Fortified millet noodles: Processing approaches, nutritional enhancement and health implications: A comprehensive review

Millet-based noodles are gaining attention as nutritionally superior alternatives to conventional wheat noodles due to their higher dietary fiber, mineral content, and presence of bioactive compounds. However, the absence of gluten and inherent processing challenges often limit their textural and sensory quality. Fortification strategies involving legumes, protein-rich ingredients, micronutrients, and functional additives have been explored to overcome these limitations and enhance nutritional value. This review synthesizes published research on the development of fortified millet noodles, focusing on millet types used, formulation and fortification strategies, processing techniques, nutritional enhancement, sensory acceptability, and potential health benefits. Evidence from existing studies indicates that fortified millet noodles exhibit improved protein quality, increased dietary fiber and mineral content, reduced glycemic response, and enhanced antioxidant activity compared to conventional noodles. Moderate levels of millet incorporation combined with appropriate processing interventions were found to be critical for achieving consumer acceptability. Despite promising outcomes, challenges remain in terms of standardization, nutrient bioavailability, and large-scale commercialization. Fortified millet noodles represent a viable functional food option with significant potential for improving dietary quality and contributing to nutritional security.