Aim and Background: Millets offer potential health benefits, including reducing cancer risk, detoxifying the body, and enhancing immunity. Sorghum polyphenols and tannins exhibit anti-mutagenic and anti-carcinogenic properties, and amaranth lectin promotes apoptosis. This pilot study aims to develop and evaluate the taste and acceptability of sorghum and amaranth-based malt and use it to improve the nutritional status of patients with Acute Myeloid Leukemia (AML).

Case Description: AML patients admitted to PGIMER's hemato-oncology unit and undergoing chemotherapy who had experienced loss of appetite and aversion to normal food.

Conclusion: The developed product was well-received by patients, showing significant improvement in dietary intake. However, a longer intervention is needed to see significant changes in biochemical and anthropometric measures.

Clinical Significance: Good nutrition is crucial in cancer treatment but often overlooked. Side effects like altered taste, nausea, vomiting, and constipation contribute to malnutrition and cachexia in cancer patients. Early nutrition intervention with indigenous nutrients that have anti-carcinogenic and antioxidative properties may improve nutritional status and potentially slow disease progression.