Journal of Grain Processing and Storage | July-December, 2015 | Vol 2 | Issue 2 | Pages 16-23 © 2015 Jakraya Publications (P) Ltd JOURNAL OF GRAIN PROCESSING AND STORAGE Journal homepage: www.jakraya.com/journal/jgps REVIEW ARTICLE Kodo Millet-Nutritional Value and Utilization in Indian Foods S.S. Deshpande 1 , D. Mohapatra 2 , M.K. Tripathi 3 and R.H. Sadvatha 4 ICAR-Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal (M.P.), India. *Corresponding Author: S.S. Deshpande Email:Sumedha.Despande@icar.gov.in Received: 09/11/2015 Revised: 21/12/2015 Accepted: 25/12/2015 Abstract Kodo millet, one of the ancient grains of the world, originated from Africa and domesticated in India few thousand years ago is a draught resistant plant. This millet crop is grown in arid and semi-arid regions of African and Asian countries. In India, Kodo millet grown mostly in the Deccan region and the cultivation extends to the foothills of Himalayas. Kodo millet is rich in dietary fiber and minerals like iron, antioxidant. The phosphorus content in kodo millet is lower than any other millet and its antioxidant potential is much higher than any other millet and major cereals. Processing like parboiling and debranning affects the mineral content and fibre, however it reduced anti-nutritional factors like phytate. Several traditional Indian food items have been prepared solely from kodo or blended with other cereal and legume flours to enhance the nutritional value, palatability and functionality. Keywords: Kodo millet, Minerals, Fibre, Nutrition, Processing, Food Product. 1. Introduction Cereal grains have contributed to the growth of human races since ages and play a vital part in the daily diet of billions of people all over the world. However, production of the major cereal crops are dwindling in recent years because of the climate changes, crop failure due to erratic weather causing flood and draught conditions, lower productivity as a result of soil nutrient depletion, chemical residues spoiling soil health. This is putting an onus on the agricultural and food sector. Furthermore, increasing world population, rising food prices and essential commodities, and other socio-economic impacts are threatening the global agriculture and food security. The impact can be most felt by the people who live in arid and sub-arid regions, with limited resources (Saleh et al., 2013). Food for all is a great challenge to the scientists working in the area of production, processing, storage and nutrition to combat hunger and poverty. Millets are considered as ancient grains, domesticated thousands of years ago at the beginning of human civilization. Some evidences point out about the cultivation of millets about 4000 years ago (Shahidi and Chandrasekara, 2013). There is growing realization regarding nutritional and health benefits of the under-utilized millet grains, which have paved the way for growth of millet production that has been declining since the focus has been mainly on cereal crops like rice and wheat. The millets, the most draught-resistant crops, widely grown in the Africa, Indian Peninsula, and other Asian countries, are the major source of nutrition to the people living in rural area. These millets are being used as nutraceuticals as they are rich in antioxidants much higher than the major cereal crops. They are reportedly beneficial in curbing asthma, migraine, blood pressure, diabetic heart disease, atherosclerosis and heart attack. The high fibre content in millets prevents gall stone formation. The whole grain consumption has health promoting effects like prevention of insulin resistance, heart disease, diabetes, ischemic stroke, obesity, breast cancer, childhood asthma and premature death (Balasubramanium, 2013). Because of these benefits, millets can be used in functional foods and as neutraceuticals. Hence, they are also called as ‘nutricereals’. In addition, because of their important contribution to national food security and potential health benefits, of combating various diseases (Shahidi and Chandrasekara, 2013), millet grains are now receiving increased interest from food processors, technologists, and nutritionists. Once a poor man’s staple, now adorns the plates of affluent and health conscious people. One of such ancient millet grains is kodo millet, a native tropical Africa, believed to be domesticated in India about 3000 years back (De Wet et al., 1983). The kodo millet (Paspalum scrobiculatum), is also known as cow grass, rice grass, ditch millet, Native Paspalum, or Indian Crown Grass. It is grown in India, Pakistan, Philippines, Indonesia, Vietnam, Thailand and West Africa. It is major food source in the Deccan plateau of India (Gujarat,