essay on health benefits of millets

11 Benefits of Millet- The Ultimate Superfood for Optimal Health

Millet is a very powerful and ancient grain it is grown for 1000 years in various parts of the world such as  Africa and Southeast Asia. Millets are grains that are full of nutrients. It is high in fiber and has calcium, vitamin B, iron, magnesium, phosphorus, zinc, potassium, copper, and selenium. Millet can be used to make bread, cereal, and bear. It is gaining popularity nowadays because they are gluten-free. Yes! Millet is Gluten Free

It plays an important part in protecting us from various health issues. It is loaded with a lot of nutrients and is very beneficial for kids. It is very good food for weight loss. There are many varieties of millet some of the common types are,

Little Millet (Moraiyo)

Pearl Millet ( Bajra)

Finger Millet ( Ragi)

Fox tail Millet ( Kakum/Kangni)

Proso Millet (Chena/Barri)

Barnyard Millet (Sanwa)

11 Benefits of Millet

• Help in weight loss-

Millet has a lot of fiber which helps in weight loss, it keeps your tummy full for a long time and helps to stop overeating. So it is very important to include millet in your daily diet. It is low in calories and high in vitamins and minerals.

• Help maintain blood sugar level-

Millet has a low glycemic index which helps to control diabetics. Millets are not digested quickly and help to slow the rise of blood sugar in your body. Millet contains complex carbohydrate which is digested slowly. 

• Helps to boost energy and immunity- 

Millets help to improve the immunity system. Mittet is a great source of protein. And if you intake protein every day it will help in developing the immunity system in your body. If your immunity system is strong then you will be able to prevent disease.

• Reduce Cardiovascular diseases- 

Millet helps to prevent the storage of extra fat in your body. It helps to increase good cholesterol in your body and makes your heart healthy. It lowers the risk of heart attack, strokes, and heart complications. 

• Control Blood Pressure- 

Millet contains potassium which helps in proper blood circulation and controls our blood pressure. 

Also read, 11 Reasons Why You Need To Start Eating Pearl Millet (Bajra)

• Help in digestion- 

The high fiber property found in millet helps in proper digestion. It solves all digestion-related problems like gas, acidity, bloating, cramp, etc it also helps in the proper function of bowel movements and thus aid in constipation and managing inflammation in the guts.

• Helps in proper sleep- 

Millet has the amino acid tryptophan which increases serotonin levels. Serotonin helps to distress our body and helps in providing healthy and good sleep.

• Prevent Asthma- 

Millets do not contain allergens that lead to asthma problems. Millets have protein and magnesium which reduces the frequency of asthma problems in our body.

• Prevent Cancer- 

FoxTail and Prospo millet helps in preventing the growth of cancerian cells in our body. It also helps in preventing colon, breast, and liver cancer. 

• . Good for bones health- 

Millets are rich in calcium and minerals which is very good for strong bones. Nowadays people are suffering from low blood density, so including millets in your diet is great for bone health.

• . Help fight anemia- 

Finger Millet is rich in iron, so it is very useful for those people who are suffering from Anemia and insomnia.

Millets must be included in our daily diet, You can make it millet flour and should consume it in moderate quantities. Millet is a powerhouse of nutrients, in this busy world and hectic lifestyle we cannot ignore millet the ultimate superfood for our optimal health

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Essay on Millets

Students are often asked to write an essay on Millets in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Millets

What are millets.

Millets are small-seeded grasses widely grown as cereal crops or grains for fodder and human food. They are not just one type of grain but include several similar small-seeded grains from different grass species.

Nutrition in Millets

Millets are nutritious, offering protein, dietary fiber, vitamins, and minerals. They are especially good for health because they have high iron, calcium, and magnesium. Plus, they don’t have gluten, so they are great for people who can’t eat wheat.

Types of Millets

There are many kinds of millets. Some common ones are pearl millet, finger millet, and foxtail millet. Each type has its own unique taste and benefits, making them versatile for cooking.

Growing Millets

Millets are tough plants. They can grow in poor soil conditions and need less water than crops like rice or wheat. This makes them a smart choice for farmers in dry areas.

Benefits for Farmers

For farmers, millets are less risky because they can survive harsh weather and grow on less fertile land. They are also ready for harvest quicker, which can help farmers avoid crop losses.

250 Words Essay on Millets

Millets are small-seeded grasses widely grown around the world as cereal crops or grains for fodder and human food. They are not just one plant but a group of plants. People have been growing millets for thousands of years, and they are very important for feeding people in many countries, especially in Asia and Africa.

There are several types of millets. Some common ones include pearl millet, finger millet, and foxtail millet. Each type has its own unique taste and is used in different dishes. For example, pearl millet is often used to make bread in India.

Benefits of Millets

Millets are very good for your health. They are rich in nutrients like vitamins, minerals, and fiber. They can help your body in many ways, like keeping your heart healthy and helping you digest food better. Because they don’t need much water to grow, they are also good for the environment.

How Millets Grow

Millets are strong plants that can grow in tough environments where other crops might not survive. They can grow with little water and in poor soil. This makes millets very useful for farmers in dry areas where it’s hard to grow other grains.

Using Millets

People use millets to make different kinds of foods. You can cook them like rice or make porridge. Millets can also be ground into flour to bake bread or cakes. They are a tasty and healthy choice for meals and snacks.

In conclusion, millets are an important food for many people around the world. They are healthy, easy to grow, and can be used in many delicious ways.

500 Words Essay on Millets

Millets are small-seeded grasses widely grown around the world as cereal crops or grains for fodder and human food. Unlike rice and wheat that might need lots of water, millets don’t require much. They are hardy and can grow in tough environments where other crops might not survive. This makes them an excellent choice for farmers who live in places with less rain or poor soil.

There are several types of millets, each with its own unique qualities. Some of the most common types include pearl millet, finger millet, and foxtail millet. Pearl millet is known for its ability to grow in very hot places. Finger millet has a high amount of calcium, which is good for bones. Foxtail millet is rich in dietary fiber, which helps in digestion.

Nutritional Value

Millets are a powerhouse of nutrition. They are packed with vitamins, minerals, and fiber. They have less sugar than other grains, making them a healthier choice. Millets are also rich in protein, which is important for building muscles. They are gluten-free, which is good news for people who cannot eat wheat because of allergies.

Environmentally Friendly

Millets are not only good for our health but also for our planet. They need less water and can grow in poor soils, which reduces the need for fertilizers and other chemicals. By requiring fewer resources, millets are more sustainable and can help in the fight against climate change.

Uses of Millets

Millets can be used in many ways. People can cook them just like rice or make porridge. They can be ground into flour and used for baking bread, cakes, and biscuits. In some cultures, millets are used to make traditional drinks or even popped like popcorn.

Challenges and Opportunities

Even with all their benefits, millets are not as popular as other grains like rice or wheat. One reason might be that people are not aware of how good millets are. There is a need to tell more people about the benefits of millets and how to cook them. As more people start eating millets, there will be more demand, which can help farmers and the environment.

Millets are a group of highly nutritious, environmentally friendly grains that offer a variety of health benefits. They are versatile in their use and can be a great addition to our diets. By choosing millets, we can take a step towards a healthier lifestyle and a better planet. It is important for schools, parents, and governments to teach children about the importance of millets so that they can make smarter food choices for their future.

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Millet 101: A Complete Guide

If your cupboard or pantry is stocked with healthy staples such as brown rice, quinoa, and oats , that’s great! But if you’ve never tried millet, a less widely known grain that has been gaining more attention for its nutritional and environmental benefits, now may be the perfect time to snag some at your local market or online and give it a try.

These nutritious whole grains have been shown to provide an array of health benefits, including better control of blood sugar and cholesterol and increased antioxidant activity. Read on to learn how millet can help you improve your health, how to include it in your diet, and what to know about the best and safest ways to get the most benefit from this ancient grain.

What Is Millet?

The term “millet” does not refer to a single type of grain but rather to several species of grasses that are grown for their edible seeds, according to Britannica . While millet may not be as widely known as other grains, it has been around for a very long time. This starchy food is one of the oldest cultivated grains in the world, and has been found in archaeological sites in Asia and Africa that are over 7,500 years old, according to the Oldways Whole Grains Council , a nonprofit consumer group that works to increase consumer understanding and consumption of whole grains for better health.

Today, millet is a key ingredient in traditional foods across the globe, including everything from porridges and flatbreads to fermented drinks. And because it’s gluten-free, millet flour is also commonly used to make gluten-free products. It’s also widely used as feed for domesticated livestock or as birdseed, according to Oldways.

Because millets are hardy, low-maintenance crops that grow fast (in nearly half the time it takes for wheat and rice to mature) and can thrive in poor-quality soil, dry climates, and periods of drought, they have been championed as a valuable resource that can combat hunger and malnutrition in parts of the world that are vulnerable to climate change and limited natural resources, per Oldways.

In 2023, the Food and Agricultural Organization (FAO) of the United Nations named that year the “International Year of the Millets” as a way to highlight the importance of millets in the global food supply.

Then of course there are the substantial health benefits that have been associated with eating millet. “It's a whole grain, so it has lots of complex carbohydrates and fiber, and is also a good source of protein,” says John “Wesley” McWhorter, DrPH, RDN , a national spokesperson for the Academy of Nutrition and Dietetics, the director of lifestyle medicine for Suvida Healthcare, and a professional chef.

Research shows that millet may play a role in regulating bowel function, controlling blood sugar and cholesterol, and maintaining gut health. Studies have also shown that millet contains high levels of antioxidants, making it not only a nutritional powerhouse but a food that may lower the risk of cancer in humans.

Read on to learn more about this versatile whole grain that’s good for you and for the world’s food supply.

Common Questions & Answers

Millet may reduce high blood pressure , lower cholesterol and blood sugar, improve gut health , and decrease inflammation. It may lower your risk of cancer, cardiovascular disease , brain-related disorders, and diabetes .

Millet is gluten-free, so if you have celiac disease or another condition that requires you to avoid grains that have gluten, such as wheat, barley, and rye, this nutrition powerhouse is a great option.

While there is some research suggesting that millet is associated with a slight reduction in body mass index , there isn’t a definitive link between millet and weight loss . That said, foods that are high in fiber, such as millet, can help us feel full for longer, which may play a role in weight loss over time.

Types of Millet

The Oldways Whole Grains Council notes that there are hundreds of different types of millet, but the major varieties that are grown commercially are proso, foxtail, pearl, barnyard, and browntop millet.

In the United States, millet is often simply labeled “millet” without identifying which specific type, and proso millet is the most common type of millet consumed in the United States and Europe, according to Oldways.

Some common types of millet include:

• Pearl millet (the most common variety in the United States)
• Finger millet
• Foxtail millet
• Little millet
• Proso millet (also called broomcorn, hog, or common millet)
• Kodo millet
• Barnyard millet (also known as Japanese millet)
• Fornio millet
• Browntop millet
• Job’s tears (also called adlay millet)

Millet Nutrition Facts

For a little grain, millet is packed with substantial amounts of some key nutrients. One cup of millet, which is an average serving size for most people, contains 6 grams (g) of plant protein, says Bonnie Taub-Dix, RDN , a registered dietitian-nutritionist in New York City and the author of Read It Before You Eat It . That’s about the same amount of protein you’ll find in a large egg, per the U.S. Department of Agriculture (USDA) . A cup of millet also provides 2.2 g of fiber and is a good source of phosphorus and magnesium, adds Taub-Dix.

Per the USDA , a 1 cup serving of cooked millet contains:

• 207 calories
• 6.11 g protein
• 41.2 g carbohydrates
• 2.26 g fiber
• 0.23 g sugars
• 5.22 milligrams (mg) calcium
• 1.1 mg iron
• 108 mg potassium
• 3.48 mg sodium

Potential Health Benefits of Millet

“There are various reasons why millet is good for your health,” says Carrie Gabriel , a registered dietitian-nutritionist based in Los Angeles. “It is not only gluten-free, but it is also a complex carbohydrate and higher in dietary fiber than some other grains.”

While there’s some variability in the amount and specific nutrient each type of millet offers, millet in general is a good source of protein , fiber , vitamins, minerals, essential fatty acids , carbohydrates , and antioxidants — all of which play an important role in overall health. Here are some ways millet can be good for you.

May Improve Blood Sugar Control

Because millet is a complex carbohydrate and has a low glycemic index (GI), it takes longer to digest and thus prevents your blood sugar from rising quickly, says Jen Bruning, RDN , a national spokesperson for the Academy of Nutrition & Dietetics. “Whole grains like millet can take longer to digest and keep blood sugars from spiking the way they might with an equivalent portion of refined grain,” she explains.

Foods with higher GI cause rapid elevations in blood sugar levels compared with foods with lower glycemic index such as rice and corn, which lead to more gradual increases in blood glucose. A review found that people who consume foods with lower GI experienced a general reduction of blood sugar levels. The authors note that including millet in your diet may be a powerful and effective practice that can help you manage various metabolic diseases such as diabetes.

May Help Reduce Cancer Risk

Another health benefit of millet: It’s packed with antioxidants, which are compounds that not only keep your immune system healthy and balanced, but protect your body from dangerous free radicals — unstable molecules that form in the body in response to environmental stressors such as pollution or cigarette smoke, which can damage cells and cause illness and aging, according to a review .

The authors evaluated research on cells examining the potential anticancer capabilities of millet and found that various antioxidants in different varieties of millet were able to suppress the growth of and cause the death of cancer cells. (It should be noted that human research needs to be done to verify these benefits.)

May Control High Blood Pressure

An article in the journal Nutrition Reviews found that millet was able to reduce blood pressure in rats with high blood pressure. The review also found that adding millet to the diet for several weeks or months was associated with reduced blood pressure in human studies.

May Improve Cholesterol, Reduce Cardiovascular Disease Risk

A review in Frontiers in Nutrition found that eating millet for a period of time (ranging from 21 days to 4 months, depending on the study) significantly reduced total cholesterol, triglycerides, and low-density lipoprotein (LDL), or “bad,” cholesterol , thus lowering risk of cardiovascular disease.

Can Help You Feel Fuller for Longer

The Frontiers in Nutrition review also found that eating millet increased levels of leptin (the hormone that regulates appetite) in the blood and the high fiber content of the grain slowed down digestion, which helped people feel more full for a longer period of time.

“Whole grains like millet can take longer to digest and keep blood sugars from spiking like they might with an equivalent portion of refined grain,” says Bruning.

May Improve Gastrointestinal Health

According to the article in Nutrition Reviews , studies have shown that millet improved the gut health of rats and mice by increasing beneficial gut bacteria such as Lactobacillus , Bifidobacteria , and Roseburia , and inhibiting the development of harmful bacteria such as Enterobacter (which has been linked to inflammation and obesity). The article notes that research points to the antioxidants and fiber in millet as being responsible for improving gut health.

The insoluble fiber in millet is also good for the digestive system because it adds bulk to your stools, which can help keep bowel movements regular, says Dr. McWhorter. “Fiber is one of the biggest things we need to consume in our diet,” he notes. “The vast majority of folks in the U.S. don’t consume enough fiber, which we find in things like vegetables, nuts, seeds, fruits, and whole grains; so millet is one source of a good amount of fiber in your diet.”

Can Millet Help With Weight Loss?

While there isn’t evidence to support the idea that eating millet will lead to weight loss, it’s clear that millet, like other whole grains, can help you feel more full for a longer period of time, which may help prevent overeating.

According to the Frontiers in Nutrition review, some research has shown that people with overweight and obesity who ate millet had an average 7 percent reduction in BMI, which indicates that millet may be a helpful tool in reaching and maintaining a healthy BMI.

“Whole grains can support weight loss when integrated into a person’s eating habits along with other healthful foods,” says Bruning. “Fiber-containing foods like millet can help us naturally eat fewer calories by keeping us full for longer, or with a smaller portion. Over time, eating less may contribute to weight loss.”

How to Select and Store Millet

You can find millet at many grocery and health food stores as well as online. Here are some tips to keep in mind before you buy some to try.

Be sure to check for an expiration date on packaged millet as the quality of the product will begin to noticeably degrade after that time, says Bruning.

If you have the option to select the amount you want from a bulk dispenser, try just a few servings to start with before committing to a large package that you may not finish, she suggests.

And if you are scooping from an open bin, make sure that the bin is dry, notes McWhorter.

At home, storing millet and other whole grains in a cool, dry place such as a pantry or cupboard will help extend their life, says Bruning. You can also store these items in the freezer to keep them fresher for longer.

Also consider keeping it in an airtight container, suggests McWhorter.

How to Eat Millet

Millet can be used to make cookies, oatmeal, muffins, salads, or as a substitute for regular flour when you want to thicken soups and sauces, according to the Oldways Whole Grains Council. (You can check out some recipe ideas on their website .)

“You can be creative with millet,” says Taub-Dix. “It’s great as a savory side dish with your favorite spices sprinkled on top and tossed with roasted veggies and dried cranberries . You could also go in a sweet direction by eating millet as a cereal tossed with sliced apples or strawberries and a sprinkle of cinnamon sugar.”

Gabriel gives the following instructions for cooking millet: First, use a ratio of 1 cup millet to 3 cups water. Add the water to a pot with one to two dashes of kosher salt and bring to a boil over high heat. Once the water boils, add the millet, turn the heat down to low or medium, and let the pot simmer for 15 minutes (or longer, if you use more than 1 cup of millet). You can add an optional tablespoon of butter to the pot for extra flavor. After 15 minutes, remove the millet from the heat and let it sit (covered) for another 10 minutes before fluffing it with a fork and serving. For an enhanced flavor, Gabriel notes you can toast the millet first.

Millet is a good source of protein, but you can bump that up even more by adding some chickpeas, lentils, or nuts, suggests McWhorter. “As humans, we like to have culinary versatility and flavor,” he notes. “So if you add some nuts to it, you add some crunch; if you add some dry fruit, you add some sweetness and some tartness; and if you add some vegetables and some herbs, you get some additional nutrients.”

Health Risks of Millet

If you increase the amount of fiber in your day rapidly, you may experience some digestive discomfort, says Bruning. “Things like gas or bloating can occur as your system adjusts to having more fiber around,” she explains. That said, she notes that a serving of millet, even if it’s nearly every day, wouldn't cause noticeable effects.

Some research has also suggested that eating millet frequently and relying on it as a main staple in your diet may suppress thyroid gland function, which can eventually lead to problems such as anemia , fatigue, and cardiovascular issues. This is unlikely to be a problem for most people who are not eating multiple servings of millet each day.

And while allergy or sensitivity to millet is also not likely to be an issue for the majority of people, it’s a good idea to talk to your doctor if you notice any discomfort after eating millet.

Side Effects

While millet is unlikely to cause any problems, especially if you’re not overdoing it, here are some symptoms to watch for.

• Stomach pain, cramps, or discomfort
• Hives, rash

Is It Possible to Be Allergic to Millet?

While allergy to millet is unlikely — allergy or sensitivity to gluten (a protein found in grains such as wheat, rye, and barley) is much more common — it’s not impossible. “A person could be allergic to millet, but it’s not one of the major allergens, so this would be a fairly rare occurrence,” Bruning says.

If you experience any symptoms of an allergic reaction, such as hives, rashes, vomiting, diarrhea or stomach pain after eating millet, call your doctor or go to an emergency room right away if the symptoms are severe.

For people with celiac disease or gluten allergy or sensitivity, there’s a risk of cross-contamination, so it’s important to read the label when you buy millet.

“Make sure that the millet is certified gluten free [and not manufactured] in a facility where they had another grain with gluten in it,” cautions McWhorter.

Millet is a great option for anyone who wants to enjoy a gluten-free, nutrient-packed grain that’s low on the glycemic index and fits into almost any healthy, balanced diet. There’s a reason millet has been cultivated for thousands of years: It’s easy to prepare, versatile, shelf-stable, and delicious, which are some of the reasons it may be a worthy addition to your pantry.

“There are some really cool ways to cook with them, and they're not that expensive,” which makes it a good option if you want to try a new food, says McWhorter. “I would encourage people to get a bag and test it out and see if you like it.”

Lastly, he adds, the key thing to remember is that a healthy variety of foods in your diet, rather than any single food, is the best way to achieve a healthy diet. “If you only eat the same thing every single day, you're not going to get all the nutrients you need,” he says. He notes that there isn’t one magic grain that’s better than everything else, and the better approach is to eat a variety of different whole grains along with a wide array of healthy vegetables and fruits and proteins, whether that’s from lean meats, poultry, and fish, or beans, nuts, and seeds.

Editorial Sources and Fact-Checking

Everyday Health follows strict sourcing guidelines to ensure the accuracy of its content, outlined in our editorial policy . We use only trustworthy sources, including peer-reviewed studies, board-certified medical experts, patients with lived experience, and information from top institutions.

• Millet. Britannica . January 25, 2024.
• Millet and Teff — November Grains of the Month. Whole Grains Council .
• International Year of Millets 2023: About. Food and Agriculture Organization of the United Nations .
• Anuraag J et al. Millets as Superfoods: Let Thy Cereal Be Thy Medicine. Indian Journal of Gastrenterology . May 18, 2023.
• Gupta M et al. Millets: A Nutritional Powerhouse With Anti-Cancer Potential. Cureus . October 26, 2023.
• Eggs, Grade A, Large, Egg Whole. U.S. Department of Agriculture . December 16, 2019.
• Millet, Cooked. U.S. Department of Agriculture . April 1, 2019.
• Agrawal P et al. Managing Diabetes Mellitus With Millets: A New Solution. Cureus . September 8, 2023.
• Samtiya M et al. Nutritional and Health-Promoting Attributes of Millet: Current and Future Perspectives. Nutrition Reviews . October 11, 2022.
• Anitha S et al. Can Millet Consumption Help Manage Hyperlipidemia and Obesity?: A Systematic Review and Meta-Analysis. Frontiers in Nutrition . August 17, 2021.
• Paediatr SJ. The Role of Micronutrients in Thyroid Dysfunction. Sudanese Journal of Pediatrics . 2020.

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Nutritional and health-promoting attributes of millet: current and future perspectives

Affiliations.

• 1 are with the Department of Nutrition Biology, Central University of Haryana, Mahendergarh, Haryana, India.
• 2 is with the Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.
• 3 is with the Department of Biotechnology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, Haryana, India.
• 4 is with the Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India.
• PMID: 36219789
• DOI: 10.1093/nutrit/nuac081

Millet is consumed as a staple food, particularly in developing countries, is part of the traditional diet in a number of relatively affluent countries, and is gaining popularity throughout the world. It is a valuable dietary energy source. In addition to high caloric value, several health-promoting attributes have been reported for millet seeds. This review describes many nutritional characteristics of millet seeds and their derivatives that are important to human health: antioxidant, antihypertensive, immunomodulatory or anti-inflammatory, antibacterial or antimicrobial, hypocholesterolemic, hypoglycemic, and anti-carcinogenic potential, and their role as modulators of gut health. There are several varieties, but the main focus of this review is on pearl millet (Cenchrus americanus [synonym Pennisetum glaucum]), one of the most widely eaten millet crops grown in India, though other millet types are also covered. In this article, the health-promoting properties of the natural components (ie, proteins, peptides, polyphenols, polysaccharides, oil, isoflavones, etc.) present in millet seeds are discussed. Although many of these health benefits have been demonstrated using animal models in vitro studies, human intervention-feeding trials are required to confirm several of the potential health benefits of millet seeds. Based on the nutritional and health-promoting attributes known for pearl millet (discussed in this review), finger millet and foxtail millet are suggested as good candidates for use in future nutritional interventions for improved human health.

Keywords: antioxidants; functional foods; genomics; human health; millets; nutri-cereals; nutritional attributes.

© The Author(s) 2022. Published by Oxford University Press on behalf of the International Life Sciences Institute. All rights reserved. For permissions, please e-mail: [email protected].

Publication types

• Research Support, Non-U.S. Gov't
• Antioxidants
• Crops, Agricultural
• Pennisetum* / chemistry
• Polyphenols

Millets are Superfood Essay in English, 100, 200, 300, 500, 1000 Words

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Millets are Superfood Essay in English 100 Words

Millets crops available in India include bajra ragi (finger millet), jowar (sorghum), sama (small millet), bajra (pearl millet) and variga (proso millet).  Millets are rich in all kinds of nutrients, and are capable of keeping the body free from diseases. In India, the evidence of millet plants was first found from the Indus Valley Civilization. 

Millets are mainly of two types, which include coarse grains and minor coarse grains (Major and Minor Millets).  Millets are cultivated in 131 countries of the world.  Out of which India is the main producer of millet.  This type of grain keeps the body’s immunity and away from many types of diseases occurring in them.  This type of food is also being promoted by our Prime Minister so that the people of India can remain healthy.

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Essay on Millets its Nutritional Benefits 200 Words

Millet has recently begun to gain popularity due to its numerous advantages for both physical and mental health, as well as its ease of cultivation and drought resistance. India is among the top 5 exporters of millets worldwide and one of the largest producers of millets worldwide.To encourage the production and consumption of millets, the Government of India designated 2018 as the National Year of Millets. An Indian-sponsored resolution designating 2023 as the “International Year of Millet” was unanimously approved by the UN General Assembly. Indian farmers are increasingly growing millet as a drought-resistant crop, and millet production has increased recently.

“Millets are a powerhouse of nutrients,” Diksha Dayal, Head of Nutrition and Dietetics at Sanar International Hospital, told The Sunday Guardian. In the more health-conscious person’s kitchen, they have reclaimed their space. Due to their rough texture, millets used to be regarded as a coarse-grain cereal. Millets are higher in protein, dietary fibre, iron, and calcium than rice or wheat, though all cereals are high in carbohydrates. Due to their low glycemic index, millets have been dubbed a nutrient powerhouse by the Indian government, and research has demonstrated their efficacy in treating diabetes. The government renamed millets Nutri cereals to further their promotion.

Essay on Millets for Food and Nutrition 300 Words

There are numerous diets that have gained popularity in recent years and are now being marketed to the general public as being healthful. Some of them have received the endorsement of nutritionists, while others have simply been exposed as diet fads. Although many people are still unaware of the numerous health benefits of millet, they have enjoyed some fame similar to other such foods.

The Indian diet once included millet, which has recently come to light as a lesser-known superfood. This is due to the fact that millets contain traces of minerals and vitamins in addition to macronutrients like protein and fibre. Iron, vitamin B6, which helps regulate high prolactin levels, and magnesium, which is crucial for bone health, are all found in abundance in millet.

why millets are called superfoods?

• They are a great source of vitamins, macro- and micro-minerals, fiber, proteins, antioxidants, and antioxidants.
• For those who are gluten intolerant or have celiac disease, they are a wonderful alternative source of carbohydrates because they are gluten free.
• It is a great food for diabetic patients because of its low glycemic index value, which also prevents cardiovascular diseases.
• manages weight, combats obesity, and maintains gut health.

Production of millets

The majority of millets are grown worldwide in tropical and subtropical regions, primarily in Asian and African nations. It is grown in nearly 93 nations. The world’s largest producer of millets is India, which will account for 20% of global production in 2020, followed by China and Nigeria. Rajasthan, Karnataka, Maharashtra, Uttar Pradesh, Haryana, Gujarat, Madhya Pradesh, Tamil Nadu, Andhra Pradesh, and Uttarakhand are the major millet-producing states in India.

Essay on Millets in English 500 Words

Introduction.

Millets are a group of grasses with small seeds and coarse grains that are high in proteins, fibre, and carbohydrates. Common millets like Jowar (sorghum), Ragi (finger millet), and Bajra (pearl millet) are fairly well known in Indian households. Because they can be grown without chemical fertilisers and in unfavourable climatic conditions, millets, with their wealth of nutritional benefits, also support sustainable farming. India’s version is the kharif crop. Millets were the first crops to be domesticated, and there is evidence that the Indus Valley civilization consumed them.

Importance of Millet

As per the Ministry of Agriculture & Farmers Welfare, in 2016–17, the area under the cultivation of millet declined with 60% less coverage area (14.72 million hectares). This decline was attributed to changes in consumption patterns, the conversion of irrigated land for the cultivation of wheat and rice, the lack of millet availability, low yield, dietary habits, and less demand. This caused the levels of vitamins A, protein, iron, and iodine in women and children to drop, which resulted in malnutrition. 

Millets contain a number of phytochemicals, including antioxidants, polyphenols, tannins, and phytosterols, but they also have some antinutritional elements that can be diminished through specific processing techniques. Millets can grow anywhere from Andhra Pradesh’s coastal regions to the moderately high altitudes of the Northeastern states and the hilly regions of Uttarakhand, demonstrating their broad capacity for adaptation. Millets can withstand changes in moisture, temperature, and soil types, from sandy infertile lands to heavy lands.

International Year of Millets

The International Year of Millets (IYM 2023) was declared by the United Nations General Assembly at its 75th session in March 2021. FAO serves as the main organising body for the New Year’s celebration in collaboration with other important stakeholders. Millets can be grown on arid lands with few inputs and are tolerant of climatic changes. They are thus the ideal means for countries to increase their level of independence and reduce their reliance on imported cereal grains. 

Millets a superfood or a diet fad

Millets can legitimately be referred to as a healthy food because they aid in blood sugar regulation. Millets must, however, be properly prepared and consumed in order to be of maximum benefit. Millets also assist in controlling weight. Millets have a plethora of health advantages, according to the Indian Institute of Millet Research (IIMR). Millets are anti-acidic and gluten-free, and they also help the body detoxify. Millets contain niacin, a vitamin B3 that may help lower cholesterol. Millets also aid in the prevention of type 2 diabetes and breast cancer. They work well at lowering blood pressure and preventing heart diseases.

Millet Harvesting

Millets can be harvested when the seeds in the panicle’s upper half are fully developed. Although the lower half of the panicle’s seeds may still be in the dough stage, they must no longer be green. The leaves and stems may still be green at this point. In order to allow the straw to dry out before combining, millet is typically harvested by swathing. Early soaking lowers yield, test weight, and colour quality. Shattering and lodging are made worse by harvesting too late. Proso-millet can be damaged by rodents and birds as it ripens.

Millets can grow well in harsh environments like drought, and some wild varieties can even survive in flooded fields and marshy environments. The inclusion of millets in processed or packaged foods will entice farmers to grow millets, provide them with new opportunities, and re-energize them. 

Millets are Superfood Essay in English 1000 Words

What are millets.

Millets are a kind of whole grain that are frequently used in bird seed but also have a lot of advantages for people. In addition to fibre, vitamins, and minerals, millets are very nutrient-dense foods. In addition to replacing rice or other grains, they are a good source of protein. You can prepare millets in a variety of ways and they have a nutty flavour.

Millets a superfood

Millets’ numerous health advantages, sustainability, and adaptability have led to their designation as a superfood in recent years. Dietary fibre, which is abundant in millet and helps to control blood sugar and lower cholesterol levels. Additionally, they are a good source of complex carbohydrates, which give you long-lasting energy and help you feel fuller for longer.

Millets are also a good source of antioxidants, which guard the body against harm from free radicals. Additionally adaptable, millets can be used in a variety of recipes. Millets are a more sustainable crop because they are simple to grow and use less water than other grains. They are also resistant to drought, which makes them a perfect crop for farmers in regions with little rainfall. Additionally, millets are less prone to pests and diseases, making it simpler to grow them without the use of pesticides.

Millet Production in India

• Currently, jowar (sorghum), bajra (pearl millet), and ragi (finger millet) are the three most important millet crops grown in India.
• Additionally, India cultivates a wide variety of indigenous “small millets” like kodo, kutki, chenna, and sanwa that are bio-genetically diverse and varied in their genetic makeup.
• Rajasthan, Andhra Pradesh, Telangana, Karnataka, Tamil Nadu, Maharashtra, Gujarat, and Haryana are among the states with the largest production.

How millets are good for our health?

Millets have higher protein content and a more balanced amino acid profile than wheat and rice, making them nutritionally superior. Millets also contain a number of phytochemicals that have medicinal effects because of their anti-inflammatory and anti-oxidative qualities. Additionally, millet grains are a good source of nutrients like carbohydrates, protein, dietary fibre, good-quality fat, minerals like calcium, potassium, magnesium, iron, manganese, zinc, and B complex vitamins, in addition to being climate resilient. Most significantly, millet cultivation does not require the application of chemical fertilisers.

Benefits of Millets

 There are many benefits of eating millet.

•  It works on blood sugar, besides controlling blood pressure.
• Relieves problems like diarrhea, constipation, indigestion, stomach diseases, ulcers.  At the same time, nutrients are found in it to fight against dangerous diseases like cancer.
• By including millets grain in your diet, your body gets more nutrition in less quantity.
• Many elements like fiber, potassium, magnesium, iron calcium are found in abundance in millets grains, which keep our body strong and our internal organs healthy.
• The body weight remains balanced by the use of these coarse grains.  Apart from this, the antioxidant properties present in them remove the toxic substances from inside the body.

Millet Importance

When it comes to these nutrients, as well as the amino acid profile, millets beat wheat and rice. 

An alternative that’s healthier: Bajra (pearl millet), which is gluten-free and higher in fibre than wheat, has iron, zinc, and protein levels that are comparable to those of wheat while also being higher in fibre and lacking in gluten. 

• Because bajra rotis digest more slowly and do not significantly raise blood sugar levels, they help people feel fuller for longer.
• Can easily address the “hidden hunger” problem brought on by consumption of energy-dense but micronutrient-deficient foods: this nutritionally superior trait can easily address the “hidden hunger” problem.
• Millets are hardy, drought-resistant crops, making them effective in battling the negative effects of climate change. 
• It so happens that they have a shorter life cycle (70–100 days as opposed to 115–150 days for rice and wheat), require less water (350–500 mm as opposed to 600–1,250 mm), and can thrive in arid and hilly environments.

Millets were a mainstay in India for many years, but after the green revolution [GR], the focus shifted to higher food grain production & productivity using high yielding varieties of wheat & rice in the identified GR geographies. As a result, millets were gradually pushed to the side and marginalised.  Typically, a member country submits a proposal to the UN through a relevant organisation, in millets’ case, the FAO. Prior to being presented to the UN General Assembly and receiving the support of 71 nations, India’s FAO proposal was internally approved. 

Because millets fall under food and agriculture, even though this is a UN-wide event, the FAO is the appropriate implementing agency, working in coordination with relevant technical experts, several UN member countries and representatives from all regions, as well as stakeholders like the academic community, the private sector, and civil society. The IYM2023 unifies and encourages international collaboration to promote millet in a number of ways.

Current Perspective

 On 6 December 2022, the opening ceremony of the International Year of Millets 2023 was organized by the Food and Agriculture Organization of the United Nations (FAO) in Rome, Italy.  On March 18, 2023, Prime Minister Narendra Modi inaugurated the two-day Global Coarse Cereals / Millets (Shri Anna) conference at the Subrahmanyam Hall of Indian Agricultural Science Complex (NASC), Indian Council of Agricultural Research, New Delhi.  inaugurated.  At this conference, the Prime Minister released a commemorative postage stamp and a commemorative coin on coarse grains (Shri Anna).  Also released Compeudium of Indian Millet Startups and Book of Millet Standard.

 Apart from this, an exhibition cum buyer-seller meet pavilion was also inaugurated.  The Indian Institute of Millet Research (IIMR) of the Indian Council of Agricultural Research (ICAR) has been declared a ‘Global Center of Excellence’.  In this conference, Guyana has announced that it will produce exclusively coarse cereals on 200 acres of land under the technology and technical guidance of India.  Indian Institute of Millet Research It was established in the year 1958 and is located in Hyderabad, Telangana.  It is the nodal agency of the Government of India for research on millets.

Theme of 2023 International Year of Millets

“Harnessing the untapped potential of millets for food security, nutrition, and sustainable agriculture” is the focus of the 2023 International Year of Millets (IYM). The initiative’s goals to increase consumer awareness of millets as a nutritious and environmentally friendly substitute for other grains, support sustainable farming methods, and encourage millets consumption are all reflected in the theme. The theme also draws attention to millets’ potential to improve nutrition and food security, particularly in areas where they are regarded as culturally significant and deeply ingrained in the customs and culture of Indigenous Peoples. 

The promotion of the production and consumption of nutri-cereals appears to be a policy shift in the right direction as the government works to achieve its agenda of a malnutrition-free India and doubling farmers’ incomes.

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Modern Processing of Indian Millets: A Perspective on Changes in Nutritional Properties

N. a. nanje gowda.

1 Department of Food Technology, Faculty of Life and Allied Health Sciences, Ramaiah University of Applied Sciences, Bangalore 560054, India; [email protected] (Y.B.); moc.liamg@dellaparten (B.P.N.); [email protected] (C.G.)

Kaliramesh Siliveru

2 Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA

P. V. Vara Prasad

3 Department of Agronomy, Kansas State University, Manhattan, KS 66506, USA; ude.usk@arav

Yogita Bhatt

B. p. netravati, chennappa gurikar, associated data.

Not applicable.

Globally, billions of people are experiencing food insecurity and malnutrition. The United Nations has set a global target to end hunger by 2030, but we are far from reaching it. Over the decade, climate change, population growth and economic slowdown have impacted food security. Many countries are facing the challenge of both undernutrition and over nutrition. Thus, there is a need to transform the food system to achieve food and nutrition security. One of the ways to reach closer to our goal is to provide an affordable healthy and nutritious diet to all. Millets, the nutri-cereals, have the potential to play a crucial role in the fight against food insecurity and malnutrition. Nutri-cereals are an abundant source of essential macro- and micronutrients, carbohydrates, protein, dietary fiber, lipids, and phytochemicals. The nutrient content and digestibility of millets are significantly influenced by the processing techniques. This review article highlights the nutritional characteristics and processing of Indian millets, viz. foxtail, kodo, proso, little, and pearl millets. It also envisages the effect of traditional and modern processing techniques on millet’s nutritional properties. An extensive literature review was conducted using the research and review articles related to processing techniques of millets such as fermentation, germination, dehulling, extrusion, cooking, puffing, popping, malting, milling, etc. Germination and fermentation showed a positive improvement in the overall nutritional characteristics of millets, whereas excessive dehulling, polishing, and milling resulted in reduction of the dietary fiber and micronutrients. Understanding the changes happening in the nutrient value of millets due to processing can help the food industry, researchers, and consumers select a suitable processing technique to optimize the nutrient value, increase the bioavailability of nutrients, and help combat food and nutrition security.

1. Introduction

Millets are termed as “yesterday’s coarse grains and today’s nutri-cereals.” Millets are considered to be “future crops” as they are resistant to most of the pests and diseases and adapt well to the harsh environment of the arid and semi-arid regions of Asia and Africa [ 1 ]. Millets are small-seeded grains, the most common and important for food being sorghum ( Sorghum bicolor L.), pearl millet ( Pennisetum glaucum ), finger millet ( Eleusine carocana ), teff ( Eragrostis tef ), proso millet ( Panicum miliaceum ), kodo millet ( Paspalum scrobiculatum ), foxtail millet ( Setaria italica ), little millet ( Panicum sumatrense ) and fonio ( Digitaris exilis ) [ 1 ]. After decades of negligence, nutri-cereals are making a strong comeback in the Indian cereal’s production segment. India dominates the global production of millets with a total share of about 40.62% and an estimated production of about 10.91 million tonnes during 2018–2019 [ 2 ]. Although India ranks first in nutri-rich millet production and second in rice and pulses across the globe, it also—unfortunately—ranks second in child malnutrition incidences. India is home to more than one-third of the world’s malnourished children [ 3 ]. By contrast, the country has also become a hub for diabetic and overweight populace, putting the country under a double burden of malnutrition [ 4 ]. The majority of millets are three to five times more nutritious than most cereals (rice, Oryza sativa ; wheat, Triticum aestivum ; maize, Zea mays ) in terms of vitamins, fiber, proteins, and minerals (calcium and iron) and are gluten-free; hence, they are known as “superfoods” [ 2 ]. The nutri-rich millets are the viable solution to reduce the rising incidences of malnutrition and metabolic disorders and can enhance the nutrition and food security of the country.

Millets are a highly nutritious crop and contain considerable amounts of vitamins and minerals. Millets are a good source of energy, dietary fiber, slowly digestible starch, and resistant starch, and thus provide sustained release of glucose and thereby satiety [ 5 , 6 ]. Compared to cereals, millets are a good source of protein- and sulphur-containing amino acids (methionine and cysteine) and have a better fatty acid profile [ 5 , 7 ]. However, millets contain a limited amount of lysine and tryptophan, which varies with the cultivar. Millets are rich in vitamin E and vitamin B and in minerals such as calcium, phosphorus, magnesium, manganese, potassium, and iron [ 1 , 8 ]. The abundant nutrients of millets provide multiple benefits such as reducing the incidence of cancer [ 9 , 10 ], obesity and diabetes [ 11 ], cardiovascular diseases [ 12 , 13 ], gastrointestinal problems [ 14 ], migraine, and asthma [ 1 , 15 ]. Consumption of millets helps manage hyperglycemia due to their lente carbohydrate and high dietary fiber content, thus making millets a perfect food for the diabetic populace [ 3 , 15 ]. Therefore, millets play an important role in the modern diet as a potential source of essential nutrients, especially in underdeveloped and developing countries [ 16 ]. Although millets have a diversified and high food value, their consumption, especially by the Indian populace, has not reached a significant level due to various factors, depicted in Figure 1 . Recently, these grains have been slowly fueling the start-up revolution to improve nutri-rich food availability and create employment.

Millets: health benefits, production, and challenges in India. Data taken from various issues [ 17 ].

Millets are usually processed before consumption to remove the inedible portions, extend the shelf life, and improve nutritional and sensory properties. Primary processing techniques such as dehulling, soaking, germination, roasting, drying, polishing and milling (size reduction) are followed to make millets fit for consumption. At the same time, modern or secondary processing methods such as fermenting, parboiling, cooking, puffing, popping, malting, baking, flaking, extrusion, etc., are used to develop millet-based value-added processed food products [ 8 ]. Although these processing techniques aim to enhance the digestibility and nutrient bioavailability, a significant amount of nutrients are lost during subsequent processing [ 18 ]. This review article aims to provide an overview of the effect of processing techniques on the nutritional properties of important Indian millets, viz. pearl millet, proso millet, kodo millet, foxtail millet, and little millet.

2. Methodology

Review was conducted based on the methodology reported earlier with slight modification [ 19 ]. The current topic was selected based on a literature survey to identify the gap between the available literature resources pertaining to the effect of processing treatment on specific nutrient components of millet with respect to the Indian scenario. The objective of the review was to evaluate the millet processing treatments in order to identify the appropriate processing treatment for maximum retention of nutrients. The review includes peer-reviewed research articles published in the English language after the year 2016. The articles exclusive to dehulling, fermenting, germination, parboiling, cooking, puffing, popping, malting, and extrusion millet processing were included. The literature review was carried out using databases such as PubMed and Google Scholar as search engines. The common search terms used were millets processing, millet nutrition, dehulling, nutri-cereals processing, value addition to millets, fermenting, germination, parboiling, cooking, puffing, popping, malting, extrusion of millets, etc.

3. Nutritional Characteristic of Selected Indian Millets

3.1. nutritional profile of millets.

The nutritional content of food is an important factor in the maintenance of a human body’s metabolism and wellness. The nutritional content is critical for developing and maximizing the human genetic potential. Millet’s nutrition is comparable to major staple cereals (rice, wheat, and maize), since they are an abundant source of carbohydrates, protein, dietary fiber, micronutrients, vitamins and phytochemicals. Millets provide energy ranging from 320–370 kcal per 100 g of consumption ( Table 1 ). Millets have a larger proportion of non-starchy polysaccharides and dietary fiber compared to staple cereals and comprise 65–75% carbohydrates. Millets with high dietary fiber provide multiple health benefits such as improving gastrointestinal health, blood lipid profile, and blood glucose clearance. Millets with minimal gluten and low glycemic index are healthy options for celiac disorder and diabetes [ 20 ]. Millets are also rich in health-promoting phytochemicals such as phytosterols, polyphenols, phytocyanins, lignins, and phyto-oestrogens. These phytochemicals act as antioxidants, immunological modulators, and detoxifying agents, preventing age-related degenerative illnesses such as cardiovascular diseases, type-2 diabetes, and cancer [ 1 ]. A study [ 21 ] reported that millets contain about 50 different phenolic groups and their derivatives with potent antioxidant capacity, such as flavones, flavanols, flavononols, and ferulic acid. A significant amount of phenolic components, which are important antioxidants in millets, are found in bounded form in proso and finger millet and in free form in pearl millet [ 22 ]. Another study [ 23 ] reported that proso millet comprises various phytochemicals such as syringic acid, chlorogenic acid, ferulic acid, caffeic acid, and p-coumaric. It has also been reported that almost 65% of the phenolics are present in the bound fraction. The presence of these phytochemicals and important antioxidants indicates the potential benefits of millets to human health. A detailed summary of the nutritional profile of selected Indian millets is discussed below and highlighted in Table 1 .

Nutritional profile of millets in comparison with cereals (per 100 g).

Source: Indian Food Composition Tables and nutritive value of Indian foods [ 30 , 31 ] .

• Proso millet has a higher nutritional value when compared with staple cereals as it contains a higher concentration of minerals and dietary fiber ( Table 1 ). Proso millet is a rich source of vitamins and minerals such as iron (Fe), calcium (Ca), potassium (K), phosphorus (P), zinc (Zn), magnesium (Mg), vitamin B-complex, niacin, and folic acid. Proso millet contains essential amino acids in significantly higher quantities, except for lysine, the limiting amino acid. However, proso millet has an almost 51% higher essential amino acid index than wheat [ 24 ]. Moreover, the products prepared from proso millet exhibit a lower glycemic response than staple cereal-based products. A review reported that products prepared from proso millet show a significantly lower glycemic index (GI) compared to wheat- and maize-based products [ 25 ].
• Pearl millet shows an energy value comparable to the staple cereals. Pearl millet contains a lesser amount of carbohydrates than the staple cereals, and it mainly contains high amylose starch (20–22%), and the insoluble dietary fiber fraction helps in exhibiting a lower glycemic response. Pearl millet protein is gluten-free and contains a higher prolamin fraction, making it suitable for people with gluten sensitivity. The amino acid score in pearl millet is good; however, it is poor source of lysine, threonine, tryptophan, and other sulphur-containing amino acids [ 23 , 26 ]. Pearl millet is high in omega-3 fatty acids and also important nutritional fatty acids such as alpha-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid. It also contains other micronutrients such as Fe, Zn, copper (Cu), K, Mg, P, manganese (Mn), and B-vitamins [ 23 ].
• Kodo millet provides an energy value similar to the other millets and staple cereals. However, with the exception of finger millet, the protein content of kodo millet is lower than that of other selected millets and it provides gluten-free protein ( Table 1 ). Kodo millets contains high amounts of vitamins and minerals, especially B-complex vitamins, B6, niacin and folic acid, Fe, Ca, Mg, K, and Zn. Kodo millet is very easy to digest and thus can be beneficial for infant and geriatric product formulation.
• Foxtail millet has a greater nutritional value compared to major cereals such as wheat and rice due to its copious dietary fiber content, resistant starch, vitamins, minerals, and essential amino acids, except for lysine and methionine, but it is richer than most cereals. Among the selected millets, foxtail millet contains the highest protein ( Table 1 ). Foxtail millet also contains a high amount of stearic and linoleic acids, which helps in maintaining a good lipid profile.
• Finger millet has the highest carbohydrate content among the selected millets. However, carbohydrates consist primarily of slowly digestible starch, dietary fiber, and resistant starch and thus offer a low glycemic index compared to most common cereals such as rice and wheat [ 27 ]. Finger millet contains around 7% protein ( Table 1 ), which is less than that of other millets, but it has a good amino acid score and contains more threonine, lysine, and valine than other millets. Subsequently, micronutrients such as Ca, Fe, Mg, K, and Zn, as well as B-vitamins, especially niacin, B6, and folic acid, are abundantly available.
• The nutritional value of little millet is comparable to other cereal and millet crops. It contains around 8.7% protein and balanced amino acids, and it is a rich source of sulphur-containing amino acids (cysteine and methionine) and lysine, which is lacking in most cereals [ 28 ]. It is generally considered to induce a lower glycemic response due to the presence of abundant dietary fiber, resistant starch, and slowly digestible starch [ 29 ]. It is also a good source of micronutrients such as Fe, P, and niacin. Recently, many value-added products have been prepared using little millet to capitalize on the health benefits of little millet.

3.2. Antinutrient Profile of Millets

Antinutrients are phytochemical compounds that plants produce naturally for their defense. These antinutritional factors hinder nutrient absorption, leading to reduced nutrient bioavailability and utilization [ 32 ]. When consumed uncooked, products containing antinutrients and chemical compounds may be detrimental or even pose health issues in humans, such as micronutrient malnutrition, nutritional deficiency, and bloating. Plant-based foods mainly contain antinutrients such as tannins, phytates, oxalates, trypsin, and chymotrypsin inhibitors [ 33 ]. One of the disadvantages of millets is a higher concentration of antinutritional factors compared to wheat and rice. Finger millet contains polyphenols, tannins (0.61%), phytates (0.48%), trypsin inhibitors, and oxalates, which may interfere with the bioavailability of micronutrients and protein digestibility. The goitrogenic compounds in pearl millet are derivatives of phenolic flavonoids, such as C-glycosyl flavones, and their metabolites are responsible for the development of off-odors in the flour during storage [ 34 ]. Antinutritional factors due to metal chelation and enzyme inhibition capacity decrease nutrients bioavailability, mainly of minerals and proteins. However, in recent years, antinutritional factors such as polyphenolic compounds have been reported as nutraceuticals for their contribution to antioxidant properties [ 1 ]. Most secondary metabolites that function as antinutrients may cause extremely detrimental biological reactions, while others are actively used in nutrition and pharmacologically active drugs. The need of eliminating antinutrients is fulfilled by pretreatment or processing techniques of food grains, such as debranning, soaking, germination, fermentation, and autoclaving. These methods add value to food by enhancing the bioavailability of a few cations such as Ca, Fe, and Zn and also the proteins absorption [ 8 ].

4. Mechanical Processing for Millets

Because global food security is at risk, effective utilization of available millet crops to develop an affordable, palatable, and nutrient-rich product is the need of the hour. Millet grains must be processed to remove inedible portions and convert them into cooked and edible form. Therefore, processing is a crucial task, as it increases the bioavailability of nutrients and organoleptic properties and decreases antinutrients [ 1 ]. Processing involves multiple techniques such as dehusking/decortication, milling, soaking, germination, fermentation, malting, cooking, and roasting. These operations cause changes in physicochemical attributes that alter the nutrition, function, and physical characteristics of food [ 15 ]. Processing may be of two types, namely, primary and secondary processing. Processes such as cleaning, washing (soaking/germination), dehulling, milling (into flour and semolina), and refining to remove the undesired seed coat and antinutritional factors are termed as primary processing, while secondary processing involves converting primary processed raw materials into “ready-to-cook” (RTC) or “ready-to-eat” (RTE) products by flaking, popping, extrusion, and baking [ 1 ]. The traditional processing technologies include debranning, milling, roasting, soaking, steaming germination, popping, flaking, ready-to-eat salted grains, and fermented products [ 35 , 36 ]. These processing techniques aim to convert grains into edible forms, with an extended shelf life, improved texture, specific flavor, taste, as well as improved nutritional quality and digestibility [ 37 ]. Millet consumption and utilization can be increased by processing them into various by-products, which also reduces the phytate and tannin levels, increases the minerals and amino acids bioavailability, and improves starch and protein digestibility [ 38 ]. Processing imparts specific morphological, anatomical, or modulated changes in these bioactive compounds present in whole grains. The processing methods may have positive as well as negative impacts on the nutrient and antinutrient profile. Various research studies on millet processing have shown positive results on the effective usage of millets in a variety of traditional and convenience health foods. Significant levels of phytates, tannins, phenols, and trypsin inhibitors decrease nutrient bioavailability and quality, limiting maximum utilization of nutritional potential in millets [ 1 ]. Certain millets contain higher concentrations of unsaturated fatty acids; hence rancidity and off-flavors occur in millet flour during storage due to lipolysis followed by oxidation of “de-esterified fatty acids” [ 32 ]. Thus, understanding the influence of processing on nutritional properties is extremely important for effective utilization of millets. It also assists in choosing an appropriate processing technique for millets to maximize nutrient availability, improve palatability, and increase shelf life. The changes in nutritional composition and digestibility with respect to different mechanical processing methods are discussed ( Table 2 ) and summarized ( Figure 2 ).

Inference on nutritional properties changes during different processing methods.

Changes in millets nutritional properties with respect to processing methods.

5. Effect of Processing on Nutritional Properties of Millets

5.1. proteins.

Millets are a rich source of proteins and are widely consumed by vegans. They are regarded as an excellent plant protein with negligible amounts of saturated fats compared to animal proteins. The presence of antinutrients inhibits protein digestibility; hence, reducing the antinutrients level is important. Simple techniques such as dehulling, milling, soaking, and heating decrease the antinutrient levels and increase the in vitro protein digestibility. The impact of various processing methods on the protein digestibility of foxtail millets has been studied [ 20 ]. The alkaline cooking, fermentation, germination (40 h at 25 °C), and popping of foxtail millet resulted in improved protein quality. In another study, pan-frying showed increased protein content in proso millet by 9.5% [ 18 ]. The puffing or popping of kodo millet increased the protein concentration from 7.92 to 8.12% [ 53 ]. The separation of starch granules from the protein matrix during thermal treatment, as well as the destruction of antinutritional components such as trypsin inhibitors and phytate acid, resulted in enhanced protein digestibility as a result of heat treatment or high pressure.

Protein digestibility in cereals, millets, and legumes has been shown to improve throughout the germination and fermentation processes. The germination of foxtail millet resulted in an increment in the protein concentration due to the synthesis of new amino acids [ 39 ]. Similar results for the increase of protein during germination of two cultivars of pearl millet, namely Gadarif (11.4% to 13.2%) and Gazeera (14.4% to 16.3%) were observed [ 54 ]. A study [ 55 ] showed that following germination, the protein concentration of pearl millet increased from 14% to 26%, whereas another study [ 43 ] reported the increased protein in proso millet after sprouting for 96 h. A research study on the impact of fermenting pearl millet flour with pure cultures revealed enhanced protein efficiency ratios, true and apparent protein digestibility, and utilizable protein values [ 55 ]. In another study, the combined effect of germination, fermentation (12 h and 24 h, respectively) and dry heating of pearl millets resulted in improved “in vitro protein digestibility” (IVPD), indicating that fermentation enhances protein digestibility [ 54 ]. The natural fermentation of pearl millet may significantly enhance the protein content [ 47 ]. During fermentation, antinutritional factors such as phytate gets degraded and the insoluble protein get converted to soluble protein due to the synthesis of proteolytic enzymes by microflora [ 56 ]. The simple technique of soaking pearl millet for 24 h resulted in increased protein due to the mobilization of stored nitrogen [ 46 ]. Similarly the malting of pearl millet (24 h soaking, followed by 18 h germination) significantly enhanced the protein [ 43 ]. These reports suggest that the soaking, malting germination, and fermentation processes lead to an increment in the total protein and improved protein digestibility, and thus can be used as an effective processing treatment in the development of protein-rich foods. Because these processes do not necessitate sophisticated equipment, they can be employed at the domestic level as well, assisting in the fight against protein–energy malnutrition, which is primarily a concern in underdeveloped nations.

Decortication removes about 12% to 30% of the outer husk, bran, and germ portion of grains, limiting the significant loss of proteins and amino acids such as histidine, lysine, and arginine. According to a study [ 49 ], dehulling of pearl millet up to 17.5% had a significant impact on the nutritional contents, increasing protein and digestibility. However, dehulling beyond this point, a substantial decrease in protein occurred. In another study [ 57 ] on the milling of pearl millet, bran-rich milled grains showed the highest percentage of IVPD. Similar improvements in millet’s IVPD were reported by other authors [ 53 ]. Since most of the polyphenolic compounds and antinutrients which precipitate proteins and reduce protein digestibility are present in the hull of millets, the decortication process substantially eliminates them and result in improved protein digestibility.

5.2. Carbohydrates

Carbohydrates of the millets range around 60–75%, with foxtail millet containing the minimum carbohydrate and little millet containing the maximum carbohydrate ( Table 1 ). Starch is the principal carbohydrate of the millets like other cereals. The amount of available carbohydrates in food grains is affected by various domestic processing and cooking methods such as soaking, sprouting, pressure cooking, autoclaving, and so on [ 1 ]. The carbohydrate content of foxtail millet increased significantly, by 1.29% [ 58 ]. By contrast, the carbohydrates of pearl millet flour increased non-significantly during the first 24 and 48 h of germination but decreased significantly after 72 h [ 45 ]. The increase in carbohydrates during the germination of foxtail millet is associated with the decrease in moisture, ash, crude protein, and fat, because the carbohydrate levels depend on these attributes of the grains [ 58 ]. The effect of fermentation and germination on the carbohydrates of pearl millet revealed that germination greatly increases the total soluble sugar concentration, as well as the reducing and non-reducing sugar concentration. When homogenized and autoclaved, the germinated slurry substantially increased the soluble sugars and decreased starch [ 49 , 59 ]. The main reason for reduced starch could be due to the starch hydrolysis during the germination and autoclaving process, resulting in a higher concentration of soluble sugars. In a similar study, fermented pearl millet grains also showed lower levels of starch and higher levels of soluble carbohydrates than native pearl millet grain [ 60 ]. Another study revealed a significant rise in the total amount of sugars in proso millet during germination, which could be attributed to starch breakdown [ 61 ]. These results indicate that the germination and fermentation processes improve the carbohydrate digestibility by breaking down the complex starch into simple soluble sugars. This shows the importance of germination and fermentation in the development of energy-dense, easily digestible food products such as infant formula. A study [ 62 ] reported the effect of decortication and hydrothermal processing on finger millet. They observed that decortication significantly increased the total carbohydrates by around 16%. The reduction in carbohydrates due to decortication is apparent due to the removal of the seed coat. However, no change in total carbohydrates due to hydrothermal treatment was reported, but a slight change in amylose fraction was noted. Furthermore, due to leaching during steeping and the Maillard process during steaming, the sugar concentration reduced from 1.085 to 0.71 g/100 g after hydrothermal processing. These results indicate that carbohydrates behave differently with different processing techniques. An extensive study [ 32 ] on the starch digestibility of pearl and proso millet revealed that parboiling significantly reduced the total starch by 5–10% due to starch leaching out during soaking and boiling process. They also observed that parboiled proso and pearl millet had a reduced readily digestible starch fraction (18.2–19.1% to 17.4–18.3%) and thus a lower glycemic index by 1.6–3.9%. These results suggest that parboiling can significantly reduce starch digestibility and therefore can be utilized to formulate products for metabolic diseases such as diabetics and obesity.

5.3. Dietary Fiber

The millet bran fraction is a major and abundant source of dietary fiber, which is characterized as complex polysaccharides that are not readily available. Therefore, removal of the bran fraction during decortication/dehulling results in substantial reduction in fiber component. It was reported that dehulling of about 12% to 30% to remove the kernel is suitable for millet grains as it does not result in significant loss of fiber. However, dehulling of grains beyond 30% results in the substantial loss of dietary fiber [ 37 ]. Since most of the millets are consumed in their decorticated form, it is very important to control the extent of dehulling so as to maximize the fiber content. A study [ 20 ] on the impact of milling on the fiber components of foxtail millet revealed that the insoluble dietary fiber content of lignin, cellulose, and hemicellulose in the milled fraction was lower than that of whole millet flour, while in foxtail millets the fiber content increases significantly with increasing germination time [ 39 ]. This is perhaps due to a change in the structure of the seeds’ cell wall polysaccharides, which may affect the tissue histology and disrupt protein carbohydrate interactions. In addition, the results of cell wall biosynthesis leads to increased production of dietary fiber. A study of solid-state fermentation (SSF) on pearl millet with Rhizopus oligosporus and Yarrowia lipolytica [ 63 ] increased the soluble dietary fiber by 176%. Another study revealed that, fermenting the dietary fiber from foxtail millet bran with Bacillus natto enhanced the soluble dietary fiber (DF) content by 10.9% and increased the ratio of soluble DF to insoluble DF by 16.8% [ 64 ]. Following fermentation, cellulose and hemicellulose breakdown resulted in more porous structure polysaccharides, which explains the changes in DF. Similarly, malting pearl millet for 24 h boosted the fiber level from 0.77% to 0.87% [ 44 ]. A study [ 65 ] on maize and finger millet-based extruded product showed that the non-starchy polysaccharides reduced from 2.5 g/100 g for raw blend to 1.5 g/100 g for unfermented-extruded blend. The values were further reduced to 0.9 for fermented blends and 1.4 g/100 g for blends treated with lactic or citric acid (different molarities) prior to extrusion. It was also observed that high extrusion temperatures and severe mechanical shear disrupt glycosidic networks and weak bonds between polysaccharide chains of dietary fiber polysaccharides, resulting in a reduction in total NSP. Similarly, the thermal processing of biscuits prepared from pearl millet flour resulted in a change in crude fiber content from 1.26% to 1.75% [ 63 ]. Roasting of pearl millet grains at different times and temperatures reduced crude fiber content. Other thermal processes such as puffing and popping on millets resulted a decline in crude fiber by 1.71% and from 18.9 to 15.8 g/100 g, respectively [ 66 ]. This could be mainly attributed to the fact that the outer grain layer has the majority of the fiber that is exposed to thermal degradation. To summarize, the reports suggest that dehulling and milling (debranning) operations reduce dietary fiber, while high temperature extrusion processes lead to thermal degradation of dietary fiber. Dietary fiber, particularly that accumulated in the outer bran layer, plays a vital role in reducing type 2 diabetes and constipation. For a healthy millet diet, it is important to discourage millers from polishing millets and to advise consumers to prefer whole millets (unpolished) and their by-products.

5.4. Minerals

Millets are an abundant source of minerals such as K, Mg, Fe, Ca, and Zn, along with vitamins that are mainly accumulated in the aleurone, germ, and pericarp [ 1 ]. Soaking millet grains prior to cooking helps to reduce antinutrients while also improving mineral bioavailability. Millet grains soaked in water were shown to have reduced Zn and Fe content, which might be attributed to minerals leaching into the soaking water [ 67 ]. Soaking millet grains boosts the “in vitro solubility” of minerals such as Fe and Zn by 2–23%. Soaking the millet grains in hot water (45 to 65 °C) with a pH of 5–6 resulted in a significant increase in bioavailability and a decrease in phytic acid [ 68 ]. The mineral content in pearl millet flour was affected by germination and fermentation [ 49 ]. Germination of foxtail millet improved and modified the nutrient profile by increasing the mineral compounds availability [ 20 , 49 ]. Germination increased the availability of minerals by the catabolism process of antinutrients such as saponins and polyphenols, which inhibit the mineral bioavailability [ 39 ]. A similar increase in the mineral concentration in germinated foxtail millet was reported [ 69 ]. Germination also activate phytase-specific phosphatases enzyme called phytases, which hydrolyze phytate into inositol and orthophosphate and release minerals. Therefore, increased levels of minerals such as Mg (101.16 to 107.16 mg/kg), sodium (Na) (63.34 to 69.45 mg/kg), Ca (17.43 to 25.62 mg/kg), and Fe (16.01 to 54.23 mg/kg) were reported for foxtail millet [ 39 ]. The mineral content of kodo millet increased from 232.82 to 251.73 mg/100 g after 36 h of germination at 38.75 °C [ 41 ]. According to [ 70 ], fermentation improved the availability of Ca by 20%, Fe by 27%, and P and Zn by 26%. Bleaching pearl millet for 90 s increased Fe availability from 2.19 to 3.29 mg/100 g in vitro [ 49 ].

The decorticated millet grains decreased the total mineral content: Ca by 40%, Fe by 50%, and Zn by 12%; however, it increased the bio-accessibility of the minerals Ca (15 g/100 g), Fe (26 g/100 g), and Zn (24 g/100 g) [ 53 ]. The decortication process reduces the antinutrients, which inhibit mineral bioavailability by creating complexes. The antinutrient level reduction leads to an improvement in the bioavailability of minerals [ 53 ]. Another study discovered that the whole grain flour of foxtail millet after milling was mineral-rich, while the polished grain flour showed reduced mineral content but with a higher protein content [ 20 ]. Semi-polished pearl millet has been shown to significantly reduce ash content (1.5% to 1.3%), which represents the noncombustible portion of minerals. The decrease in the ash content was associated with removal of bran. Minerals such as Ca and P, along with antinutrients, are accumulated in the bran fraction of pearl millet [ 70 ]. However, semi-refining reduces the phytate content, which results in improved in vitro bio-accessibility of Fe and Ca. Milling and sieving of finger millet caused a reduction in some minerals such as Fe (6.52 to 3.29 mg), Zn (2.50 to 1.98 mg), and Ca (404.3 to 294.8 mg) [ 71 ].

The total Fe content of roasted pearl millet grains increased by 274 percent, which was due to leaching from the roasting iron-pan into millet samples during the high-temperature roasting process [ 72 ]. Similar studies on finger millet roasting increased the minerals such as Ca (337.31 to 341.24 mg/100 g) and Fe (3.45 to 3.91 mg/100 g) [ 73 ]. Foxtail millets processed through solid-state fermentation (SSF) were rich in important minerals and amino acids [ 63 ]. The mineral content was enhanced when fermented foxtail millet flour was incorporated with a single strain of L. acidophilus [ 20 ]. Studies also indicate that pure culture fermented products increase the bioavailability of minerals [ 53 ].

The dark gray color of pearl millet grains restricts their usage in food preparation. This drawback can be overcome by treating millet grains with organic acids (fumaric, acetic, and tartaric acid) or natural acidic materials (tamarind). Various researchers have studied the effect of acid treatment. A study on acid treatment, which includes soaking the grains in 0.2 N HCl solution for 24 h, subsequent washing, blanching (98 °C for 30 s), and sun-drying (2 days), significantly improved the P, Ca, and Fe extractability [ 74 ]. This increase in HCl extractability was accompanied by an increase in mineral bioavailability. When compared to native grains, pearl millet treated with acid for 18 h significantly improved the in vitro Fe bio-accessibility. The Fe concentration decreased because of the leaching of minerals naturally accumulated in the pericarp portion during processing [ 49 , 53 ]. The millet-based composite flour incorporated with skimmed-milk powder and vegetables showed a substantial increase in Zn (2.1–4.2 mg/100 g), Ca (143.6–667.8 mg/100 g) and Cu (0.5–0.9 mg/100 g), but no significant changes in Fe (3.4–3.6 mg/100 g) and Mg (4.3–4.4 mg/100 g) [ 75 ]. The report suggests that the majority of minerals are accumulated in the germ and bran layer which will be lost during dehulling and sieving operations. However, the process of germination and fermentation was found to increase the mineral content to some extent which could be exploited to develop value-added products.

5.5. Vitamins

Millets when polished/debranned contain a lower nutritional value since the bran and germ components of refined millet flour are eliminated, resulting in a loss of vitamins. Millets are considered superior to wheat, sorghum, and maize in terms of vitamin content and other nutrients that include fats, proteins, and minerals ( Table 1 ). Vitamins along with minerals are naturally accumulated in the aleurone, germ, and pericarp.

Millet grains are high in vitamins such as riboflavin, thiamine, niacin, and folic acid [ 76 ]. It has been noted that the germination and fermentation processes in pearl millet affect the vitamin content of the grains. Improved vitamin levels (thiamin) after the fermentation process were reported [ 49 ]. Little millet decortication resulted in a 67% reduction in vitamin E [ 77 ]. The milling affects the bran portion of the millet grains, which reduces vitamins that are mainly accumulated in the outer bran layer of grains. Milling pearl millet grains resulted in a considerable decrease in vitamin B and a modest reduction in vitamin E, but milling and sieving of finger millet flour tends to decrease vitamins such as thiamine (0.552 to 0.342 mg/100 g) and riboflavin (0.243 to 0.196 mg/100 g) [ 71 ]. The germination of finger millet showed increased vitamin C content, from 0.04 to 0.06 mg/100 g [ 66 ]. Similarly, increased levels of vitamins (thiamine, niacin) after germination and probiotic fermentation were reported [ 49 , 55 ]. The elevation of some vitamins levels, especially thiamine, niacin, and riboflavin, was observed during finger millet fermentation [ 78 ]. Biscuits prepared by replacing refined wheat flour with 45% of foxtail millet flour resulted in an increased value of vitamin content such as niacin (1.41%) and thiamin (0.1836%), except riboflavin (0.09%) [ 79 ]. The nutritional and storage characteristics of nutritious millet food of the West African region were studied. It was found that vitamin B2 concentration was likely reduced by 31.4%, 34.3%, and 45.7% after the processing of grain to a meal, flour, and fura, respectively [ 55 ]. The studies on milling or dehulling suggest that the vitamins are lost during these processing operations as the majority of vitamins are accumulated in the outer layer of millets. The availability of important vitamins can be improved by germinating the millets and developing by-products from germinated millets.

Fats are necessary for calorie supply, brain development, and the absorption and transport of vitamins A, D, E, and K in the body. The germination time has an impact on fat content. For instance, the raw and optimized flour of germinated foxtail millet had 4.4% and 3.6% fat, respectively which was substantially lower than the non-germinated sample. This is due to the fact that the fat is used as an energy source throughout the germination process, which leads to the reduction after germination [ 39 ]. A study to investigate the effect of high-pressure soaking on the nutritional characteristics of foxtail millet revealed that the fat content is reduced by 27.98% [ 40 ]. This was attributable to the enzymatic activity that creates free and soluble nutrients throughout the germinated phase in foxtail millets. Similarly, another study reported that malting of pearl millet for 24 h resulted in a reduction in fat by 6.34 to 5.55% [ 44 ]. During germination the increased enzyme and fat consumption as an energy source might explain the reduction in fat content. According to a study on the influence of different cooking techniques on the characteristic changes of foxtail millet [ 18 ], the fat content was highest in the roasted sample (3.2 g), followed by the raw (2.9 g), pressure cooked (2.8 g), germinated (2.6 g), and boiled sample (1.9 g). The effect of pearl millet fermentation on crude fat, reduced its value from 2.25 to 1.70% [ 63 ]. Another study on fermentation of pearl millet reported an increase in crude fat content from 1.83 to 3.71% [ 37 , 49 ]. Germination of foxtail millet was found to reduce the fat content, which is related to lipid hydrolysis and fatty acid oxidation that occurs during germination [ 55 ]. The foxtail millet grains were germinated at 30 °C and little millet at 35 °C for 24 h after overnight steeping, then tray dried at 60 °C for 6 h and milled for further analysis. The fat content reduced by 17.84% in foxtail millet and increased in little millet by 25.95% [ 58 ]. This was due to the changes in energy values since the fat content includes approximately double the energy values of protein and carbohydrate.

Thermal processing of biscuits made from pearl millet flour resulted in a percentage change in crude fat content from 2.25 to 18.77% [ 63 ]. Another study focused on thermal processing such as pan cooking and microwave heating on proso millet results showed a decreased level of fat content from 3.24 to 2.3 g/100 g (pan cooking) and from 3.24 to 3.05 g/100 g (microwave cooking), while for little millet, fat content decreased from 1.91 to 1.56 g/100 g (pan cooking) and from 1.91 to 1.79 g/100 g (microwave cooking) [ 52 ]. Similarly, roasting decreased the crude fat content by 0.71%, puffing and popping decreased fat content by 0.06% and 1.3–0.63 g/100 g, respectively [ 66 ]. The study on the popping of foxtail millet reported having lower value of crude fat content than raw millet [ 55 ]. Bleaching of pearl millet for 90 s resulted in a greater drop in free fatty acids level from 44.56 to 20.59 mg/100 g [ 49 ].

The use of roller mills for the production of low-fat pearl millet grits was investigated, and it was observed that decortication, tempering, and milling using finer corrugated rollers offered an average output of 61% grits (from whole grains) and 1.2% fat content [ 49 ]. By contrast, another study stated that decortication of pearl millet had no significant changes in fat content. It was also observed that when moisture content and milling time increase, the fat, ash, and fiber content reduces [ 55 ]. Development of composite millet flour had a higher rate of oil and water absorption capacity than that of millet flour [ 75 ]. The oil absorption capacity (OAC) and water absorption capacity (WAC) of the composite flour of different millets increased from 59.2% to 77.9% and from 117% to 225%, respectively. The OAC refers to flour protein’s capacity to physically bind fat through capillary attraction, which is essential since fats function as flavor retainers and improve the mouthfeel of foods. The studies provide sufficient evidence on degradation or denaturation of fat at high temperature processing (cooking and popping) as well as reduction in fat content during milling, malting and fermentation processes. The simple processing techniques such as soaking, germination and malting could be the ideal option for manufacturers to develop low-fat food products from millets. The high temperature processing would damage the fat quality and might reduce the taste and flavor of the processed foods.

6. Conclusions

Millets have an energy value similar to staple cereals. Additionally, they provide more significant health benefits due to their high fiber, minerals, vitamins, macro- and micronutrients, and phytochemicals and can help combat chronic disorders. Making millets part of a regular diet can provide an affordable, complete, and healthy meal. It was observed that during germination and fermentation of millets, the dietary fiber, mineral, and vitamin content of most millets improved. Simple processing techniques such as soaking, germination/malting, and fermentation can help tackle the problem of protein–energy malnutrition by improving protein digestibility and the bioavailability of the minerals. However, it was observed that decortication, dehulling, milling, extrusion resulted in a reduction of total proteins, total dietary fiber, and micronutrients. Thus, care should be taken during the decortication of millets, as excessive dehulling can result in lower fiber content and loss of micronutrients due to the loss of nutrient-rich bran and germ portion.

Looking into the variability of the impact of processing on the nutritional characteristics of millets, there is still a need to focus on optimizing the processing techniques for minor millets to make them more acceptable without compromising the health benefits. Moreover, to combat food insecurity and malnutrition, awareness needs to be created at both commercial and household levels regarding the impact of processing methods on the nutritional properties of millets and the health benefits of millets.

Acknowledgments

This paper is contribution number 22-178-J from the Kansas State University Agricultural Experiment Station.

Author Contributions

Conceptualization, supervisor lead, writing—original draft preparation, writing—review and editing, N.A.N.G.; conceptualization, writing—review and editing, K.S.; writing—review and editing, P.V.V.P.; writing—original draft preparation, writing—review and editing, Y.B.; writing—original draft preparation, writing—review and editing, B.P.N.; writing—original draft preparation, writing—review and editing, C.G. All authors have read and agreed to the published version of the manuscript.

This research received no external funding.

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