Vol. 12, Issue 9 (2023)

Author(s):
Mokshika Soni, Dr. Nikita Wadhawan, Jigyasa Rahal and Jitendra Meghwal

Abstract:
Millets are a varied group of inconsequential seeded grasses that are broadly grownup as cereals for human food all over the world. Millets are historically and largely consumed in parched and semi-dry regions. Because of their high nutritional value and high protein, essential fatty acids, dietary fibre, B-Vitamin, and mineral content, they are used to treat illnesses such as diabetes, high blood pressure, thyroid, cardiovascular, and celiac disease. Millets also provide nutraceutical benefits in the form of antioxidants. Millets have historically been fermented and malted into a variety of goods. Some probiotic drinks are made from finger and foxtail millet and can be bought as functional foods. They provide health benefits from millet malt as well as probiotics. Millets are used to make traditional drinks such as Malt, Mangisi, Jandh, Burukutu or Pito, and Tongwa. These should be incorporated into the diet.