Kodo millet (Paspalum scrobiculatum) is a less used cereal that is receiving growing interests as a result of its nutritional value and promising therapeutic properties. It is a good source of dietary fibers, polyphenols, flavonoids, phenolic acids and necessary micronutrients which make it have antioxidant and anti-inflammatory effects. These bioactive compounds are significantly used in the mitigation of oxidative stress, enhancement of metabolic balance, and in the support of cardiovascular, digestive, and nervous systems. Kodo millet is also shown to exhibit potential beneficial effects against ischemia-reperfusion injury by increasing antioxidant enzyme activity, decreasing pro-inflammatory cytokines, and maintaining tissue integrity. Moreover, it contains high fiber content and resistant starch that help in better glycemic control, lipid metabolism, as well as gut microbiota balance. The grain also aids in immune control and it reduces the susceptibility to chronic conditions like diabetes, heart diseases and obesity. Correct processing and storage techniques increase its safety, nutritional and bioavailability and reduce the possible toxicity levels of poor storage conditions. Moreover, kodo millet has the ability to adapt to the adverse environmental conditions and low input needs, which makes it a viable crop to ensure food security. The use of kodo millet in food (functional foods and nutraceutical formulations) can encourage preventive medicine and enhance well-being in general. In general, kodo millet is a highly nutritious and promising therapeutic grain that could be used in the food, pharmaceutical, and nutraceutical sectors.
Kumar et al. (Wed,) studied this question.