Vol. 12, Issue 8 (2023)

Author(s):
Anagha KK

Abstract:
Millet, a type of pseudocereal predominantly grown in Africa and Asia, is gaining popularity in North America due to its increasing consumption among South Asian and African diaspora communities. India, at the forefront of millet production, cultivates significant varieties like Pearl millet, Finger Millet, and Sorghum. Millets offer several advantages, including resistance to pests and diseases, shorter maturation periods, and productivity in arid conditions compared to other cereals. Notably, they exhibit superior nutrition, boasting higher levels of calcium, dietary fibre, and protein. Moreover, millets are gluten-free, making them highly beneficial for individuals with celiac disease or gluten intolerance. Remarkably, millets are rich in antioxidants and phytochemicals, conferring numerous health benefits such as reducing blood pressure, preventing heart disease, cancer, and diabetes, and bolstering the immune system. Traditional processing methods further enhance the nutritional properties of millets, rendering them suitable for large-scale utilization and the creation of diverse value-added food products. This paper aims to highlight the exceptional qualities of millets, shedding light on their potential as a highly nutritious and sustainable food source, especially within the North American market.