Exploring Dry-Heat Treated Flours from Kodo Millet for Potentially Slow-Digestible Breakfast Cereal Development

Abstract

India produces 0.40 million tonnes of small millets a year, according to data from 2020–2021. They are nourishing and immune system-strengthening, ample capacity to cater resilient and abiotic climatic elements. As a result, it's a conventional a staple diet of those residing in the semi-arid tropical regions and is referred to as "poverty food." Research indicates that the Indus-Sarasvati culture (3,300–1300 BCE) ate millets. Being rich in nutrients, minor millets occupy the highest position in the arid-tropical as part of culture and diverse regional cuisine. Moreover, with changing dietary patterns, increasing urbanization and income levels, widespread awareness from International Year of Millets 2023, they're known as "Shree Anna". Furthermore, with area expansion to non-traditional regions, engagement of private sector in millet popularization, one of the minor millets native to Indian soil, popularly known as Kodo millet (Paspalum scrobiculatum) or crown grass for 3,000 years ago, thrives well under abiotic stress and scanty rainfall, possessing the goodness of iron and low glycaemic index. Its nutritional profile exhibits protein (8%) with glutelins (40.4–52.1%), which form the largest protein fraction, carbohydrate, crude fiber, and fat are 66.6, 9, and 1.4 g/100 g, respectively. It also inhibits hydroxyl radicle and prevents lipid peroxidation similar to 200 ppm butylated hydroxyanisole.