Millet Advantage: A Review in Its Nutrition, Resilience, and Sustainability
Tannu
*
Department of Food and Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh – 226025, India.
Singh N.
Department of Food and Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh – 226025, India.
Daniel M.
Department of Food and Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh – 226025, India.
Kumari P.
Department of Food and Nutrition, School of Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh – 226025, India.
*Author to whom correspondence should be addressed.
Abstract
Millets, an ancient group of cereals, are gaining significant attention due to their rich nutritional profile, adaptability, and resilience to climate change. For centuries, these grains have been a staple in many diets, and recent advancements in both food and non-food sectors are unveiling new opportunities for their use. This overview explores the innovative applications of millets, including the development of new food products such as flour, snacks, and beverages, as well as their growing roles in non-food industries like animal feed and biofuel production. The aim of this paper is to provide a comprehensive understanding of the diverse functions of millets within sustainable food systems and beyond, by examining the latest research and trends in the field.
Keywords: Millets, food, feed, flours, beverages, nutrition, processing