Journal of Advances in Food Science & Technology

The replacement of refined wheat flour with millet flour in bakery products has gained significant attention due to the potential nutritional and functional benefits. This review aims to evaluate the comprehensive impact of millet flour substitution on the quality, nutritional profile, and consumer acceptability of bakery products. Millet flours, including finger millet, pearl millet, and foxtail millet, kodo millet, sorghum millet, barnyard millet, little millet, proso millet are rich in dietary fiber, essential minerals, vitamins, and antioxidants, offering superior nutritional and dietary benefits compared to refined wheat flour. The functional properties of millet flour, such as water absorption, dough rheology, and baking performance, are critically examined to understand their influence on the texture, flavor, and shelf-life of bakery products. the most important aspect of nutrition is protein which is found in good amount in all kind of millets here are the content of protein percentage in different kind of millets, Pearl millet 8 -18, Finger millet 7.7 – 12.3, Foxtail millet 8 -12, Proso millet 10 – 15, Little millet 7 – 12, Kodo millet 8 – 11, Barnyard millet 6 – 11. Additionally, the potential health benefits associated with millet consumption, including improved glycemic control and reduced risk of chronic diseases, are discussed. The review also addresses consumer perceptions and acceptance of millet-based bakery products, highlighting sensory evaluations and market trends. Technological challenges and solutions for incorporating millet flour into bakery products are explored, providing insights into processing techniques and formulation adjustments. Furthermore, the economic and environmental implications of transitioning to millet flour are assessed, emphasizing sustainable agriculture and food security. This comprehensive evaluation underscores the promise of millet flour as a viable alternative to refined wheat flour in enhancing the nutritional and functional quality of bakery products.