Nutritional and Nutraceutical Properties of Kodo Millets (Paspalum scrobiculatum): A Comprehensive Review

Kodo millet (Paspalum scrobiculatum) is an underutilized grain known for its rich nutritional and nutraceutical properties. Kodo millet is gluten-free and easily digestible, making it suitable for individuals with gluten intolerance. It contains essential nutrients such as calcium, iron, magnesium and vitamins B3 and B6, which contribute to various health benefits including improved cardiovascular health, management of diabetes and potential anti-cancer properties. The grain’s high levels of bioactive compounds, including phenolics and flavonoids, are associated with its antioxidative effects and ability to reduce oxidative stress, thus supporting overall health. Regular consumption of Kodo millet has been linked to lower cholesterol levels and improved metabolic health, particularly in populations at risk for obesity and related diseases. Given its resilience to drought and adaptability to semi-arid regions, Kodo millet presents a sustainable option for food security in developing countries. This review explores the comprehensive benefits of Kodo millet, highlighting its superior mineral content, dietary fiber and antioxidant capacity compared to other cereals. Therefore, the present studies emphasizes the importance of integrating Kodo millet into diets to harness its nutritional potential and promote public health.