Millets: A Review On Its Nutritional Potential And Application

Abstract

Millets, which are rarely utilized cereals but rank sixth in protein content, are significant producers of phytochemicals, particularly lipophilic compounds, and are cultivated in both Africa and Asia. Several distinct varieties of millets are discussed in this overview, along with its history, consumption, types, and a variety of additional applications. Millet grains come in a broad range of strengths when it comes to their phenolic content and their antioxidant capability. In addition, millet grain phenolics, which are readily accessible, possess biological features that are resistant to a number of pathophysiological diseases. Moreover, they may act as natural antioxidants in food and contribute to the food security of millions of people. Millet grain is not only a rich source of nutrients but also contains a variety of beneficial compounds.