Millet: The Food for Millennium

Abstract

Millet is one of the cereal grains that belong to the grass family. It's widely consumed in developing countries and India. Millet is a rich source of nutrition. The food products and beverages made out of them have many health benefits. Different types of millets have their specialties. Sorghum grain is completely gluten-free and rich in iron, protein, and fiber. Finger millet is a source of natural calcium and iron. It helps cure anemia and improves bone health. Pearl millet consists of magnesium which helps in reducing respiratory problems. Millets are highly nutritious, non-glutinous, and non-acid-forming foods. Millets have many nutritional and health-promoting properties, especially the high fiber content. Millets hydrate our colon to keep us from being constipated. Niacin in millet can help to lower cholesterol. Millets contain major and minor nutrients in good amounts along with dietary fiber. They are rich in nutrition and dietary fiber. They serve as a good source of protein, micronutrients, and phytochemicals. The millets contain 7-12% protein, 2-5% fat, 65-75% carbohydrates, and 15-20% dietary fiber. The essential amino acid profile of the millet protein is better than various cereals such as maize. Millet contains fewer cross linked prolamins, which may be an additional factor contributing to the higher digestibility of the millet protein. Millets are more nutritious than fine cereals. Small millets are a good source of phosphorous and iron. Millet contributes to antioxidant activity with phytates, polyphenols, tannins, anthocyanins, phytosterols, and pinacosanols present in having an important role in aging and metabolic diseases. All millets possess high antioxidant activity. There are several varieties of millets. Pearl millet (bajra), sorghum millet (jowar), buckwheat (kuttu), amaranth (rajgira), finger millet (nachni / ragi), foxtail millet (Kangana), little millet (samai), kodo millet (kodon), barnyard millet (Sanwa) and proso millet (chena) are some of the types. The nutritional value, availability, and huge production of the grain have dragged the special attention of stakeholders. This article deals with three major aspects that Millet as a substitute food against rice, the nutritional benefit of millet, and awareness of millet consumption in common people.