DOI: https://doi.org/10.21276/AATCCReview.2025.13.01.62

Abstract

Millet bran is a by-product obtained during the processing of millet and is packed with a variety of nutrients. It is made up of the outer layer, seed coat, aleurone layer, a small part of the embryo, and the endosperm [1]. It makes up about 6–8% of millet's total weight [2]. This by-product is typically thrown away during the milling and refining of cereal grains due to its appearance, taste, and ability to extend shelf life [3]. It contains bioactive elements such as fibers, lipids, proteins, and minerals [4]. Additionally, millet bran is higher in vitamins B, C, and E compared to the kernels [5,6]. Moreover, millet bran is a good source of phytochemicals, including flavonoids, polyphenols, phytosterols, dietary fiber, and other bioactive substances [4]. Beyond its high fiber content, millet bran is also a rich source of essential oils. The fat content of the millet small bran had unsaturated fatty acids, linoleic acid, linolenic acid, arachidonic acid and other essential fatty acids unsaturated fatty acids [7]. This review discusses the phytochemical potential of millet bran and provided valuable insights into these compounds and their possible therapeutic properties in disease management.

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