Millet-Derived Bioactive Compounds and Their Role in the Development of Functional Foods

Millets are increasingly recognized as valuable sources of bioactive compounds with potential applications in functional food development. In addition to carbohydrates, proteins, dietary fibre, vitamins, and minerals, millet grains contain phenolic acids, flavonoids, tannins, phytosterols, tocopherols, and other phytochemicals. These compounds exhibit antioxidant and other biological activities and may contribute to the health-promoting properties of millet-based foods. Their concentration and bioavailability vary considerably among millet species, cultivars, growing conditions, and processing methods. Conventional and emerging technologies such as germination, fermentation, malting, extrusion, enzymatic treatment, and green extraction can modify the concentration and accessibility of millet-derived bioactive compounds. Incorporating these compounds into beverages, bakery products, snacks, breakfast foods, and other functional formulations offers opportunities for nutritional diversification