NUTRIMILLET INSIGHTS: A REVIEW OF MILLET VARIETIES AND ADVANCED PROCESSING TECHNIQUES FOR ENHANCED NUTRITIONAL IMPACT

Millets are a group of small-seeded, grains that have gained renewed attention in recent years due to their high nutritional value and sustainable agricultural practices. This abstract provides an overview of millets, their processing methods, and their remarkable nutritional benefits, highlighting their potential to address global food and nutrition challenges. Millets have been cultivated for thousands of years, with a rich history of consumption in various cultures around the world. These drought-resistant crops are highly adaptable to diverse environmental conditions, making them an essential staple in many regions. Millets include varieties like finger millet, pearl millet, sorghum, foxtail millet, and more. The processing of millets involves cleaning, dehulling, milling, and can result in various products like flour, flakes, and ready-to-cook items. They are rich in essential nutrients, including fiber, vitamins, minerals, antioxidants and they are gluten-free. Millets are known for their low glycemic index and are also a good source of protein. Millets have gained recognition for their potential to combat malnutrition and food insecurity, particularly in developing countries. Incorporating millets into diets can improve overall nutrition and provide a sustainable source of income for small-scale farmers. Additionally, their ability to withstand adverse weather conditions and require minimal water and fertilizer makes them a valuable crop for climate-resilient agriculture. In conclusion, millets offer a promising solution to global food and nutrition challenges. Their rich nutritional content, adaptability, and sustainability make them a viable option for promoting food security and healthy diets.