Nutritional, Phytochemical and Functional Potential of Pearl Millet: A Review

Climate change presents a growing challenge to global food systems, particularly in regions vulnerable to drought and water scarcity. This shows the urgent need to explore and promote climate-resilient crops that offer both resilience and high nutritional value. Pearl millet (Pennisetum glaucum), a drought-tolerant grain with ancient roots in Africa and Asia, presents a compelling solution for global food security amidst climate change. Its resilience in arid and semi-arid regions makes it a valuable crop for diversifying food systems and enhancing resilience in vulnerable communities worldwide. This review aims to highlight the unrevealed potential of P. glaucum as a sustainable and nutritious food source including its naturally gluten-free profile, high dietary fibre content surpassing rice, a lipid profile comparable to maize and a superior essential amino acid profile compared to wheat and rye. Furthermore, lower production costs and reduced susceptibility to aflatoxin contamination as compared to crops like maize, which directly impact farmer livelihoods and consumer health. The diverse functional properties of millets emphasize low glycaemic index, potential role in weight management, and mitigating the risk of chronic diseases like diabetes, aligning with contemporary health concerns. This review serves as a call to action for researchers, policymakers, and food industries all over the world to recognize and harness the multifaceted potential of P. glaucum. By promoting its cultivation, processing, and consumption through research, policy support and market development, we can contribute to building more resilient and equitable food systems while promoting dietary diversity and improved nutrition for the growing population.