MAGIC OF SHRI ANNA- MINOR MILLETS INCORPORATED RECIPES

“Shree Anna” Millets Recipe Book, entitled ‘Magic of Shri Anna- Minor Millets Incorporated Recipes’ is a step towards improving the health and well-being of the population. Millets have been the staple food for millions of people of India. They are rich source of vital nutrients and are gluten free. They are also rich source of micronutrients and play an important role in the body’s immune system. Millets also possess nutraceutical properties in the form of antioxidants which prevent deterioration of human health such as lowering blood pressure, risk of heart disease, prevention of cancer and cardiovascular diseases, diabetes etc. With the United Nations declaring 2023 as the International Year of Millets this is an excellent opportunity to promote the use of millets in our food systems. As mentioned by the Honorable Prime Minister Shri Narendra Modi recently, increased demand for millet will bring income to small farmers of the country, curb lifestyle diseases, and help in climate change resilience. It provides us a platform to showcase our millet diversity and expertise to the rest of the world and to position ourselves as a global leader in millet cultivation, processing, and marketing. This book is a compilation of healthy nutritious minor millet recipes developed by substituting rice/wheat completely or partially and then subjecting them to sensory evaluation by semi trained panellist for the acceptability of the recipes. The acceptable healthy nutritious minor millet recipes with their nutritive value were then compiled. The research on these minor millets was started by us way back in the year 2012 with Kodo millet, where the standardization and development of recipes was carried out and then they were subjected to sensory evaluation. Also, the glycemic index of the kodo recipes was analysed and it was supplemented in type2 diabetic subjects whereby it showed hypolglycemic and hypo lipidemic effect. After kodo millet, over the years the product development and sensory evaluation was carried out on Proso, Foxtail, Brown Top, Little and Banyard millet.