Contribution of Sorghum and Finger Millets for Sustainable Food and Nutritional Security

Food insecurity has become global issue, which increases the dire need for different sustainable agricultural practices. The millets referred as “ancient grains” are significant crops that have sustainability potential. Sorghum and finger millets are two major millets with high adaptability and versatility as they can be grown in various agro-climatic situations such as drought, heat, and poor soil fertility. Sorghum and finger millets have abundance of nutritional value and serve as an essential source of different nutrients including proteins, prebiotic fiber, B vitamins, phytochemicals, antioxidants, and minerals such as iron and calcium. In addition, these millets have long shelf-life which can be helpful to combat food scarcity anytime. These grains are gluten-free, non-acid forming, maintain blood glucose, reduce—obesity, cholesterol levels, and malnourishment, prevent colon cancer, and other health benefits. Moreover, these millets have a variety of purposes, including food products, animal feed, biofuel, and industrial applications, further highlighting their significance in advancing sustainable development. Understanding the role of sorghum and finger millet becomes essential as societies prioritize sustainability and resilience in agriculture. This chapter focuses on the overview of the role of sorghum and finger millets in food and nutritional sustainability.