Utilization of Nutri-cereals in Dairy Industry: A Review

Abstract

Millets are consumed by more than one-third of the world's population. They hold significant importance as a staple food in many developing countries due to their ability to thrive under adverse weather conditions, such as limited rainfall. Furthermore, millet boasts numerous nutritious and medicinal properties. They are nutritionally comparable, and in some aspects, superior to other cereals, offering higher levels of protein, energy, vitamins, and minerals. Future trends should prioritize increasing millet consumption in developing countries, as this could contribute to an industrial revolution. While milk is widely considered a complete food, it has been associated with various health problems due to elevated levels of saturated fatty acids and a lack of dietary fiber. In recent years, there has been a growing interest in enhancing the nutritional value of milk and milk products by incorporating millet. This involves creating composite dairy foods such as fermented, frozen, heat-desiccated, acid-coagulated, and other complementary dairy products in the dairy industry. The objectives of this review are to provide information on millet, highlight the nutritional significance of millet, and explore various fortified milk and milk products with millets, along with innovative ideas for dairy foods.