The millets are the renewable source of the all-essential nutrients and mineral that are necessary part of the human’s functional health. Millets are a traditional staple food that consumes dominantly as standard diet in the dry land regions (mostly semi-arid tropical regions of Asia and Africa) of the world. Sorghum, Pearl millets, Finger millet, Foxtail millet, Common millet, little millet, Barnyard millet and Kodo millets and other minor millets included in millets group. Among the minor millets, finger millet, proso millet, and foxtail millet considered more importance. In most of the under developed nations, nearly all millets are consumed by humans; while, in wealthy nations, its main application has been as animal feed. In addition to the nutritional disadvantages of dairy products, like their high cholesterol and lactose content and the global predominance of gluten & lactose intolerance to dairy-based products, plant-based diets that connect environmental sustainability to human health have been created a market for such plant-based products. Hence the fermented millets foods, their bioactive ingredients, and the bacteria that surrounds them, all of which may enhance human health.
Millet, fermented foods, Lactic acid bacteria, Health benefits
