e-ISSN: 2582-5208

International Research Journal of Modernization in Engineering Technology and Science

( Peer-Reviewed, Open Access, Fully Refereed International Journal )
Volume:05/Issue:12/December-2023 Impact Factor- 7.868 www.irjmets.com
A REVIEW ON MILLETS
Ghule Megha*1, Pawar Tanuja*2
*1Vidya Niketan Institute Of Pharmacy And Research Center, Bota, Tal- Sangamner,
Dist-Ahmednagar, Maharashtra 422602. India.
*2Department Of Pharmacognosy, Vidya Niketan Institute Of Pharmacy And Research Center, Bota,
Tal- Sangamner, Dist- Ahmednagar, Maharashtra 422602. India.
ABSTRACT
Millions of people worldwide face malnutrition and malnutrition. The United Nations has set a global goal to
end hunger by 2030, but we are still far from reaching this goal. Over the past decade, climate change,
population growth and economic slowdown have affected food security. Many countries face the problem of
malnutrition and overeating. Therefore, food systems need to be changed to ensure food and nutrition security.
One way to get closer to our goal is to provide affordable, healthy and nutritious food to everyone. Millet is a
nutritious food that can play an important role in combating food imbalance and malnutrition. The food is rich
in essential macro and micronutrients, carbohydrates, proteins, fibre, lipids and phytochemicals. The
nutritional content and digestibility of millet is greatly affected by processing technology. This review article
focuses on the nutritional profile and processing of Indian millets. Foxtail, kodo, proso, small and pearl millet. It
also shows the impact of modern and modern processes on the nutritional value of millet. A comprehensive
literature review was conducted by researching and analyzing products related to millet processing such as
fermentation, germination, husking, extrusion, cooking, puffing, popping, malting and milling. The nutritional
value of millet is affected when too much peeling, polishing and grinding leads to a reduction in fiber and
micronutrients. Understanding changes in the nutritional value of rice during processing can help the food
industry, researchers, and consumers choose appropriate methods to improve nutrients, increase the
bioavailability of nutrients, and solve food and nutrition problems.
I. INTRODUCTION
With the introduction of new technologies in the green revolution, the way of food consumption changed from
coarse grains to wheat and rice. But in half the world, millet (known as millet) ranks third in food supply after
sorghum and bajra. The high dietary fiber and phenolic content in rice makes it beneficial for diabetes. Millet is
also a good poultry/animal feed and a potential biomass/bioenergy crop. Additionally, millet has many
economic and medicinal uses that need to be marketed and used effectively to increase the income of millet
growers. Scientists around the world, especially in developing countries like India, are now focusing on food
safety. Many international organizations, including Harvest Plus, are working to eliminate hunger and
malnutrition caused by micronutrient, mineral and vitamin deficiencies through biofortification
(breeding/agronomy/biotechnology) processes. However, this unhealthy diet can be reduced if we consume
healthy foods for our body. We eat. Some photos of Xiaomi are shown in Figure 1-4. Millet is popular among
farmers due to their ability to grow in different and unfavourable agro-climatic conditions. Millet is an
important crop for dryland farmers (Gowri and Shivakumar, 2020). These are very good products and safe for
crops. However, food supplies in India have diminished over time due to problems in preparation. To revive the
demand for rice in India, all stakeholders interested in the benefits from production to use need to come
together on a single platform and connect dry farmers with the business world and customers. > General.
People underestimate the importance of nutrition as the foundation of healthy development. Nowadays, people
use a healthy diet to fight metabolic diseases and lifestyle diseases. This publication reviews seed model-based
scientific research on the nutritional, functional and health benefits of rice in India and elsewhere in the world.
In addition, IIMR provides an in-depth discussion on the nutritional evaluation of food supplements based on
the methodology developed and developed by the NAIOP Nation Value Chain Subproject Consortium led by
Ning. According to micronutrient research, these products have low glycemic index and glycemic load. This
product offers excellent nutritional value. Recipes and Preparation Methods of Processed Products Infused with
Sorghum/Millet Usage content for various stakeholders, researchers, academic fraternity and consumers
>Nutrition FactsMillet For example carbohydrates with beneficial nutrients , as proteins, dietary fibre, minerals
www.irjmets.com @International Research Journal of Modernization in Engineering, Technology and Science
[1257]
 e-ISSN: 2582-5208
International Research Journal of Modernization in Engineering Technology and Science
( Peer-Reviewed, Open Access, Fully Refereed International Journal )
Volume:05/Issue:12/December-2023 Impact Factor- 7.868 www.irjmets.com
and vitamins. Its protein content is similar to other grains, but its carbohydrate content is lower. Common
millet, millet and barnyard millet contain a large amount of oil, which is one of the reasons for the decrease in
stability. Millet is rich in ash content and high inorganic content. Millet is known as the richest source of
calcium.
1. Protein Millet:
Contains albumin, globulin, cross-linked prolamin, glutenoid, glutelin, etc. It is reported to contain many types
of proteins. Millet is rich in gluten and gluten fraction, followed by albumin + globulin fraction. The prolamin
ratio in pearl millet is between 22.8 and 31.7(%), the prolamin ratio in millet is 24.6-36.2(%) and the total
protein ratio in millet is 47.6-63.4(%). Millet has higher gluten content 12.4-28.2 (% of total protein), followed
by foxtail millet (6.7% of total protein). The albumin + globulin fraction in these millets varies between 11.6%
and 29.6%
2. Lipids:
The fat content of millets is between 1% and 5%, Finger and Oil. Most beans have the lowest content in wheat
(1%) and the highest in pearl millet, foxtail millet and proso millet (5%). The oil is separated into bran and
endosperm. Most oils contain more than 60% unsaturated fatty acids, including linoleic acid. [1] Most grains
contain 1.8-3.9% lipid. The embryo contains approximately 24% of total body fat. The fatty acid profile shows
17.9-21.6% total fatty acid content and 78-82% unsaturated fatty acid content.
3. Vitamins:
It is rich in vitamins, vitamin E and B complex vitamins (except vitamin B 12). Total niacin content is 10.88 mg.
However, only 13% of total niacin can be extracted with cold water. Mature millet grains have lower vitamin C
content. The tocopherol content in millet is lower than that in soybean and corn oil. The α-tocopherol content in
millet seeds is very low, Tocopherol is usually found in the γ-isomer form. Vitamin Alpha-tocopherol is very
active compared to other tocopherols.
4. Minerals:
The mineral content of millet is comparable to other grains such as sorghum, but its calcium content in
manganese has been found to be high [Table 3]. High yielding varietiesand some high protein (8-12.1%) millet
varieties found 294-390 mg / 100g calcium. [14] Joseph and his colleagues conducted a study in 1959 on
replacing rice-based foods with millet in the diet of girls aged 9-10 and the results showed the following:It
improves calcium retention and maintains a good nitrogen balance. Thus, calcium deficiency can be overcome
by converting rice intorice
1). In a country where most cereals do not perform well in terms of sustainable yields, millets provide
reasonable yields. In addition, millet can be used as an excellent crop, a commercial crop and an important crop
in harsh weather conditions. Milletis a C4 crop that requires less water than rice and corn and generally grows
in regions with less than 450 mm of rainfall. Water required for some crops to produce 1 kg of crop (in litres):
Rice (5000 litres) > Sorghum (833 litres) > Maize (750 litres) > Bajra (667) > Finger millet (1000 litres) > Other
millets ( 1111 liters) clearly shows that millets require less water compared to rice. In additionmillet also
makes good use of fertilizers/nutrients. Total nitrogen, phosphorus and potassium fertilizers (kg/ha) used in
some crops and rice are as follows: Rice (145-195 kg/ha) > corn (175-280 kg/ha) br> kg/ha) > rice (125 -225
kg/ha)> Sorghum (100-215 kg/ha)> Pearl Valley (100-175 kg/ha)> Millet (115-200 kg/ha) ) and other grains
(55 kg /Ha). In generalThis crop is a short-term crop and therefore suitable for planting during droughts and
floods. Xiaomi also has features. Long endurance, not needing water, drought/heat tolerance and salt resistance
make it accepted as a climate change product (Anonymous (2018).
II. TYPES OF MILLETS
2.1 Pearl Millet
Pearl millet (Pennisetum) glaucum L.) is the sixth most important grain in the world and an important food
source in semiarid regions of Asia and Africa ( Pattanashetti et al., 2016 ). The Sahara Desert, where drought
has increased and led to a shift from Mediterranean grains to other species more suitable to climate change
(Bidinger and Hash, 2004) and inadequate rainfall (Jain and Bal, 1996).Among all millet species, pearl millet is
included. It has more than 29 million hectares of land and is the largest, although its geographical distribution is
limited to Africa (15 million) and Asia (11 million). Manufacturers (Rathore et al., 2016). More than 95% of

www.irjmets.com @International Research Journal of Modernization in Engineering, Technology and Science

[1258]
 e-ISSN: 2582-5208
International Research Journal of Modernization in Engineering Technology and Science
( Peer-Reviewed, Open Access, Fully Refereed International Journal )
Volume:05/Issue:12/December-2023 Impact Factor- 7.868 www.irjmets.com
pearl millet is produced in developing countries, with India leading the world production with 9.8 million
hectares (Rani et al., 2017) [33]. (Rathore et al., 2016). Wheat is the fourth most important crop after corn and
sorghum (Bidinger and Hash, 2004) [4]. The main producing countries of this crop include Ethiopia, Malawi,
Sudan, Zimbabwe, Kenya, Tanzania, Uganda, Zambia, Somalia, Botswana, India, etc. is located. (Jain and Bal,
1996) [21]. Due to its diversity, pearl millet is generally produced in marginal, dry and semi-arid tropical and
subtropical regions; The two main growing areas are arid and semi-arid (Bidinger and Hash, 2004) [4]. Pearl
millet is easily stored at high temperatures and humidity due to its high oil content (4-9%). It also contains
folate, copper, zinc, iron, magnesium, calcium, B complex vitamins and unsaturated fatty acids (Saini et al.,
2021).
2.2 Sorghum:
Sorghum (Sorghum bicolor L.) is an African grain crop domesticated between 3,000 and 5,000 years ago
(Cardoso et al., 2015) [11]. Sorghum is the world's fifth most important crop, which can be grown in a variety of
climates and cultivated in a variety of fields, including grain, sweetmeat, forage, low lignin and biomass crops (
Stamenkovic et al., 2020 ). Most sorghum varieties are drought and heat resistant, which is especially important
in arid climates (Ratnavathi and Komala 2016). In 2021, sorghum production is expected to be around 3.5
million tons, with a 32% decrease compared to the previous year (2020), while sorghum production is
expected to be approximately 3.5 million tons, with a 32% decrease compared to the previous year (2020).
below the five-year average for sorghum. 28% (FAO, 2021) [15]. Sorghum is one of the most important grain
crops among all millets and is consumed more than other grains such as rice and wheat (Ratnavathi and
Komala, 2016) [35]. Cultivable sorghum has been developed from its original form into 5 main varieties
(bicolor sorghum, guinea sorghum, tail sorghum, kaffir sorghum and dura sorghum) and 10 intermediate
varieties; these are all based on panicle patterns and spikelets. Hybrids of the parent species (Wang et al.,
2016). S. bicolor is a crop grown worldwide for food, feed, alcohol and biofuel ( Ratnavathi and Komala, 2016 ).
2.3 Finger millet:
(Eleusine coracana L.) is an allotetraploid crop from the E. coli family. Colacana subspecies African. There are
approximately ten species in the Goosegrass genus, including annual and perennial varieties (Vetriventhan et
al., 2016). Millet is a product used as food in Africa and South Asia, especially in India (Dida and Devos, 2006). It
is known as Koracan in Sri Lanka and by other names in Africa. Historically, it has played an important role in
the primary diet, especially in eastern and central Africa and India (Shobana et al., 2013) [45]. Millet cultivation
probably began around 5000 years ago in Western Uganda and the highlands of Ethiopia, with the crop
spreading to the Western Ghats of India around 3000 BC (Vetriventhan et al., 2016) [50]. 3834,021 tons of rice
are produced annually worldwide, accounting for approximately 12.5% of world rice production
(Gebreyohannes et al., 2021) [16]. Millet grows well in many tropical regions, including sand, sandy loam and
heavy black metasoil, and can be grown as a dry crop in regions where annual rainfall is only 500 mm (Dida and
Devos, 2006) [13]. Millet is rich in various phenolic compounds that are beneficial to health, as well as nutrients
such as calcium, iron, phosphorus, zinc, potassium, other minerals and fiber (Singh et al., 2016).
2.4 Foxtail Millet
(Setaria italica L.) is an important ancient dry crop cultivated in China for more than 10,500 years. It belongs to
the subfamily Triaceae and the family Triaceae ( Vetriventhan et al., 2015 ). , 2016). It is a grain belonging to the
genus Setaria and subfamily Poaceae, subfamily Poaceae (Sharma and Niranjan, 2018). Millet is one of the
largest crops in the world and is mainly grown and used as bird feed in the Asian and African subregion and
some industrialized countries (Sharma and Niranjan, 2018) [42]. Millet is the second most important millet
crop after pearl millet. Millet is widely grown in Asia, Europe, North America, Australia, and North Africa for use
as grain and fodder, and is also a staple food in China, India, Korea, and Japan ( Vetriventhan et al., 2016 ). It is
an annual plant that produces seeds that are beneficial to health due to its protein composition (high content of
essential amino acids) ( Sachdev et al., 2020 ). This millet contains 12.3% protein and 3.33% minerals (Pawar
and Machewad, 2006). Apart from a few commercial opportunities that currently have working equipment,
millet has always been grown for local use with limited applications for livestock, fodder or silage ( Sachdev et
al., 2020 ).

www.irjmets.com @International Research Journal of Modernization in Engineering, Technology and Science

[1259]
 e-ISSN: 2582-5208
International Research Journal of Modernization in Engineering Technology and Science
( Peer-Reviewed, Open Access, Fully Refereed International Journal )
Volume:05/Issue:12/December-2023 Impact Factor- 7.868 www.irjmets.com
2.5 Proso millet:
Proso millet (Panicum miliaceum L.) is an annual herb belonging to the genus Panicum (Upadhyaya et al., 2016)
[30]. Proso has a growing season of approximately 10-11 weeks and is the oldest summer crop used by
humans, alongside wheat and barley(Kalinova and Moudry, 2006)[23]. Proso millet, also known as sorghum
millet, common millet, hog millet, and Russian millet, is a grain crop grown in Asia, Australia, North America,
Europe, and Africa. It is used as animal feed in industrialized countries and as food in some Asian
regions(Upadhyaya et al., 2016) [30]. Proso millet is grown in India, China, Nepal, Africa, Russia, Ukraine,
Belarus, the Middle East, Turkey and Romania and is one of the most endangered crops in agriculture with field
rainfall or equal to 100 mm (Das et al. 2012). , 2019) [9]. In addition to proso millet, barnyard millet, kodo
millet, finger millet, finger millet and foxtail millet are also used as an important ingredient in many dishes and
beverages, such as bread, porridge and pantry. snacks, while rice is fed to animals such as pigs, chickens, and
caged birds (Upadhyaya et al., 2016) [30]. Despite providing one-third of protein and energy in developing
countries, millets are underutilized and poultry companies consume most of the market share (Das et al., 2019)
[9 ]
2.6 Kodo Millet
Kodo millet (Paspalum scrobiculatum) India, It is a popular product in Pakistan, Philippines, Indonesia,
Vietnam, Thailand and West Africa (Deshpande et al., 2015) [12]. Kodo millet, originating from India, is
produced in poor soils and is widely distributed in arid and semi-arid regions of India and African countries
(Bunkar et al., 2021) [6]. Kodo millet is also known as cow grass, rice straw, ditch millet, native paspalumor
Indian crown grass, and is often grown under various names (kodo, khoddi) by tribal people in small areas in
India. , arugu, varagu), mandala of Pakistan (Upadhyaya et al., 2016) [30]. Kodo millet is rich in vitamins,
minerals, and sulfur-containing phytochemicals, as well as essential amino acids such as lysine, threonine,
valine, and sulfur-containing amino acids (Bunkar et al., 2021) [6]< br>. Due to its high fiber, polyphenolic and
protein content, it will contribute to the nutritional security of a part of the population (Sharma et al.,< 2017)
[44]. Kodo millet contains the highest amount of dietary fiber among all grains, making it a good food for
diabetics. It also has high protein content, low fat content, high content of vitamins such as folic acid (B9),
nicotinic acid (B3), pyridoxine (B6) and some minerals such as calcium and metal. , magnesium, potassium and
zinc (Saini et al., 2021).
2.7 Barnyard millet
Barnyard millet (genus Echinacea) is the oldest crop and is used in the hot and humid climates of Asia such as
India, China, Japan and Korea. Korea (Madhusudhana et al., 2018) [ 26 ] Echinochloa crus-galli is also known as
Japanese barn grass (Echinochloa crus-galli), Indian barn grass (Echinochloa colony), saffron barn grass,
Korean native barn grass, thorn millet, Savar millet and also known as water algae (Upadhyaya et al., 3016).
ancient rice grows in hot and humid climates, primarily in India, China, Japan and Korea (Madhusudhana et al.,
2018) [26].There are approximately 250 annual and annual species of barnyardgrass and are commonly found
throughout the world. It is grown in agro-climatic regions(Bajwa et al., 2015)[3]. Barnyard millet is a fast-
growing crop that is usually harvested in 6 weeks and is also known as Swank or Shyama (Saini et al., 2021) [
37 ]. Barnyard millet is considered a functional food crop due to its high vitamin content and antioxidant
properties, and millet grains aregluten-free, providing strong potential for their usage as health foods (Sood et
al., 2015).
III. NUTRITIONAL QUALITY AND HEALTH BENEFITS OF MILLETS
Sorghum and millets like Pearl, Finger, Kodo, Proso, Foxtail, Little, and Barnyard millet are staples for millions
of people worldwide. These rain-fed crops are important for food security and agriculture in low-rainfall
locations. Most developing countries eat millet, although industrialized countries utilize them mostly for animal
feed. Millets provide protein, micronutrients, and phytochemicals like other grains. Soaking, malting,
decortications, and cooking impact antioxidant activity (Saleh et al., 2013). Finger millet has 12-16% protein
and 2-5% fat, while sorghum has 10% protein and most millets have 3.5% fat. Sorghum and millet provide
vitamins and minerals. Sorghum The main protein is prolamin (sorghum protein), which reduces the digestive
tract when cooked. Millet has the best amino acid profile. Sorghum protein may be less digestible when boiled
than other grain proteins, which may be beneficial in some foods. Millet has less synthesis of prolamins, which
www.irjmets.com @International Research Journal of Modernization in Engineering, Technology and Science
[1260]
 e-ISSN: 2582-5208
International Research Journal of Modernization in Engineering Technology and Science
( Peer-Reviewed, Open Access, Fully Refereed International Journal )
Volume:05/Issue:12/December-2023 Impact Factor- 7.868 www.irjmets.com
can help digest millet proteins. Rice contains 5-8% protein, 65-75% carbohydrates, 15-20% fiber and 2.5-3.5%
minerals (Chethan and Malleshi, 2007). Millet caryopsis coated with red brick seeds and cooked (oatmeal) is
used in healthy foods like roti, mud and ambari. Epidemiological studies have shown that whole grains and
their products may reduce the risk of diabetes, stomach disease, and heart disease (McKeown, 2002). Like all
grains, millet provides essential nutrients from sesame, such as dietary fibre, minerals, phenols and vitamins,
which are part of the food and have health and wellness benefits. Millet is rich in carbohydrates, minerals and
phytochemicals of nutraceutical quality, making it similar to major grains. Rice contains 7-12% protein, 2-5%
fat, 65-75% carbohydrates and 15-20% fiber. Pearl millet contains more protein (12-16%) and lipid (4-6%)
than wheat (6-8%) and oil (1.5-2%). Millet protein contains better essential amino acids than corn. Pearl millet
contains more niacin than other grains, and millet protein contains sulfur-rich amino acids. Millet proteins, like
cereal proteins, are low in lysine, but they combine well with lysine-rich vegetable (leguminous) and animal
proteins to generate nutritionally balanced, high-biological-value composites. Small millets are healthier than
fine cereals. Finger millet has the most calcium (300-350 mg/100 g) while other small millets have phosphorus
and iron.
IV. NUTRIENT COMPOSITION
Millet grain contains around 65% carbohydrates, most of which are non-starchy polysaccharides and dietary
fiber, which reduce constipation, lower cholesterol, and slow glucose release after digestion. Millet eaters have
lower rates of cardiovascular disease, duodenal ulcers, and diabetes. Millet grains contain thiamine, riboflavin,
folic acid, and niacin. Millet, like wheat and rice, is rich in nutrients and fatty acids. Millet contains 16-28%
amylose and 72-84% amylopectin. Millet contains energy, protein, vitamins, minerals and trace elements. Rice
is rich in dietary fiber and polyphenols (0.2-0.3%). Millet contains phytates, polyphenols and tannins that can
prevent aging and metabolic diseases. Finger millet has the most calcium (344 mg/100g) and phytates
(0.48g/100g), polyphenols (0.61%), and tannins (0.61%). Sorghum comprises 10.4% protein, 11.9 percent
moisture, and 1.9 percent fat. Grain sorghum also has 1.6 percent fiber and minerals. 349 Kcal and 72.6% carbs
make it a solid energy source. Grain contains mostly starch. Monosaccharides, cellulose and hemicellulose are
also carbohydrates. The amylose content of starch is 21.28%. Sorghum contains 14.3% dietary fiber. Each 100
grams of sorghum contains 25 mg calcium, 222 mg phosphorus and 4.1 mg iron. Black finger millet also
contains 8.71 mg/g fatty acids and 8.47 g/dry weight protein (Glew et al. 2008). Kodo and tiny millet had 37%
to 38% dietary fiber, long regarded as an “anti-nutrient” but now a nutraceutical and highest among cereals
(Hegde and Chandra, 2005). Thus, millets are a complete food ingredient suited for large-scale use in processed
products, snacks, baby feeds, etc., and promote food security in poor nations.
V. BENEFITS OF USING MILLET
Millet is a gluten-free grain and is inexpensive, with prices approximately 40% lower than corn [126]. Silva et
al. Literature [127] suggests that the economic value of pearl millet is less than or equal to 77.78% of the price
of corn. Pearl millet grains have a higher protein content than corn, allowing the diet to be protein-free, thus
reducing food and feed costs. In addition, the production cost of millet is lower than the production cost of
other grains such as corn and sorghum. For example, pearl millet contains more water than sorghum and maize
grown in the semi-arid region of Brazil (Brazilian pearl millet varieties use 56 ± 2.8 kg DM/ha/mm (kg dry
matter per millimeter per hectare)) v. 45 ± 1.9 kg DM/ha/mm water for sorghum [128]; 21 ± 2.4 kg
DM/ha/mm water for Brazilian maize varieties [129]. A study by [126] found that finishing corn with pearl
millet was the most economical method of feeding beef cattle. Factors relevant for economic evaluation are lean
and fatty, starting weight, final weight, concentrate value, roughage value, concentrate consumption and
roughage consumption [130]. Additionally, placing millet as a crop competing with corn will shift the weight of
the crop, thus reducing corn consumption and lowering the price. [131] reported in another study that the feed
costs per kilogram of body weight of chickens fed corn were higher than those of chickens fed pearl millet,
millet and sorghum. Medugu et al. [99] confirmed that it is more economical and profitable to produce broilers
because millet grain feed has the lowest feed cost per kilogram and feed cost per unit weight gain. Wilson et al.
[132] estimated that revenues from the use of pearl millet as feed alone would total $25,175,000 per year
compared to $23,758,000 for corn feed; that's an advantage of about $1.4 million.

www.irjmets.com @International Research Journal of Modernization in Engineering, Technology and Science

[1261]
 e-ISSN: 2582-5208
International Research Journal of Modernization in Engineering Technology and Science
( Peer-Reviewed, Open Access, Fully Refereed International Journal )
Volume:05/Issue:12/December-2023 Impact Factor- 7.868 www.irjmets.com
VI. CONCLUSION
While rice, also known as millet, is revered in India, India contributes more to the production of wheat, rice and
maize. Millets are small crops grown on degraded and poor soils. Overdependence on wheat after the Green
Revolution led to complete neglect of this grain. This rice is still considered an orphan crop. Health
deterioration is necessary due to bad behavior and lifestyle changes, resulting in the emergence of many
diseases such as diabetes, heart diseases, obesity, abdominal pain and malnutrition. Cultivation will bring
double benefits. Because they will help preserve resources and improve people's health by limiting water use
and soil fertility. This rice is rich in carbohydrates, proteins, vitamins, fats, minerals and antioxidants. This grain
is rich in polyphenols such as coumaric acid, sinapinic acid, catechins and tocopherols, which have many
benefits against various degenerative diseases. Therefore, adding this grain to your daily diet will help you
achieve great health benefits. Additionally, harmonizing millet-based foods in international, national and
regional nutrition programs will help prevent food shortages in developing countries. There is an urgent need
to develop technologies that can help extend the shelf life of millets so that this grain can be used in a healthy,
gluten-free manner, for the benefit of farmers, in agriculture and in the conservation of resources. Also teach
people how to eat this grain to stay healthy and prevent diseases. Advances in nutritious, nutritious grains will
improve people's immunity, health and well-being.
VII. REFERENCES
[1] Abbasi, Y. F.; See, O. G.; Ping, N. Y.; Balasubramanian, G. P.; Hoon, Y. C.; Paruchuri, S. Diabetes
Knowledge, Attitude, and Practice Among Type 2 Diabetes Mellitus Patients in Kuala Muda District,
Malaysia – a Cross-Sectional Study. Diabetes Metab. Syndr: Clin. Res. Rev. 2018, 12, 1057–1063. DOI:
10.1016/j.dsx.2018.06.025. [Crossref] [PubMed] [Web of Science ®], [Google Scholar]
[2] Ahmed, S. M. U.; Luo, L.; Namani, A.; Wang, X. J.; Tang, X. Nrf2 Signaling Pathway: Pivotal Roles in
Inflammation. Biochim. et Biophys. Acta (BBA) - Mol. Basis Dis. 2017, 1863(2), 585–597. DOI:
10.1016/j.bbadis.2016.11.005. [Crossref] [PubMed] [Web of Science ®], [Google Scholar]
[3] Alam, M. A.; Subhan, N.; Hossain, H.; Hossain, M.; Reza, H. M.; Rahman, M. M.; Ullah, M. O.
Hydroxycinnamic Acid Derivatives: A Potential Class of Natural Compounds for the Management of
Lipid Metabolism and Obesity. Nutr. Metab. 2016, 13(1), 27. DOI: 10.1186/s12986-016-0080-
3. [Crossref], [Google Scholar]
[4] Amadou, I.; Gounga, M. E.; Le, G. W. Millets: Nutritional Composition, Some Health Benefits and
Processing - AReview. Emir. J. Food Agric. 2013, 25(7), 501–508.
DOI: 10.9755/ejfa.v25i7.12045. [Crossref] [Web of Science ®], [Google Scholar]
[5] Ayele, A.; Tarekegn, K. The Impact of Urbanization Expansion on Agricultural Land in Ethiopia: A
Review. Environ. Socio-econ. Studies. 2020, 8(4), 73–80.
DOI: 10.2478/environ-2020-0024. [Crossref] [Web of Science ®], [Google Scholar]
[6] Babele, P. K.; Kudapa, H.; Singh, Y.; Varshney, R. K.; Kumar, A. Mainstreaming Orphan Millets for
Advancing Climate Smart Agriculture to Secure Nutrition and Health. Front Plant Sci. 2022, 13. DOI:
10.3389/fpls.2022.902536. [Crossref] [PubMed] [Web of Science ®], [Google Scholar]
[7] Bora, P.; Ragaee, S.; Marcone, M. Characterisation of Several Types of Millets as Functional Food
Ingredients. Int. J. Food Sci. Nutr. 2019, 70(6), 714–724.
DOI: 10.1080/09637486.2019.1570086. [Taylor & Francis Online] [PubMed] [Web of Science
®], [Google Scholar]
[8] Braicu, C.; Ladomery, M. R.; Chedea, V. S.; Irimie, A.; Berindan-Neagoe, I. The Relationship Between the
Structure and Biological Actions of Green Tea Catechins. Food Chem. 2013, 141(3), 3282–3289. DOI:
10.1016/j.foodchem.2013.05.122. [Crossref] [PubMed] [Web of Science ®], [Google Scholar]
[9] Carvalho, D. O.; Gonçalves, L. M.; Guido, L. F. Overall Antioxidant Properties of Malt and How They are
Influenced by the Individual Constituents of Barley and the Malting Process. Comprehensive Rev. Food
Sci. Food Safety. 2016, 15(5), 927–943. DOI: 10.1111/1541-4337.12218. [Crossref] [PubMed] [Web of
Science ®], [Google Scholar]
[10] Catassi, C.; Verdu, E. F.; Bai, J. C.; Lionetti, E. Coeliac Disease. Lancet. 2022, 399(10344), 2413–2426.
DOI: 10.1016/S0140-6736(22)00794-2. [Crossref] [PubMed] [Web of Science ®], [Google Scholar]

www.irjmets.com @International Research Journal of Modernization in Engineering, Technology and Science

[1262]
 e-ISSN: 2582-5208
International Research Journal of Modernization in Engineering Technology and Science
( Peer-Reviewed, Open Access, Fully Refereed International Journal )
Volume:05/Issue:12/December-2023 Impact Factor- 7.868 www.irjmets.com
[11] Chen, C. Sinapic Acid and Its Derivatives as Medicine in Oxidative Stress-Induced Diseases and
Aging. Oxid. Med. Cell Longev. 2016, 2016, 1–10. DOI: 10.1155/2016/3571614. [Crossref] [Web of
Science ®], [Google Scholar]
[12] Dawson, I. K.; Powell, W.; Hendre, P.; Bančič, J.; Hickey, J. M.; Kindt, R.; Hoad, S.; Hale, I.; Jamnadass, R.
The Role of Genetics in Mainstreaming the Production of New and Orphan Crops to Diversify Food
Systems and Support Human Nutrition. New Phytol. 2019, 224(1), 37–54.
DOI: 10.1111/nph.15895. [Crossref] [PubMed] [Web of Science ®], [Google Scholar]
[13] Dayakar, B.; Bhaskarachary, R. K.; Arlene, G. D.; Sudha, C. G.; Vilas, D.; Tonapi, A. Nutr. Health Benefits
Millets. n.d. [Google Scholar]
[14] Devi, P. B.; Vijayabharathi, R.; Sathyabama, S.; Malleshi, N. G.; Priyadarisini, V. B. Health Benefits of
Finger Millet (Eleusine Coracana L.) Polyphenols and Dietary Fiber: A Review. J. Food Sci. Technol.
2014, 51(6), 1021–1040. DOI: 10.1007/s13197-011-0584-9. [Crossref] [PubMed] [Web of Science
®], [Google Scholar]
[15] Lerner, A.; Freire de Carvalho, J.; Kotrova, A.; Shoenfeld, Y. Gluten-Free Diet Can Ameliorate the
Symptoms of Non-Celiac Autoimmune Diseases. Nutr. Rev. 2022, 80(3), 525–543.
DOI: 10.1093/nutrit/nuab039. [Crossref] [PubMed] [Web of Science ®], [Google Scholar]
[16] Liaqat, I.; Ali, N. M.; Arshad, N.; Sajjad, S.; Rashid, F.; Hanif, U.; Ara, C.; Ulfat, M.; Andleeb, S.; Awan, U. F.,
et al. Gut Dysbiosis, Inflammation and Type 2 Diabetes in Mice Using Synthetic Gut Microbiota from
Diabetic Humans. Brazilian J. Biol. 2023, 83. DOI: 10.1590/1519-6984.242818. [Crossref], [Google
Scholar]
[17] Maharajan, T.; Antony Ceasar, S.; Ajeesh Krishna, T. P.; Ignacimuthu, S. Finger Millet [Eleusine Coracana
(L.) Gaertn]: An Orphan Crop with a Potential to Alleviate the Calcium Deficiency in the Semi-Arid
Tropics of Asia and Africa. Front. Sustain. Food Syst. 2021, 5.
DOI: 10.3389/fsufs.2021.684447. [Crossref], [Google Scholar]
[18] Maitra, S.; Patro, T. S. S. K.; Reddy, A.; Hossain, A.; Pramanick, B.; Brahmachari, K.; Prasad, K.; Santosh, D.
T.; Mandal, M.; Shankar, T., et al. Chapter 9 - Brown Top Millet (Brachiaria Ramosa L. Stapf; Panicum
Ramosum L.)—A Neglected and Smart Crop in Fighting Against Hunger and Malnutrition. In Neglected
and Underutilized Crops; Farooq, M. Siddique, K. H. M. Eds;Academic Press:2023; pp. 221–245. DOI:
10.1016/B978-0-323-90537-4.00012-0 [Crossref], [Google Scholar]
[19] Ren, X.; Yin, R.; Hou, D.; Xue, Y.; Zhang, M.; Diao, X.; Zhang, Y.; Wu, J.; Hu, J.; Hu, X., et al. The Glucose-
Lowering Effect of Foxtail Millet in Subjects with Impaired Glucose Tolerance: A Self-Controlled Clinical
Trial. Nutrients. 2018, 10(10), 1509. DOI: 10.3390/nu10101509. [Crossref] [PubMed] [Web of Science
®], [Google Scholar]
[20] Renganathan, V. G.; Vanniarajan, C.; Karthikeyan, A.; Ramalingam, J. Barnyard Millet for Food and
Nutritional Security: Current Status and Future Research Direction. Front. Genet. 2020, 11.
DOI: 10.3389/fgene.2020.00500. [Crossref] [PubMed] [Web of Science ®], [Google Scholar]
[21] Riccardi, G.; Rivellese, A. A. Effects of Dietary Fiber and Carbohydrate on Glucose and Lipoprotein
Metabolism in Diabetic Patients. Diabetes Care. 1991, 14(12), 1115–1125.
DOI: 10.2337/diacare.14.12.1115. [Crossref] [PubMed] [Web of Science ®], [Google Scholar]
[22] Rodríguez-Ramiro, I.; Martín, M. Á.; Ramos, S.; Bravo, L.; Goya, L. Comparative Effects of Dietary
Flavanols on Antioxidant Defences and Their Response to Oxidant-Induced Stress on Caco2 Cells. Eur. J.
Nutr. 2011, 50(5), 313–322. DOI: 10.1007/s00394-010-0139-2. [Crossref] [PubMed] [Web of Science
®], [Google Scholar]
[23] Rotela, S.; Borkar, S.; Borah, D. A. Health Benefits of Millets and Their Significance as Functional Food: A
Review. Pharma. Innov. 2021, 10(5), 158–162.
DOI: 10.22271/tpi.2021.v10.i5c.6192. [Crossref], [Google Scholar]
[24] Ryan, E.; Galvin, K.; O’Connor, T. P.; Maguire, A. R.; O’Brien, N. M. Phytosterol, Squalene, Tocopherol
Content and Fatty Acid Profile of Selected Seeds, Grains, and Legumes. Plant Foods Human
Nutr. 2007, 62(3), 85–91. DOI: 10.1007/s11130-007-0046-8. [Crossref] [PubMed] [Web of Science
®], [Google Scholar]

www.irjmets.com @International Research Journal of Modernization in Engineering, Technology and Science

[1263]
 e-ISSN: 2582-5208
International Research Journal of Modernization in Engineering Technology and Science
( Peer-Reviewed, Open Access, Fully Refereed International Journal )
Volume:05/Issue:12/December-2023 Impact Factor- 7.868 www.irjmets.com
[25] Sang, S.; Idehen, E.; Zhao, Y.; Chu, Y. Emerging Science on Whole Grain Intake and Inflammation. Nutr.
rev. 2020, 78(Supplement_1), 21–28. DOI: 10.1093/nutrit/nuz079. [Crossref] [PubMed], [Google
Scholar]
[26] Sanjana Reddy, P. Pearl Millet, Pennisetum glaucum (L.) R. Br. Millets Sorghum. 2017, 49–86.
DOI: 10.1002/9781119130765.ch2. [Crossref], [Google Scholar]
[27] Sanjana Reddy, P.; Satyavathi, C. T.; Khandelwal, V.; Patil, H. T.; Gupta, P. C.; Sharma, L. D.; Mungra, K. D.;
Singh, S. P.; Narasimhulu, R.; Bhadarge, H. H.; et al. Performance and Stability of Pearl Millet Varieties
for Grain Yield and Micronutrients in Arid and Semi-Arid Regions of India. Front Plant Sci. 2021, 12, 12.
DOI: 10.3389/fpls.2021.670201. [Crossref] [Web of Science ®], [Google Scholar]
[28] Satyavathi, C. T.; Ambawat, S.; Khandelwal, V.; Srivastava, R. K. Pearl Millet: A Climate-Resilient
Nutricereal for Mitigating Hidden Hunger and Provide Nutritional Security. Front Plant Sci. 2021, 12.
DOI: 10.3389/fpls.2021.659938. [Crossref] [Web of Science ®], [Google Scholar]
[29] Sharma, N.; Niranjan, K. Foxtail Millet: Properties, Processing, Health Benefits, and Uses. Food Rev. Int.
2018, 34(4), 329–363. DOI: 10.1080/87559129.2017.1290103. [Taylor & Francis Online], [Google
Scholar]
[30] Tye-Din, J. A.; Daveson, A. J. M.; Goel, G.; Goldstein, K. E.; Hand, H. L.; Neff, K. M.; Popp, A.; Taavela, J.;
Maki, M.; Isola, J., et al. Efficacy and Safety of Gluten Peptide-Based Antigen-Specific Immunotherapy
(Nexvax2) in Adults with Coeliac Disease After Bolus Exposure to Gluten (RESET CeD): An Interim
Analysis of a Terminated Randomised, Double-Blind, Placebo-Controlled Phase 2 Study. Lancet
Gastroenterol. Hepatol. 2023, 8(5), 446–457.
DOI: 10.1016/S2468-1253(22)00428-9. [Crossref] [PubMed], [Google Scholar]
[31] Ugare, R.; Chimmad, B.; Naik, R.; Bharati, P.; Itagi, S. Glycemic Index and Significance of Barnyard Millet
(Echinochloa Frumentacae) in Type II Diabetics. J. Food Sci. Technol. 2014, 51(2), 392–395. DOI:
10.1007/s13197-011-0516-8. [Crossref] [PubMed] [Web of Science ®], [Google Scholar]
[32] White, L. E.; Bannerman, E.; Gillett, P. M. Coeliac Disease and the Gluten-Free Diet: A Review of the
Burdens; Factors Associated with Adherence and Impact on Health-Related Quality of Life, with
Specific Focus on Adolescence. J. Hum. Nutr. Diet. 2016, 29(5), 593–606.
DOI: 10.1111/jhn.12375. [Crossref] [PubMed] [Web of Science ®], [Google Scholar]
[33] Woomer, J. S.; Adedeji, A. A. Current Applications of Gluten-Free Grains – a Review. Crit. Rev. Food Sci.
Nutr. 2021, 61(1), 14–24. DOI: 10.1080/10408398.2020.1713724. [Taylor & Francis
Online] [PubMed] [Web of Science ®], [Google Scholar]
[34] Yang, R.; Shan, S.; Zhang, C.; Shi, J.; Li, H.; Li, Z. Inhibitory Effects of Bound Polyphenol from Foxtail
Millet Bran on Colitis-Associated Carcinogenesis by the Restoration of Gut Microbiota in a Mice
Model. J. Agric. Food. Chem. 2020, 68(11), 3506–3517.
DOI: 10.1021/acs.jafc.0c00370. [Crossref] [PubMed] [Web of Science ®], [Google Scholar]
[35] Yano, A.; Takakusagi, M.; Oikawa, K.; Nakajo, S.; Sugawara, T. Xanthophyll Levels in Foxtail Millet Grains
According to Variety and Harvesting Time. Plant Prod. Sci. 2017, 20(1), 136–143. DOI:
10.1080/1343943X.2016.1246347. [Taylor & Francis Online] [Web of Science ®], [Google Scholar]
[36] Yousaf, L.; Hou, D.; Liaqat, H.; Shen, Q. Millet: A Review of Its Nutritional and Functional Changes During
Processing. Food Res. Int. 2021, 142, 110197.
DOI: 10.1016/j.foodres.2021.110197. [Crossref] [PubMed] [Web of Science ®], [Google Scholar]
[37] Zaveri, N. T. Green Tea and Its Polyphenolic Catechins: Medicinal Uses in Cancer and Noncancer
Applications. Life Scie. 2006, 78(18), 2073–2080.
DOI: 10.1016/j.lfs.2005.12.006. [Crossref] [PubMed] [Web of Science ®], [Google Scholar]
[38] Kumar, S.; Kotwal, N. Millets (Shrianna) and Lifestyle Diseases: A Healing Touch. Med J Armed Forces
India, 2023, 79(3), 249–252. DOI: 10.1016/j.mjafi.2023.04.001. [Crossref] [PubMed], [Google Scholar]
[39] Tagade, A.; Sawarkar, A. N. Valorization of Millet Agro-Residues for Bioenergy Production Through
Pyrolysis: Recent Inroads, Technological Bottlenecks, Possible Remedies, and Future
Directions. Bioresources Technol. 2023, 384, 129335.
DOI: 10.1016/j.biortech.2023.129335. [Crossref] [PubMed] [Web of Science ®], [Google Scholar]

www.irjmets.com @International Research Journal of Modernization in Engineering, Technology and Science

[1264]
 e-ISSN: 2582-5208
International Research Journal of Modernization in Engineering Technology and Science
( Peer-Reviewed, Open Access, Fully Refereed International Journal )
Volume:05/Issue:12/December-2023 Impact Factor- 7.868 www.irjmets.com
[40] Senghor, Y.; Balde, A. B.; Manga, A. G. B.; Affholder, F.; Letourmy, P.; Bassene, C.; Kanfany, G.; Ndiaye, M.;
Couedel, A.; Leroux, L. et al. Intercropping Millet with Low-Density Cowpea Improves Millet
Productivity for Low and Medium N Input in Semi-Arid Central Senegal. Heliyon. 2023, 9(7), e17680.
DOI: 10.1016/j.heliyon.2023.e17680. [Crossref] [PubMed] [Web of Science ®], [Google Scholar]
[41] Choudhary, N.; Tandi, D.; Verma, R. K.; Yadav, V. K.; Dhingra, N.; Ghosh, T.; Choudhary, M.; Gaur, R. K.;
Abdellatif, M. H.; Gacem, A. et al. A Comprehensive Appraisal of Mechanism of Anti-CRISPR Proteins: An
Advanced Genome Editor to Amend the CRISPR Gene Editing. Front Plant Sci. 2023, 14. DOI:
10.3389/fpls.2023.1164461. [Crossref] [Web of Science ®], [Google Scholar]
[42] Ratnavathi CV, Komala VV. Sorghum grain quality. In Sorghum biochemistry. Academic Press. 2016;1-
61.
[43] Reddy OSK. Smart Millet and Human Health. Green Universe Environmental Services Society; 2017.
[44] Awika JM, Rooney LW. Sorghum phytochemicals and their potential impact on human health.
Phytochemistry. 2004; 65(9):1199-1221.
[45] Upadhyaya HD, Vetriventhan M, Dwivedi SL, Pattanashetti SK, Singh SK. Proso, barnyard, little, and
kodo millets. In Genetic and genomic resources for grain cereals improvement. Academic Press.
2016;321-343.
[46] Rani S, Singh R, Sehrawat R, Kaur BP, & Upadhyay A. Pearl millet processing: A review. Nutrition &
Food Science. 2018;48 (1):30-44.
[47] Prathyusha N, Lakshmi VV, Manasa T. Review on consumer awareness and health benefits about
millets. The Pharma Innovation Journal. 2021;10(6): 777-785.
[48] Arendt E, Dal Bello F. Gluten-Free Cereal Products and Beverages. Elsevier; 2011.
[49] Madhusudhana R, Padmaja PG, Cheruku D, Rao KR, Tonnesnesapi VA. ICAR-IIMR Millets Annual Report
2017-18.
[50] Renganathan VG, Vanniarajan C, Karthikeyan A, Ramalingam J. Barnyard millet for food and nutritional
security: Current status and future research direction. Frontiers in Genetics. 2020;11: 500.
[51] Sood S, Khulbe RK, Kumar A, Agrawal PK, Upadhyaya HD. Barnyard millet global core collection
evaluation in the submontane Himalayan region of India using multivariate analysis. The Crop Journal.
2015;3(6):517-525.
[52] Pradeep SR, Guha M. Effect of processing methods on the nutraceutical and antioxidant properties of
little millet (Panicum sumatrense) extracts. Food chemistry, (2011). 126(4), 1643-1647.
[53] Sarita, E. S., & Singh, E. Potential of millets: Nutrients composition and health benefits. Journal of
Scientific and Innovative Research. 2016;5(2):46-50.
[54] Vishakha DRB. Potential of millets: Nutrients composition and health benefits. International Journal of
Universal Science and Engineering. 2016;2. ISSN: 2454-7581
[55] Hassan ZM, Sebola NA, Mabelebele M. The nutritional use of millet grain for food and feed: A review.
Agriculture & food security. 2021;10:1-14.
[56] Saleh ASM, Zhang Q, Chen J, Shen Q. Millet grains: Nutritional quality, processing, and potential health
benefits. Comprehensive Reviews in Food Science and Food Safety. 2013;12(3):281-295.
[57] Chandrasekara A, Shahidi F. Content of insoluble bound phenolics in millets and their contribution to
antioxidant capacity. Journal of Agriculture and Food Chemistry. 2010;58(11):6706-6714.
[58] Habiyaremye C, Matanguihan JB, D. Alpoim Guedes J, Ganjyal GM, Whiteman MR, Kidwell KK, Murphy
KM. Proso millet (Panicum miliaceum L.) and its potential for cultivation in the Pacific Northwest, US: A
review. Frontiers in Plant Science. 2017;1961.
[59] Muthamilarasan M, Dhaka A, Yadav R, Prasad M. Exploration of millet models for developing nutrient
rich graminaceous crops. Plant Science. 2016;242:89-97.
[60] Kumar S, Singh S, Yadav R, Kumar M, Yadav S. Millets: An ancient food and its nutritional importance
for human health. Agrospheres: e-Newsletter. 2023;4(7):1-4. ISSN (E): 2582-7022

www.irjmets.com @International Research Journal of Modernization in Engineering, Technology and Science

[1265]