Amrita Majumdar¹*, Bhavay Thakkar², Vijaya Tripathi³ and Pradeep Dwivedi⁴

¹Quality Control Head, Nutrelis Agro Foods, India
²R and D head, Nutrelis Agro Foods, India
³NPD Head, Nutrelis Agro Foods, India
⁴CEO and Founder, Nutrelis Agro Foods, India

*Corresponding Author: Amrita Majumdar, Quality Control Head, Nutrelis Agro Foods, India.

Received: September 01, 2023; Published: September 29, 2023

Abstract

Millets are one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. Millets are the world’s sixth largest grain producer in Asia and Africa, these are rarely used cereals play a major role in the food security of millions of people. Millets are one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. Millets have a good nutritional profile along with good nutraceutical potential and thus can be considered a great crop for combating food nutritional security globally. A wide variety contains the phenolic content and antioxidant capacity of millet grains. In addition, millet grain phenolics, available, has biological properties that are resistant to several pathophysiological conditions and can act as natural sources of antioxidants in food and biological systems. They are considered underutilized crops and can sustain in harsh environments with limited water resources where other crops grow or yield poorly. Millets being adaptable can grow in dry regions, on clay soils, in wet lowlands, or alluvial lands. Their root systems are very powerful, able to descend very quickly to a great depth of the soil to extract water and minerals. They are drought resistant crops. Millets have a good nutritional profile along with good nutraceutical potential and thus can be considered a great crop for combating food nutritional security globally. The nutritional composition of the millets is compared with that of rice and wheat. The protein content of foxtail millet, proso millet and pearl millet are comparatively higher than the protein content in wheat and rice. The fibre content of kodo, little, foxtail and barnyard millet is higher. Finger millet has a remarkable amount of calcium. The food products of millets has become increasingly popular due to nutritional and economic advantages. Value added products from millet have the potential to add value to business and has a large potential for growth as consumers believe that millets and millet based foods contribute directly to their health.

Keywords: Millets; Antioxidants; Finger Millet; Foods; Nutritional Profile; Pearl Millet; Domestic Purposes

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Citation

Citation: Amrita Majumdar., et al. “Millet: The SuperfoodActa Scientific Nutritional Health 7.10 (2023): 64-73.

Copyright

Copyright: © 2023 Amrita Majumdar., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.