COMPARATIVE EVALUATION OF NUTRITIONAL QUALITY ATTRIBUTES OF MILLETS IN COMPARISON WITH WHEAT AND RICE

Globally, millets are small-seeded grasses cultivated for human consumption and livestock feed. They thrive in low rainfall regions, poor soil quality, and challenging terrains. Millets are a healthy food choice due to their high nutrient content, including proteins, soluble fiber, vitamins, and minerals such as copper, magnesium, phosphorus, and manganese. Compared to major cereals, millets are packed with antioxidants and essential amino acids. They have a low glycemic index (GI) due to their high complex carbohydrate content, which provides a healthier option than conventional wheat flour. Millets support a healthy gut microbiome, reduce constipation, and decrease excessive gas. Their soluble fiber helps lower "bad" cholesterol levels, reducing the risk of atherosclerosis, and produces a gel in the stomach that alleviates ulcer conditions. Millets serve as nutrient-dense foods and are nutritionally assessed across six attributes: carbohydrates, protein, fat, fiber, vitamins, and minerals. In this review and comparative statistical evaluation of eight millets with Rice and Wheat, the overall ranking for all six nutritional attributes was derived using the Smith Selection Index. The top five ranked grains were Finger millet (first rank), Pearl millet (second rank), Wheat (third rank), Foxtail millet (fourth rank), and Kodo millet (fifth rank). First ranked Finger millet: Finger millet is superior to Rice and Wheat for protein quality, fiber quality, and mineral profile; superior to Rice for vitamin profile; and superior to Wheat for carbohydrate quality parameters. Additionally, Finger millet surpasses Foxtail millet, Sorghum, Little millet, Kodo millet, and Pearl millet in carbohydrate quality; Sorghum in protein quality; Kodo millet, Proso millet, Pearl millet, and Sorghum in fiber quality; and Sorghum in mineral profile. Second ranked Pearl millet: Pearl millet is superior to Rice and Wheat for protein and fiber quality, as well as for vitamin and mineral profiles. It also surpasses Wheat in carbohydrate quality parameters. Pearl millet is superior to all millets except Proso millet in protein quality; Sorghum in fiber quality; Kodo millet and Finger millet in fat quality; all millets in vitamin profile; and all except Finger millet in mineral profile. Third ranked Wheat: Wheat is superior to Finger millet, Sorghum, and Rice in protein quality; Sorghum and Rice in fiber quality; Rice, Pearl millet, Kodo millet, and Finger millet in fat quality; all millets except Pearl millet and Rice in vitamin profile; and all except Finger millet and Pearl millet in mineral profile. Fourth ranked Foxtail millet: Foxtail millet is superior to Sorghum, Proso millet, Kodo millet, Pearl millet, and Rice in carbohydrate quality parameters; Finger millet, Sorghum, Wheat, and Rice in protein quality; all millets, Rice, and Wheat in fiber quality; all except Barnyard millet in fat quality; Sorghum, Kodo millet, Little millet, and Rice in vitamin profile; and Little millet, Kodo millet, Sorghum, Proso millet, Barnyard millet, and Rice in mineral profile. Fifth ranked Kodo millet: Kodo millet is superior to Pearl millet and Rice in carbohydrate quality; all millets except Proso millet and Pearl millet, Rice, and Wheat in protein quality; Proso millet, Pearl millet, Sorghum, Rice, and Wheat in fiber quality; Finger millet in fat quality; Little millet, Proso millet, Barnyard millet, and Rice in vitamin profile; and Sorghum, Proso millet, Barnyard millet, and Rice in mineral profile.