Millets in Nepal 2023

Millets traditions, science and technology in Nepal (BK

Joshi, RK Shrestha, KH Ghimire, HB KC, and A GC; eds).
2023. NAGRC, CCDABC and FAO; Kathmandu.

Nepali Millets: Culinary Diversity, Nutrition and Health and its

Importance for Enhancing the Sustainability of Nepali Food Systems

Roman Karki, Pravin Ojha, Sushma Maharjan, Utshah Manandhar, Sophie Maharjan, Sanju Upadhyaya,
Kabina Karki and Ranjan Shrestha
National Food Research Centre, Nepal Agricultural Research Council, Khumaltar, Lalitpur, Nepal; RK:
rmn_karki@narc.gov.np, ORCHID: https://orcid.org/0000-0002-9897-2486; PO: projha84@gmail.com;
SM: sushmamaharjan86@gmail.com; UM: utshah32@gmail.com; SM: mhzn.sophie@gmail.com; SU:
sanjuupadhyaya11@gmail.com; KK: karkikabina1965@gmail.com; RS: ranjantrial@outlook.com

Summary
This comprehensive review highlights the importance of gluten-free, nutrition-rich millet grains in Nepali food systems.
Millets, a member of the Poaceae family, are vital to global agriculture, offering diverse nutritional benefits, particularly
in protein and fiber content compared to rice and wheat. Notable varieties include protein-rich pearl millet, iron-zinc-
rich finger millet, cholesterol, and blood-sugar-regulating foxtail millet, and nutrient-dense proso millet. These millets
are referred as "future smart foods" due to their resource-efficient, climate-resilient, and adaptable nature, capable of
addressing food security and nutritional challenges, notably among women and children, combating anemia, diabetes,
obesity, and cardiovascular diseases. The review highlights millets' role in Nepali cuisines, inspiring culinary innovation
from traditional recipes. In summary, this review explores the multifaceted world of millets, where science and culinary
creativity merge for a healthier and more sustainable future in Nepali Food Systems. It also discusses the need for policy
reconsideration and dispelling misconceptions about millet' integration into the food supply.

Keywords: Nutrition, traditional recipes, health, food

Diversity in Millets
Millets, a group of diminutive-seeded cereal plants within the Poaceae family, exhibit remarkable versatility
in their taxonomic distribution, properties, and geographic cultivation. These unassuming grains serve as
foundational staples to the people across the globe, characterized by their resilience to drought and pests,
and their nutritional richness. Millets, with their abundant phytochemical repertoire and antioxidant
potential, hold promise for promoting human health (Kumar et al 2016). Millets flourish in diverse
climates worldwide, with pearl and finger millet being staples in Africa and Asia. Proso millet, foxtail millet,
barnyard millet, little millet, kodo millet, and others are cultivated across temperate, subtropical, and
tropical regions. Some of the key millet varieties are:

Pearl millet (Pennisetum glaucum)

Pearl millet stands out as the foremost variety among millets, particularly thriving in arid and semi-
arid regions of Africa and Asia. This robust grain exhibits exceptional adaptability to various soil types
516
and climatic conditions. Rich in protein, iron, zinc, and a variety of phytochemicals, including phytates,
 Millets in Nepal 2023

phenolics, and tannins, pearl millet emerges as a nutritional powerhouse. Its credentials include the
prevention of anemia, diabetes, and the mitigation of oxidative stress (Saleh et al 2013).

Finger Millet (Eleusine coracana)

Finger millet predominates in the agrarian landscapes of Nepal, India, and select regions of Africa. Notable
for its remarkable calcium content, a rarity among cereals, finger millet boasts an impressive array of
minerals especially iron, vitamins, dietary fiber, and phytochemicals such as polyphenols, phytosterols,
and policosanols. This grain contributes significantly to bone health, blood glucose regulation, lipid profile
management, and enhancement of antioxidant status (Shobana et al 2013).

Foxtail millet (Setaria italica)

Foxtail millet, tracing its historical lineage to ancient China and high hills and mountains of Nepal, has
seen a resurgence in contemporary agriculture across China, India, Korea, Japan, and parts of Europe
and up to some point also in Nepal. This venerable grain is rich in protein, carbohydrates, dietary fiber,
minerals, and, also like other millets, an array of phytochemicals, including flavonoids, phytic acid, and
phytosterols. Foxtail millet, as a bioactive grain, accolades extend to the amelioration of cholesterol levels,
blood pressure regulation, and glycemic control (Saleh et al 2013).

Proso millet (Panicum miliaceum)

Proso millet, also known as common millet or broomcorn millet, holds cultivation dominions in China,
Nepali hills, India, Russia, and parts of Europe and America. Despite its unassuming appearance, this grain
unfolds its exalted stature through a substantial energy content, complemented by a mixture of protein,
minerals, vitamins, and phytochemicals such as phenolic acids, flavonoids, and phytates. Proso millet
stands as a commendable dietary inclusion (Kumar et al 2016), however, remained underutilized.

Barnyard millet (Echinochloa frumentacea)

Cultivated in India, China, Japan, and some African regions, this millet boasts the highest fiber content
among all millets, along with significant levels of iron, calcium, and zinc. Its consumption is linked to
preventing constipation, obesity, diabetes, and cardiovascular diseases (Singh et al 2014).

Kodo millet (Paspalum scrobiculatum)

Native to India and Africa, cultivated in parts of Southeast Asia, Kodo millet is known for its high protein content
and low glycemic index. It also contains various phytochemicals, including phenolics, tannins, phytates, and
saponins, with potential benefits in reducing inflammation, oxidative stress, and cholesterol levels.

Little millet (Panicum sumatrense)

Grown in India, Nepal, China, and select African regions, this millet stands out with its high iron content,
moderate protein content, and presence of dietary fiber, minerals, vitamins, and phytochemicals like phenolics
and phytates. Consumption of little millet may improve hematological status, glucose tolerance, and lipid profile.

Nutritional Profile of Millets

This section explores the diverse facets of millets, focusing on their nutritional composition, health benefits,
processing versatility, and the challenges inherent in promoting their consumption. Millets, being hardy,
drought-tolerant crops, represent a significant dietary resource, particularly in Asia and the semi-arid
regions of Africa. Despite their potential for enhancing nutritional security, there has been a decline in their 517
 Millets in Nepal 2023

consumption over recent years. Millets are characterized by their rich mineral, vitamin, protein, fatty acid,
fiber, and phytonutrient content. Notably, they provide a balanced profile of essential amino acids, with a
particular emphasis on sulfur-containing amino acids. Additionally, millets are enriched with a spectrum
of health-promoting phytochemicals, including lignans, phytosterols, polyphenols, phytoestrogens, and
phytocyanins. However, the processing and milling of millets often result in the removal of germ and
bran layers, which are repositories of fiber and phytochemicals. Millets also harbor antioxidants, such as
glycated flavonoids and phenolic acids. Furthermore, millets serve as prebiotics, enhancing the efficacy
of probiotics and their potential health benefits. The nutritional profile of diverse millet cultivars holds
immense promise for the development of value-added products, aiding in the prevention of lifestyle-
related ailments, including cancer, cardiovascular diseases, and metabolic disorders. Given their pivotal
role in ensuring nutritional security and improving health, millets have garnered considerable attention
among food scientists. Nevertheless, there is room for enhancing the nutritional quality of millets through
effective processing methods, thus facilitating their utilization in the creation of high-value and nutrient-
rich products. Such advancements are poised to bolster immunity, health, and socioeconomic well-being
among consumers.

Proximate composition of millet varieties

Table 1 and Table 2 furnish a detailed information of the nutrient composition in different millets grain,
encompassing foxtail, proso, pearl, finger, barnyard, fonio, and little millets. This table elucidates the
content of macronutrients such as protein, fat, and carbohydrates, as well as crude fiber, all presented in
grams per 100 grams’ dry weight for each millet variety.

Table 1. Proximate composition of different millet varieties

Protein Ash Fat Total CHO Crude fibre
Types of millet References
(g/100 g DB) (g/100 g DB) (g/100 g DB) (g/100 g DB) (g/100 g DB)
Pearl millet 14.8 1.64 4.86 59.8 12.19 Taylor et al (2010)
Finger millet 8.2 2.7 1.8 83.3 3.5 Devi et al (2011)
Proso millet 11.58 NA 4.9 80.1 0.7 Bagdi et al (2011)
Foxtail millet 11.50 0.47 2.38 75.2 NA Kamara et al (2009)
Fonio millet 9-11 1-1.1 3.3-3.8 84-86 NA Vodouhe et al (2003)
Little millet 12.2 3.2 3.9 56.6 24.1 Vali Pasha et al (2018)
Barnyard millet 11.3 3.7 3.4 56.4 25.2 Vali Pasha et al (2018)
Kodo millet 9.8 3.7 2.2 51.8 32.5 Vali Pasha et al (2018)
*CHO- Carhodydrate, DB- Dry weight basis

Millets are highly nutritious cereals and a staple food source for millions worldwide. The proximate
composition shows millets are rich sources of protein (Table 1); pearl millet has the highest protein
content at 14.8 g/100 g, while finger millet contains 8.2 g/100 g. The substantial protein content of millets
makes them a valuable plant-based source of this essential macronutrient. Protein is vital for growth
and development in children, wound healing, immune function, and preserving lean muscle mass in the
elderly (Paddon-Jones and Leidy 2014). The fat content ranges from 1.8 g/100 g in finger millet to 4.9
g/100 g in proso millet. Dietary fats provide essential fatty acids and aid the absorption of fat-soluble
vitamins A, D, E, and K (Gropper and Smith 2012). Carbohydrate levels vary between 51.8 g/100 g for kodo
millet and 84-86 g/100 g in fonio millet. Carbohydrates are the main source of energy for the body and
brain function (Nelson et al 2008). Crude fiber is highest in barnyard millet (25.2 g/100 g) and lowest in
proso millet (0.7 g/100 g) (Bagdi et al 2011, Vali Pasha et al 2018). Dietary fiber reduces the risk of obesity,
diabetes, heart disease, and certain cancers. It improves glucose control, lowers cholesterol, and promotes
518 digestive health (Anderson et al 2009). Fiber is particularly beneficial for diabetics managing blood sugar
 Millets in Nepal 2023

levels. In summary, the balance of protein, fats, carbohydrates, and fiber make millets an excellent source
of macronutrients. The nutritional profile of the different varieties can complement staple cereals and
provide health benefits, especially for vulnerable groups. Such as infants, children, and pregnant and
lactating mothers.

Table 2. Minerals Concentration of different millets

Iron Calcum Sodium Zinc Copper
Types of Phosphorus Potassium Magnessium
(mg/ (mg/ (mg/ (mg/ (mg/ References
millet (mg/100 g) (mg/100 g) (mg/100 g)
100 g ) 100 g) 100g) 100 g) 100 g)
Pearl 9.27± 50.07± 399.23± 112.12± 325.35± 177.45± 0.09± 0.19± Vali Pasha et al
millet 0.24 0.31 0.04 0.29 0.23 0.04 0.01 0.01 (2018)
Kunyanga et al
(2013)
Finger 3.84 281.00 280 3.70 294 66.0 0.62± 1.80± Nassarawa
millet 0.18 0.43 Samusi et al
(2011) Shashi et
al (2007)
Proso 18.0 19±0.07 503.0±0.51 57±0.09 525±0.95 297±0.48 1.6 7.8 Bagdi et al
millet (2011) Vali
Pasha et al
(2018)
Foxtail 30.5 20 565 58 714 259 1.4 7.7 Vali Pasha et al
millet (2018)

Fonio 2.14 19.84 126.50 1.29 138.33 1.21 1.30 1.12 Belton et al
millet (2002)

Little 47.9 24±0.03 617±0.54 63±0.04 472±0.36 313±0.15 1.0 11.3 Vali Pasha et al
millet (2018)

Barnyard 34.1 20±0.06 617±0.43 68±0.04 792±0.78 3.08±0.19 1.1 9.0 Vali Pasha et al
millet (2018)

Kodo 54.7 24±0.03 473±0.63 61±0.06 640±1.00 301±0.54 1.9 6.6 Vali Pasha et al
millet (2018)

Similarly, the mineral analyses reveal that millets provide good amounts of essential dietary minerals
(Table 2). Iron content varies from 2.14 mg/100 g in fonio millet up to 54.7 mg/100 g in kodo millet.
Iron deficiencies are one of the most prevalent nutritional inadequacies globally, impairing cognitive
development in children and immunity in all age groups (McLean et al 2009). The iron content in some
millets can help combat this issue. Calcium ranges between 19-50 mg/100 g in most varieties but is markedly
higher in finger millet at 281 mg/100 g. Calcium is essential for bone health, growth, and metabolism.
Thus, millets can support these functions with their calcium levels (Christakos et al 2011). Phosphorus and
potassium are present at levels between 126-617mg/100g and 138-792mg/100g respectively. Phosphorus
aids bone formation, while potassium benefits cardiovascular health and counters hypertension (Takeda
et al 2014). Magnesium content is also substantial, up to 313 mg/100 g in little millet. Magnesium assists
energy production, blood pressure regulation, and bone development (Volpe 2013).

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Essential amino acid content in different millet grains

Essential amino acids are critical for human health, as the body cannot synthesize them and must derive
them from the diet. Each essential amino acid serves a specific function in the body, participating in
processes such as tissue repair, enzyme and hormone production, and immune system support. For
instance, Isoleucine is pivotal for muscle metabolism and immune function, while Leucine contributes
to protein synthesis and muscle growth. Lysine plays a crucial role in bone health and collagen synthesis,
while methionine is involved in the synthesis of essential compounds like creatine and glutathione.
Phenylalanine serves as a precursor for neurotransmitters such as dopamine and norepinephrine, while
Threonine participates in protein synthesis and glycine production. Valine is instrumental in muscle
metabolism and energy generation, and Histidine plays a vital role in histamine synthesis, essential for
immune function.
Table 3 details the concentration of essential amino acids in different varieties of millet. Pearl millet
exhibits the highest Isoleucine and leucine content, whereas foxtail millet and finger millet register the
lowest Isoleucine and leucine content. But finger millet has the highest leucine content, while Pearl millet
presents the lowest content. Foxtail millet stands out for its methionine and phenylalanine content, and
pearl millet and finger millet with the lowest methionine and phenylalanine content. Finger millet also
leads in threonine, valine, and histidine content, while proso millet has the lowest threonine content and
Pearl millet has the lowest content valine and histidine content.
Similarly, the bioavailability of proteins for human from millet is also high (0.8-2.0) compared to other
cereals like wheat and comparable to legumes and beans (Table 3). Numerous studies have measured
the “protein efficiency ratio” (PER, weight gain divided by the amount of protein consumed) of different
protein sources in rodent diets. For example, protein efficiency ratios were found to lie within the 1.2–2.4
range for plant proteins (including pea flour, soy protein, and beans) and could be as low as 0.95 for wheat
flour, whereas animal proteins were in the 3.1 – 3.7 range (Mariotti 2017). Finger millet has the highest
and foxtail millet has the lowest PER among the millets (Table 3).

Table 3. Essential amino acids content of different millet varieties

Essential Amino Proso millet Foxtail millet
Pearl millet Finger millet
acid (Defatted grain) (Defatted flour)
Isoleucine 5.10 4.30 4.10 4.59
Leucine 14.10 10.80 12.20 13.60
Lysine 0.50 2.20 1.50 1.59
Methionine 1.00 2.90 2.20 3.06
Phenylalanine 7.60 6.00 5.50 6.27
Threonine 3.30 4.30 3.00 3.68
Valine 4.20 6.30 5.40 5.81
Histidine 1.70 2.30 2.10 2.11
Tryptophan 1.20 NA 0.80 NA
PER 1.60 2.00 1.10 0.80
Sources Saldivar et al (2003) Devi et al (2011) Bagdi et al (2011), Kamara et al (2009)
Saldivar et al (2003)
*PER-Protein Efficiency Ratio

In summary, the nutritional compositions of millet can help address major public health challenges related
to protein-energy malnutrition, micronutrient deficiencies, chronic diseases, and bone disorders. The
protein, fiber, minerals, and macronutrients make millets a valuable sustainable food source, especially
for vulnerable groups with increased nutritional needs like children, pregnant women, the elderly, and
520 those suffering from chronic diseases.
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Challenges and Opportunities in Promoting Millets

Despite their nutritional merits, millets are neglected in several regions, eclipsed by more dominant cereals
like rice and wheat. Effective promotion necessitates a multi-stakeholder approach, involving farmers,
researchers, policymakers, and consumers. The development of value chains, market linkages, and policy
support holds the potential to enhance millet production, processing, and consumption. Such efforts align
with Sustainable Development Goals (SDGs), notably SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-
being), and SDG 12 (Responsible Consumption and Production).

Millets: Future Smart Foods

Millets are prized for attributes such as drought resistance, pest resilience, high nutrition, and gluten-free
nature. Additionally, millets are rich in phytochemicals and antioxidants, offering significant potential for
human health (Kumar et al 2016). Therefore, millets, often referred to as "future smart foods," combine
agricultural resilience and nutritional strength to address global challenges sustainably. Here are several
reasons highlighting their importance:

Ensuring food security in a changing climate

Millets have extensive root systems, enabling them to access moisture deep within the soil. This reduces
their reliance on external irrigation, making them resource efficient. Millets can thrive with as little as 200
mm of rainfall annually, far less than the 500 mm needed for wheat or 1,000 mm for rice (Singh et al 2014).
They also exhibit remarkable resilience to high temperatures, enduring up to 46°C, and can thrive in soils
with salinity and acidity challenges (Saleh et al 2013). In a world grappling with climate change, millets
offer hope to farmers facing environmental adversity.

Enhancing nutrition and health

Millets are nutritional powerhouses, providing essential macro and micro-nutrients and a range of
bioactive phytochemicals. These compounds grant millets antioxidant, anti-inflammatory, anti-diabetic,
anti-cancer, and anti-microbial properties (Kumar et al 2016, Shobana et al 2013). Millets can help combat
anaemia, diabetes, obesity, cardiovascular diseases, osteoporosis, and cancer. They also hold promise
in alleviating malnutrition and promoting health, especially among women and children, by providing
essential micronutrients and bioactive compounds.

Supporting rural development and livelihoods

Millets are well-suited to and being cultivated by small and marginal farmers, offering a stable income
source with minimal input requirements. Cultivating millets reduces reliance on synthetic fertilizers
and pesticides, promoting sustainable farming practices. Millet cultivation also creates employment
opportunities in processing and adds value to rural economies. Integrating millets into agricultural systems
enhances biodiversity and soil health (Singh et al 2014).
In summary, millets, with their unique blend of agricultural resilience and nutritional richness, have
the potential to revolutionize food systems. They offer solutions for food security, nutrition, and rural
development, earning their title as "future smart foods."

Nepali cuisines and recipes featuring millets

Millets, in addition to their nutritional and ecological merits, have become integral to global cuisines. Their
versatility and adaptability make them key ingredients in a wide array of dishes worldwide. Millets can be
processed into a spectrum of food products, encompassing flour, flakes, and puffed grains. Their unique 521
 Millets in Nepal 2023

functional properties, including water-holding capacity, gelation, and foaming, render them adaptable for
diverse food applications, spanning baked goods, breakfast cereals, snacks, and fermented delicacies.
From traditional staples to modern fusion creations, millets continue to inspire culinary innovation.
Embracing millets in global cuisines not only enhances flavor and nutrition but also promotes sustainability
and food security. Recently, these remarkable grains have gained recognition and appreciation on the
global culinary stage. By blending tradition and innovation, millets enrich the gastronomic heritage of
nations and contribute to a healthier and more sustainable future.
Millets are known for gastronomic delicacies from Asia, Africa, Europe, and America, delving into the
culinary craftsmanship, formulation, nutritional intricacies, and inherent values of millet-based recipes that
offer both delightful flavors and nutritional benefits. Each region's unique culinary traditions offer distinct
perspectives on incorporating millet into both savory and sweet dishes; from the South Asian Culinary
Delights from Nepalese Culinary Gems from its multicultural heritage, reveals the "Millet Dhindo," a symbol
of simplicity, satiety, and nutrition, and the "Foxtail Millet Kheer," an indulgent blend of millet, milk, and
spices (Pathak 2023, Sophie 2023). India and Pakistan offer culinary treasures like "Proso Millet Upma" and
"Foxtail Millet Pulao," respectively, where millets, rich in protein and fibre, blend seamlessly with intricate
flavors (Madhavi 2023, Sandhya 2023). Africa has also a rich heritage in its millet-based traditional recipes
from East to West, South to North such as Ethiopian Millet Injera, (Sommer 2023), West African Millet
Porridge with Peanut Butter and Bananas, and North African Millet Couscous with Vegetables (Dianne
2023). Furthermore, Millet-based European delicacies have been turned into “Fine-Dining” recipes such
as Millet Risotto (Lindsay 2023), Millet Apple Cake (Barbara 2023) Millet Zucchini Bread (Fatsectret 2023).
At the other end of the globe, North American Fusion, "Millet and Beef Stuffed Peppers" (Eva 2023) fuse
millet's earthy essence with the richness of the beef, providing essential minerals, fiber, and protein, a
health-conscious culinary choice. Similarly, South American Fusion, “Millet Quinoa Salad with Avocado
and Lime” (Segal 2023), showcases the fusion of indigenous nutritious grains with vibrant flavors.

Thus, millet cuisines transcend borders, portraying millets not only as dietary alternatives but also as
nutritionally potent grains bridging culinary creativity with health-conscious living. They epitomize
nutritious and healthy dietary choices, etching their presence onto global plates and into the hearts of
diverse cultures. This review paper testifies to the expanding horizons of culinary possibilities, inviting
enthusiasts and scholars to explore the diverse world of millets, where culinary artistry converges with
nutritional excellence. Moreover, the diverse spectrum of millets paints a vivid picture of their global
prevalence and their ability to thrive in various climates and soils. While possessing distinct properties
and phytochemical profiles, with their remarkable resilience and health-enhancing attributes, stand as
invaluable components of the global agroecosystem, which needs some reinvigoration.
Similarly, Nepal also boasts a rich culinary heritage, characterized by a wide variety of ancient grains,
among which finger millet, proso and foxtail millets hold a prominent place, spanning from breakfast to
dessert. This article delves into the formulations, nutritional profiles, and gastronomic value of selected
finger, proso and foxtail millets dishes, encompassing the traditional gastronomy to innovations led by
Nepal Agricultural Research Council (NARC), shedding light on their significance in the cuisines of Nepal.

Finger millet dhindo

Millet Dhindo, a staple of Nepal's culinary heritage, graces tables across the hilly and mountainous regions
of the country Nepal, specially Tamangs and the Sikkim and Darjeeling regions of India. This satiating thick
and sticky porridge, made from millet flour, water, and ghee, is traditionally paired with lentil soup, vegetable
522 curry, pickle, or meat gravy. Millet Dhindo, belonging to the realm of gluten-free and vegetarian cuisine,
 Millets in Nepal 2023

offers a rich nutritional profile. Enriched with fiber, iron, and antioxidants from millet flour. It combines both
taste and health. Its versatility in complementing various accompaniments enhances its appeal.

Product Formulation and Nutritional Composition:

The components for Millet Dhindo are as follows (Pathak 2023):

Nutritional Profile
Ingredients
(Approximately 250 g)
Millet flour: 2 cups (240 g) Calories: 315 kcal
Water: 4 cups (960 g) Fat: 9 g
Ghee: 2 tablespoons (30 g) Saturated fat: 5 g
Cholesterol: 19 mg
Sodium: 12 mg
Carbohydrate: 52 g
Fiber: 5 g
Protein: 8 g
Preparation steps:
• Boil the water in a large pot with salt.
• Gradually add the millet flour, stirring constantly with a wooden spoon to avoid lumps.
• Cook over medium-low heat, stirring occasionally, until the mixture becomes thick and smooth,
about 15 to 20 minutes.
• Transfer the dhindo to a greased plate and shape it into a round or oval cake.
• Cut into pieces and serve hot with ghee, lentil soup, or vegetable curry.

Proso millet dhindo

Proso millet dhindo, deeply rooted in Nepali tradition, serves as a staple food, enjoyed as both a main
course and a snack. Its gluten-free nature and ease of preparation make it a versatile and inclusive dish.
Proso millet, a common ingredient in Nepali cuisine, especially in mountainous regions, finds utility in
various culinary applications, including bread, porridge, and even beer. Its nutritional contributions, such
as protein, antioxidants, and phosphorus, add to its significance.

Product Formulation and Nutritional Composition:

Proso Millet Dhindo, a revered Nepali staple, requires the following ingredients:

Nutritional Profile
Ingredients
(Approximately 250 g)
1 cup of flour (200 g) Calories: 136 kcal
3 cups of water (720 ml) Protein: 4 g
Salt to taste Fat: 1 g
Carbohydrates: 28 g
Fiber: 3 g
Iron: 5% of the Recommended Daily Intake (RDI)
Calcium: 1% of the RDI
Magnesium: 8% of the RDI

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Preparation steps
• Boil water in a large pot, adding a pinch of salt.
• Gradually add proso millet flour while stirring continuously to prevent lumps.
• Maintain the mixture over medium-low heat, stirring intermittently, until it reaches a smooth
consistency, which takes about 15 to 20 minutes.
• Transfer the dhindo to a greased plate, shaping it into a circular or oval cake.
• Cut the dhindo into palatable pieces, ready to be served hot with ghee, lentil soup, or vegetable
curry.
Foxtail millet kheer
The Foxtail millet kheer, with its sweet and creamy profile, stands as a dessert fit for celebrations during
festivals or special occasions specially of Karnali Province. Its gluten-free composition makes it inclusive,
and its vegetarian-friendly nature appeals to a diverse range of palates. Within Nepali cuisine, this cuisine
offers a nutritional boost with its protein, fibre, and B vitamins content.

Product Formulation and Nutritional Composition (Sophie 2023):

Nutritional Profile
Ingredients
(1 serving- 1/2 cup)
Foxtail millet: 1/4 cup (50 g) Calories: 231 kcal
Milk: 4 cups (960 ml) Carbohydrates: 38 g
Sugar: 1/4 cup (50 g) Protein: 8 g
Ghee: 2 tablespoons (30 ml) Fat: 5 g
Cardamom powder: 1/4 teaspoon (1.25 ml) Saturated Fat: 3 g
Chopped almonds: 2 tablespoons (18 g) Polyunsaturated Fat: 1 g
(optional)
Chopped pistachios: 2 tablespoons (18 g) Monounsaturated Fat: 1 g
(optional)
Cholesterol: 15 mg
Total servings: 3 Fiber: 3 g
Sodium: 52 mg
Potassium: 252 mg
Sugar: 14 g
Vitamin A: 198 International
Unit (IU)
Vitamin C: 0.1 mg
Calcium: 156 mg
Iron: 1 mg
Preparation steps:
• Rinse the foxtail millet thoroughly with clean water and allow it to soak for a minimum of 30
minutes. Drain afterward.
• In a heavy-bottomed pan over medium heat, melt ghee. Add the foxtail millet and sauté for
approximately 5 minutes, stirring continuously.
• Pour in the milk and bring the mixture to a vigorous boil.
• Let the foxtail millet simmer in the milk until it softens, and the milk thickens, which takes about
40 to 50 minutes.
• Add sugar and cardamom powder, mixing well.
• Garnish the kheer with chopped nuts if desired.
• Serve the Foxtail Millet Kheer either hot or cold, according to your preference.
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Millet-based weaning food

Weaning foods are generally prepared from multigrain including rice, wheat, maize, soybean, yellow
split grain (mung dal), and chickpea along with millet. National Food Research Centre (NFRC), NARC has
developed recipe for millet based weaning food, which is not only reach in energy and protein but also iron
and calcium than other cereal based weaning food. The combination of these grains generally depends
upon the availability and practice. Normally, all grains are roasted, ground, and mixed. It is consumed by
mixing with hot water or milk.

Nutritional Composition
Ingredients
(per 100 g)
Millet flour: 210 g Protein: 13.04 g
Rice flour: 210 g Fat: 5.30 g
Gram flour: 280 g Carbohydrate: 69.31 g
Banana Flour or add half a
Ash: 1.70 g
banana of 1 serving: 70 g
Pumpkin flour or add 1
tablespoon of cooked Fibre: 4.23 g
pumpkin: 35 g
Powdered milk or mix with
milk while serving: 35 g
Peanuts powder: 35 g
Sugar powder: 35 g

Product Formulation and Nutritional Composition (Ojha et al 2020)

Preparation Steps
• Panfry the grams for 15 to 20 minutes at 140 to 150°C until it turns brown, grind and sieve.
• Soak the almonds for 1 hour and panfry for 15 minutes at 150°C. Grind the fried almonds and
sieve.
• Also, grind and sieve the sugar.
• The powdered form of all the dried ingredients is mixed according to the given formulation.
Packaging of Weaning Food: Weaning foods are powdered foods that absorb moisture easily. The packaging
materials for the storage should have a low water vapor transmission rate. The packaging material should
be a 100-micron thick plastic bottle containing an aluminum seal along with a lid, and if the packaging
material is of paper, then the inner layer should be of aluminum. The options for packaging materials
depend on the usage and availability. The product should be stored in a cool and dry place for a long
storage time.

Procedure for serving: The weaning food can be served by mixing it with hot water or milk. Normally, the
ratio of weaning food to water or milk is 3 or 4:1.

Millet pancake
NFRC, NARC has also developed recipe for millet pancakes. Pancakes are flat, thin cakes made of batter
that are fried on a griddle or in a skillet. Typically, the batter is made up of eggs, flour, milk, water, and
either melted butter or oil. The batter's recipe frequently changes to incorporate things like buttermilk,
sugar, and sourdough starter. Regardless of their name, pancakes, griddlecakes, flapjacks, wheat cakes,
or flannel cakes are among the most widely consumed foods in the country. Pancakes can be found in
practically every cuisine, in one form or another.
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Product Formulation and Nutritional Composition (Ojha et al 2020)

Nutritional Composition
Ingredients
(per 100 g)
Millet flour: 500 grams Carbohydrate:79.9
Egg: 2 pieces Protein: 9.34 g
Salt: 1 teaspoon Fat: 0.88 g
Sugar: 10 tablespoons Fiber: 1.19 g
Oil or Ghee: 10 tablespoons Ash: 1.2 g
Milk: 200 mL
Water: As per requirement
Baking powder: 1 pinch

Preparation Steps
• Mix all the dry ingredients.
• Add milk to the dry ingredients and then add egg.
• The batter should be flowing, and let it stand for 20 minutes.
• Heat the pan, and grease it by applying a small amount of oil.
• Pour the measured amount of batter with the help of a ladle.
• Spread the batter before it turns into a solid state and then cook by flipping it.
Note: small pieces of banana, apple, and cheese can be added before the batter turns into a solid state
while cooking. It can be served with jam, jelly, ghee/butter, peanut butter, and egg.

Millet based pizza

Similarly, NFRC, NARC also developed millet-based pizza (Ojha et al 2020). Pizza is a dish consisting of a
flat round base of dough with a topping of tomato, mushroom, cheese, and vegetables, meat (optional).

Product Formulation and Nutritional Composition (Ojha et al 2020)

Ingredients Nutritional Composition
(100g)
Tomato sauce: 650 g Carbohydrate: 50.54 g
Thin slice of onion: 500 g Protein: 20.27 g
Mushroom: 300 g Fat: 5.19 g
Cheese: 500 g Ash: 2.01 g
Chopped cabbage: 200 g Fiber: 3.78 g
Capsicum slice: 200 g
Grated carrot: 300 g

Preparation Steps
• Sieve the flour and weigh,
• For the activation of yeast, take the weighed amount of yeast in a glass of lukewarm water
containing a small amount of sugar. Mix the solution and let it stand for some minutes.
• After a certain time, the yeast will start to grow.
• Also, mix weighed amount of salt in the water,
• In the weighed amount of flour add yeast, salt solution, sugar, butter, and egg to make a dough,
• The dough should be prepared until it stops sticking to our hand,
• The pizza crust will be hard if the dough is not kneaded enough,
• First fermentation: For the fermentation, the dough is allowed to stand at 28-30°C for 1.4- 2 hours.
During this period, the size of the dough increases three times its original size.
526
• Bench time: The shape of the dough is maintained after fermentation. The dough shouldn’t be
kneaded or pressed hard; it should be placed softly which is known as bench time.
 Millets in Nepal 2023

• Second fermentation: The shape of the dough should be made round with soft hands. Again, let
the dough to stand at 28-30°C for 1 hour and cover with muslin dough. The relative humidity
should be high at this stage so, water should be sprayed on the muslin cloth used to cover the
dough.
• Preparation to toppings: The name of pizza is given according to the toppings used like mushroom
pizza, cheese pizza, chicken pizza, etc. All the ingredients should be chopped into small pieces. In
the case of meat and egg, it should be half boiled.
• Baking: The prepared round shaped dough is then baked at 180-200°C. After around 10 minutes,
add all the finely chopped ingredients and then again bake for 10 minutes. The cheese used for
pizza preparation should be grated before baking.
• Placement of topping: During the addition of topping on the dough, first tomato sauce is spread.
Then, add thin sliced onion, capsicum, grated carrot, mushroom/ meat, grated cheese. Mozzarella
cheese is known to be best for the preparation of pizza.
Millet nimki
Millet nimki is the fried snack made from millet dough, which was also developed by NFRC.

Product Formulation and Nutritional Composition (Ojha et al 2020)

Nutritional Composition
Ingredients
(Per 100 g)
Millet Flour: 500 g Carbohydrate: 79.79 g
Salt: As per required (10 g) Protein: 9.34 g
Ghee: 100 g Fat: 0.88 g
Oil: 25 ml Fiber: 1.19 g
Baking powder: 5 g Ash: 1.2 g
Thyme seed: As per required
Water: 350-400 ml

Preparation steps
• Mix buckwheat and refined wheat flour properly,
• Add salt and baking powder and mix well,
• Then, add ghee,
• Add water and make a tight dough,
• Make a sheet with the help of wooden roll by applying oil in it,
• Give defined shape with the help of sharp instrument like knife,
• Then, fry the small pieces of dough in hot oil (till golden brown)(Saharan and Sirohi 2020).

Millet noodles
The dough prepared from the mixture of refined wheat flour, gluten, salt, and water and then sliced with
machine to give thin thread like structure, which is further dried to make noodles. To enhance the taste
of noodles, egg and many different ingredients are also added. Thus prepared dried noodles are further
boiled and served according to the taste (Ojha et al 2020).

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 Millets in Nepal 2023

Product Formulation and Nutritional Composition (Ojha et al 2020)

Ingredients Nutritional Composition (per 100g)
Millet: 200 g Carbohydrate: 76.90 g
Refined Wheat Flour: 800 g Protein: 8 g
Gluten: 100 g Fat: 0.93 g
Water: 425-475 ml Fiber: 0.91 g
Salt: 5 g Ash: 0.99 g

Preparation steps
• The flour should be sieved properly,
• Mix all the weighed amount of flour properly with given amount of gluten,
• Add water as per recipe,
• Make dough and let it stand for 20-30 minutes by covering with damp muslin cloth,
• Then, sheeting should be done of about 2 mm thickness, or it can be done by using noodle maker,
• The sheet is then cut into thin thread like structure with the help of knife or noodle maker can be
used,
• Then, it is dried at 70-80°C, the noodles should be dried properly,
• The dried noodles are packed in an airtight polybag,
• Store the packed noodles in cool and dry place.
Finger Millet momo
Momo is one of the famous food items of Nepal. Dough, which is made by mixing millet flour with water
and is rolled to make small balls of about 10 g. About 10 g of vegetable or meat is stuffed and wrapped to
give a round shape. It is about 20 g dumpling, and it is the further steamed to cook. This food item is called
momo. Momo is eaten with soup, while it is hot. It is a tasty, nutrition food item but is made by cheap.
NFRC has made a recipe that has incorporate millet flour with maida (refined wheat flour), which contain
gluten portion for the preparation of biscuit, noodle, and bread. To make bread, biscuit and noodle from
millet flour, the flour should be sieved from sieve number 70 (Bepary et al 2015).

Product Formulation (Bepary et al 2015)

Ingredient Veg (g) Chicken/Pork/Mutton(g)
Millet flour 100 100
Atta 400 400
Onion 100 120
Tomato 50
Cabbage 150 100
Green chilies 30 30
Green cardamom 30 30
Hot oil 30 30
Minced meat 500
Preparation steps for veg momo
• Millet flour, Atta (white flour) is mixed with water.
• Vegetables including cabbage, onions, garlic, and ginger are cut into pieces and mixed with the
vegetables. Pieces like turmeric, cumin, black pepper, salt is added as per taste.
• Millet dough is rolled and made to dumpling by adding about 15 gram of vegetable mix.
• Water is boiled and dumpling is steamed for about 20 minutes.
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 Millets in Nepal 2023

Preparation steps for chicken momo

• Millet flour, atta (wheat flour) is mixed with water.
• Chicken is minced and mixed with vegetables like cabbage, onion, garlic, ginger. Spices like salt,
turmeric, black pepper.
• Millet dough is rolled and made to dumpling by adding about 15 grams of mix.
• Water is boiled and dumpling is steamed for about 20 minutes.

Finger Millet Cookies

Similarly, NFRC also developed millet-based cookies. Cookies are baked goods that typically contain the
three elements flour, sugar, and fat, along with other minor ingredients, to make dough. Cookies is like
biscuit but with soft texture than biscuit. Cookies served as snacks with tea. Millet could be used for
making quality cookies. The ingredients and their proportion with barley flour for cookies making are
shown in table below (Soni et al 2018):

Product Formulation and Nutritional Composition (Ojha et al 2020)

Ingredients Nutrition Composition (per 100 g)
Wheat flour: 800 g Energy: 660 kcal
Millet flour: 200 g Carbohydrate: 24 g
Salt: 4 g Protein: 5.04 g
Ghee: 300 g Fat: 31.15 g
Sugar: 300 g Ash: 0.78 g
Baking powder: 6 g Fiber: 0.68 g
Milk powder: 40 g Carbohydrate: 24 g
Egg: 100 g Protein: 5.04 g
Water: 150 ml Fat: 31.15 g
Preparation Steps
• Production flowchart and diagrammatic representation of cookies,
• Beat the ghee for 5 minutes at room temperature,
• Make cream (mixing granulated sugar for 10 min,
• Add baking powder, salt, and skim milk powder,
• Mix slowly by adding half of the sieved flour and little water, mix for 5-10 minutes,
• Add remaining flour and water, mix for 10 minutes,
• Leave for 10 minutes, and fill in the filler to pump the dough,
• Give the required shape,
• Bake (170C for 20-25 minutes) in baking oven,
• Cool it and pack in plastic (Good sealing).
Finger Millet doughnut
It is a delicacy prepared form either refined wheat flour or whole wheat flour. It expands to twice the size
as compared to Selroti, which is prepared locally (Ojha et al 2020).

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 Millets in Nepal 2023

Required materials Quantity (grams)

Wheat flour + millet/buckwheat flour 800 + 200 = 1000
Ghee 100
Sugar 100
Salt 10 to 15
Yeast 10 to 20
Water 600 ml

Preparation steps
• Initially, yeast is activated, or its quality is tested by mixing with sugar and warm water (37 oC to 38
o
C), followed by resting for 10 to 20 minutes.
• After yeast is activated, all the materials are mixed properly.
• Dough is left for fermentation for 2 hours in a closed vessel.
• During fermentation, carbon dioxide is formed which is trapped in gluten, formed during mixing
the dough. As a result, its volume doubles.
• Balls are prepared from the dough and left for 10 to 20 minutes.
• Balls are given the shape of Selroti and fried in ghee.
Millet cake
Developed by NFRC, it is one of a flour confectionary prepared from wheat flour, sugar, ghee, egg, water
etc. Further, ingredients may be added as per your taste. The shape and taste of cake can be different
according to the requirement (Ojha et al 2020).

Product Formulation and Nutritional Composition

Ingredients Nutritional Composition (per 100g)
Millet flour: 400 g Carbohydrate: 55.48 g
Wheat flour: 600 g Protein: 13.74 g
Sugar: 600 g Fat: 20.35 g
Ghee: 500 g Fiber: 3.85 g
Egg: 10 Ash:1.28 g
Baking powder: 10 g
Water: 350 -380 ml

Preparation steps:
• Mix flour and half of the sugar,
• Mix the baking powder in one glass of water with 5 g sugar,
• Make cream (By mixing remaining granulated sugar in melted ghee),
• Beat the egg in cream,
• Add flour slowly in the cream with continuous mixing also add water slowly (preparation of batter),
• Add the activated baking powder in the batter,
• Pour the batter in cup to fill it half,
• Bake it in oven (190˚C for 25-30 minutes) in baking oven,
• Cool it and pack in plastic (Good sealing)

Millet bread
Another recipe developed by NFRC, millet based bread, is the finished product that has been baked in certain
ovens with set baking conditions containing dough, water, wheat flour, and a tiny bit of salt(Kourkouta et
530 al 2017). Bread is another most popular baked product generally made from hard flour (high protein
 Millets in Nepal 2023

content). Barley could be used for making quality bread. The ingredients and their proportion with barley
flour, naked barely flour, malted barley flour, and malted naked barley flour for bread making are shown
below(Ojha et al 2020).

Product Formulation and Nutritional Composition

Nutritional Composition
Ingredients
(Per 100 g)
Wheat flour: 1000 g Carbohydrate: 50.01 g
Sugar: 100 g Fat: 4.95 g
Ghee: 50 g Protein: 11.95 g
Gluten: 20 g Ash: 2.25 g
Yeast: 10 g Crude Fiber: 0.55 g
Salt: 10 g
Water: 500 ml

Preparation steps
• Activate the yeast (Add yeast in 100ml water containing 5 g sugar at 37 ˚C) (Leave for 30 min),
• Mix dry ingredients (salt, sugar, gluten, barley flour and wheat flour),
• Add yeast and mix properly, then again add sugar, salt and water slowly to prepared dough,
• Mix ghee, mix it for 20 minutes and leave the sough for 37 ˚C for 1.5 hour (cover with wet muslin
cloth),
• Make round shape ball about 200g and leave in baking moulds for 1 hour,
• Bake at 210 ˚C for 25-30 minutes in baking oven,
• Cool it and pack in plastic (Good sealing)
Millet biscuit
Also developed by NFRC, biscuit is a product which consists of small granular grains, has compact structure
and a quantity of air trapped in it. Biscuit is a product prepared from the mixture of wheat flour, sugar, ghee,
salt, milk, glucose, and water. The moisture content of biscuit is comparatively low, so it can be stored for
longer time. Biscuits can be made attractive by using chocolate chips, cream, flavor, and many more.

Product Formulation (Ojha et al 2020)

Ingredients Quantity
Millet flour 400 g
Wheat flour 600 g
Sugar 250 g
Ghee 150 g
Salt 10 g
Skimmed milk powder 10 g
Glucose 10 g
Baking Powder 20 g
Ammonium Bicarbonate 15 g
Water 350-450 ml

Procedure steps
• Mix the above-mentioned flour and sieve,
• Prepare cream by mixing half of the powdered sugar, skimmed milk powder, and glucose in melted
ghee,
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 Millets in Nepal 2023

• Add salt, ammonium bicarbonate. baking powder, and remaining sugar in the sieved flour and mix
properly,
• In the above prepared mixture, add previously prepared cream and mix thoroughly,
• Sheeting of the dough is done by the help of stainless steel or wooden roller of about 4-5 mm
thickness and give the required shape by using cutter,
• Bake the biscuit at 170 ˚C for 20-25 minutes,
• Cool the baked biscuits and pack in polyethylene or packaging paper,
• Store the product in cool and dry place.

Leveraging Millets for a Sustainable Future in Nepali Food Systems, Culture,

Heritage, and Economy
Millets, often referred to as "nutri-cereals", play a pivotal role in addressing the challenges of food
insecurity and malnutrition. These grains are rich sources of essential macro- and micronutrients (Kumar
et al 2016, Nanje Gowda et al 2022, Shobana et al 2013). However, prevailing governmental policies
primarily prioritize food security, inadvertently neglecting the untapped potential of millets to promote
balanced diets and drive socioeconomic progress (FAO 2023). This discussion explores opportunities and
strategies for utilizing millets in the production of nutrient-dense processed foods, emphasizing the need
for a shift in government policies.

Millets have silently sustained communities across Nepal, South Asia, and Africa for centuries, displaying
remarkable adaptability to diverse and challenging agro-ecological conditions. Thriving in regions
characterized by poor soil fertility and limited resources, these hardy grains have become indispensable
(Gairhe et al 2021). Nepal boasts a rich variety of millet types, including Finger Millet (Kodo), Proso Millet
(Chino), and Foxtail Millet (Kaguno). Finger Millet, ranking fourth in Nepal's crop hierarchy, thrives in the
mid-hills and high hills on marginal lands. It stands out for its higher fiber content, making it suitable for
weight management, and its superior levels of calcium, iron, and phosphorus, rendering it particularly
beneficial for pregnant women, diabetics, and individuals with hypertension. Proso millet, with its short
growth cycle and low water and fertilizer requirements, holds promise for the future, especially given
changing environmental conditions (Gairhe et al 2021).
Unleashing the full potential of millets involves value addition, processing, and innovative recipes. These
approaches can extend the shelf life of millets, enhance their nutritional value, and broaden their culinary
applications not only to make nutritious cuisines and recipes but also the tasty one too, which is the
prime factor that decide which food the people eat. Millet flour can be utilized to create various nutritious
and tasty gluten-free products, including bread and pasta, while millet flakes can be incorporated into
breakfast cereals or replace rice in savory dishes. Innovative “Fine-Dining” recipes development can make
millets more appealing to younger generations and niche market, facilitating their integration into modern
diets (UNRIC 2023) and launch traditional Nepali Millet recipes to an international stage. This will enhance
the value of our traditional recipes to an unimaginable height.
In light of the current agricultural landscape and the potential of millets, it becomes evident that numerous
opportunities exist for their commercialization, particularly in the context of producing nutrient-rich and
tasty processed foods. However, it is imperative to acknowledge that existing governmental policies
predominantly center on the concept of food security. While this approach is undeniably crucial, it may
fall short in ensuring long-term sustainability unless we broaden our perspective to consider agricultural
products like millets as significant and context-specific opportunities in the realm of food-based nutritional
532 security and the enhancement of a nation's socio-economic fabric.
 Millets in Nepal 2023

The central premise here underscores the importance of product diversification, with a specific focus
on the creation of millet-based products that are both delectable and highly nutritious and tasty. This
approach offers a multifaceted solution to address prevalent nutritional deficiencies within vulnerable,
disadvantaged, and marginalized segments of the population.
First and foremost, this approach directly tackles the pressing issue of nutritional deficiency diseases that
afflict these vulnerable groups. Now, undeniable evidence suggest that millets are “nutrition powerhouses”.
By harnessing millets to produce a spectrum of nutrient-rich processed foods, we can make significant
strides in mitigating the prevalence of malnutrition and related health problems.
Furthermore, the strategy of developing millet-based products that are both palatable and nutritious is
pivotal in fostering their widespread adoption. However, to embark on this transformative journey toward
product diversification and the creation of delectable millet-based offerings, a fundamental overhaul of
government policies and actions is imperative. The current policy framework, primarily centered around
food security, necessitates reconfiguration to accommodate the broader vision of harnessing millets to
enhance nutritional security and socio-economic well-being.
This paradigm shift in policy should encompass several dimensions. Firstly, it should incentivize and
facilitate research and development efforts aimed at creating innovative millet-based products that strike
a balance between taste and nutrition. Collaborative initiatives involving inter and intra-government
entities, research institutions, and the private sector can be instrumental in driving this innovation forward.
However, in our view, Nepal has failed to capitalize the opportunity for international collaborations and
cooperation’s that was before us, provided by the countries across the globe, as United Nation has declared
2023 as “International Year of Millets”.
Secondly, policy measures should prioritize the promotion of millet cultivation and production. This entails
providing farmers with the necessary resources, knowledge, and infrastructure to cultivate millets efficiently.
Additionally, mechanisms for ensuring fair pricing and equitable market access should be established to
guarantee that farmers receive just compensation for their millet produce. Moreover, there is a critical need
for public awareness campaigns and educational initiatives to inform consumers about the health benefits of
millets and the delightful options available to them. These campaigns can stimulate demand for millet-based
products, driving market growth and enhancing the economic viability of millet production.
Finally, the most crucial, promoting value-added millet products can profoundly impact marginalized
communities by offering new market opportunities and strengthening livelihoods. Millets, classified as
low-input crops, also demonstrate resilience to diseases and pests, reducing reliance on synthetic fertilizers
and pesticides. Their adaptability to challenging environmental conditions, such as heat, drought, and
floods, positions millets as a critical component of climate-resilient agriculture (UNRIC 2023).
In conclusion, millets possess the potential to revolutionize food security, nutritional well-being, and
socioeconomic stability, particularly in regions like Nepal. Harnessing the diversity of millets and
implementing value addition and processing strategies can create a future where these ancient grains
play a pivotal role in addressing the challenges of food insecurity and malnutrition. However, realizing this
potential requires a fundamental shift in government policies and actions, aligning them with the vision of
a millet-driven nutritional renaissance. Food is not only food but the unwavering beacon to boost wealth
and showcase out culture and heritage at the world stage.

533
 Millets in Nepal 2023

Conclusion
In this extensive review, we have embarked on a comprehensive exploration of millets, revealing their
multifaceted contributions to Nepal Food Systems. Millets, recognized as gluten-free, nutrient-rich
grains, hold a central role in the domains of agriculture, food science and technology, and gastronomy.
Our journey has covered diverse aspects of millets, encompassing their taxonomy, properties, and global
cultivation. These unassuming grains, belonging to the Poaceae family, serve as foundational elements in
global agriculture.
Our investigation has underscored not only the significance of comprehending millets' taxonomy,
properties, and cultivation but also the intricate tapestry of millet varieties. Pearl millet, thriving in arid
regions, stands out as a nutritional powerhouse abundant in protein, iron, zinc, and phytochemicals. Finger
millet, renowned for its calcium content, plays a vital role in promoting bone health and regulating blood
glucose levels. Foxtail millet, rooted in ancient Nepal and China, shows promise in reducing cholesterol
levels and managing glycemic control. Proso millet, unassuming in appearance, conceals a rich trove of
nutrients and energy content.
Our examination has further highlighted the nutritional superiority of millets, surpassing rice, and wheat
in terms of protein and dietary fiber content. Millets offer support in reducing the risk of chronic diseases,
fostering digestive health, facilitating weight management, and enhancing immunity. Significantly, our
review has emphasized millets' adaptability, showcasing their capacity to thrive in diverse climates. Finger
millet emerge as staples in mid and high hills, while proso millet and foxtail millet flourish in temperate
hilly regions. These grains play a pivotal role in addressing the challenges posed by a changing climate,
providing resource-efficient, heat-tolerant, and soil-resilient solutions for enhancing food security and
nutrition.

Millets, as "future smart foods," emerge as champions in addressing contemporary issues, ranging from
anemia, diabetes, obesity, and cardiovascular diseases to malnutrition, with a particular focus on the well-
being of women and children. Beyond health benefits, millet cultivation promotes rural development and
sustainable livelihoods, advocating for biodiversity and eco-friendly farming practices.
In our culinary exploration, we have celebrated the inherent adaptability and versatility of millets, which
have inspired a plethora of culinary delights. From traditional millets Dhido to pizza, bread, and cookies
continue to fuel culinary innovation.
In summary, this comprehensive review paper has interwoven the intricate facets of millets, encompassing
their taxonomy, health benefits, culinary potential, and their vital role as "future smart foods." Through
the synthesis of scientific data and culinary creativity, millets emerge as indispensable grains, bridging the
realms of nutrition, sustainability, and gastronomy. As we conclude our journey, we extend an invitation
to scholars and enthusiasts to embrace the diverse world of millets. Within this fusion of scientific
excellence and culinary ingenuity, we envision a healthier, and more sustainable future for global food
systems, where millets shine as beacons of promise and possibility. The article also stressed that concept
of commercializing millets to produce nutrient-rich processed foods holds immense promise. To fully
unlock this potential and address the complex challenges of nutritional deficiency and socio-economic
uplift, a comprehensive reevaluation of government policies and actions is indispensable. The culinary
diversification, aid in processing nutritious and tasty millet-based food is crucial to change the food habit
of majority of people is crucial and should be addressed. This transformative shift can pave the way for
a future where millets assume a pivotal role in enhancing the nutritional landscape and socio-economic
534 well-being of the nation, particularly benefiting vulnerable and marginalized populations.
 Millets in Nepal 2023

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