Comprehensive review on millets: Nutritional values, effect of food processing and dietary aspects

Abstract

Millets are a group of small-seeded grains cultivated for centuries as staple food crops in many parts of the world. In the recent years, there has been a growing interest in millet due to its exceptional nutritional and health benefits. Millets are rich in essential nutrients such as proteins, dietary fiber, vitamins, minerals, and antioxidants. They are also gluten-free and have a low glycemic index, making them suitable for individuals with gluten intolerance or diabetes. Studies have shown that regular millet consumption can contribute to several health benefits. The high fiber content in millet aids digestion, prevents constipation, and promotes a healthy gut microbiome. Millets reduce the risk of chronic diseases, including cardiovascular diseases, type 2 diabetes, and certain cancers. The antioxidants in millet help to protect against oxidative stress and inflammation, which are underlying factors in various conditions. Furthermore, millet has a positive impact on weight management. The combination of high fiber and low glycemic index in millets promotes satiety, regulates blood sugar levels, and helps to maintain a healthy body weight. Additionally, millet has anti-inflammatory, antimicrobial, and anticancer properties. In conclusion, millet offers a wide range of nutritional and health benefits. Their nutrient density, gluten-free nature, and low glycemic index make them valuable in a balanced diet. Incorporating millet into regular meals can contribute to improved overall health and well-being. Further research is needed to explore the full potential of millets and their specific health effects on different populations. This review discussed the various involved government bodies and their dietary guidelines. Policy development and dietary guidelines play a crucial role in promoting millet consumption.