ABSTRACT
Millets are small seeded grains of the Poaceae family, grown in semi-arid climatic zones. They have been part of traditional diets for centuries among ethnic communities of Africa and Asia. Traditionally, millets were consumed commonly next to rice in large quantities, but have lost their position due to the introduction of other cereals like wheat, oats, and maize in the last 50–60 years. Millets are rich in nutrients when compared to other major cereals such as wheat and rice. They are significant sources of calcium, iron, zinc, and dietary fiber, as well as bioactive components including polyphenols and phytates. Processing of these grains by germination and natural fermentation has been practiced from very early times. Research studies provide evidence that both these processes enhance the nutrient value and impact the bioactive components. Some millets such as finger millet and pearl millet with tightly bound seed coats are consumed whole, while others with thick seed coats are hand pounded to remove the seed coats. More recently, machinery has been developed for efficient milling and polishing of the grains. Although millets are culturally believed to promote health and prevent disease, the scientific substantiation has discovered only recently. The gluten-free millets are known to have antidiabetic, hypocholesterolemic, anticarcinogenic, and anti-inflammatory effects mostly derived from the dietary fiber and bioactive components. Traditional foods such as porridge, dumplings, pancakes, and fermented beverages made from millet have been replaced by new products, such as baked foods, extruded noodles, pasta, and ready-to-eat mixes. They contribute to a healthy diet for normal individuals and particularly for those who suffer from celiac disease. This multi-potential of millets is yet to be fully utilized to provide healthy and sustainable alternatives to refined cereals.
