Advancements in Millet Research: Overcoming Nutritional and Processing Hurdles for a Healthier Future

Millets, often hailed as "God's grain," are a diverse group of cereal crops that include major types such as sorghum, pearl millet, and finger millet, alongside minor types like foxtail millet, barnyard millet, and others. These grains are renowned for their rich content of fiber, polyphenols, antioxidants, and essential micronutrients, contributing to numerous health benefits. Despite their nutritional advantages, the consumption of millets is hindered by a limited variety of available food products and processing challenges. Issues such as the high lipid content of pearl millet, which leads to rapid rancidity upon milling, and the overall low shelf life of millet-based flours highlight the need for improved food processing technologies and product development.This Research Topic aims to address the multifaceted challenges and opportunities presented by millets. It seeks to advance knowledge on the storage and processing issues that limit their use and explore their potential health benefits, particularly their role in managing type 2 diabetes, gastrointestinal health, and immune support. Through comprehensive research, this topic will aim to uncover the underlying mechanisms behind rancidity in millets and evaluate their dietary importance for human health.To gather further insights in the avenues of millet usage and preservation, we welcome articles addressing, but not limited to, the following themes:1. Nutritional profile of millets • Comparative nutritional profiling of various millet types. • Analysis of bioactive compounds and their functional benefits associated with millets. • Formulation, development, and optimization of innovative, nutritionally enriched millet-based foods.2. Problems associated with millets • Coarse Texture & Distinct Taste: Millets’ coarser texture and unique flavor may not appeal to everyone. • Short Shelf Life: Higher fat content in millets increases risk of rancidity and spoilage compared to rice or wheat. • Processing Challenges: Hard outer layers of millet grains require specialized dehusking equipment, which is not always widely available. • Lower Yield: Millets typically yield less per hectare than rice or wheat, discouraging some farmers from growing them.3. Understanding and mitigating rancidity in millet • Elucidating the pathway of rancidity in pearl millet flour. • Identification and characterization of enzymes implicated in millet flour rancidity. • Exploring the metabolome markers linked with rancidity. • Technological interventions to address rancidity and enhance the shelf-life of millet flours. Topic editors: Ranjeet Ranjan Kumar, Anthony Olusegun Obilana, Tara Satyavathi Chellapilla, Vinutha T, Suneha Goswami Source: https://www.frontiersin.org/research-topics/71253/advancements-in-millet-research-overcoming-nutritional-and-processing-hurdles-for-a-healthier-future