Millets –Highly Adaptable Plant Species and a Potential Source of Essential Nutrients

Abstract

Millets is a general term for gluten - free, small - seeded cultivated grass species whose grains and vegetative parts are used as food for humans, livestock, birds, and poultry. These plant species originate from tropical regions of Africa and Asia, and were introduced to Europe via Georgia in the 5 th and 4 th millennia BCE. Today, millets are grown in 93 countries on more than 30 million hectares, mainly in Asia (around 50%) and Africa (about 40%), where they remai n important food sources. The largest producers are India (39%), Niger (11%), China (9%), Nigeria, and Mali. Russia accounts for about 7% of the global millet - growing area, while the remaining 3% includes other regions, including Europe. Millet ranks fifth in global cereal production, after maize, wheat, barley, and sorghum. These crops require a lot of sunlight and can grow on modest but non - acidic soils. Millet cultivation is not recommended in monoculture, mainly due to the risk of heavy infestation by c orn borer. These species can be grown as cover crops to conserve soil moisture, prevent erosion, maintain fertility, and suppress weeds. Besides tropical areas, millets are cultivated in the northern hemisphere up to 53°N. The most commonly cultivated mill et species include finger millet ( Eleusine coracana ), foxtail millet ( Setaria italica ), proso millet ( Panicum miliaceum ), barnyard grass ( Echinochloa crus - galli and E. colona ), kodo millet ( Paspalum scrobiculatum ), little millet ( Panicum sumatrense ), teff ( Eragrostis tef ), fonio millet ( Digitaria exilis and D. iburua ), Job's tears ( Coix lacryma - jobi ), Guinea millet ( Brachiaria defexa ), and browntop millet ( Brachiaria ramosa ). In the Western Balkans, proso millet, barnyard millet, foxtail millet, and canary grass ( Phalaris canariensis ) are the most suitable, with proso millet being the most widely cultivated. Due to their versatility and added nutritional value, millet species are referred to as “miracle crops.” They are a good source of energy, dietary fiber , slowly digestible and resistant starch. Rich in proteins and essential amino acids , including sulfur - containing ones , millets are widely consumed by vegans. Millet bran is a primary source of complex dietary fiber, which is resistant to enzymatic digesti on. The grains are also rich in minerals and vitamins, mainly concentrated in the aleurone layer, germ, and pericarp. Millet nutrients provide various health benefits, including reducing the incidence of cancer, obesity, diabetes, cardiovascular disease, g astrointestinal issues, migraines, and asthma. Due to its low glycemic index and high fiber content, millet is considered an ideal food for diabetics. Millets play an important role in modern diets as a potential source of essential nutrients, particularly in developing and underdeveloped countries. However, millet grains also contain antinutrients , naturally occurring phytochemicals that reduce nutrient bioavailability. When consumed raw, these compounds may pose health risks. Yet, in recent years, certain antinutritional compounds such as polyphenols have been recognized as nutraceuticals due to their antioxidant properties. Antinutrients can be removed through pretreatment or processing techniques. Major obstacles to expanding millet cultivation outside t ropical regions include lack of awareness among farmers and consumers, absence of breeding programs and seed availability, and insufficient knowledge of cultivation practices. In the Western Balkans, proso millet is grown on a limited scale, with around 10 0 ha in Serbia.