1. Biomolecules from Millets and
their Therapeutics and Health
Benefits
Dr. R.T. Patil
Former Director, CIPHET, Ludhiana
Chairman, Benevole Welfare Society for Post
Harvest Technology, Bhopal

2. Major Millets Produced in India
Pearl Millet (Bajra): Pearl millet is one of the most widely cultivated
millets in India, primarily in the arid and semi-arid regions of states
like Rajasthan, Gujarat, Haryana, and Uttar Pradesh.
Finger Millet (Ragi): Finger millet is predominantly grown in the
southern states of Karnataka, Tamil Nadu, Andhra Pradesh, and
Telangana.
Foxtail Millet (Kangni): Foxtail millet is cultivated in states like
Tamil Nadu, Andhra Pradesh, Karnataka, and Maharashtra.
Sorghum (Jowar): Sorghum is grown in various states across India,
including Maharashtra, Karnataka, Telangana, Andhra Pradesh, and
parts of North India.
Little Millet: Little millet is cultivated in states like Tamil Nadu,
Karnataka, Andhra Pradesh, and Madhya Pradesh.
Proso Millet: Proso millet is grown in states like Rajasthan, Gujarat,
and parts of the Himalayan region.

3. Significance of Millets in Global
Agriculture and Nutrition
Ancient Heritage: Millets are among the oldest cultivated grains known to
humanity. They have sustained many ecological changes contributing to food
security and cultural heritage.
Nutrient Density: They are rich sources of dietary fiber, protein, vitamins, minerals,
and antioxidants. The nutrient density makes them valuable contributors to
balanced diets.
Low Energy Density: Millets provide fewer calories per gram due to their high
water and fiber content. This makes them a filling option for weight-conscious
individuals.
Drought Resistance: Millets are hardy crops that thrive in arid and semi-arid
regions with minimal water requirements. They have ability to withstand challenging
environmental conditions in regions vulnerable to climate change.
Gluten-Free and Low Glycemic Index: Millets are naturally gluten-free, making
them suitable for individuals with celiac disease. Additionally, they possess a low
glycemic index, aiding in blood sugar management and potentially reducing the risk
of type 2 diabetes.
Versatility: Millets exhibit remarkable versatility in culinary applications. They can
be used in various forms, including whole grains, flours, and flakes, to create a wide

4. Characteristics of Millets
Pearl Millet (Pennisetum glaucum): Known for its drought resistance and
adaptability to arid regions. Commonly used in African and Indian cuisine to
prepare dishes like flatbreads (roti) and porridge.
Foxtail Millet (Setaria italica): Noted for its rapid growth and short
cultivation period. A versatile grain used in various dishes, including upma,
pulao, and as a rice substitute.
Finger Millet (Eleusine coracana): Renowned for its high calcium content
and iron bioavailability. Used to make ragi flour, which is used in South
Indian foods like dosa and idli.
Proso Millet (Panicum miliaceum): Grows well in diverse climatic
conditions. Often used in the preparation of porridge and as an ingredient in
baked goods.
Little Millet (Panicum sumatrense): Known for its high fiber content and
easy digestibility. A staple in South Indian cuisine for dishes like sambar
rice and pongal.
Barnyard Millet (Echinochloa esculenta): Grows rapidly and is often
cultivated in hilly regions. Used in dishes like khichdi, upma, and kheer..

5. Biomolecules in Millets
(Macro Nutrients)
Carbohydrates: Valuable energy source with lower glycemic
index compared to grains like rice and wheat helping in better
blood sugar control.
Proteins: Millets are relatively rich in protein, particularly when
compared to rice and wheat. They provide essential amino
acids, making them a valuable protein source.
Dietary Fiber: Millets are packed with dietary fiber, both
soluble and insoluble aiding in digestion and supports overall
gastrointestinal health.
Fats: Millets contain healthy fats, including essential fatty
acids such as linoleic acid and alpha-linolenic acid. These fats
play a role in various bodily functions, including cell membrane
structure and inflammation regulation.

6. Bioactive Compounds in
Millets
Polyphenols: Millets contain a wide range of polyphenolic
compounds, such as phenolic acids and flavonoids. These
compounds are known for their antioxidant properties, which help
combat oxidative stress and reduce the risk of chronic diseases.
Flavonoids: Specific flavonoids, like quercetin and kaempferol,
are found in millets and are associated with anti-inflammatory,
antioxidant, and cardiovascular health benefits.
Lignans: Millets are a rich source of lignans, which have been
linked to reduced risk factors for heart disease and certain
cancers.
Vitamins and Minerals: Millets are abundant in essential
vitamins and minerals, including B-complex vitamins (B1, B2, B3
(Niacin), B6), folate (Vitamin B9), calcium, iron, magnesium,
phosphorus, and zinc. These nutrients are vital for various
physiological processes, including energy metabolism, bone
health, Muscle and Nerve Function,and immune function.

7. Challenges in Harnessing Millet
Biomolecules
Bioavailability: The bioavailability of bioactive compounds in
millets can be limited due to factors such as anti-nutritional
factors and processing methods. This affects their absorption
and effectiveness in the human body.
Varietal Differences: Different millet varieties may have
varying levels of bioactive compounds. Identifying and
promoting varieties with the highest bioactive content is
essential for consistent therapeutic outcomes.
Consumer Awareness: Millets are often considered
traditional or "poor man's food" in some regions. Raising
awareness about their health benefits and promoting their
consumption is crucial.
Processing Techniques: Developing improved processing
techniques to retain the bioactive compounds is essential.

8. Future Developments
Functional Foods: Millet-based functional foods and
nutraceuticals are expected to gain prominence as consumers
seek natural and nutritious options for health and well-being.
Personalized Nutrition: Advances in nutrigenomics may lead
to personalized nutrition recommendations that include millets
tailored to an individual's genetic profile and health needs.
Bioactive Compound Isolation: Researchers are likely to
focus on isolating and purifying specific millet-derived bioactive
compounds for targeted therapeutic applications.
Global Collaboration: International collaboration on millet
research and promotion may lead to greater global acceptance
and utilization of these grains in healthcare.
Policy Support: Supportive policies and incentives for millet
production and research can drive innovation and investment
in this field.

9. Conclusion
•The resurgence of interest in millets as ancient grains with
modern potential through international Year of Millets has
opened up exciting possibilities for healthier and more
sustainable eating practices.
•Millets are nutritional powerhouses with the potential to
improve human health and well-being. The bioactive
compounds in millets offer a range of benefits, from reducing
the risk of chronic diseases to promoting overall vitality and
longevity.
•Millet biomolecules offer therapeutic and preventive potential
in managing chronic diseases such as diabetes, obesity, and
heart disease.
•Incorporating millets into daily diets and also in modern foods
like Bournvita, Complan, bakery and extruded products can
contribute to improved overall well-being, reduced risk of
chronic diseases and increased income of millet farmers.

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