STM Journals Peer-reviewed research from Consortium e-Learning Network

Research & Reviews : Journal of Food Science & Technology Review Article Open Access

Uncovering the Types: Health Benefits of Millets: A Review

  1. Purvi Gupta Nutrition & Dietetics, Sharda School of Allied Health Sciences,Sharda University,Greater Noida,
  2. Aditi Rikhari Nutrition & Dietetics, Sharda School of Allied Health Sciences,Sharda University,Greater Noida,

Abstract

Given the current conditions of shifting dietary preferences, population growth, and unchecked exploitation of natural resources, there are not enough resources to ensure that everyone has access to a healthy diet. Since natural plant resources are quickly running out, other options must be investigated. In addition to the basic crops, such as wheat and rice, many other underutilised crops are also consumed, many of which have the potential to replace the staples. One of the main underutilised crops with the potential to be a nutritional cereal is millets. Millets are small grain crops that are members of the Poceaea family. They can withstand a variety of weather conditions, including drought. They are gluten-free and, most importantly, high in protein. They are an abundant supply of phytochemicals with therapeutic qualities, such as antioxidant activities, which help prevent a wide range of illnesses. The various types of millets, their production in India, their nutritional makeup, and their importance are the main topics of this review. The article highlights the need for more study on the nutritional attributes and practical applications of different millet types while describing the nutritional worth and health advantages of millets.

Keywords

References (103)

  1. FAO Hundred and Sixtieth Session Rome, Proposal for an International Year of Millets. 2018
  2. December 3-7. CL 160/13 Rev.1
  3. FSSAI, Millets Guidance Notes Version-2, 2020
  4. Agricultural and Processed Food Products Export Development Authority (APEDA) of India,
  5. Report on production of millets, 2021-22
  6. Amadou, I., Gounga, M.E., Le, G.-W., 2013. Millets: Nutritional Composition, Some Health
  7. Benefits and Processing - A Review. Emir. J. Food Agric. 501–508.
  8. https://doi.org/10.9755/ejfa.v25i7.12045
  9. Ambati, K., 2019. Millets-Review on Nutritional Profiles and Health Benefits 10.
  10. Awika, J.M., Rooney, L.W., 2004. Sorghum phytochemicals and their potential impact on human
  11. health. Phytochemistry 65, 1199–1221. https://doi.org/10.1016/j.phytochem.2004.04.001
  12. Bhatt, D., Fairos, M., Mazumdar, A., 2022. Millets: Nutritional composition, production and
  13. significance: A review.
  14. Bunkar, D.S., 2021. Nutritional, Functional Role of Kodo Millet and its Processing: A Review. Int.
  15. J. Curr. Microbiol. Appl. Sci. 10, 1972–1985. https://doi.org/10.20546/ijcmas.2021.1001.229
  16. Čukelj Mustač, N., Novotni, D., Habuš, M., Drakula, S., Nanjara, L., Voučko, B., Benković, M.,
  17. Ćurić, D., 2020. Storage stability, micronisation, and application of nutrient-dense fraction of proso
  18. millet bran in gluten-free bread. J. Cereal Sci. 91, 102864.
  19. https://doi.org/10.1016/j.jcs.2019.102864
  20. Das, S., Khound, R., Santra, M., Santra, D.K., 2019. Beyond Bird Feed: Proso Millet for Human
  21. Health and Environment. Agriculture 9, 64. https://doi.org/10.3390/agriculture9030064
  22. de Morais Cardoso, L., Pinheiro, S.S., Martino, H.S.D., Pinheiro-Sant’Ana, H.M., 2017. Sorghum
  23. (Sorghum bicolor L.): Nutrients, bioactive compounds, and potential impact on human health. Crit.
  24. Rev. Food Sci. Nutr. 57, 372–390. https://doi.org/10.1080/10408398.2014.887057
  25. Deshpande, S., Mohapatra, D., Tripathi, M., Sadvatha, R.H., 2015. Kodo millet-nutritional value
  26. and utilization in Indian foods.
  27. Devi, P.B., Vijayabharathi, R., Sathyabama, S., Malleshi, N.G., Priyadarisini, V.B., 2014. Health
  28. benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review. J. Food Sci.
  29. Technol. 51, 1021–1040. https://doi.org/10.1007/s13197-011-0584-9
  30. Dokka, M., 2011. Partial characterization of α-amylase from germinating little millets (Panicum
  31. sumatrense). J. Phytol. 3, 01–08.
  32. Giménez-Bastida, J.A., Zieliński, H., 2015. Buckwheat as a Functional Food and Its Effects on
  33. Health. J. Agric. Food Chem. 63, 7896–7913. https://doi.org/10.1021/acs.jafc.5b02498
  34. Gupta, A., Sood, S., Agrawal, P.K., Bhatt, J.C., 2013. Under-Utilized Food Crops of Himalayan
  35. Habiyaremye, C., Matanguihan, J.B., D’Alpoim Guedes, J., Ganjyal, G.M., Whiteman, M.R.,
  36. Kidwell, K.K., Murphy, K.M., 2017. Proso Millet (Panicum miliaceum L.) and Its Potential for
  37. Cultivation in the Pacific Northwest, U.S.: A Review. Front. Plant Sci. 7.
  38. Kumar, A., Mazeed, A., Kumar, D., Verma, R.K., Suryavanshi, P., Lothe, N.B., Singh, A., Yadav,
  39. N., 2020. Evaluation of yield potential and nutritional quality of various cultivars of barnyard millet
  40. (Echinochloa frumentacea L.) grown under subtropical India. Emergent Life Sci. Res. Vol 6, Issue
  41. 2, Published on 31, 54–59.
  42. Kumar, A., Tripathi, M.K., Joshi, D., Kumar, V. (Eds.), 2021. Millets and Millet Technology.
  43. Springer Singapore, Singapore. https://doi.org/10.1007/978-981-16-0676-2
  44. Lee, S.H., Chung, I.-M., Cha, Y.-S., Park, Y., 2010. Millet consumption decreased serum
  45. concentration of triglyceride and C-reactive protein but not oxidative status in hyperlipidemic rats.
  46. Nutr. Res. 30, 290–296. https://doi.org/10.1016/j.nutres.2010.04.007
  47. Longvah, T., Ananthan, R., Bhaskar, K., Venkaiah, K., 2017. Indian food Composition Tables.
  48. Martínez-Villaluenga, C., Peñas, E., Hernández-Ledesma, B., 2020. Pseudocereal grains:
  49. Nutritional value, health benefits and current applications for the development of gluten-free foods.
  50. Food Chem. Toxicol. 137, 111178. https://doi.org/10.1016/j.fct.2020.111178
  51. Mir, N.A., Riar, C.S., Singh, S., 2018. Nutritional constituents of pseudo cereals and their potential
  52. use in food systems: A review. Trends Food Sci. Technol. 75, 170–180.
  53. https://doi.org/10.1016/j.tifs.2018.03.016
  54. Pradeep, P.M., Sreerama, Y.N., 2018. Phenolic antioxidants of foxtail and little millet cultivars and
  55. their inhibitory effects on α-amylase and α-glucosidase activities. Food Chem. 247, 46–55.
  56. https://doi.org/10.1016/j.foodchem.2017.11.103
  57. Pradeep, S.R., Guha, M., 2011. Effect of processing methods on the nutraceutical and antioxidant
  58. properties of little millet (Panicum sumatrense) extracts. Food Chem. 126, 1643–1647.
  59. https://doi.org/10.1016/j.foodchem.2010.12.047
  60. Rani, S., Singh, R., Sehrawat, R., Kaur, B.P., Upadhyay, A., 2018. Pearl millet processing: a review.
  61. Nutr. Food Sci. 48, 30–44. https://doi.org/10.1108/NFS-04-2017-0070
  62. Rao, B.D., Ananthan, R., Hariprasanna, K., Bhatt, V., Rajeswari, K., Sharma, S., Tonapi, V.A.,
  63. 2018. Nutritional and Health Benefits of Nutri Cereals.
  64. Rastogi, A., Shukla, S., 2013. Amaranth: A New Millennium Crop of Nutraceutical Values. Crit.
  65. Rev. Food Sci. Nutr. 53, 109–125. https://doi.org/10.1080/10408398.2010.517876
  66. Rathore, S., 2016. Millet Grain Processing, Utilization and Its Role in Health Promotion: A Review.
  67. Int. J. Nutr. Food Sci. 5, 318. https://doi.org/10.11648/j.ijnfs.20160505.12
  68. Ratnavathi, C.V., Komala, V.V., 2016. Chapter 1 - Sorghum Grain Quality, in: Ratnavathi, C.V.,
  69. Patil, J.V., Chavan, U.D. (Eds.), Sorghum Biochemistry. Academic Press, San Diego, pp. 1–61.
  70. https://doi.org/10.1016/B978-0-12-803157-5.00001-0
  71. Saini, S., Saxena, S., Samtiya, M., Puniya, M., Dhewa, T., 2021. Potential of underutilized millets
  72. as Nutri-cereal: an overview. J. Food Sci. Technol. 58, 4465–4477. https://doi.org/10.1007/s13197-
  73. Saleh, A.S.M., Zhang, Q., Chen, J., Shen, Q., 2013. Millet Grains: Nutritional Quality, Processing,
  74. and Potential Health Benefits. Compr. Rev. Food Sci. Food Saf. 12, 281–295.
  75. https://doi.org/10.1111/1541-4337.12012
  76. Sarita, Singh, E., Associate Professor; Department of Food Science & Nutrition, Faculty of Home
  77. Science, Banasthali University, Tonk, Rajasthan304022, India, 2016. Potential of Millets: Nutrients
  78. Composition and Health Benefits. J. Sci. Innov. Res. 5, 46–50.
  79. https://doi.org/10.31254/jsir.2016.5204
  80. Serna-Saldivar, S.O., Espinosa-Ramírez, J., 2019. Grain Structure and Grain Chemical
  81. Composition, in: Sorghum and Millets. Elsevier, pp. 85–129. https://doi.org/10.1016/B978-0-12-
  82. 811527-5.00005-8
  83. Sharma, N., Niranjan, K., 2018. Foxtail millet: Properties, processing, health benefits, and uses.
  84. Food Rev. Int. 34, 329–363. https://doi.org/10.1080/87559129.2017.1290103
  85. Sharma, R., Sharma, S., Dar, B.N., Singh, B., 2021. Millets as potential nutri‐cereals: a review of
  86. nutrient composition, phytochemical profile and techno‐functionality. Int. J. Food Sci. Technol. 56,
  87. 3703–3718. https://doi.org/10.1111/ijfs.15044
  88. Shobana, S., Krishnaswamy, K., Sudha, V., Malleshi, N.G., Anjana, R.M., Palaniappan, L., Mohan,
  89. V., 2013. Finger Millet (Ragi, Eleusine coracana L.), in: Advances in Food and Nutrition Research.
  90. Elsevier, pp. 1–39. https://doi.org/10.1016/B978-0-12-410540-9.00001-6
  91. Singh, R.B., Khan, S., Chauhan, A.K., Singh, M., Jaglan, P., Yadav, P., Takahashi, T., Juneja, L.R.,
  92. 2019. Chapter 27 - Millets as Functional Food, a Gift From Asia to Western World, in: Singh, R.B.,
  93. Watson, R.R., Takahashi, T. (Eds.), The Role of Functional Food Security in Global Health.
  94. Academic Press, pp. 457–468. https://doi.org/10.1016/B978-0-12-813148-0.00027-X
  95. Tadele, Z., 2016. Drought Adaptation in Millets, in: Shanker, A.K., Shanker, C. (Eds.), Abiotic and
  96. Biotic Stress in Plants - Recent Advances and Future Perspectives. InTech.
  97. https://doi.org/10.5772/61929
  98. Thakur, M., Tiwari, P., 2019. Millets : The Untapped and Underutilized Nutritious Functional
  99. Ugare, R., Chimmad, B., Naik, R., Bharati, P., Itagi, S., 2014. Glycemic index and significance of
  100. barnyard millet (Echinochloa frumentacae) in type II diabetics. J. Food Sci. Technol. 51, 392–395.
  101. https://doi.org/10.1007/s13197-011-0516-8
  102. Upadhyaya, H.D., Vetriventhan, M., Dwivedi, S.L., Pattanashetti, S.K., Singh, S.K., 2016. Genetic
  103. and Genomic Resources for Grain Cereals Improvement. Elsevier. https://doi.org/10.1016/C2014-
Support