Eminence of millets: From farming to dining—a comprehensive review

Millets serve as a significant source of sustenance, with their production consistently on the rise to meet the nutritional needs of our ever-expanding global population. These grains are a remarkable storehouse of essential nutrients, encompassing proteins, carbohydrates, fats, minerals, vitamins, and bioactive compounds. Notably, the nutritional content and health benefits of millet can be profoundly affected by various food preparation techniques, such as decortication, soaking, germination, milling, and fermentation. The primary goal of this study is to explore the nutritional and therapeutic potential of millets through the lens of the Siddha system of medicine, substantiated by contemporary scientific research. Our research methodology involves a thorough review of literature, ranging from ancient Indian Siddha texts to modern scientific publications found in journals and periodicals. Millets continue to play a crucial role as supplementary food grains, especially in tribal and less-developed regions of the country. Siddha medicine has a rich history of employing millets in therapeutic practices. Furthermore, millets contain bioactive compounds with promising health benefits, including antioxidative and anti-inflammatory properties. Given their comprehensive array of essential nutrients, millets have the potential to be valuable dietary supplements.