*2.1.3 Therapeutic attributes of barnyard millet*

Barnyard millet is useful in the treatment of biliousness and constipation [25, 26] and allergic diseases such as atopic dermatitis [27]. It is best in lowering blood glucose and lipid levels therefore can be potentially recommended for patients with cardiovascular disease and diabetes mellitus [22]. It is also reported to have good

*Nutritional Properties, Nutraceutical Potential of Different Millets, and Their Value-Added… DOI: http://dx.doi.org/10.5772/intechopen.110548*

antioxidant potential, anticarcinogenic, anti-inflammatory, antimicrobial, having a wound healing capacity [21]. Due to its high iron content, barnyard millet can help pregnant women who suffer from anaemia [6].

#### *2.1.4 Food products prepared from barnyard millet*

Barnyard millet is generally used in the preparation of different value-added products such as vermicelli, roti/chapati, noodles, biscuits, cookies, malt-based weaning food, extruded products, snack food, ladoo, halwa, biryani, dosa [6, 28–38].

#### **2.2 Finger millet**

*2.2.1 Taxonomical classification of the Eleusine coracana (common name—Finger millet)*

*Eleusine coracana* is commonly known as *mandua, ragi, mandika* (Hindi); *marwa* (Bengali); *mandia* (Oriya); *nagli, bavto* (Gujarati); *keppagi, ragi, kelvaragu* (Tamil); *ragi chodi* (Telugu); *kaddo* (Nepal); *fingerhirse* (Germany); *petit mil, eleusine cultivee, coracan, koracan* (France); *bulo* (Uganda); *kambale, lupoko, mawele, amale, bule* (Zambia); *poko, rapoho, zviyo, njera, mazhovole* (Zimbabwe); *finger millet, African millet, koracan* (England); *dagussa, tokuso, barankiya, gadussa, dzoko* (Ethopia); *wimbi, mugimbi* (Kenya); *Mufhoho, mpogo* (South Africa); *Mwirubi, mbege, degi* (Tanzania); *Telebun, akima, bek, kal* (Sudan) [39–42].

#### *2.2.2 Nutritional properties of finger millet*

Finger millet is a very good source of micronutrients such as iron, zinc, calcium, potassium, selenium, copper, manganese, protein, fat, dietary fibers, polyphenols, pigments, phytates [22, 40, 43, 44], and amino acids such as lysine, valine, tryptophan, methionine, threonine, leucine, and isoleucine [40, 42, 45], vitamins (vitamin A, E, thiamine, riboflavin, niacin, folates, carotenoids) [40, 41, 43, 46], fatty acids (palmitic, oleic, linoleic, linolenic) [41]. Finger millet has the highest calcium content (344 mg/100 g) among all the food grains [1].

#### *2.2.3 Therapeutic attributes of finger millet*

Consumption of whole grain of finger millet is associated with health benefits, such as its hypoglycemic [42, 47], hypocholestrolemic characteristics, antitumerogenic, antidiarrheal, antiinflammatory, atherosclerogenic, antimicrobial, and antiulcerative properties [22, 42, 48, 49]. Additionally, it can reduce the risk of gastrointestinal malignancies, type II diabetes, cardiovascular diseases, and a variety of other illnesses [22]. Finger millet also helps in maintaining young and youthful skin. It is an excellent source of calcium and iron that helps to strengthen body bones and is a boon for anemic patients and also for those with low hemoglobin levels [43, 45].

#### *2.2.4 Food products prepared from finger millet*

Finger millet is generally used in the form of the whole meal for preparation of traditional foods, such as roti/chapati, mudde (dumpling), ambali (thin porridge), porridge, malting and weaning foods, papad, bakery products (biscuit, nankhatai, muffins, rusk, cake, and bread), fermented foods (idli, dosa), dhokla, uthapam, chikki, beverages (chang/jnard, sur, madua, Themsing, rakshi, mingri, lohpani, koozh), pasta, vermicelli, noodles, ladoo, finger millet fritters, Vada, Soup, extruded products [1, 6, 22, 40, 42–44, 48, 50–52].

#### **2.3 Pearl millet**

*2.3.1 Taxonomical classification of the Pennisetum glaucum (common name— Pearl millet)*

*Pennisetum glaucum* is commonly known as *spiked millet or pearl millet* (English); *bajra* (Bengali, Hindi, Oriya, Punjabi, Urdu); *bajree* (Rajasthani, Gujarati, Marathi); *sajje* (Kannada); *kambu* (Tamil); *sajja* (Telugu); *kambam* (Malyalam).

#### *2.3.2 Nutritional properties of pearl millet*

Pearl millet is significantly rich source of protein, fat, ash, soluble and insoluble dietary fibers, crude fiber, carbohydrate, resistant starch, minerals (calcium, iron, zinc, potassium, manganese, magnesium, copper) tannins, phytates, oxalates, flavanoids, vitamins (thiamine, riboflavin, niacin, vitamin E, A, folates), amino acids such as threonine, tryptophan, lysine, methionine, and fatty acids omega-9, omega-6, omega-3 [14, 53–56].

#### *2.3.3 Therapeutic attributes of pearl millet*

Pearl millet helps in reducing respiratory disease, migraine, and gall stones [57]. It is reported to have anticancerous, antidiabetic, antioxidant, antiinflammatory property [14, 55, 58]. It helps in increasing hemoglobin, antiallergic, helps in dealing with constipation, antiulcerative properties, helps in weight loss and essential for bone growth and development, prevents cardio-vascular diseases, regulates blood pressure, helpful in celiac disease [57, 58].

#### *2.3.4 Food products prepared from pearl millet*

Pearl millet is generally used in the preparation of various value-added food products such as cutlets, weaning food, vermicelli, instant beverage powder, biscuits, upma mixes, bread, cakes, muffins, roti/chapati, instant idli, dhokla, uthapam, kheer, extruded product, cookies, snack bar, beverages (appalu, Oshikundu) [6, 10, 32, 53, 54, 59–66].

*Nutritional Properties, Nutraceutical Potential of Different Millets, and Their Value-Added… DOI: http://dx.doi.org/10.5772/intechopen.110548*

### **2.4 Foxtail millet**

*2.4.1 Taxonomical classification of the Setaria italica (common name—Foxatil millet)*

*Setaria italica* is commonly known as *foxtail millet* (English); *kangni, rala* (Hindi); *navane* (Kannada); *korra* (Telugu); *thinai* (Malyalam, Tamil).

#### *2.4.2 Nutritional properties of foxtail millet*

Foxtail millet is found to be the good source of protein, crude fiber, fat, carbohydrates, vitamins (A, niacin, thiamine, riboflavin, E), fatty acids (palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, and arachidic acid), minerals (selenium, calcium, phosphorus, copper, magnesium, iron, potassium), amino acids (isoleucine, leucine, lysine, methionine, phenylalanine, threonine, valine, tryptophan). Additionally, it is abundant in phytochemicals such phytic acid [67–69], phenolic acid (chlorogenic acid, syringic acid, caffeic acid, ferulic and p-coumaric acid) [70].

#### *2.4.3 Therapeutic attributes of foxtail millet*

Foxtail millet is suitable for individuals suffering from diabetes mellitus due to its low glycemic index. It possess several health benefits like prevention of cancer, hypoglycemic, and hypolipidemic effects, curing dementia, helps in maintaining cholesterol level, antiproliferative activity, antilipidemic activity [6, 70], reduces inflammation, potentially promoting anticancer, antiaging, and improves the overall digestive health [68], increases kidney functionality, helps in development of body tissue and energy metabolism [71].

#### *2.4.4 Food products prepared from foxtail millet*

Foxtail millet is used as an important ingredient for preparing halwa, ladoo, noodles, soup, beverages (sikhye, yakju), cereal porridges, ready to eat extruded snacks, cookies, pancakes, cupcakes, biscuits, biryani, idli, dosa, dhokla, rice, upma, baby food, bread, korramurukulu, shakkarpara, ladoo [6, 10, 36, 38, 52, 70, 72–75].

#### **2.5 Proso millet**

#### *2.5.1 Taxonomical classification of the Panicum miliaceum (common name— Proso millet)*

*Panicum miliaceum* is commonly known as *proso millet* (English); *barri* (Hindi); *baragu* (Kannada); *varigulu* (Telugu); *panivaragu* (Tamil).

#### *2.5.2 Nutritional properties of proso millet*

Proso millet is said to be a rich source of crude fiber, carbohydrates, and protein. It is highly rich in amino acids (leucine, isoleucine, tryptophon, phenylalanine, valine, and methionine), minerals (zinc, copper, boron, phosphorus, potassium, iron, manganese). It is also rich in polyphenolic compounds such as phytic acid, catechin, tannin [76–81], vitamins like thiamine, riboflavin, folic acid, B6, niacin, vitamin E, and fatty acids (oleic, linoleic acid) [77, 81–83].

#### *2.5.3 Therapeutic attributes of proso millet*

Proso millet is potentially helpful in preventing cancer, heart disease and managing liver disease and diabetes [80]. Low glycemic index grains are beneficial for treating type 2 diabetes and cardiovascular conditions. It helps in reducing cholesterol and high blood pressure levesl and also helps in preventing cancer and reduces the risk of heart diseases, prevents liver injuries, celiac disease, and obesity. It also slows down the aging process and may protect against age-onset degenerative diseases [77, 78, 81].

#### *2.5.4 Food products prepared from proso millet*

Proso millet is generally used for preparing chakli, noodles, cookies, chapati, kitchari, chila, idli, dosa, namkeen, biscuits, halwa, Payasam, roti, bread, ready-toeat breakfast cereal [32, 76, 79, 82, 84].

#### **2.6 Little millet**

*2.6.1 Taxonomical classification of the Panicum sumatrense (common name— Little millet)*

*Panicum sumatrense* is commonly known as *little millet* (English); *kutki* (Hindi); *same* (Kannada); *sama* (Telugu); *samai* (Tamil); *chama* (Malayalam).

#### *2.6.2 Nutritional properties of little millet*

Little millet is rich in protein, carbohydrates, minerals (iron, phosphorus, manganese, magnesium, iron, calcium, sodium, zinc), vitamins (thiamine, riboflavin, niacin, folic acid), and amino acids (tryptophan, phenylalanine, lysine, threonine, valine, leucine, isoleucine) [85, 86].

#### *2.6.3 Therapeutic attributes of little millet*

Little millet is helpful for diabetic patients, reduces blood glucose level, improves heart health, good for lowering cholesterol level, helps in weight loss [2, 71, 86].

*Nutritional Properties, Nutraceutical Potential of Different Millets, and Their Value-Added… DOI: http://dx.doi.org/10.5772/intechopen.110548*

It exhibits hypoglycemic and hypolipidemic effects [87] and prevents metabolic disorder [88].

#### *2.6.4 Food products prepared from little millet*

Little millet is generally used in the preparation of samaipayasam, roti, dosa, idli, pongal, khichadi, ladoo, chakli, bread, extruded snack, paddu, kheer, biscuits, pudding [6, 32, 85, 86, 89–93].

#### **2.7 Kodo millet**

*2.7.1 Taxonomical classification of the Paspalum scrobiculatum (common name— Kodo millet)*

*Paspalum scrobiculatum* is commonly known as *kodo millet* (English); *koden, kodra* (Hindi); *harka* (Kannada); *arikelu* (Telugu); *varagu* (Tamil); *koovaragu* (Malayalam).

#### *2.7.2 Nutritional properties of kodo millet*

Kodo millet is a nutritious grain being rich in protein, crude fiber, carbohydrate, minerals (iron, calium, zinc, phosphorus, potassium, magnesium), vitamins like thiamine, riboflavin, niacin, folic acid; amino acids (lysine, threonine, valine, leucine, isoleucine) [6, 85, 86, 94]. It is also rich in polyphenolic compounds such as gallic acid, tannins, gentisic acid, protocatechuic acid, caffeic acid, vanillic acid, syringic acid, ferulic acid, para coumaric acid, transcinnamic acid, and 5 *n*-alkylresorcinols [94].

#### *2.7.3 Therapeutic attributes of kodo millet*

Kodo millet has numerous health benefits like antidiabetic, antioxidant, antimicrobial, antiobesity, anticholesterol, antimutagenic, antioestrogenic, anticarcinogenic, antiinflammatory, antihypertension, and antiviral effects [95, 96]. It is useful in curing asthma, migraine, blood pressure, aging, heart attack, cardiovascular disease, and atherosclerosis [94].

#### *2.7.4 Food products prepared from kodo millet*

Kodo millet is used as an important ingredient for preparing roti/chapati, bread, cakes, extrusion of cereal-based products, gravy, soup, porridge, instant powders, dosa, ladoo, pudding, chakli, pongal, puttu, cutlet, methi rice, sev, idiyappam, cookies, kozhukattai, thattai, payasam, boli, sheera, pakoda, halwa, upma, idli, adai, murukkus, biscuits, yogurt, papad, thatuvadai, kolukattai, adhirasam, vermicelli, pasta [32, 37, 86, 89, 93, 95, 97, 98].

#### **2.8 Sorghum**

*2.8.1 Taxonomical classification of the Sorghum bicolor (common name—Sorghum)*

*Sorghum bicolor* is commonly known as *sorghum* (English); *jowar* (Hindi); *cholam* (Malyalam, Tamil); *jola* (Kannada); *Jwari* (Marathi); *Janha* (Oriya); *Juar* (Bengali, Gujarati); Jonnalu (Telugu); *guinea corn* (West Africa); *kaoliang* (China); *Kafir corn, milo* (United States).

#### *2.8.2 Nutritional properties of sorghum*

Sorghum is the good source of protein, crude fiber, fat, carbohydrates, fatty acids (linoleic, oleic, palmitic, stearic, linolenic), minerals (magnesium, sodium, selenium, phosphorus, potassium, calcium, iron, zinc, copper, and manganese), and amino acids (alanine, aspartic acid, glutamic acid, leucine, phenylalanine, proline, valine). Sorghum is a great source of bioactive substances such phenolic acids, flavanoids, tannins, 3-deoxyanthocyanidins, proanthocyanins, and carotenoids as well as vitamins B complex, D, E, and K, as well as β-carotene [17, 18, 99–106].

#### *2.8.3 Therapeutic attributes of sorghum*

Sorghum is beneficial in curing diseases such as obesity, diabetes, celiac disease, dyslipidemia, cardiovascular disease, cancer, heart diseases, dyslipidemia, maintains cholesterol level, bone health, hypertension, and prevents anemia. The grain also has antioxidant, anti-inflammatory, antimicrobial, antithrombotic, and anticancer activity [18, 102–104, 106–110].

#### *2.8.4 Food products prepared from sorghum*

Sorghum is used as an important ingredient for the preparation of gluten-free breads, cookies, porridge (madeda, logma or asida), tortillas, enjera, pasta, muffins, nefro, cupcakes, kisra, ladoo, chapati, chaat, beverages (tela, arekie, pito, bouza, kunu-zaki, mahewu, tea, chibuku, bushera, burukutu, ikigage, enturire, merissa, otika, thobwa, Orubisi), juice, cake, noodles, extruded products, thekua, tender sweet sorghum (hurda) [17, 103, 105, 107, 109, 111–118].

#### **3. Conclusion**

Millets play an important role in the food security and generating economy of developing countries throughout the world. In this chapter, we have focused on the nutritional profile and medicinal properties of different millet grains and their value-added food products. According to the findings of research, millet grains are equivalent to major grains in terms of the amount of health-promoting nutrients they contain, including phenolic compounds, dietary fiber, minerals, and vitamins. They

#### *Nutritional Properties, Nutraceutical Potential of Different Millets, and Their Value-Added… DOI: http://dx.doi.org/10.5772/intechopen.110548*

also offer a number of other possible health benefits. It will be beneficial to encourage the use of millet grains in urban areas in order to open new markets for farmers and improve their income if millet food products that offer convenience, taste, texture, color, and shelf-stability are made popular in society. Promoting growth and development and marketing might help safeguard food and nutrition, create jobs, and generate revenues. These healthy "super foods," as the new health industry christened, have become a part of the modern daily diet of health-conscious people.

### **Author details**

Smita Rana1 \* and Narendra Singh Bhandari<sup>2</sup>

1 Kumaun University, Nainital, Uttarakhand, India

2 S.S.J. University, Almora, Uttarakhand, India

\*Address all correspondence to: smitarana2@gmail.com

© 2023 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
