“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.
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Sr. No. |
Chapter |
Page No. |
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1. |
INTRODUCTION OF MILLETS Dr. Swati Dhruv |
1-9 |
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2. |
KODO MILLET INCORPORATED RECIPES Prof. Uma Iyer, Dr. Swati Dhruv, Ms. Kausha Patel, Ms. Dhara Jaiswal |
10-26 |
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3. |
FOXTAIL MILLET INCORPORATED RECIPES Dr. Swati Dhruv, Ms. Nidhi Thite, Prof. Uma Iyer |
27-43 |
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4. |
PROSO MILLET INCORPORATED RECIPES Ms. Riya Ram mohan, Dr. Swati Dhruv, Prof. Uma Iyer |
44-55 |
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5. |
LITTLE MILLET INCORPORATED RECIPES Dr. Swati Dhruv, Ms. Neha Sharma, Prof. Uma Iyer |
56-77 |
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6. |
BROWN TOP MILLET INCORPORATED RECIPES Dr. Swati Dhruv, Ms. Shrushti Sharma, Prof. Uma Iyer |
78-98 |
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7. |
BANYARD MILLET INCORPORATED RECIPES Dr. Swati Dhruv, Ms. Dhwani Gajjar, Prof. Uma Iyer |
99-118 |
Dr. Swati Dhruv
Dr. Swati Dhruv is an academician and researcher in the ield of Foods and Nutrition with an experience of more than 25 years. She is presently working as an Assistant Professor in Foods and Nutrition Department, Faculty of Family and Community Sciences, The Maharaja Sayajirao University of Baroda. Her research areas of interest include functional foods in the management of non-communicable disease and adolescent nutrition. She has actively participated in various workshops and conferences and contributed research papers in various journals. She has been an editor for various books and has published a book titled Food safety, Security and Sustainability Perspectives. She is an active member in various professional bodies and Government (State and National) committees.
Prof. Uma Iyer
Prof. Uma Iyer is an eminent researcher in the field of Foods and Nutrition with over 30 years of teaching and research experience. Her research areas of interest include medical nutrition therapy for non-communicable disease conditions. Her passion and zeal for coming up with innovative solutions for problems that affect humanity is remarkable. She has trained under her a legion of academics who occupy several key positions in many reputed national and international institutions. Her active role as a board member in several government(national) and international committees involved in higher education and her mountain of research publications in the field of Foods and Nutrition speak volumes of her calibre
