milletsbased

Millets-based refers to foods and products made primarily from millets, a group of small-seeded grasses grown for grain. Millets are cultivated in many regions and are valued for drought tolerance and diverse culinary uses.

Nutritionally, millets are gluten-free and rich in minerals such as iron, calcium, and magnesium, as well as dietary fiber and plant-based protein. They typically have a lower glycemic index than refined cereals, though contents vary by species and growing conditions.

Common millets include pearl millet (bajra), finger millet (ragi), foxtail millet, little millet, proso millet, barnyard millet, and kodo millet. They are used to make porridge, flatbreads, snacks, and beverages; millet flour can replace part of wheat flour in gluten-free or mixed formulations.

Agricultural and environmental aspects: millets require less water and fertilizer and can grow on marginal lands, contributing to climate resilience. They are important in parts of Africa, India, and Asia, and are gaining interest for gluten-free and sustainable food products.

Challenges include anti-nutrients like phytic acid, which can affect mineral absorption. Processing methods such as soaking, fermentation, and roasting can mitigate them. Market development, supply chains, and consumer familiarity influence adoption.

In research and policy, millet-based foods are promoted to improve nutrition and resilience, with initiatives encouraging diversification of diets and local production of millet-based staples and ready-to-eat products.