Millets: The Choice of Food in 21st Century

Abstract

The millets are a diverse group of cereals that are generally grown in harsh environments or as early-maturing crops. They are critically important food cereals for many people in Asia and Africa. Millets are used in numerous thick and thin porridges, fermented and unfermented breads, alcoholic and nonalcoholic beverages, steamed products, and snacks. Millets have unique properties in the battle against diseases because of their high content of dietary fibers, antioxidants, minerals, phytochemicals, polyphenols, and proteins. Due to its significant role in nutritional security and possible rising health repercussions, millet is presently addressing an important area of research for medical and food scientists. By employing suitable and effective processing methods, millets' nutritional value can be significantly increased. It is imperative to develop millet-based government policies that recognize their contributions to achieving nutritional security and reintroduce them into agricultural production in order to create cropping systems that are climate resilient, given the many health and environmental benefits. It's time for governmental and non-governmental groups to support millets and encourage their value addition through research, training, conferences, and seminars. Organic farming can fetch greater prices in domestic and foreign markets even with lower yields.