Non‐thermal process technologies: Influences on nutritional and storage characteristics of millets

Abstract

Abstract Millets are tiny‐seeded grains that play a crucial part in the mitigation of malnutrition and food insecurity due to global warming, accelerated growth in population, and an economic slowdown. Millets are indigenous climate‐resilient food crops that are processed to achieve enhanced shelf‐stable products along with preservation of their nutritional value. Non‐thermal processing is preferred in this aspect, owing to its minimal undesirable effects. Non‐thermal processing has many advantages over traditional techniques. Food ingredients that are sensitive to heat and chemical treatments can be subjected to non‐thermal processing for microbial disinfection, enzyme inactivation, protein modification, etc. It offers a new generation of value‐added foods with intact bioactive ingredient