Millets are group of small grained cereal food crops which are highly tolerant to drought and other extreme weather conditions and are grown with low chemical inputs such as fertilizers and pesticides. Most of millet crops are native of India and are popularly known as Nutri-cereals as they provide most of the nutrients required for normal functioning of human body. Millets are classified into Major Millets and Minor Millets based on their grain size. Pseudo millets are so called because they are not part of the Poaceae botanical family, to which ‘true’ grains belong, however they are nutritionally similar and used in similar ways to ‘true’ grains.
Ministry of Agriculture and Farmers Welfare has recognized the importance of Millets and declared Millets comprising of Sorghum (Jowar), Pearl Millet (Bajra), Finger Millet (Ragi/Mandua), Minor Millets i.e., Foxtail Millet (Kanngani/kakun), Proso Millet (Cheena), Kodo Millet (Kodo), Barnyard Millet (Sawa/Sanwa/Jhangora), Little Millet (Kutki), Brown top millet and two pseudo millets i.e., Buck- wheat (Kuttu), Amaranth (Chaulai)) as “Nutri-Cereals” for production, consumption and trade point of view.
Millets are gluten free and non- allergenic. Millet consumption decreases triglycerides and C- reactive protein, thereby preventing cardiovascular disease. All millets are rich in dietary fibre. Dietary fibre has water absorbing and bulking property. It increases transit time of food in the gut which helps in reducing risk of inflammatory bowel disease and acts as detoxifying agent in the body.
Millets are traditional grains, grown and consumed in the Indian subcontinent from the past more than 5000 years. Millets are small - grained, annual, warm - weather cereals belonging to grass family. They are rain - fed, hardy grains which have low requirements of water and fertility when compared to other popular cereals. They are highly tolerant to drought and other extreme weather conditions.
Millets are nutri cereals comprising of sorgum, pearl millet, finger millet (Major millets) foxtail, little, kodo, proso and barnyard millet (minor millets). These are one of thge oldest foods known to humanity. These are one of the several species of coarse cereal grasses in the family poaceae, cultivated for their small edible seeds. Pseudo millets are so called because they are not part of the Poaceae botanical family, to which 'true' grains belong, however they are nutritionally similar and used in similar ways to 'true' grains.
Millets are highly nutritious, non-glutinous and non acid forming foods. Millets have many nutraceutical and health promoting properties especially the high fibre content. Millets act as a probiotic feeding for micro - flora in our inner ecosystem. Millets hydrate our colon to keep us from being constipated. Niacin in millet can help lower cholesterol. Millets contain major and minor nutrients in good amount along with dietary fibre. Millets are gluten free and can be a substitute for wheat or gluten containing grains for celiac patients.
Millets are high in nutrition and dietary fibre. They serve as good source of protein, micronutrients and phytochemicals. The millets contain 7-12% protein, 2-5% fat, 65-75% carbohydrates and 15-20% dietary fibre. The essential amino acid profile of the millet protein is better than various cereals such as maize. Millets contain fewer cross-linked prolamins, which may be an additional factor contributing to higher digestibility of the millet proteins.
Similar to cereal proteins, the millet proteins are poor sources of lysine, but they complement well with lysine - rich vegetables (leguminous) and animal proteins which form nutritionally balanced composites of high biological value. Millets are more nutritious compared to fine cereals. Small millets are good source of phosphorous and iron.
Millets contributes to antioxidant activity with phytates, polyphenols, tannins, anthocyanins, phytosterols and pinacosanols present in it having important role in aging and metabolic diseases. All millets possess high antioxidant acitivities.
Millets are gluten-free, highly nutritious and rich in dietary fibre. They are rich in micronutrients, including calcium, iron, phosphorus, etc. They are low in Glycemic Index (GI) as such don't cause huge spike in blood sugar. Millets should ideally be an integral part of our daily diet.
Dietary fibre in millets has water absorbing and bulking property. It increases transit time of food in the gut which helps in reducing risk of inflammatory bowel disease and acts as detoxifying agent in the body.
Can celiac patients consume millets?
Yes. The millets do not contain gluten and therefore, safe for consumption in case of gluten sensitivity.
Are millets healthy for consumption by infants or aged people?
Millets are easy - to - digest and full of nutrients and therefore, ideally suitable for consumption by every age group.
Do millets prevent Cardiovascular disease?
Millet consumption decreases triglycerides and C - reactive protein, thereby preventing cardiovascular disease.
Standards of Sorghum (Jowar) and its flour, Whole and decorticated pearl millet grain (Bajra) and its flour, Finger Millet (Ragi) and Amaranth are prescribed in the sub regulation 2.4 of Food Safety & Standards (Food Product Standards and Food Additives) Regulations, 2011.
These regulations are available on FSSAI website https://www.fssai.gov.in/
Source: FSSAI
Last Modified : 2/14/2020
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