A Brief Review of Underutilized Foods

Author(s)	Nisha Choudhary, Dr. Vimla Dunkwal, Rekha Yadav, Dr. Shikatoli Wotsa
Country	India
Abstract	Present review article unveil the importance of underutilized foods. In this article, we have documented the uses of underutilized foods and summarized recent research into nutrient composition, health benefits and potentialities of underutilized foods. Underutilized plants with high nutritional and therapeutic potential and low input needs have been identified as a potential remedy for this concern. These foods are rich in carbohydrate, fat, protein, energy, vitamins, minerals & dietary fibers. They can be used as a cooling agent to lessen the adverse effects of strokes and treat a variety of illnesses, including scurvy, constipation, haemorrhage, leucorrhea, anemia, stomach discomfort and others. Additionally, value added product preparation through processing has the potential to generate employment.
Keywords	Underutilized Foods, Health Benefits, Therapeutic Potential and Value Addition
Field	Sociology > Health
Published In	Volume 6, Issue 4, July-August 2024
Published On	2024-07-27
Cite This	A Brief Review of Underutilized Foods - Nisha Choudhary, Dr. Vimla Dunkwal, Rekha Yadav, Dr. Shikatoli Wotsa - IJFMR Volume 6, Issue 4, July-August 2024. DOI 10.36948/ijfmr.2024.v06i04.25309
DOI	https://doi.org/10.36948/ijfmr.2024.v06i04.25309
Short DOI	https://doi.org/gt5hhn

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