In India, ragi is the colloquial name for finger millet (Eleusine coracana L.). It is sometimes recognised as poor man’s food. Ragi flour is used to baked items to create calcium and iron-fortified biscuits. Calcium deficiency may cause birth abnormalities and dental problems. Ragi is good source of iron, which is crucial for the production of haemoglobin in red blood cells. Nutritionally, finger millets are rich in calcium, potassium, dietary fibres and polyphenolic constituents. Some individuals are allergic to protein gluten causing immune reaction. Gluten intolerance leads to chronic inflammatory bowel disorder. An ongoing strict diet (GFD) is the only solution available for these illnesses. Gluten-free products have less nutritional content and to be more expensive other lactose food products. They are well known for their health benefits like antidiabetic, antioxidant and antimicrobial properties. Hence, finger millets are naturally gluten free, these can be consumed by both gluten intolerant as well as diabetic individuals.
Cupcakes are small loaves baked in thin paper or plastic bowls. As with the best loaves, icing and decorating are optional. A typical gorgeous woman employs basic elements such as fat, carbohydrate and flour (Sorghum crushing and Wheat crush into fine grains). The recipe works well for layer loaf that may be used to make cupcakes. Typically, muffin tins with a non-stick surface composed of metal, silicon rubber, stoneware or another material are used to bake cupcakes. Muffin tins typically contain six cups. A typical cup has a diameter of 3 inches (76mm) and can carry 4 ounces. Cupcake batter can be flavour-infused or have other ingredients like raisins, cherries and nuts included in. Wheat flour can be partially replaced by sorghum flour. Sorghum flour's particle size and shape frequently make baked goods like cakes and bread seem grittier. However, several non-gluten-free baked goods, such as flatbreads, cakes, muffins, cookies and biscuits have been produced using sorghum and wheat flour mixes. Gluten, non-starch polysaccharides and lipids are among the many different compounds found in wheat flour and they all have a significant influence on both the raw material's processability and the quality of the finished goods [15] . Large amounts of carbohydrate and other ingredients including proteins and lipids are present in wheat flour, which impacts the characteristics. Only (1% to 3%) of the wheat flour's overall composition is made up of lipids. Free and bound lipids are the two categories into which they may be divided [44] .
India has the largest population of cattle in the world and also ranks first in consumption considering it as having a huge demand for dairy and value-added dairy products. A wide range of dairy products is already available in the market like butter, cheese, labneh, ice cream, buttermilk, custard, etc. Yogurt is one of the oldest consumed dairy products with several benefits as it contains various microorganisms such as Lactic acid bacteria, Lactobacillus spp. and Streptococcus spp. which ferment the product and it helps in improving the nutritional value of the product. Yogurt contains a rich source of B vitamins, lactose, proteins, and minerals. To enhance its nutritional value herbs and fruits can be added to it. Herbs are a type of plant whose leaves and seeds have a wide range of use in medicines, adding flavor, cooking, etc. Herbs are anti-inflammatory, have antioxidants, boost the immune system, and have several other health benefits. Different types of herbs and their health benefits were studied such as Ashwagandha, Arjuna, Cinnamon, Sage, Aloe vera, Tulsi, and Peppermint. Fruits are added to dairy products to enhance their flavor and nutritional value. Fruits are a good source of vitamins and minerals. In this review paper, we discuss the nutritional prospects of yogurt supplemented with herbs.
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