Abstract

Millet is a small grain. Africa and Asia are the largest producers and consumers. Millet is hardier than large grain cereals and could be added to multi-season, multi-crop agriculture. It has nutritional properties such as proteins and carbohydrates, high content of fiber and unsaturated fats, essential amino acids, minerals, and vitamins, and it is considered a highly energetic cereal. The health benefits of whole millet grain consumption are risk reduction of various chronic diseases. In addition, it is characterized by having short growing seasons; it grows in poor soils and with efficient use of water. The consumption of this cereal is indicated for high-performance athletes, pregnant women, people suffering from stress or weakness, vegetarians and those seeking nutritional balance. Its largest protein fractions are albumin, prolamins and glutelins. Cereal peptides from their protein fractions have been found to possess biological activities of high interest to maintain and improve human health. Peptides from millet grains have been shown to have antioxidant, anti-inflammatory and hypoglycemic activities.