The Nutritional Composition, Functional Properties, and Food Application of Adlay ( Coix lacryma‐Jobi L.): A Comprehensive Review

ABSTRACT Adlay ( Coix lacryma‐Jobi L.) is a nutrient‐dense cereal crop with an extensive history in Asian culinary and traditional health applications. It has attracted increasing attention due to its favorable nutrient profile and diverse bioactive composition that underpin attractive functional properties. Novel food products derived from adlay are increasingly emerging. However, the current advancements in novel food products from adlay, regulatory status, postharvest handling, and future prospects remain underexplored. This review provides a comprehensive analysis of the traditional applications, chemical composition, novel food products development, postharvest handling, and regulatory status of adlay. It also discusses future prospects and limitations aiming to guide future research while advancing health‐promoting foods from this alternative grain source.