Introduction to Millet as a Nutri-Cereal
The millet industry has seen a surge in demand and innovation, particularly after government initiatives rebranded it as a "Nutri-cereal". This classification has paved the way for extensive research and development in millet-based foods, making it a focus area for food processing consultants, food technology consulting firms, and food manufacturing consultants looking to create nutritious, sustainable alternatives.
Why Millet is a Game Changer in the Food Industry
Due to its high nutritional value, fiber content, antioxidants, and adaptability, millet-based food products have become a core area for food business consultancy and food consultancy services. With evolving consumer lifestyles, hectic schedules, and demand for healthy ready-to-consume options, millet offers the perfect base for innovative food processing solutions.
Novel Millet-Based Food Products
1. Millet-Based Health Drinks
Millet health drinks represent a new frontier in functional beverages. These drinks are rich in:
- Protein
- Iron
- Phosphorus
- Antioxidants
Case Study:
Parvathi et al. (2015) developed a millet health mix using pearl millet, kodo millet, whole wheat, green gram, and roasted Bengal gram, demonstrating excellent sensory and biochemical stability over six months.
Common commercial examples include:
- Mango Ragi Smoothie
- Bajra (Pearl Millet) Raab
- Falahari Rajgira Smoothie
These drinks cater to a growing demand for nutritious, shelf-stable beverages—a trend actively promoted by food consultants and food industry consultants globally.
2. Fermented Millet-Based Functional Foods
2.1. Millet-Based Yogurt
In 2021, Fan et al. introduced a revolutionary millet yogurt, enriched with Superoxide Dismutase (SOD), offering:
- Anti-inflammatory benefits
- Anti-aging properties
- Plant-based, probiotic, lactose-free options
This aligns with the global shift toward functional foods and interest from food processing consultants in diversifying product lines.
2.2. Millet-Based Probiotic Products
Probiotic variants made from millet differ by microbial composition, and must meet WHO/FAO criteria, including:
- Resistance to gastric conditions
- Epithelium adhesion
- Antimicrobial action
Di Stefano et al. (2017) tested four millet-based probiotic formulas using Lactobacillus rhamnosus and Streptococcus thermophilus, finding that milk-based millet formulations offered the best sensory and microbial stability over time.
2.3. Symbiotic Millet-Based Products
These combine probiotics + prebiotics for enhanced gut health.
A standout study (Vila-Real et al., 2022) introduced a synbiotic yogurt-like beverage using finger millet, fermented with W. confusa and L. plantarum 299v, providing:
- Improved gut microbiota support
- Enhanced nutrient absorption
- High consumer acceptability
Such product development supports food consultancy services working with startups and R&D labs exploring functional beverages.
3. Future Scope and Industrial Opportunities
With an increasing shift towards healthy, functional foods, millet is expected to become central to future product innovations such as:
- Millet-based snacks, desserts, pastas, and ready meals
- Shelf-stable, fermented probiotic products
- Enhanced exports from India's food manufacturing sector
As a food manufacturing consultant, PMG Engineering sees major potential in commercializing millet innovations, supported by infrastructure planning, process engineering, and turnkey project management.
Conclusion
Millet is not just a traditional grain—it's a modern superfood ready to redefine the functional food industry. With support from engineering consultants, food consultants, and project managers, businesses can lead the future of millet-based innovations.
Reference
1. Taylor, J. R., Schober, T. J., & Bean, S. R. (2006). Novel food and non-food uses for sorghum and millets. Journal of cereal science, 44(3), 252-271.
2. Fan, X., Li, X., Zhang, T., Guo, Y., Shi, Z., Wu, Z., ... & Pan, D. (2022). Novel millet-based flavored yogurt enriched with superoxide dismutase. Frontiers in Nutrition, 8, 791886.
3. Di Stefano, E., White, J., Seney, S., Hekmat, S., McDowell, T., Sumarah, M., & Reid, G. (2017). A novel millet-based probiotic fermented food for the developing world. Nutrients, 9(5), 529.
4. Parvathi, S., Nithya, M., & Yogeshwari, R. (2015). Development of a novel health drink from millets. International Journal of Home Science Extension & Communication Management, 2(2), 90–94.
5. Greek Yogurt Millet Caramelized Apple Walnuts Parfait in a Glass Stock Image - Image of berry, gourmet: 211296481 (dreamstime.com)
6. de Melo Pereira, G. V., de Oliveira Coelho, B., Júnior, A. I. M., Thomaz-Soccol, V., & Soccol, C. R. (2018). How to select a probiotic? A review and update of methods and criteria. Biotechnology advances, 36(8), 2060-2076.
7. Vila-Real, Mbugua, ... & Gomes, A. M. (2022). Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization. Journal of functional foods, 99, 105324.
8. Gibson, G. R., Hutkins, R., Sanders, M. E., Prescott, S. L., Reimer, R. A., Salminen, S. J., ... & Reid, G. (2017). Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology & Hepatology, 14(8), 491-502.
Back 
PMG stands for Projects Management Group. We provide state-of-the-art Engineering Services to build world-class food processing factories. 
Engineering is the difference between Chaos and Excellence. If you are going to do it, do it right. 
Explore the diverse range of Products in the Food Processing Industry. 
Explore the technologies at the heart of the the Food Processing Industry. 
Filter
