In her latest study, Assistant Professor May Cheung, Health and Nutrition Sciences, has shown that simple food prep techniques can elevate the nutritional profile of millet—a powerhouse, drought-resistant, gluten-free grain known for its rich supply of protein, fiber, vitamins, and minerals—without sacrificing its delicious flavor. Titled “Sensory Properties and Acceptability of Fermented Pearl Millet, a Climate-Resistant and Nutritious Grain, Among Consumers in the United States,” Cheung’s research, published by the journal Foods, sheds light on millet’s potential as a sustainable, nutrient-packed alternative to other grains. The study highlights an essential point: The key to successfully integrating millet into the American diet lies in striking the perfect balance between nutrition and sensory appeal. Cheung, an expert in sensory nutrition, delves into the fascinating ways taste and smell shape our food choices and overall nutrition. Her research focuses on unraveling how personal preferences for flavors are developed and how they can influence healthier eating habits. This work not only brings attention to millet’s environmental benefits but also paves the way for making this climate-resilient grain a staple in U.S. households—without compromising on taste. Read the full study here.
