Review Paper on Millet: Production, Nutrients, Processing, and Food Products for Health and Sustainability

Abstract

Millet is an important ancient cereal crop known for its nutritional value. It has served as a staple food for various cultures for thousands of years, offering a rich source of carbohydrates, protein, fiber, vitamins, and minerals. Millet grains are small, round, and have a hard outer layer, making them versatile for processing into various food products. They are commonly ground into flour or grits for making porridge, bread, and crackers, and can also be used in fermented foods like beer and sourdough. In the context of climate change, water scarcity, and global population growth, millet's role in ensuring food security is becoming increasingly important. Food scientists, technologists, and nutritionists are showing growing interest in millet due to its nutritional benefits and potential health advantages. This review paper aims to enhance the processing methods of millet to support its consumption by a large and expanding population.