Nutritional quality and health benefits

Abstract Millets and pseudocereals are ancient domesticated food grains and continue to be staple foods for a large segment of Asian, African and Andean population. They are nutritionally superior to major cereals in terms of slow digestible carbohydrates, non-allergenic proteins, dietary fibre and micronutrients. They contain 55–75% starch, 7–15% protein, 2–5% lipid, 2–4% minerals, and 7–15% dietary fibre. The unique nutritional features of these food grains lay in the health beneficial nutraceutical contents. The nutritional and health benefits of millets and pseudocereals have been very well documented and they are recommended to minimize the intensity as well as management of non-communicable diseases such as diabetes, cardiovascular diseases, and obesity. The nutritional and health benefits of these grains have been receiving increased attention and efforts are being made to provide them to the non-traditional consumers worldwide in convenience ready-to-cook and ready-to-eat forms. In the present scenario of sedentary life style, prevention of life style related diseases and to lead healthy life, regular consumption of millets, and pseudocereals is highly desirable.