Browntop Millet as a Next‐Generation Food: Insights Into Functional and Nutraceutical Applications

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Abstract
Browntop millet ( Brachiaria ramosa ) is significantly underutilized small millet with substantial potential. This review summarizes findings on its nutritional composition, bioactive profile, prebiotic and antimicrobial properties, and food applications along with its relation to Sustainable Development Goals (SDGs 2, 3, 12, 13, and 15). Peer‐reviewed studies published between 2015 and 2025 were considered from Scopus, Web of Science, and Google Scholar. Browntop millet contains significant levels of protein (≈9–14 g/100 g), dietary fiber (≈8–12 g/100 g), and essential minerals (Ca, Fe, Mg, Zn), and contributes polyphenols, flavonoids, phytosterols, and lignans with reported antioxidant, anti‐inflammatory, and antimicrobial activities. Bioaccessibility and functional properties are enhanced through processing techniques such as fermentation, germination, and roasting. Emerging food applications include gluten‐free bakery products, probiotic beverages, functional snacks, and plant‐based meat substitutes. However, commercialization is constrained by limited human clinical trials, evidence of bioavailability and metabolomics, and supply chain and data gaps (predominantly in the described areas). Integration of browntop millet into a sustainable diet is feasible with supportive policies and well‐designed human clinical studies. Browntop millet is a climate resilient crop, with potential to add value to food systems and address nutrition security.

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