Millet, pulse and green vegetable based nutriformulations: Nutritional, Functional and Health perspectives - A comprehensive Review

N. Thejaswi; S. Nagaraju; Dr. Pramod S. N.

doi:10.69889/ijfans.14854

Authors

N. Thejaswi Department of Studies in Food Technology, Davangere University, Shivagangothri, Davanagere - 577 007, Karnataka, India Author
S. Nagaraju Department of Studies and Research in Biochemistry, Jnanasiri Campus, Bidarakatte, Tumkur University, Tumkur - 572 103, Karnataka, India Author
Dr. Pramod S. N. Professor, Department of Studies in Food Technology, Davangere University, Shivagangotri, Davangere-577 007, Karnataka Author

DOI:

https://doi.org/10.69889/ijfans.14854

Keywords:

Functional foods; MPGv; Nutriformulations; Nutritional synergy.

Abstract

Millet-pulse-preen (MPGv) nutriformulations offer a promising approach for developing nutritionally balanced, functional, and sustainable foods. Relevant literature published mainly during 2015-2026, with emphasis on 2020-2026, was retrieved from major scientific databases using terms related to millets, pulses, green leafy vegetables, nutriformulations, processing, bioactive compounds, and health benefits. This review examines nutritional and functional attributes, nutritional synergy, processing effects, health potential, and food applications of these complementary ingredients. Their combination can enhance protein quality, dietary fibre, micronutrient density, bioactive compounds, and functional properties. Such formulations may support glycaemic regulation, healthy body weight, cardiovascular and gastrointestinal health, and improved micronutrient adequacy. However, direct clinical evidence for complete formulations remains limited. Further research is needed on formulation optimization, nutrient bioavailability, standardized processing, sustainability, and human clinical validation. Overall, MPGv nutriformulations have considerable potential to contribute to sustainable nutrition, nutritional security, and public health.