Bioactive Peptides of Millets: A Comprehensive Study

Food security is a pressing global concern, as not everyone has access to food. The United Nations has set a goal of achieving food for all by 2030, but it is evident that this target is still far from being met. Millets, a crop grown throughout the year in different parts of the world, have experienced a significant decline in cultivation since the green revolution, as there has been a greater emphasis on rice, wheat, and maize production. Nevertheless, millets have long been a staple in the diet of the majority of the population, providing essential nutrients and bioactive compounds. Millets are rich in carotenoids, phenolic acids, flavonoids, lignin, and beta-glucan, which are vital for optimal nourishment. Unfortunately, many diets are lacking in these key nutrients, leading to a range of health issues, including cardiovascular disease, obesity, and diabetes. Millets stand out for their high content of dietary fiber, antioxidants, protein, carbohydrates, and lipids. They are also grown in poor soils, making them an ideal crop for areas with limited resources. This review article examines the benefits of millets in comparison to our staple grains, such as rice, wheat, and maize. Certain polyphenols found in millets, such as catechin and sinapic acid, have been shown to have numerous health benefits, including the prevention of arthritis, cardiovascular disease, cancer, inflammation, and environmental degradation. Additionally, millet production requires minimal water, has low fertilizer and herbicide requirements, and is more sustainable for the environment. Incorporating millets into one's diet can help address various health concerns. This review aims to highlight the nutritional and functional potential of underutilized millet crops, emphasizing their value in addressing food security and health issues.