G, Nachimuthu V, Muniappan K, Balasubramanian S. Dehulled small millets: The promising nutricereals for improving the nutrition of children. Maternal and Child Nutrition. 2019;15:e12791. https://doi.org/10.1111/mcn.12791
Shobana S, Selvi RP, Kavitha V, Gayathri N, Geetha G, Gayathri R, et al. Development and evaluation of nutritional, sensory and glycemic properties of finger millet (Eleusine coracana L.) based food products. Asia Pacific journal of clinical nutrition. 2018 Jan;27(1):84-91.
Li E, Dhital S, Hasjim J. Effects of grain milling on starch structures and flour/starch properties. Starch-Starke. 2014;66(1-2):15-27. https://doi.org/10.1002/star.201200224
De La Hera E, Gomez M, Rosell CM. Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties. Carbohydrate Polymers. 2013 15;98(1):421-27. https://doi.org/10.1016/j.carbpol.2013.06.002
Lemmens E, Moroni AV, Pagand J, Heirbaut P, Ritala A, Karlen Y, et al. Impact of cereal seed sprouting on its nutritional and technological properties: A critical review. Comprehensive Reviews in Food Science and Food Safety. 2019;18(1):305-28. https://doi.org/10.1111/1541-4337.12414
Samuel KS, Peerkhan N. Pearl millet protein bar: nutritional, organoleptic, textural characterization and in-vitro protein and starch digestibility. Journal of Food Science and Technology. 2020;57(9):3467-73. https://doi.org/10.1007/s13197-020-04381-x
Bhati D, Bhatnagar V, Acharya V. Effect of pre-milling processing techniques on pearl millet grains with special reference to in-vitro iron availability. Asian Journal of Dairy and Food Research. 2016;35(1):76-80. https://doi.org/10.18805/ajdfr.v35i1.9256
Jha N, Krishnan R, Meera MS. Effect of different soaking conditions on inhibitory factors and bioaccessibility of iron and zinc in pearl millet. Journal of Cereal Science. 2015;66:46-52. https://doi.org/10.1016/j.jcs.2015.10.002
Yousaf L, Hou D, Liaqat H, Shen Q. Millet: A review of its nutritional and functional changes during processing. Food Research International. 2021;142:110197. https://doi.org/10.1016/j.foodres.2021.110197
Sharma S, Jan R, Riar CS. Analyzing the effect of germination on the pasting, rheological, morphological and in-vitro antioxidant characteristics of kodo millet flour and extracts. Food Chemistry. 2021;361:130073. https://doi.org/10.1016/j.foodchem.2021.130073
Sharma B, Gujral HS. Modifying the dough mixing behavior, protein and starch digestibility and anti-nutritional profile of minor millets by sprouting. International Journal of Biological Macromolecules. 2020;153:962-70. https://doi.org/10.1016/j.ijbiomac.2019.10.225
Panda D, Sailaja NH, Padhan B, Lenka K. Sprouting-associated changes in nutritional and physico-functional properties of indigenous millets from Koraput, India. Proceedings of the national academy of sciences, India section B: biological sciences. 2020;90:79-86. https://doi.org/10.1007/s40011-019-01085-x
Kumar A, Kaur A, Gupta K, Gat Y, Kumar V. Assessment of germination time of finger millet for value addition in functional foods. Current Science. 2021;120(2):406. https://doi.org/10.18520/cs/v120/i2/406-413
Xiang J, Yuan Y, Du L, Zhang Y, Li C, Beta T. Modification on phenolic profiles and enhancement of antioxidant activity of proso millets during germination. Food Chemistry: X. 2023;18:100628. https://doi.org/10.1016/j.fochx.2023.100628
Adekunle A, Lyew D, Orsat V, Raghavan V. Helping agribusinesses—Small millets value chain—To grow in India. Agriculture. 2018;8(3):44. https://doi.org/10.3390/agriculture8030044
Newlove AA, Mahunu GK, Tahir HE. Fermented millet for porridge production: A model for improved gastrointestinal health. In: African Fermented Food Products-New Trends. Cham: Springer International Publishing. 2022;pp. 445-58. https://doi.org/10.1007/978-3-030-82902-5_29
Kumari R, Bhatt S, Agrawal H, Dadwal V, Gupta M. Effect of fermentation conditions on nutritional and phytochemical constituents of pearl millet flour (Pennisetum glaucum) using response surface methodology. Applied Food Research. 2022;2(1):100055. https://doi.org/10.1016/j.afres.2022.100055
Adebiyi JA, Obadina AO, Adebo OA, Kayitesi E. Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products. Critical Reviews in Food Science and Nutrition. 2018;58(3):463-74.
Sarkar P, Dh LK, Dhumal C, Panigrahi SS, Choudhary R. Traditional and ayurvedic foods of Indian origin. Journal of Ethnic Foods. 2015;2(3):97-109. https://doi.org/10.1016/j.jef.2015.08.003
Dey D, Singh G, Ishwarya P, Mateen A. Functionality and extrusion processing of millets-A review. Food Reviews International. 2024;1-29. https://doi.org/10.1080/87559129.2024.2367643
do Carmo CS, Varela P, Poudroux C, Dessev T, Myhrer K, Rieder A, et al. The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions. LWT. 2019;112:108252. https://doi.org/10.1016/j.lwt.2019.108252
Gaurav A, Panigrahi SS, Pradhan RC, Mishra S. Co-rotating extrusion cooking impact on product characteristics using hulled kodo millet and hybrid maize flour. Journal of Food Science and Technology. 2022;59(11):4165-75. https://doi.org/10.1007/s13197-022-05467-4
Chávez DW, Ascheri JL, Carvalho CW, Godoy RL, Pacheco S. Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity. Journal of Functional Foods. 2017;29:93-103. https://doi.org/10.1016/j.jff.2016.12.012
Lakkoju S. A study on development of extruded products incorporated with millets. International Journal of Advances in Engineering and Management. 2021;3(2):1-15.
Jaybhaye RV, Pardeshi IL, Vengaiah PC, Srivastav PP. Processing and technology for millet based food products: a review. Journal of Ready-to-Eat food. 2014;1(2):32-48.
Bhargavi K, Farah S, Urooj A. Impact of popping on the nutritional value and anti-nutrients in millets. International Journal of Food Science and Nutrition. 2020;5(3):69-74.
Ushakumari SR, Rastogi NK, Malleshi NG. Optimization of process variables for the preparation of expanded finger millet using response surface methodology. Journal of Food Engineering. 2007;82(1):35-42. https://doi.org/10.1016/j.jfoodeng.2007.01.012
Choudhury M, Das P, Baroova B. Nutritional evaluation of popped and malted indigenous millet of Assam. Journal of Food Science and Technology. 2011;48:706-11. https://doi.org/10.1007/s13197-010-0157-3
Sharanagat VS, Suhag R, Anand P, Deswal G, Kumar R, Chaudhary A, et al. Physico-functional, thermo-pasting and antioxidant properties of microwave roasted sorghum (Sorghum bicolor (L.) Moench). Journal of Cereal Science. 2019;85:111-19. https://doi.org/10.1016/j.jcs.2018.11.013
Gopal DS, Bhuvana S. Effect of microwave treatment on phytochemical, functional and rheological property of Kodo millet (Paspalum scrobiculatum). Pharma Innov J. 2021;10(11):397-401.
Tabarestani HS, Khorasani SM, Alami M, Kashaninejad M. Increasing the shelf life of millet flour by using heat-moisture and microwave treatments. Journal of Food Science and Technology. 2019;16:5-8.
Kumar SR, Sadiq MB, Anal AK. Comparative study of physicochemical and functional properties of pan and microwave cooked underutilized millets (proso and little). LWT. 2020;128:109465. https://doi.org/10.1016/j.lwt.2020.109465
Singh A, Gupta S, Kaur R, Gupta HR. Process optimization for anti-nutrient minimization of millets. Asian Journal of Dairy and Food Research. 2017;36(4):322-26. https://doi.org/10.18805/ajdfr.DR-1215
Laminu HH, Modu S, Numan AI. Production, in vitro protein digestibility, phytate content and acceptability of weaning foods prepared from pearl millet (Pennisetum typhoideum) and cowpea (Vigna unguiculata). International Journal of Nutrition and Metabolism. 2011 31;3(9):109-13.
Asma MA, El Fadil EB, El Tinay AH. Development of weaning food from sorghum supplemented with legumes and oil seeds. Food and Nutrition Bulletin. 2006;27(1):26-34. https://doi.org/10.1177/156482650602700104
Arokiamary S, Senthilkumar R, Kanchana S. Impact of pearl millet based supplementary food on biochemical and cognitive profiles of school children (5-6 year old). European Journal of Nutrition and Food Safety. 2020;12(7):24-34. https://doi.org/10.9734/ejnfs/2020/v12i730245
Passi P, Kaur K, Kaur J, Kaul S. Quality characterization, bread making properties and storage stability of foxtail millet incorporated bread ready-mix. Journal of Stored Products Research. 2023;104:102208. https://doi.org/10.1016/j.jspr.2023.102208
Sarabhai S, Tamilselvan T, Prabhasankar P. Role of enzymes for improvement in gluten-free foxtail millet bread: It's effect on quality, textural, rheological and pasting properties. LWT. 2021;137:110365. https://doi.org/10.1016/j.lwt.2020.110365
Anu A, Sehgal S, Kawatra A. Use of pearl millet and green gram flours in biscuits and their sensory and nutritional quality. Journal of Food Science and Technology (Mysore). 2007;44(5):536-38.
Krishnan R, Dharmaraj U, Malleshi NG. Influence of decortication, popping and malting on bioaccessibility of calcium, iron and zinc in finger millet. LWT-Food Science and Technology. 2012;48(2):169-74. https://doi.org/10.1016/j.lwt.2012.03.003
Hussain S, Mohamed AA, Alamri MS, Ibraheem MA, Abdo Qasem AA, Serag El-Din MF, Almaiman SA. Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential. Food Science and Technology International. 2020;26(4):311-20. https://doi.org/10.1177/1082013219894127
Sudha A, Devi KS, Sangeetha V, Sangeetha A. Development of fermented millet sprout milk beverage based on physicochemical property studies and consumer acceptability data. Journal of Scientific and Industrial Research. 2016;75:239-43.
Sheela P, UmaMaheswari T, Kanchana S, Kamalasundari S, Hemalatha G. Development and evaluation of fermented millet milk based curd. Journal of Pharmacognosy and Phytochemistry. 2018;7(4):714-17.
Sharma S, Sharma N. Preparation of probiotic enriched functional beverage of Kodo millet (Paspalum scrobiculatum) a nutritionally enriched absolute new product for commercialization. Journal of Pharmacognosy and Phytochemistry. 2021;10(1):752-58.
Malini B, Sunil CK, Rawson A, Vidyalakshmi R, Venkatachalapathy N. Effect of pineapple core powder on white finger millet vegan probiotic beverage: Nutrition, sensory and storage. Food Chemistry Advances. 2024;4:100593. https://doi.org/10.1016/j.focha.2023.100593
Madhusudhana R, Padmaja PG, Cheruku D, Rao KR, Tonapi VA. ICAR-IIMR millets annual report 2017–18.
Mathanghi SK, Kanchana S, Perasiriyan V. Pinnacles of Proso millet (Panicum miliaceum L.): A nutri millet. Trop Plant Res. 2020;7(1):238-44. https://doi.org/10.22271/tpr.2020.v7.i1.029
Aravind SA, Monicaa M, Narmadha R. Millets: A path to sustainable development goals and global food security. Conference: International Millets Conference and Futuristic Food Expo' 2023 (IMCFFE 2023) at Tamil Nadu Agricultural University. Published by Centre for Plant Breeding and Genetics, TNAU, Coimbatore.
Das S, Khound R, Santra M, Santra DK. Beyond bird feed: Proso millet for human health and environment. Agriculture. 2019;9(3):64. https://doi.org/10.3390/agriculture9030064
Pathak MK. Millets farming-It's economic and environmental impact. Planta. 2023 Oct;7:1346-53.
Sulaiman C, Abdul-Rahim AS, Samad NS, Muhammad-Jawad I, Abidin NZ, Shaari NF. Impact of manufacturing value added on environmental degradation: Empirical evidence from India. In: IOP Conference Series: Earth and Environmental Science; IOP Publishing; 2022 Nov 1. 1102(1): p. 012035. https://doi.org/10.1088/1755-1315/1102/1/012035
Karpagapandi L, Kalaiselvan A, Baskaran V. Nutraceutical and functional attributes of Foxtail millet (Setaria italica). Nutri-Cereals. 2023;141-77. https://doi.org/10.1201/9781003251279-6
Downloads
Published
Versions
- 23-10-2024 (2)
- 17-10-2024 (1)
How to Cite
Issue
Section
License
Copyright (c) 2024 Marimuthu Sindhu, Padmanaban Geetha, G Sashidevi, V Thirupathi, S Karthikeyan, P Preetha
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright and Licence details of published articles
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Open Access Policy
Plant Science Today is an open access journal. There is no registration required to read any article. All published articles are distributed under the terms of the Creative Commons Attribution License (CC Attribution 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited (https://creativecommons.org/licenses/by/4.0/). Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
