STANDARDISATION AND QUALITY EVALUATION OF MILLET BASED NUTRIBAR
2021
PS. LAKSHMY, K. RAMMYA MOLU | EM. NIVYA, CR. RAJEESHA, CL. SHARON, SEEJA THOMACHAN PANJIKKARAN, ER. ANEENA,
Millets were indeed one of the oldest foods known to humans but they were discarded in favor of wheat and rice with urbanisation and industrialisation. These grains form a good source of micronutrients, phytochemicals, complement well with lysine-rich vegetable (leguminous) and animal proteinsto prepare nutritionally balanced composites of high biological value (Gorinstein et al., 2002). The high levels of tryptophan in millet produce serotonin, which is calming to our moods. Magnesium in millet can helpreduce the effects of migraines and heart attacks. All millet varieties show high antioxidant activity. Millet is gluten free and non - allergenic. Above all, millet’s high protein content makes up for energy deficiency in vegetarian diet.
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تم تزويد هذا السجل من قبل Indian Council of Agricultural Research
