Vol. 12, Issue 11 (2023)

Author(s):
Anerao KK, Deshpande HW, Katakhade RP and Mane RP

Abstract:
Millet is a group of small-seeded grasses that have been cultivated as a staple food over thousands of years in many parts of the world. Millets are nutri cereals comprising of sorghum, pearl millet, finger millet (major millets) foxtail, little, kodo, proso and barnyard millet (minor millets). These are one of the ancient foods known to humanity. millet grains are highly nourishing, non-glutinous and non-acid forming foods. Hence, they are soothing and easy to digest. This paper provides a comprehensive review of the nutritional composition, production statistics, health benefits, processing and value addition of millet grains. Effect of processing on the nutritional quality of millet grains, new generation RTE products from millet grains and potential health benefits of millets are also discussed in this review. It can be concluded that millets have a huge potential for its utilization into different value-added products. Millets, such as sorghum, foxtail millet, and pearl millet, are nutrient-rich grains high in dietary fiber, B-complex vitamins, essential amino acids, and vitamin E. They also provide significant minerals like iron, magnesium, phosphorous, and potassium. With a slow glucose release, millets promote satiety, potentially reducing the risk of diabetes. These grains are carbohydrate-rich, containing 6 to 11 percent protein and 1.5 to 5 percent fat. Considering a nutritious alternative to common grains, incorporating millets into your diet can contribute to overall health. In order to increase the production of nutrient-rich millets and create awareness among people the year 2023 is declared the “International Year of Millets”. There are continuous efforts of GOI for improving the consumption and the level of production of millets in India by providing various schemes and policies such as MSPs for major millets, mid-day meal program etc. To explore the potential health benefits of millet consumption further research is needed and to develop new processing and preparation methods to improve its nutritional quality and sensory properties.