Millet: A Nobel Crop

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Millets are grains, monocotyledons, grass type plants, which bear ear head above. The grains
are naked and pouched in the ear head with husk. The grains are a small and grey white and mild
yellow colour. Millets are called orphan crops because the practice of cultivation of these crops is
the least when compared to other crops. Millets suit to dryland areas with less water availability, so
these are also called famine crops. Millets grains consists of high amount of nutrients and these can
also be used as fodder/residues, hence it is recommended to feed cattle with millet-based fodder.

Millets are cultivated during 3500 BC-2000 BC in the Korean peninsula. They have also been
mentioned in ancient Indian Yajurveda proofs that, millets are consumed in Bronze Age 4500 BC. In
the 1950s the millets are grown as major crops all around India. It has become a staple food all over
the country. We may remember that our grandparents used to memorize the millets tastes and
millets recipes. But after the introduction of improved varieties of other crops took apart, due to
urbanization, lack of agricultural labours, difficulties in processing of millets. The demand for new
varieties, easy mode of cultivation practices, new technology introduction because of these reasons
the millets production, unfortunately, decreased and discarded, parallel to increase in the
consumption of an unhealthy diet with desire. The green revolution resulted in increasing rice
production two times and wheat increased three times, drastically decreasing the existence of
millets.

Nowadays the millets have become a popular because of its potential in addressing
malnutrition and also because of its health benefits, cultivated and consumed around the country.
Slowly the millets are occupying their places and joining the race to compete with the other grains.

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Millets and its types

Millets are cereals but they are promoted to a higher place as millets. These are also
denoted as the “Nutricearels”. Because of the nutrients, minerals and other useful amendment
inclusion. Millets are classified into Major millets and Minor millets based on the quantity of
production, area covered and as well as the size of the grains. Classifications are like below:

Major millets Minor millets

Finger millet (Ragi) Kodo millet
Jowar (Sorghum) Proso millet
Pearl millet (Bajra) Little millet
Foxtail millet (Navane) Barn yard millet
Brown top millet.

Composition of millets

Millets are free from Gluten (a protein in wheat). Millets are slowly digested and release
glucose into the blood. These are rich in Calcium (Ca), Dietary Fibre, Iron (Fe), Potassium (K),
Magnesium (Mg), Zinc (Zn), Vitamin- B12, B6, B4, Anti-oxidants, Amino acids, Macro-nutrients, Beta-
Carotene and other enzymes. consumption of the millets enhances the body to be active, decreases
the Blood Pressure, reduce nutrient deficiency, avoids deposition of fat in the blood, reduce cardiac
diseases, it helps to overcome Celiac disease (Disease of Gluten intolerance). Millets are enclosed
with alkaline compounds, which maintains the ideal pH in the digestive system and is responsible to
maintain healthy reactions in the tracts. Fermented products of millets are rich in Pre-biotics and
probiotics.

Health benefits

Millets are like nutritional treasures for humans. They supplement to nourish the system
within the body. They reduce sugar levels in the body which Type 2 diabetic patient has to consume
mandatorily. It helps to reduce bad cholesterol and helps to reduce heart attack. Migraine is cured
by the consumption of millets with the presence of magnesium. Anti-oxidants are in millets which
are responsible for to slow ageing of the cells. Cancer cells are discarded because of the anti-nutrient
property of millets. 
 Components Percentage of contents
Protein 7-12%
Fat 2-5%
Carbohydrates 65-75%
Dietary fiber 15-20%
 

Value-added products of millets

Millets are like nutrient boosters, capable of providing almost all required Absence of gluten
is an advantage of the millets. Now a days in Food Processing Industries, Start-up’s, entrepreneurs
and bakeries the trend of millets overtook the race with wheat and its products. Millets are
consumed mainly in the form of decorticated grains, Flour, Rawa and fermented products. other
than that, the processed products like millet malt mix, millet mix flour, millet dosa, millet idly, millet
noodles, Papad, Sooji, Biscuits, Puffs, Laddu, Condiments, Millet rottis, Millet pizza Extruded
products like Vermicelli, Pasta, Flakes, etc are cooked. 

Why millets?

Good to consumers Provides all nutrients and minerals to overcome deficiency and supplies health
benefits.

Good to the planet - Millets are grown in low fertility soil and many are grown in reclaimed soil.
These millets do not expect the agro-chemicals and they are pest-free, for dryland cultivation millets
are desirable. They are useful in ensuring food safety.  

Conclusion
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There are 50,000 edible species on the earth, but most of humans are dependent only on
10-20 species, which is of 0.2% potential used. Recognizing and utilising the available crop species
impacts in Resource use efficiency. The food which is attractive with the looks and taste to the
tongue is resulted as frail to health. The millets are darkish brown colour, less tasty and awful in
looks but, reported as nutritious and beneficial to mankind. As after knowing the primacy of the
millets it is required to take inception to cultivate and inculcate millets in our day to day life. 

Article by:

SHARATH M.P

MBA( rural management & agribusiness management)

KSRDPRU, GADAG.