Nutritional and health benefits of millets: a review article

Abstract

Abstract This review article systematically examines the nutritional composition, health benefits, and economic significance of millets. A comprehensive search of academic databases, including PubMed, Scopus, and Google Scholar, was conducted to collect relevant literature from scientific journals, books, and reports. Millets are small-seeded grasses cultivated globally as cereal crops, and they are recognized for their resilience and adaptability to various climates, particularly in regions with low or erratic rainfall. India stands out as the world’s largest millet producer. This review focuses on the nutritional value of millets, which are high in dietary fiber, vitamins, minerals, and proteins. Additionally, millets are suitable for individuals with celiac disease or gluten intolerance due to their gluten-free nature. Moreover, millets offer several health benefits, such as preventing diabetes, cardiovascular conditions, and some types of cancer. The cultivation of millets requires relatively low inputs compared to other cereals, as they demand less water and exhibit resilience to diseases and pests. The growing season for millets is very brief. Despite their nutritional and agronomic advantages, millets have received less attention than wheat, rice, and maize. However, there is a growing interest in millets due to its potential to support sustainable agriculture, nutrition, and food security. Observations from the review underscore the importance of millets as a wholesome and sustainable food source with significant health benefits. However, further research is necessary to fully explore their potential and promote their cultivation and consumption on a larger scale.