Ranjan, RajeevSingh, ShubhendraDhua, SubhamoyMishra, PoonamChauhan, Anil KumarGupta, Arun Kumar2025-01-282025-01-282023978-100091923-3; 978-103213584-7https://dl.bhu.ac.in/ir/handle/123456789/23355Originally from Africa, kodo millet was domesticated in India a few thousand years ago, and it is a drought-resistant plant that can be produced in dry regions. It is one of the world�s oldest grains. African and Asian nations produce this millet crop in dry and semi-arid environments, where it serves as a main food crop for their people. Indian kodo millet is mostly cultivated in the Deccan area, with cultivation extending all the way up to the foothills of the Himalayas. It is also planted in other parts of the world. Besides being abundant in dietary fiber and minerals such as iron, kodo millet is also an excellent source of antioxidants. The phosphorus content of kodo millet is lower than that of any other millet, and its antioxidant potential is much higher than that of any other millet and all of the other cereals taken together (including wheat). However, while processing procedures such as parboiling and debranning have an impact on the mineral content and fiber content of the grain, they have a beneficial impact on antinutritional components such as phytate, according to the USDA. The addition of kodo flour to a range of meals that are either fully or partially prepared from different cereal and legume flours has been shown to increase the nutritional content, palatability, and functionality of traditional Indian cuisines. � 2024 selection and editorial matter, Rajan Sharma, Vikas Nanda and Savita Sharma.enArticlehttps://doi.org/10.1201/9781003251279-8