Vol. 12, Issue 5 (2023)

Author(s):
Kumari Kirti

Abstract:
Since the beginning, food is regarded as a source of nourishment that offers sufficient nutrients to satisfy metabolic needs but with increasing concern about the health, life expectancy, and desire of people for improved life quality, has given rise to the concept of functional food which are defined as dietary items that, besides providing nutrients and energy, beneficially modulate one or more targeted functions in the body, by enhancing certain physiological responses and /or by reducing the risk of disease. Probiotics are the good example of functional foods. The dairy based products are important functional food group when inoculated with probiotics but however its consumption is limited due to lactose intolerance and increased cholesterol content. That had gradually led to shifting of demand of the consumers from dairy based products to non -dairy based products, mainly based on cereals, fruits and vegetables. Among the non-dairy based products cereal based products have been widely used due to its easy availability, ability to get fermented, its worldwide consumption and potential source of energy, vitamins, minerals and fiber hence this review provides an insight into the growing trends of cereals and millet based probiotic and its positioning in global market.