development, standardization, organoleptic evaluation, and nutritional intervention of pearl millet and sorghum millet-based recipes in patients with dyslipidemia

Background: degraded low-density lipoproteins (ldl), very lowdensity lipoprotein (vldl), intermediate-density lipoprotein (idl) and high-density lipoproteins (hdl) cholesterol can cause dyslipidemia. the present study was conducted to determine the viability of augmented millet-based recipes and to observe the biochemical impact of these recipes on dyslipidemic subjects.methods: an augmented mixture of chia seeds, walnuts, and mango seed powder was developed and incorporated at different levels into milletbased recipes. developed millet recipes were administered to dyslipidemic subjects for the duration of three months and their biochemical impacts were assessed.results: the augmented millet-based recipes had balanced energy content and a high proportion of proteins, dietary fiber, monounsaturated fatty acids, and linoleic acid. administration of these millet-based recipes to dyslipidemic subjects could significantly improve the lipid profile of patients. the developed and augmented millet-based recipes showed significant improvements in all nutritive values too.conclusion: intervention of these recipes for the duration of three months was shown to improve the modified lipid profile.