European Journal of Nutrition & Food Safety

Browntop millet (Brachiaria ramosa) is emerging as a nutritionally dense and environmentally resilient grain with immense potential to contribute to nutritional security and promote sustainable agriculture practices. It is an important source of dietary fibre, high-quality proteins, essential micronutrients, and bioactive compounds, offering significant health benefits, particularly in the prevention and management of non-communicable diseases such as diabetes, obesity, and cardiovascular disorders. However, its widespread utilization is hindered by the presence of anti-nutritional factors like phytates, tannins, oxalates, and alkaloids, which can limit nutrient bioavailability. Notably, various traditional and modern processing techniques, including soaking, germination, fermentation, roasting, autoclaving, and decortication, have proven effective in reducing these compounds while enhancing nutrient digestibility and functional attributes. This review synthesizes current scientific insights into the nutritional and anti-nutritional composition of Browntop millet, evaluates processing methods to enhance bioavailability, and explores its potential applications as a functional and therapeutic food. Furthermore, it identifies key research gaps and underscores the need for interdisciplinary studies to facilitate the integration of Browntop millet into mainstream dietary practices and value-added food innovations.