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VOL. 11, ISSUE 4 (2026)
A Comparative Investigation into the Chemical Composition and Nutritional Attributes of Various Millets
Authors
Dr. Anshu Mahlawat, Jitendra Yadav, Ayushi Gupta
Abstract
Millets constitute small-seeded cereal grains that have historically
represented a significant element of diets across Asia and Africa. Over recent
years, their nutritional worth, resilience to climate conditions, gluten-free
character, and prospective role in advancing food and nutritional security have
drawn substantial attention within the scientific community. This comparative
investigation examines the chemical composition and nutritional attributes of eight
prominent millets: pearl millet (Pennisetum glaucum), finger millet (Eleusine
coracana), foxtail millet (Setaria italica), proso millet (Panicum miliaceum),
barnyard millet (Echinochloa spp.), kodo millet (Paspalum scrobiculatum),
little millet (Panicum sumatrense), and sorghum (Sorghum bicolor). Composition
data drawn from published sources reveal substantial interspecies variation
among millets with respect to protein, fat, dietary fibre, calcium, iron, zinc,
phosphorus, magnesium, and B-complex vitamins. Finger millet stands out in
particular owing to its extraordinarily elevated calcium content, whereas pearl
millet furnishes comparatively greater quantities of fat, iron, and zinc.
Foxtail and proso millets are comparatively abundant in protein, while barnyard
millet exhibits elevated dietary fibre across a number of composition datasets.
Millets further encompass phenolic acids, flavonoids, tannins, phytosterols,
and other bioactive compounds possessing antioxidant capacity. Nevertheless,
phytate, tannins, and other antinutritional factors are capable of diminishing
the bioavailability of minerals and protein. Processing techniques including
soaking, germination, and fermentation are able to markedly lower the levels of
these compounds and thereby enhance nutritional quality. Taken as a whole, the
comparative evidence establishes that millets ought not to be regarded as
nutritionally equivalent; instead, each species possesses distinctive
nutritional merits and may be strategically integrated into diversified diets.
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Pages:86-91
How to cite this article:
Dr. Anshu Mahlawat, Jitendra Yadav, Ayushi Gupta "A Comparative Investigation into the Chemical Composition and Nutritional Attributes of Various Millets". International Journal of Food Science and Nutrition, Vol 11, Issue 4, 2026, Pages 86-91
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