Millets are resilient, small-seeded grasses group of cereal or grains grown for fodder and human consumption. Millets grow in adaptive to a wide range of ecological conditions and thrive well in rain-fed and arid climate. These properties of millets make them agriculturally superior to other commercial crops. In addition to this, millets have nutritional superiority over other cereals for its micronutrient profile and bioactive flavonoids which makes them highly valuable. The high protein content of these grains makes them ideal for vegetarian and vegan population, largely based in the U.S., Europe and Asia Pacific. Millets (pearl millet and lesser millets) are cultivated in over 93 countries throughout the world. Sorghum is the most frequently grown millet, with 42.1 million hectares in 105 countries. In developing countries, particularly Africa and Asia, produce and consume 97 percent of millets and contributing to 26.6 percent of the world’s millet growing area out of which Asia covers 83 percent of millet growing area. India is the world’s largest millet grower and is majorly cultivated in Rajasthan, Uttar Pradesh, Gujarat, Madhya Pradesh, Haryana, Maharashtra, and Karnataka. Millets have been an integral part of diet in the population of Odisha, Madhya Pradesh, Jharkhand, Rajasthan, Karnataka, and Uttarakhand.

Millets, which are ancient grains abundant in proteins with essential amino acids, dietary fiber and some essential minerals, are resistant to climate change and thus have become an important tool in the fight against this issue. A comprehensive analysis of millets is presented in this review, covering their historical relevance, sustainable production, nutritional value, novel sustainable processing methods, product development and digestibility for health benefits. In terms of agriculture, millets provide a viable choice as they are resilient to climate change and boost productivity. Because millets have a high quantity of vital amino acids and antioxidants, their nutritional composition makes them an important tool in the fight against malnutrition and the prevention of chronic illnesses. Furthermore, eco-friendly millet processing technologies are discussed, highlighting the contribution of both low-temperature and green processes as sustainable approaches to improve their nutritional value and reduce detrimental environmental effects. Millets demonstrate versatility in food production, ranging from classic recipes to cutting-edge items such as extruded snacks and 3D-printed meat substitutes. However, nutrient-dense millets encounter challenges from anti-nutritional elements. Their digestibility is affected by elements such as the starch structure, poor protein solubility, tannins and processing techniques. Important roles are played by processing techniques such as soaking, germination, cooking, and fermentation. Protein digestion is improved by soaking, but the content of tannins, phytic acid, oxalates and other antinutrient compounds may decrease by germination. Alternatively, fermentation increases protein and starch digestibility and reduces anti-nutrients. Thus, to create a more resilient and sustainable future, millets have enormous potential to help achieve a number of Sustainable Development Goals (SDGs), presenting a strong argument for their inclusion in global food systems.

Millets are superfoods not just for adults, but they’re extremely beneficial in developing good health in children as well. We’re definitely better off incorporating these in our diets, thereby reducing the dependence on wheat and rice. The most common varieties available in India are jowar (sorghum), ragi or nachni (finger millet), sama (little millet), korra (foxtail millet), bajra (pearl millet), and jhangora (barnyard millet). They are gluten-free and alkaline, packing in essential nutrients such as magnesium, potassium, calcium, manganese, tryptophan, phosphorus, Vitamin B and antioxidants.

So, the next time you run out of ideas for a healthy dabba for your kid, let millets come to your rescue. Here are some recipes that are easy to make and will stay fresh for at least three hours after being packed.

The journey of organic millets from farm to table is a testament to the enduring value of ancient grains in our modern world. By embracing millets, we nourish not just ourselves but also the planet, fostering a future where nutrition and sustainability go hand in hand.

Millets are now seen by experts as foods of the future. A large body of scientific research recognises millet as superfoods. While, these magical grains have innumerable benefits, it is important to note that every individual is different and have different lifestyle, therefore the degree of impact may vary from person to person.