European Journal of Nutrition & Food Safety

The increasing prevalence of malnutrition and diet-related non-communicable diseases has intensified the need for affordable, nutrient-dense, and sustainable food products. In this context, millet-based biscuits have emerged as promising functional foods due to the superior nutritional profile and environmental resilience of millets. This review critically examines recent advances in the development of innovative biscuit formulations using processed millets and functional fortificants, with emphasis on nutritional advantages, processing technologies, and associated technological challenges. Millets such as pearl millet, finger millet, foxtail millet, and proso millet are rich in dietary fiber, essential minerals, bioactive compounds, and possess a naturally low glycemic index; however, their utilization in bakery products is constrained by anti-nutritional factors, poor dough rheology, and sensory limitations. The review synthesizes evidence on processing techniques including extrusion, fermentation, malting, and popping, highlighting their role in improving nutrient bioavailability, functional properties, and consumer acceptability of millet flours for biscuit production. Furthermore, fortification strategies involving functional fruits, legumes, dairy proteins, dietary fiber, and micronutrients are discussed as effective approaches to enhance protein quality, mineral density, antioxidant potential, and overall health benefits. Key technological challenges related to gluten-free dough handling, texture development, baking performance, shelf-life stability, and nutrient retention are critically analyzed. The review also outlines emerging solutions such as ingredient engineering, hydrocolloids, encapsulation technologies, and advanced packaging systems. Overall, millet-based biscuits represent a viable vehicle for delivering nutrition through widely consumed snack foods, with significant potential for addressing micronutrient deficiencies, supporting gluten-free diets, and promoting sustainable food systems. Future research should focus on process optimization, industrial scalability, sensory optimization, and clinical validation of health benefits.