Sanjana Gautam, Shagolshem Mukta Singh*, and P. Srinivasa Rao
- Introduction
Millets are nutri-cereals with nutrients such as protein, fat, dietary fiber, and minerals (Table 1). They also contain antioxidants and micronutrients, which have important functions in the immune system. They are referred to as ‘Super grains’, with the potential to reduce blood sugar levels (diabetes) and control blood pressure, thyroid, and celiac disorders. The constant demand for a variety of plant-based beverages and their improved availability have resulted in a necessity for beverages from these ‘Super grains’ and enhanced the existing ones to fulfill consumers’ demands and expectations.
Beverages include a variety of liquids that are intended for human consumption, including non-alcoholic as well as alcoholic drinks. These consist of hot drinks, soft drinks, milk drinks, and alcoholic drinks. Depending on the purpose of the beverage (healthy, energizing, tasty, etc.), different ingredients can be added to improve flavor, nutrition, texture, and functioning. These substances can be in different forms, including carbonation, sweeteners, nutritional supplements, and flavoring agents. In this health conscious era, the majority of the population are choosing healthy, non-alcoholic drinks that are high in nutrients and deliver them quick energy (Fig. 1).
- Non-Alcoholic beverages
2.1 Fermented millet beverages
Fermentation converts certain complex compounds to biologically active metabolites by the use of endogenous enzymes. It increases the bioavailability of nutrients and enhances the nutritional value of food through the synthesis of essential amino acids and vitamins. Its preparation processes include soaking, grinding, slurrying, fermentation, and cooking, which vary highly according to the type of drink. Koozh which is one of the famous drinks in Tamil Nadu, is prepared by fermenting finger millets twice before and after cooking which takes two days to make. It cools the body and gives instant energy. Some of the fermented millet beverages are Ben-saalga (Africa), Kunun zaki (Nigeria), Fura (West Africa), and Bushera (Uganda). They help in reducing blood cholesterol, aid in digestion, prevent diabetes, and blood clots, repair body tissue, and provide energy to the body. However, apart from nutritional benefits, these types of drinks are suitable for young and adults, as it is claimed that they may cause stomach disorders in children, which is attributed to the formation of pathogens during fermentation.
2.2 Millet Porridge Drinks
Millet porridge comprises an array of nutrients, primarily amino acids, protein, carbohydrates, high soluble fiber, and fatty acids. The soluble fiber present in it keeps the fat in the gut and can lower blood cholesterol. During its preparation, starch is subjected to heat, resulting in gelatinization, followed by cooling to create a gelling system that gives it a thicker consistency. Most common millet porridge is made by roasting millet semolina and cooking it in water with added sugar or jaggery and dry fruits. Bogobe jwa logala is an African porridge made from sorghum by cooking in boiling milk, with or without sugar. Fonde is a Senegalese porridge prepared by boiling rolled balls of millet flour, typically served stirred with condensed milk, sugar, butter, and optionally seasoned with salt and lemon. Mieum is a thin, strained Korean beverage made from foxtail millet, or glutinous foxtail millet with white rice. It is frequently utilized in liquid diets for sick and recently weaned children.
2.3 Millet-based Herbal Teas
Millet herbal tea is an emerging health beverage garnering attention for its nutrient-dense composition and versatility. Combining millet with green tea or other herbs improves nutrient content and antioxidant properties, controls blood sugar levels, diminishes bodily inflammation, and strengthens the immune system. The preparation varies based on the types of millet and the herbs utilized. The herbs may comprise ginger, lemongrass, peppermint, cinnamon, or other healing plants recognized for their antioxidant and anti-inflammatory attributes. Various methods exist for preparing millet-based herbal tea. The dehulled grain may be roasted, milled, and boiled, then incorporated into the desired herbal ingredients. The millet tea possesses a total phenolic concentration of 134.48±0.77 mgTAE/100 g, which is double that of raw millet. The versatility in preparation and customization provides a comprehensive approach to wellness, rendering it an exceptional option for individuals pursuing natural, nutrient-rich beverages (Phouthaxay et al., 2017).
2.4 Millet Buttermilk
Millet buttermilk is made by blending millet with buttermilk or curd (yogurt) and water. It’s a nutritious, refreshing drink, often consumed in regions where millet is a staple. Ragi millet lassi and bajra buttermilk are the most popular buttermilk beverages. Ragi millet lassi is made by boiling ragi in water to create a thick slurry and then adding it to buttermilk. They are a beneficial source of calcium and contain protein and fat. Spices like cumin, ginger, and curry leaves typically flavor this beverage, which aids digestion, cools the body, and provides sustained energy to the slow-digesting carbohydrates in millet. It’s a delicious gluten-free and probiotic-rich drink. Fermentation of millet with buttermilk after soaking, cooking, and grinding into paste enhances the probiotic content of the drink, promoting gut health and improving nutrient absorption (Sheth, 2017).
2.5 Millet Smoothies
Millet smoothies are a nutritious and healthy breakfast option made with cooked millet, fruit, and other ingredients blended into a smooth and creamy consistency. The preparation of millet smoothies includes cooking millet until it is thick and glossy, then blending with other ingredients. Other ingredients may include fruits, spices, milk, yogurt, flavor extract, etc. All the ingredients are blended until smooth and creamy. These smoothies are gaining popularity due to their impressive health benefits and the growing interest in plant-based, gluten-free, and nutrient-dense foods. Additionally, millet’s neutral flavor blends well with fruits, vegetables, and other superfoods, creating a versatile and satisfying smoothie option. With the rise of functional and whole-food-based beverages, millet smoothies fit the trend of convenient, healthy, and filling meals in a cup. However, limited marketing, lack of awareness about millet’s health benefits, and its relatively unfamiliar taste and texture compared to more common grains have also contributed to its lesser popularity (Neeharika et al., 2020).
2.6 Millet Malt
Malting can be defined as the germination of grain in humid air under regulated conditions to facilitate the activation of hydrolytic enzymes that were dormant in the unprocessed grain. These hydrolytic enzymes alter the grain matrix, resulting in the degradation of complex carbohydrates, lipids, and proteins into simple sugars, lipids, and amino acids, respectively. It significantly enhances the in vitro digestibility of protein and starch, as well as the bioaccessibility of minerals (Adebiyi et al., 2016). Malting of millets consists of three processes, i.e. soaking, sprouting, and drying, under variable conditions which are responsible for variation in malt type and its quality. Flour made with malted millets is used to make malt drinks by adding hot water or cooking with hot water, and other items for flavor enhancement, according to the type of malt. For instance, Masvusvu is a traditional sweet drink/malt of Zimbabwe made from malted finger millet. Plus, bajra malt, sorghum malt, barnyard malt, and foxtail millet malt are gaining popularity due to their health benefits. These drinks occupy a broad area in the international market providing malt drinks to all age groups from infants to old.
2.7 Millet Milk
Millet being high in protein, lesser starch, low in calorie and of mild flavor makes it suitable plant-based milk. It does not cause any allergy like nuts/gluten, and aids in a healthy digestive system by nourishing good gut bacteria. Studies revealed that millet milk maintains its stability in nutritional content under high and low temperatures, and its starches gelatinize rarely at processing temperatures which make it an ideal option of plant-based milk. Millets are soaked and then grounded and pressed with water to extract milky substance from it. Extracted milk is then homogenized and added flavoring substance in it if required, followed by thermal treatments. Domestic millet milk is prepared by grinding of soaked milk, flavor addition, and its direct squeezing with cheese cloth. There are many types of millet milk, namely; Ragi milk, rich in calcium; Foxtail millet milk, rich in protein and minerals; Bajra milk, rich in iron and protein; Proso milk, rich in B-vitamins, including niacin and thiamine; Jowar milk, rich in protein, antioxidants, such as flavonoids and phenolic compounds; Barnyard millet milk, rich in fiber, phosphorous, iron and niacin. These are consumed with a variety of flavors such as vanilla, chocolate, strawberry, etc.
2.8 Millet based carbonated drinks
Carbonated beverages are effervescent drinks incorporated with carbon dioxide that gives off a fizzing and sparkling effect and quench our thirst with a welcome burst of coolness. These types of drinks cover most of the beverage market and are popular among all age groups, starting with preschoolers. Although these are loaded with artificial additives which can cause a set of diseases like obesity, diabetes, decrement in metabolism, etc. To avoid these harmful effects researchers are focusing on healthy cereal-based carbonated beverages, which would make millet drinks more appealing to consumers. While talking about these alternatives, millet-based carbonated beverages hold an ideal position. Its preparation includes several steps: making wet grain paste with roasted grains, freeze drying, grinding and mixing with carbonation powder, and making drinks by adding water to it. Additionally, scientists are trying to find ways to carbonate traditional millet drinks, such as Kunu, with CO2, which would help in mitigating harmful pathogens formed during fermentation and boost their shelf life. However, more research is required to make these types of drinks more acceptable among consumers.
- Conclusion
Millet-based beverages, particularly non-alcoholic varieties, offer a nutritious and underexplored alternative in the beverage industry, with potential health benefits due to their rich nutrient profile. By promoting these drinks, there is an opportunity to diversify beverage options while supporting millet’s role in sustainable agriculture.
Author’s Bio
Agricultural and Food Engineering Department
Indian Institute of Technology Kharagpur, West Bengal, India 721302
*Corresponding author email- [email protected]
References
Adebiyi, J. A., Obadina, A. O., Adebo, O. A., & Kayitesi, E. (2018). Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products. Critical Reviews in Food Science and Nutrition, 58(3), 463-474.
Neeharika, B., Suneetha, W. J., Kumari, B. A., & Tejashree, M. (2020). Organoleptic properties of ready to reconstitute little millet smoothie with fruit juices. International Journal of Environment and Climate Change, 78-82.
Phouthaxay, P., Salitxay, T., Chathaokalor, D., & Park, C. H. (2017). Change in phytochemical composition and antioxidant inhibitory activity during processing of Broomcorn millet tea. Souphanouvong University Journal, 3(1), 125-135.
Sheth, H. H. M. (2017). Utilization of millets, buttermilk and fructooligosaccharide to formulate a value added health beverage ambil and its sensory evaluation. World Journal of Pharmaceutical Research, 6(17), 882-891.
Sruthi, N. U., & Rao, P. S. (2021). Effect of processing on storage stability of millet flour: A review. Trends in Food Science & Technology, 112, 58-74.
