Quality Evaluation of Various Millets and Other Grains Used in Traditional Indian Cuisine and Study of Their Nutritional Potential

The evolution of food took place over time, along with the development of agricultural practices. Various species of food grains were identified, which significantly strengthen the food chain. Millets were used as the main ingredients of a daily diet, but over time, their use gradually decreased. Initially, the side effects of modern foods were not felt, but with an increase in lifestyle diseases, humans started realizing the bad effects of modern foods, which forced re-identification, protection, and revival of healthy foods. As a result, the health benefits of millets and other grains were re-identified and re-established. With the above facts, an attempt has been made to compare the nutritional strength of wheat with that of some important millet and other flours, focusing on their potential health benefits. This comparative study dealt with the evaluation of millet and other flours like rajgira or amaranth ramdana (Amaranth - Amaranthus caudatus L.), ragi ;finger millet - Eleusine coracana (L.) Gaertn.], jowar (sorghum - Sorghum bicolor L. Syn. Sorghum vulgare), bajra (pearl millet - Pennisetum glaucum (L.) R. Br.), singhada (chestnut - Trapa natans L.), chawal (rice - Oryza sativa L.), makka (maize – Zea mays L.) and gehu (wheat - Triticum aestivum L.) flour. An attempt has been made for standardization of various flours, primarily as per BIS and FSSAI guidelines, including moisture, pH, total and acid insoluble ash, bulk density, water and oil absorption capacity, swelling and foaming index, foam stability, emulsion stability, and emulsion activity, and a comparative assessment of their nutritional facts like total fat, total carbohydrates, dietary and crude fiber, calories, caffeine, protein, gluten, cholesterol, and sodium energy content, to reach conclusive recommendations. The obtained result revealed millets and rice are equal or high in possessing nutritional values compared to wheat flour and provide a significant contribution to a routine diet as a staple food.