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Millets are one of the oldest foods known to humans, possibly the first cereal grain used for dietary. Since ancient times, millet has been widely consumed in Asia and India. Although millets are highly nutritious, their consumption still needs to be improved in the general and poor population due to less awareness regarding their nutritional values and health benefits. With changing food habits, increasing population, and uncontrolled use of natural resources, providing nutritious food to all is challenging. Natural plant resources are quickly depleting, and we must explore new alternatives. Besides the usual rice and wheat, many underutilized millets are less consumed, with great potential to replace routine cereal crops. Millets are one of the significantly underutilized crops with a nutri-cereal potential. Regular and excess consumption of common cereals contributed to developing and increasing the burden of lifestyle diseases. Millets are highly nutritious, gluten-free, and have rich dietary properties. Millets are rich in carbohydrates, dietary fibres, energy, essential fatty acids, proteins, vitamin B and minerals which help to prevent diseases like diabetes, hypertension, hyperlipidemia, cancer, cardiovascular diseases. Cereal-based food products are supplemented with millet and have become popular due to nutritional and economic advantages. The millets have fostered immunity and health to continue the fight against malnutrition in children and adolescents. Ultimately, millet consumption furthers nutrition, food security and the welfare of farmers. This review furnishes crucial information about the compounds found in millets, highlighting their nutraceutical properties, health benefits, and other therapeutically significant elements that classify them as nutri-cereals.
Sivakumar et al. (Thu,) studied this question.