Abstract: Plants have many constituents and serve as significant sources of novel and biologically active molecules with antimicrobial properties essential for drug development against diseases. Antibiotic resistance has emerged as a worldwide issue, and the clinical effectiveness of numerous current antibiotics is jeopardized by the rise of multidrug-resistant pathogens. Thus, there is a pressing requirement to create new antimicrobial agents that are more effective against emerging and re-emerging infectious diseases.Millets are primarily small-seeded grasses that are resilient and thrive in arid regions with poor soil fertility and moisture availability. Millet is among the oldest foods recognized by humans and likely the earliest cereal grains utilized for household purposes. The semi-arid tropics in Asia and Africa account for 97% of millet production in developing nations. The plant is preferred in arid, hot conditions because of its brief growing period and yield. India stands as the top millet producer globally, yielding approximately 11 million tons annually, which constitutes 40% of the total world production. Millets contain 2% crude fiber. 60-70% carbohydrates, 15-25% fat, and 7-11% proteins. They provide great amounts of vitamin B, antioxidants, and magnesium. Millets are also a beneficial source of various dietary minerals such as manganese, iron, and phosphorus. Phytochemical screening of the sequential  whole grains showed the presence of flavonoids, terpenoids, alkaloids, steroids, tannins, and phenolic compounds.Qualitative screening of Inorganic elements of different varieties of millets were also performed.Importantly, this approach allows us to detect antibacterial activities in Millet seeds protein. Altogether, the results indicate that millet proteins are rich sources for the production of bioactive peptides with antibacterial properties.The results of Antibacterial activity of six varieties of millet seeds extracts was tested against gram positive and gram negative bacteria. All millet extracted with acidified water  shows antibacterial activity while there is no result with hot water extract. The highest activity has shown against Bacillus cereus with kutki (24.6 mm) followed Ragi (23 mm), kodo (22 mm), Bajra (21.6 mm), sama (19 mm) and jowar (16 mm)with a zone of inhibition respectively. Similarly, Bacillus subtilis, Pseudomonas aeruginosa and fluorescens showed less antibacterial activity. Current data will be useful in previewing all the that are present in millets and also provides insight into all the potential health benefits exhibited by the compounds. A detailed account on the ability of millets helps in further research for identifying new phytochemicals that have the ability to manage proteins by inhibiting specific target proteins.

Keywords: Millets, Phytochemicals screening, Antibacterial activity, Zone of inhibition, Bioactive peptides, Inorganic elements.