Nutritional Composition of Millets

Abstract

Millets are drought-tolerant crops, extensively grown in Asia and semi-arid tropics of Africa. Millets are important nutritious minor cereal food crops and can ensure nutritional security. However, a decline is seen in the consumption of minor millets over the last few years. Millets are rich sources of minerals, vitamins, proteins, fatty acids, fiber, and other phytonutrients. Millet proteins have a balanced amount of essential amino acids, especially sulfur (S) containing amino acids. Millets are also enriched with several positive health attributing phytochemicals, including lignans, phytosterols, polyphenols, phyto-oestrogens, and phytocyanins. Processing and milling of millets remove the germ and bran and layers that are rich sources of fiber and phytochemicals. The millets are rich sources of antioxidants like glycated flavonoids and phenolic acids. Millets also serve as prebiotics and can enhance the effectiveness of probiotics. The nutritional significance of different millet cultivars are very useful in developing value-added products. Presences of highly valuable nutraceuticals components in millets are supportive in prevention of various lifestyle illnesses such as cancer, cardiovascular diseases, low and high blood pressure, and diabetes. Because of their significant involvement in nutritional security and possible increasing health effects, millet is now addressing an important area of research for food scientists. The nutritional quality of millets can be further improved by adopting suitable and effective processing methods. Value addition and product development from millets might be helpful in avoidance and management of nutrition-related disorders. Advancement in these high-value and nutritious products will increase the immunity, health, and socioeconomic status of the consumers.