European Journal of Molecular & Clinical Medicine

Abstract

Millets are the small seeded grains of family Poaceae. They are able to grow on less fertile soils, have low water requirement and short maturity time. They are also nutrient dense in comparison to rice, wheat and maize. Their proteins are free from gluten and hence can be used an alternative to wheat flour for celiac patients. They are rich source of dietary fibre and phytochemicals like phytic acid and ferulic acid. Dietary fibre helps in the growth of probiotic microorganisms and hence millets can be used as a potential prebiotic source. Dietary fibre also reduces the glycaemic index of the food. Phytic acid helps in the reduction of cholesterol and also reduces the cancer. Ferulic acid is an antioxidant and exhibit strong free radical scavenging and anti-inflammatory activity. Nowadays, the millets have been use widely for the development of functional foods.