Millet-based rice analogues for sustainable food systems: a comprehensive review on advancements, characterization, challenges, and future prospects for enhancing food security and health.

Abstract

Rice is a crucial dietary staple for over half of the global population. Yet, its commonly consumed polished form contains high carbohydrate levels and has a high glycemic index (GI), contributing to metabolic disorders such as diabetes and iron deficiency anemia. With growing consumer interest in health-oriented foods, there is a need to develop nutritionally enhanced rice alternatives that align with existing dietary habits. Millets, naturally rich in protein, dietary fiber, and micronutrients and characterized by a low GI, offer a promising strategy for improving food and nutritional properties, particularly among vulnerable populations. The development of millet-based rice analogues (MBRA) presents a viable intervention to address these global health challenges. This review highlights the technological advancements in MBRA production, along with associated challenges and potential solutions. MBRA showed significant nutritional improvements, including a protein content of 12.88 ± 0.32%, iron levels of 16.11 ± 2.02 mg per 100 g, and a low GI of 55.03 ± 1.36, compared to traditional white rice. Optimized extrusion conditions of 34% feed moisture, 30 rpm screw speed, and 110 °C die head temperature resulted in MBRA with a reduced cooking time of 8.25 ± 0.62 min, an enhanced water absorption ratio of 2.87 ± 0.11, and better physicochemical characteristics. Overall, the extrusion-based production of MBRA provides a scalable and consumer-acceptable approach for developing functional staple foods with improved nutritional profiles. This innovation holds significant commercial and societal potential by addressing the rising prevalence of metabolic disorders, ultimately supporting sustainable and healthy food systems.