Journal of Advances in Biology & Biotechnology

Consumer preferences are increasingly shifting towards healthier food choices, prompting the food industry to develop nutritious alternatives to traditional snacks. Functional foods, offering health benefits beyond basic nutrition, are gaining popularity. Millets, resilient small-seeded grasses, have emerged as a promising ingredient due to their nutritional richness and adaptability. India, a leading producer of millets, has been promoting their cultivation and consumption to enhance food security and combat malnutrition. Millets are rich in proteins, fibers, vitamins, and minerals, and are gluten-free, making them suitable for individuals with specific dietary needs. Their incorporation into baked goods, enhances the nutritional profile and offers a healthier snack option. This article highlights the growing attention toward millets as a sustainable alternative for nutritional enhancement in bakery products. It reviews the incorporation of millets into commonly consumed bakery products, including cookies, bread, and cakes. The review reveals that millet-enriched bakery products exhibit improved nutritional profiles, notably higher fiber, protein, and mineral content. This exploration into millet-based products underscores their potential in promoting health and food security, aligning with modern consumer demands.