A Review on Foxtail Millet Milk: Functional and Nutritional Aspects
Harshita Namata
Department of Applied Science, Parul University, Vadodara, India.
Ayantika Das
*
Department of Dairy Technology, PIT, Parul University, Vadodara, India.
*Author to whom correspondence should be addressed.
Abstract
Foxtail millet milk is emerging as a promising plant-based alternative to conventional dairy milk, catering to growing consumer demand for minimally processed, allergen-free, and environmentally sustainable foods. This millet-based beverage blends traditional agricultural practices with modern innovation, offering a rich source of bioactive compounds, dietary fiber, and essential micronutrients such as magnesium, phosphorus, and iron. Cultivated primarily in the semi-arid regions of Asia and Africa, foxtail millet (Setaria italica) is a climate-resilient crop requiring minimal water and agrochemical inputs, making it an ideal choice for sustainable food production. Nutritionally, it provides high-quality protein, essential amino acids, and health-promoting phytochemicals, contributing to its low glycemic index, antioxidant capacity, and suitability for diabetic and health-conscious populations. Advances in processing methods—such as enzymatic treatment, germination, and innovative extraction techniques—have further enhanced the bioavailability and sensory quality of millet milk. As a functional food, foxtail millet milk shows potential in supporting chronic disease management and diversifying non-dairy beverage options. Moreover, its cultivation promotes biodiversity, empowers local farming communities, and reduces the ecological footprint compared to resource-intensive alternatives like almond or soy milk. This review synthesizes current scientific findings to highlight the nutritional, functional, and ecological relevance of foxtail millet milk in advancing sustainable and inclusive food systems.
Keywords: Foxtail millet, plant based substitute, lactose free, sustainability, functional food, bioactive compounds