A Comparative Study on the Acceptance and Consumption Patterns of Millets in Various Forms Among Professors Across Colleges in Hyderabad

Kallu Beaulah Emeema

doi:10.36948/ijfmr.2026.v08i05.85730

A Comparative Study on the Acceptance and Consumption Patterns of Millets in Various Forms Among Professors Across Colleges in Hyderabad

Author(s)	Ms. Kallu Beaulah Emeema
Country	India
Abstract	A Comparative Study on the Acceptance and Consumption Patterns of Millets in Various Forms Among Professors Across Colleges in Hyderabad BACKGROUND: Millets are small-seeded grains cultivated for thousands of years in arid and semi-arid regions and are a staple for communities in India due to their resilience and nutritional benefits and potential to address food security and climate change concerns due to their low water and input requirements. INTRODUCTION: Research on the knowledge, preferences, and difficulties associated with millet intake is being conducted among professors in Hyderabad. Aims and Objectives: The study investigates the acceptance and consumption pattern of millets among Hyderabad College professors , their knowledge of nutritive benefits and ecological sustainability, and the challenges they face in incorporating millets into their diet. METHODOLOGY :.The survey was conducted among the professors of different colleges of Hyderabad from September to December 2023, to explore the acceptance and consumption pattern of millets among various forms. Utilising a self-structured validated questionnaire for the survey, the study focused on demographic details, familiarity, consumption patterns in various forms, level of awareness and hindrance to consumption along with accessibility to millets , with a calculated sample size of 198 accounting for a 10% non-response rate. RESULT: The study reveals a high level of awareness with millets, while only 5.1% are unaware. Daily millet consumption is reported by 6.1%, with ragi the most popular one. Nutritional benefits, dietary restrictions, and cultural beliefs are the main reasons for consumption. Preferences included the chapatis/rotis, porridge, and powder forms. Millet-based products include flour, snacks, and porridges. Commercial shops and ready-made products were the primary sources. CONCLUSION: The study found that while 6.1% of academics, mostly aged 38-45, regularly consume millets, most are familiar with ragi due to its nutritional benefits. However, lack of knowledge about preparation and cultural preferences hinders consumption.
Keywords	Millets, millet products, consumption patterns, acceptance, millet intake
Field	Sociology > Home Science
Published In	Volume 8, Issue 5, September-October 2026
Published On	2026-09-03
DOI	https://doi.org/10.36948/ijfmr.2026.v08i05.85730

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A Comparative Study on the Acceptance and Consumption Patterns of Millets in Various Forms Among Professors Across Colleges in Hyderabad

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