Nutraceutical Advantages of Proteins from Millets on Status of Human Health- An Analysis

Abstract

In present times millets have been proved to become more significant than staple cereals in terms of productivity and climatic susceptibility. There are many different types of millets being produced in the world today. In this article we have compared various millet varieties available and worked out data about their proteins. Constituent proteins of millets contain leucine, isoleucine, valine, and phenylalanine which are just a few of the crucial amino acids, minerals, vitamins, phyto-chemicals, and anti-oxidant qualities that make these make superior than many  cereals. Millets also contains calcium, iron, and zinc. Additionally, millets are useful in treatment of long-term ailments like cancer, CVDs, and diabetes. Millets have also been shown to be effective in reducing bacterial activity, celiac disease, and aging process. In spite of all the   health advantages of millet's, anti-nutrients are thought to lower the bioavailability of minerals. Hence, to lower anti-nutrient content and raise mineral bioavailability, a variety of conventional and mechanical processing techniques have been devised, in combination with   use of exogenous enzymes. More studies are needed to be carried out to develop novel processing methods, as well as,  for  analysis of  mineral bioavailability of the millet-based foods through in vivo studies, in order to lead   a healthy life and maintain a sustainable environment by the humankind. Through the paper we advise to increase millet intake in our daily food.