Exploring the nutritional benefits of millets for public health, food security, and sustainable agriculture

Recently, there has been a growing interest in millets due to their exceptional nutritional benefits and potential for enhancing global food security. Due to their ability to withstand water-scarce regions, these resilient grains have attracted the interest of food scientists, technologists, and nutritionists as they make significant contributions to global food security and offer potential health benefits. Despite sharing comparable nutritional advantages with commonly consumed staple food crops such as rice, wheat, and maize, millets are not widely utilized. They are essential for the prevention and management of many health issues because of their high dietary fiber, iron, magnesium, calcium, phytochemical, and antioxidant activity. The proximate composition of millets is approximately 7–12% protein, 2–5% fat, 65–75% carbohydrates, and 15–20% dietary fibres. Additionally, they provide a wide range of vital phytonutrients, including proteins, carbohydrates, fats, minerals, vitamins, and bioactive compounds. It is important to note that the nutritional composition, bioactive compounds, and functional properties of millets are influenced by food processing methods, including soaking, decortication, malting, milling, and fermentation. This review provides a comprehensive overview of the crucial role of millets in promoting sustainable agriculture, and examines the impact of processing methods on their nutrient content. By exploring the comprehensive health benefits and nutritional advantages of these grains, this study emphasizes the significance of integrating millets into global diets for a healthier and more sustainable future.