Millet‐Based Products and Commercialization

Millets are nutrient-dense, small-seeded cereal grains with significant nutraceutical potential, offering both health benefits and functional properties. Millets are rich in proteins (7–12%), dietary fiber (8–12%), and essential minerals like calcium (300–350 mg in finger millet) and iron (5–8 mg in pearl millet), surpassing staple grains like rice and wheat. Their bioactive compounds, including phenolic acids, flavonoids, and tannins, exhibit antioxidant, anti-inflammatory, and anticarcinogenic properties, aiding in disease prevention. With a phenolic content of 400–800 mg GAE/100 g, millets combat oxidative stress and reduce the risk of chronic conditions such as cardiovascular diseases, diabetes, and cancer. Millets’ low glycemic index (50–55) supports diabetes management, while high dietary fiber enhances gut health, satiety, and weight control. Millet-based functional foods, including fortified flours, gluten-free snacks, and milk-based beverages, offer therapeutic benefits. Nutraceutical products like millet protein bars, probiotic yogurts, sprouted powders, fermented beverages, and energy drinks are gaining popularity. Millet-based muesli, porridge, high-fiber cookies, prebiotic-rich bread, millet-enriched pasta, and extrudates exhibit millets’ nutraceutical potential. Millets’ slow-digesting carbohydrates and prebiotic fibers support gut microbiota and sustained energy release. Millets thrive in arid environments, ensuring food security and sustainability. Growing consumer demand for millet-based nutraceuticals highlights their potential in promoting a nutritionally balanced food diet.