Proso Millet: Composition, Health Benefits, Processing and Value Addition

Proso millet (Panicum miliaceum L.) is one of the world’s oldest cultivated grains, and it’s becoming popular again because of its ability to withstand harsh climate conditions and its strong nutritional profile. The crop grows quickly usually within 60 to 90 days and needs only about 250–350 mm of rainfall, which makes it ideal for semi-arid regions. Even with these advantages, proso millet currently makes up less than 1per cent of global millet trade. This is mainly due to low consumer awareness, limited breeding efforts, and a lack of proper post-harvest facilities. Nutritionally, proso millet is rich in essential nutrients and has a low glycaemic index, thanks to its high fibre content. It also contains beneficial bioactive compounds like flavonoids and phenolics, which give it strong antioxidant and anti-inflammatory properties. Traditional processing methods such as soaking, germination, fermentation, and parboiling help lower anti-nutritional factors like phytates. Meanwhile, modern techniques like extrusion and malting have made it possible to create a variety of high-fibre, gluten-free snacks and bakery products from proso millet.