Exploring Millet Grains: Nutritional Benefits, Processing Advancements, and Future Directions for Food Security and Health Improvement
Seema Kanojia
Department of Food and Nutrition, Era University, Lucknow, India.
G. Gomadhi *
ICAR-Krishi Vigyan Kendra, Tindivanam 604 102, Villupuram district, Tamil Nadu, India.
S. Kamalasundari
Dryland Agricultural Research Station, Chettinad – 630102, Sivagangai Dt, Tamil Nadu Agricultural University, Tamil Nadu, India.
G. Malathi
ICAR KVK Sandhiyur, Salem, Tamil Nadu, India.
S. Anandha Krishnaveni
ADAC & RI, TNAU Trichy, Tamil Nadu, India.
M. Ramasamy
KVK, TNAU, India.
K. Dhanalakshmi
HC & RI (W) Trichy, TNAU, India.
K. Chitra
KVK Vellore TNAU, India.
Abhijit Debnath
Krishi Vigyan Kendra Dhalai, Tripura-799278, India.
*Author to whom correspondence should be addressed.
Abstract
Millet grains have gained recognition as nutritious, climate-resilient crops with the potential to contribute to food security and public health. This review explores the nutritional benefits, processing advancements, and future prospects of millet grains. Millets are rich sources of dietary fiber, protein, vitamins, minerals, and antioxidants, making them suitable for gluten-free diets and beneficial for managing chronic diseases. Recent advancements in processing technologies have led to the development of a variety of millet-based products that retain nutritional integrity while enhancing sensory attributes. These innovations offer convenient and nutritious alternatives to traditional grain-based foods. Looking ahead, millets hold promise for sustainable agriculture and improved human health, especially in regions facing food insecurity and malnutrition. Government support and consumer awareness are crucial for realizing the full potential of millet grains in addressing global challenges.
Keywords: Millet grains, fiber, public health, health Improvement, staple crops, pearl millet