Millets for Health: Nutrigenomic Revelations and Innovative Processing Solutions

Abstract

Millets are a collection of minuscule grain cereal crops that are cultivated in areas with limited fertility and rely on rainfall for irrigation. Millets are the most practical crops, making them an ideal match for the present circumstances of food insecurity, destitution, nutritional difficulties, and marginal agriculture. These crops are known for their high nutritional value and various test techniques revealed that the millet types had the highest antioxidant potential. Millets' antioxidant, anti-atherosclerogenic, anti-hypertensive, anti-inflammatory, hypoglycaemic, anti-tumorigenic, and antimicrobial characteristics have been a boon to human health, and they play an important part in nutrigenomics. Using current research as a foundation, this study delves deeply into millets' nutraceutical characteristics, possible health advantages, and processing.

Millets including Pearl, Finger, Foxtail, Proso, Kodo, Little, and Barnyard Millet are nutritious powerhouses with different protein profiles. These antioxidant-rich grains are hypoglycemic, anti-atherosclerogenic, and anti-inflammatory. Malting, extrusion cooking, and fermentation improve millets' nutritional profiles, making them flexible for cooking. Albumins, globulins, prolamins, and glutelins make about 7-14% of the protein. Millets provide sustainable solutions for global food security and nutritional issues, albeit values vary by variety and processing.