European Journal of Nutrition & Food Safety

Millets are resilient, small-seeded grains cultivated for over 10,000 years, are regaining attention due to their nutritional value and climate adaptability. Millets are nutrient dense and gluten free crops making it fit for consumption among various age groups. This study examines consumption patterns of millets among urban women in Ludhiana and S.A.S. Nagar, districts of Punjab. A total of 100 respondents, comprising 50 respondents from Ludhiana and 50 respondents from S.A.S. Nagar, were chosen via random sampling technique. Data was collected through a structured interview questionnaire, the data were analysed by calculating frequencies and percentages. Results revealed that 62.00 per cent of the respondents consumed millets, with a higher proportion in Ludhiana (66.00%) compared to S.A.S. Nagar (58.00%). Barnyard millet (87.09%) was the most commonly consumed millet among respondents followed by Pearl millet (54.84%), while the consumption of other millets remained limited among urban women of both districts. Processed forms of millets were predominantly consumed in both districts, particularly Dalia (72.58%) followed by Flour (70.97%). Millet porridge/dalia emerged as the most commonly dish, consumed by 82.25 per cent of the respondents followed by kheer (67.74%) and roti (64.51%). Breakfast was the most preferred time for millet consumption, reported by majority of the respondents (82.26%). Occasional consumption of millets was reported by 43.55 per cent of the respondents. Constraints faced by respondents in millet consumption were multifaceted, more cooking time (67.00%), lack of culinary knowledge and skills (60.00%), cultural preference for wheat and rice (66.00%). This research advocates targeted interventions, nutrition education, ready to eat products and policy to elevate millet intake among urban Punjabi women, fostering dietary diversity, health and sustainability.