Millet: An Overview on Functional and Agronomic Attributes

Abstract

Millet is the name of the traditional cereal grains.  Globally, cereal grain production has surged to unprecedented heights.  These grains are a vital component of human diets and the main source of energy for people.  Foxtail millet, proso millet, pearl millet, finger millet, and sorghum.  They have long been a staple meal for millions of people in semi-arid parts of Africa and Asia.  Millets are a good source of protein, fiber, vitamins, and minerals. Among the numerous health benefits they offer are improved digestion, decreased risk of chronic diseases, and increased immunity.  In addition to their nutritional importance, millets exhibit remarkable resilience to harsh environmental conditions like heat, drought, and low soil fertility.  They are an essential crop for smallholder farmers, especially in climate change-vulnerable areas, due to their capacity to flourish in such challenging circumstances.  The production of millet can increase the resilience of agricultural systems to climate change while also ensuring food security for marginalized populations.  Millets also promote agro-biodiversity and the sustainability of ecosystems.  They require fewer inputs for production, such as fertilizer, herbicides, and water, than major cereal crops like wheat and rice.  This maintains soil health and biodiversity while reducing the environmental effect of agriculture.