Abstract
Millets is the collective term for cereal species that have small/tiny grains. They are mostly cultivated in developing countries and are notably hardy, withstanding high temperatures and drought. Overall, the macro- and micronutrient composition of millets is similar to other cereals. However, basic compositional data are incomplete. Millets have important health benefits. They are gluten-free and notably rich in phenolic phytochemicals. Worldwide, millets are processed into many traditional and modern-type foods and beverages. Milling, fermentation, malting, and thermal treatments are applied, which can substantially affect food composition, both positively and negatively. Research indicates that as a result of the high levels of flavonoid-type phenolics in millets, regular consumption of millet foods could help prevent type 2 diabetes and cardiovascular disease; however, better human-subject studies data are needed. Developments in agriculture and food technology are also required to improve the palatability of millet foods and to make them more available.
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