STANDARDISATION AND QUALITY EVALUATION OF MILLET BASED NUTRIBAR
Millets were indeed one of the oldest foodsÂ known to humans but they were discarded in favor ofÂ wheat and rice with urbanisation andÂ industrialisation. These grains form a good source ofÂ micronutrients, phytochemicals, complement well withÂ lysine-rich vegetable (leguminous) and animal proteins
to prepare nutritionally balanced composites of highÂ biological value (Gorinstein et al., 2002). The high levelsÂ of tryptophan in millet produce serotonin, which isÂ calming to our moods. Magnesium in millet can help
reduce the effects of migraines and heart attacks. AllÂ millet varieties show high antioxidant activity. Millet isÂ gluten free and non - allergenic. Above all, milletâ€™s highÂ protein content makes up for energy deficiency inÂ vegetarian diet.