Millets: A comprehensive review of nutritional, antinutritional, health, and processing aspects

Abstract

Millets, known for their rich nutritional profile and ability to withstand challenging growing conditions, are receiving more attention due to their health benefits, especially in blood glucose regulation and metabolic health. They are functional foods with the potential to promote sustainable agriculture and enhance health because of their high fibre content, vitamins, and minerals. This review examines the nutritional and bioactive properties of millets, emphasising substances with anti-inflammatory, anti-diabetic, and antioxidant benefits. However, millets also contain anti-nutritional factors that may hinder nutrient absorption. These effects are mitigated, and nutritional bioavailability is increased by processing methods including fermentation, soaking, and sprouting. Studies on millet consumption conducted both in vivo and in vitro have demonstrated promising results for gut microbiota modulation, lipid metabolism, and glycemic control, confirming the potential of millet in treating diabetes and other illnesses. Processing and ingredient combinations affect the glycemic index (GI) of millet-based foods, providing opportunities for developing healthier food solutions. However, the development of millet products is hampered by issues with texture, shelf life, and consumer acceptance. Overcoming these limitations through research and technical innovation is crucial for promoting millets as a modern dietary staple, boosting public health, and advancing sustainable food system.