Nutritional, Functional Role of Kodo Millet and its Processing: A Review

Durga Shankar Bunkar; S K Goyal; Kamalesh Kumar Meena; Virendra Kamalvanshi

doi:https://doi.org/10.20546/ijcmas.2021.1001.229

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Original Research Articles Volume : 10, Issue:1, January, 2021

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Int.J.Curr.Microbiol.App.Sci.2021.10(1): 1972-1985

DOI: https://doi.org/10.20546/ijcmas.2021.1001.229

Nutritional, Functional Role of Kodo Millet and its Processing: A Review

Durga Shankar Bunkar^1*, S K Goyal², Kamalesh Kumar Meena³ and Virendra Kamalvanshi⁴

¹Department of Dairy Science and Food Technology, BHU, Varanasi (U.P.), India
²Department of Agricultural Engineering, BHU, Varanasi (U.P.), India
³Department of Dairy and Food Microbiology, CDFT, MPUAT, Udaipur (Raj.), India
⁴Department of Agricultural Economics, BHU, Varanasi (U.P.), India

^*Corresponding author

Abstract:

Kodo millets do not contain gluten and are useful for individuals who are intolerant to gluten. Kodo millet is very easy to digest due to higher amount of lecithin, which is good for functioning of the nervous system. Regular use of Kodo millet is very useful for postmenopausal females with indications of cardiovascular disease such as high blood pressure and high level of cholesterol. It includes higher amount of antioxidants that help against oxidative stress and maintain glucose concentrations in type-2 diabetes. Kodo millet is useful in curing asthma, migraine, blood pressure, heart attack and atherosclerosis, diabetic heart disease. So, research on production of millet based products is emerging area to utilize its beneficial effect considering increasing population in developing countries.

Keywords: Kodo millet, Health benefit, Nutritional properties, Millet processing

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How to cite this article:

Durga Shankar Bunkar, S K Goyal, Kamalesh Kumar Meena and Virendra Kamalvanshi. 2021. Nutritional, Functional Role of Kodo Millet and its Processing: A Review.Int.J.Curr.Microbiol.App.Sci. 10(1): 1972-1985. doi: https://doi.org/10.20546/ijcmas.2021.1001.229

Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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