Millets: Types, Nutritional value, Processing methods and applications in processed food

Millet grains are beneficial, because they are known as climate-resilient crops; their yield is exceptionally good in areas that are known for water scarcity. It is highly nutritious, and its uptake can fight diseases. The major problem of low nutrient value that is currently facing developing countries is that cereal-based foods have low bioavailability of minerals such as iron and zinc, which leads to serious problems in young infants. Food processing techniques are used to increase the nutritional quality and bioavailability of food nutrients. Millet is small and round and has a high nutritional content, consisting of carbohydrates (60 to 70%), proteins (7 to 11%), crude fiber (2 to 7%) and fats (1.5 to 5%). In hyperglycemia, millet can reduce glucose via the enzymatic hydrolysis of complex carbohydrates. Millets also reduced the chances of heart attack, as they are reliable sources of magnesium. Millets are a good source of phyto-chemicals that help control cholesterol and prevent cardiovascular diseases. Currently, there are distinct methods for processing food. The incorporation of millet in different processed foods is improving people’s health. The methods used for the processing of millet are fermentation, malting, milling and soaking. It is true that considerable efforts have been invested in millet because of its high nutritional value, but its application is still challenging and limited due to its short shelf life. The present review illustrates the different types of millet, its nutritional advantages, and challenges surrounding millet-based food, highlighting key methods of processing that could by employed for millet food improvement.