INDIAN MILLETS (FINGER MILLET, KODO, SORGHUM AND PEARL MILLET): POTENT FUNCTIONAL FOODS AND PROCESSING SCOPES

Abstract

Millets, a group of small-seeded grasses, are emerging as functional foods with numerous health benefits. With the world facing challenges in agriculture and nutrition, millets offer a promising solution due to their resilience in marginal growing conditions and high nutritional value. Millets are an abundant source of essential macronutrients and micronutrients, branched-chain amino acids (BCAAs) that are essential for muscle growth and repair. The phytochemicals present in millets, such as phytosterols, polyphenols, and phytoestrogens, act as antioxidants, immunomodulators, and detoxifying agents, potentially preventing age-related diseases like cardiovascular conditions, type-2 diabetes, and cancer. Different millets contain diverse phenolic groups with potent antioxidant capacity. The nutritional characteristics and processing techniques of four common Indian millets - Finger millet, Kodo, Sorghum and Pearl millets are discussed in view of their potential as functional foods for promoting good health. Millets contain resistant starch, that acts as prebiotic, promoting the growth of beneficial bacteria in the gut and reducing inflammation, helps in the production of desirable metabolites such as short-chain fatty acids in the colon, especially butyrate, which helps to stabilize colonic cell proliferation and thus contributing to overall health. Although millets contain higher levels of antinutrients, some of these compounds also offer antioxidant properties. The use of processing techniques like debranning, soaking, germination, fermentation, and autoclaving can reduce antinutrient content and enhance the bioavailability of essential nutrients and proteins. Future research in the realm of Indian millets could focus on optimizing processing techniques, exploring health impacts, and transforming antinutrients for potential benefits in combating malnutrition and food security