Millets as Sustainable Functional Foods: Nutritional Value, Therapeutic Potential, and Processing Perspectives

Abstract

Millets gaining global recognition as functional foods due to their rich nutritional composition, bioactive compounds, and therapeutic potential. They are climate-resilient and underutilized cereals, millets such as finger millet, pearl millet, foxtail millet, and sorghum are rich sources of dietary fiber, high-quality proteins, essential minerals (iron, calcium, zinc), vitamins, and bioactive compounds including phenolics, flavonoids, and antioxidants. Regular consumption of millets has been associated with multiple health benefits, including improved glycemic control, reduced risk of cardiovascular diseases, enhanced gut health, and potential protection against obesity and certain metabolic disorders. Beyond their nutritional advantages, millets exhibit significant functional properties that make them suitable for the development of value-added food products. However, the presence of antinutritional factors such as phytates and tannins can affect nutrient bioavailability. Traditional and modern processing techniques including soaking, germination, fermentation, roasting, extrusion, and milling—play a crucial role in enhancing nutrient availability, reducing antinutrients, and improving sensory and techno-functional properties. This review consolidates current knowledge on the nutritional profile, therapeutic benefits, and processing-induced changes in millets, highlighting their role as sustainable and health-promoting foods for modern diets. The findings emphasize the potential of millets in functional food development and their contribution to global food and nutritional security.