Development of Value-Added Functional Foods Using Millets and Pulses: A Review

Abstract

The increasing interest in health-enhancing diets and functional foods has driven attention toward traditional crops like millets and pulses. These underutilized food sources offer a promising alternative to conventional cereals owing to their rich nutritional profile, including dietary fiber, resistant starch, quality proteins, essential micronutrients, and phytochemicals. The opportunities for value addition extend to the development of gluten-free baked food products, snacks, and breakfast cereals; improvement of texture and color in gluten-free breads and batters; enhancement of texture and color in fresh and dry gluten-free pasta; development of gluten-free soups, sauces, and gravies; protein enrichment in fruit smoothies and vegan protein drinks; and the creation of egg-replacement products, among others. This review critically examines the nutritional composition, functional properties, processing techniques, product development, and consumer acceptability of functional foods derived from millets and pulses. Furthermore, it discusses the role of these crops in addressing malnutrition, promoting food diversity, and supporting sustainable agriculture in the face of lifestyle-related diseases.