About Millets
Millets are coarse grains or cereals or small-seeded grass. These millet are called Nutri cereals or superfoods. The history of Millet dates previous 5000 to 6000 years ago.
When it comes to grains, only two grains immediately come to mind, namely wheat and paddy rice. We need to know that when a large population needed food, the first Green Revolution began, and wheat & Rice was produced in large quantities, also different varieties were introduced and the country's hunger was satisfied. But as a result, our healthy staple cereals were quickly sidelined due to the Green Revolution. Also, these grains replaced the food of the poor people living in hilly areas with wheat chapattis, rice, flour, biscuits, and cake and later the vicious cycle of health problems began. At that time for Government, administration & scientists feeding a large population was important and a priority, so we followed. Millets are classified based on their grain size. Minor millets i.e.Foxtail (Kangi/Kakum), Kodo (Kodon), Barnyard (Sanwa), little (Kutki), and Proso (Cheena) millet. Major millets i.e. Sorghum (Jowar), Pearl (Bajra), Finger (Ragi/Mandua) millet. By reinstating millet we are taking a revolutionary step for human health, the environment & whole World.
Types Of Millets
Our Millets
Sorghum, also known as jowar. It is a drought-tolerant crop that can be grown in areas with little or no irrigation. Sorghum is a nutritious grain that is high in fiber and protein. It is also a good source of vitamins and minerals, including iron and magnesium. Sorghum is typically used to make flour, which is used to make bread, porridge, and other food items. It is one of the staple crops for millions of semi-arid residents, it's also known as the "KING OF MILLETS"
Pearl millet crop is mostly cultivated in Gujarat, Haryana, Maharashtra, Rajasthan and Uttar Pradesh states in India Bajra is a rich source of proteins, minerals, and vitamins and is a good source of energy. Grain is very versatile as a cooking ingredient.
Finger Millets commonly known as Nagli, Ragi. Finger millet is an excellent source of natural calcium which helps in strengthening bones for growing children and aging people. Regular consumption of finger millet is good for bone health keeps diseases such as osteoporosis at bay and could reduce the risk of fracture.
Kangri, Kakum, or Foxtail Millet. Yellow foxtail and green foxtail are named for the color of their bristles
Kodo millets are cultivated in the kharif season (monsoon season) and are available in different varieties, namely Indira kodo, and Jawahar kodo. Kodra in Hindi, Marathi. It is a drought-tolerant annual plant that is cultivated extensively in India.
Little millet is a traditional crop. Little millet is one of the smallest millets and is also called kutki in Hindi, Sava (Marathi), gajro (Gujarati), same (Kannada), Samai (Tamil), and samalu in Telugu. Little millet is suitable for people of all age groups. It is mostly consumed as rice. Any recipe that demands staple rice can be prepared using little millet. It has the smallest grains, so it cooks faster than other millets. Millet flour can be made at home.
Barnyard Millet is a small white-shaped seed that grows naturally. Barnyard known as Sanwa or Jhangora. Barnyard millet is a prevalent cereal or crude grain that has great nutritive value, flexibility, and accessibility. Barnyard millet is an ancient millet crop.
Proso millet is a unique Indian Millet that is commonly known as white millet, Kashif millet, or hog millet. It's no wonder that Proso millet is one of the miracle grains. Proso millet is a warm-season grass capable of producing seed
the rarest of all millet varieties has great demands owing to its dense nutritional profile and ability to adapt to climate change. s small-seeded annual grass cultivated as a grain crop, primarily on marginal lands in dry areas in temperate, subtropical, and tropical regions.
Other Information
Millets are nutri-cereals have excellent nutrient content contains proteins, vitamins, essential fatty acids, dietary fibres, minerals such as zinc, iron, potassium, calcium, and magnesium.
They help in consign health benefits
like blood pressure management, regulation of blood sugar level, thyroid, cardiovascular and celiac disease.
Millets are the cereals of grass family Poaceae. They are small seeded grasses, many from them adapted to tropical and
in arid climates, and they are characterized according to their ability to thrive in less fertile soil.
Millets are classified into three types on the basis of their grain size. Major millets i.e. Sorghum (Jowar), Pearl (Bajra),
Finger (Ragi/Mandua) millet, Minor millets i.e.Foxtail (Kangi/Kakum), Kodo (Kodon), Barnyard (Sanwa), little (Kutki) and Proso (Cheena) millet. Pseudo millets i.e. Amaranth (Ramdana), Buckwheat (kuttu) millet. Pseudo millets are not
part of Poaceae botanical family but they are nutritionally similar to other type of millets.
Millets were declared nutri-cereals by Indian government in April 2018. Mr.VilasTonapi director, Indian Institute of Millets Research
(IIMR). He stated that the year 2023 has been designated as International year of millets and every effort willl be made to expand countries millet cultivation and consumption. It has been cultivated for thousands of years and used
all over the world. Most of the world’s commercial millet is produced in India, China, Greece, Africa and Egypt. However, even in rural areas part of millet are used as food, such as finger millet, pearl millet, sorghum etc. and the
remaining part is used as livestock feed.
Dr.Khadar Vali is a nutritionist, he is also known as “Millets man of India” suggests millet containing diet. He has been promoting the use of ‘Siridhanya’ or positive grains or rich grains
to achieve good health (Barnyard Millet, Kodo Millet, Little Millet, Foxtail Millet and Browntop Millet). Millets are non-glutinous and they having many nutraceutical and health promoting benefits due to high fibre content act as probiotics.
Lower cholesterol due to the presence of niacin content. Millets consumption triglycerides and Creactive proteins, however preventing cardiovascular diseases. Fibres also increase transit time of food in gut, which helps in reducing
the risk inflammatory bowel disease and act as detoxifying agent in the body. A calories restricted diet, moderately lower in carbohydrates, helpful in lowering insulin resistance and other metabolic abnormalities in overweight individual.