Fodder Production

MILLETS: The Future Food & Feed for Human & Animals

March 19, 2023

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MILLETS: The Future Food & Feed for Human & Animals

Millets are a group of small-seeded grains cultivated for thousands of years in many parts of the world. They are a great source of nutrition, high in fibre and rich in vitamins, minerals and proteins. They have gluten-free properties, which makes them ideal for those with celiac disease or other gluten sensitivities. Millets can be cooked whole as porridge or ground into flour to make bread, cakes and pasta.

Millets, being grown in more than 130 countries, have been considered an integral part of the diet of over half a billion people across Asia and Africa for centuries. In India, Millets were among the first crops to be domesticated. In addition to many health benefits, millets are also good for the environment with low water & input requirement. Recognising the enormous potential of Millets to generate livelihoods, increase farmers’ income and ensure food & nutritional security worldwide, the Government of India (GoI) has prioritised Millets. In April 2018, Millets were rebranded as “Nutri Cereals”, followed by the year 2018 being declared as the National Year of Millets, aiming at more extensive promotion and demand generation.

United Nations declared the Year 2023 as the International Year of Millets on 5^th March 2021, on the proposal moved by India and supported by 72 countries. It is essential to give such honour to the traditional wisdom of humanity. These are the first plants to be domesticated for food. On 6th December 2022, the Food and Agriculture Organization (FAO) of the United Nations organised an opening ceremony for the International Year of Millets (IYM) 2023 in Rome, Italy. The Department of Agriculture & Farmers Welfare has taken a proactive multi-stakeholder engagement approach (engaging all the central government ministries, states/UTs, farmers, start-ups, exporters, retail businesses, hotels, Indian Embassies etc.) to achieve the aim of IYM 2023 and taking Indian millets globally. Ministries, states and Indian embassies have been allocated focused months in 2023 to carry out various activities to promote IYM and increase awareness about the benefits of millet for the Consumer, Cultivator and Climate.

There is evidence of the cultivation of millets in the Korean peninsula around 3500 B.C. In India, millets have been mentioned in Yajurveda Texts. Millet was extensively cultivated till around 50 years back. But due to the Western development model, India has neglected its traditional wisdom. Millets are cited as too primitive and coarse grains. It was looked at only as the food of rural people or ancestors. Besides that,the Green revolution had a negative impact on the production of millet. Before Green Revolution, the millets are 40 percent of total grain production. India produces 170 lakh tons of millet (20 % of the global output). The global average yield is 1,229 kg per hectare, while the average yield of millets in India is 1,239 kg per hectare.

Sustainable Development Goal 2 aims to achieve “zero hunger”. It is one of the 17 Sustainable Development Goals established by the UN in 2015. The official wording is: “End hunger, achieve food security and improved nutrition and promote sustainable agriculture.A profound change in the global food and agricultural system is needed to nourish today’s 800 million people. It can be possible by focusing on millet production. Nearly 40 percent of the global land surface is dryland. Millets are the most suitable crop for dryland agriculture.

These Nutri cereals are annual, short-duration (75 to 120 days) rainfed crops that grow well on shallowand low fertile soils with a pH range from acidic to alkaline soil. It has a low water requirement and can be grown even under extremely high temperatures and less rainfall. These are resistant to drought, resistant to most diseases and pests, and need minimum care. These are C4 plants that can convert CO2 into carbohydrates with higher photosynthetic efficiency than C3 plants.Millets are Nutri cereals and climate-resilient crops. It ensures food security, nutritional security, and economicsecurity for people. Milletsare superfoods that are rich in macro and micronutrients. They contain non-starchy polysaccharides, gluten-free proteins, high solublefibre content, high antioxidants, low glycemic index, and are rich in bioactive compounds. It is a good source of beta-carotene and B vitamins.

The term ‘Millet’ originated from the Latin word ‘Milum’ means grain. Millet is a group of cereals that belong to the Poaceae family commonly known as the grass family. There are various types of millet, which differ in their colour, texture, appearance, grain size, and species. On the basis of the size of the grain, these are classified into two types – Large or major millets and Small or minor millets.

Large (Major) Millets: Jowar (Sorghum), Bajra (Pearl Millet), Finger Millet (Ragi). Foxtail Millet (Kagni), and Proso (Cheena)Millet

Small (Minor) Millet: Kodo Millet (Kodra), Barnyard Millet (Sama), Browntop Millet (Hari Kagni), Little Millet (Kutki).

Common Name	ScientificName	Colour
Jowar	Sorghum vulgare	Brown, deep red
Bajra	Pennisetum typhoids	White, yellow
Finger millet	Eleusine coracana	Red to purple
Foxtail millet	Setaria italica	White, yellow,red,brown, black
Proso millet	Panicum miliaceum	White,cream,yellow,orange,red,brown and black
Kodo millet	Paspalum scorbiculatum	pinkish
Barnyard millet	Echinochloa esculenta	White-creamish
Little millet	Panicum miliare	Off-white, creamish
Browntop millet	Urochloa ramosa	Greenish with brown colour at the top

In India, Jowar and Bajra are grown in most states like Maharashtra, Karnataka, Andhra Pradesh, Madhya Pradesh, Gujarat, Rajasthan, Uttar Pradesh, and Tamil Nadu, except North East states, Himachal Pradeshand Jammu and Kashmir. Both can be grown as Kharif (July -November)and Rabi(October – February) crops. Traditional varieties of these crops are available in India. They exhibit a wide range of variations concerning duration and quality. They can be grown as sole crops, intercrop, and mixed crops. The crop duration varies from 90 -120 days. The mixed cropping of Jowar-Arhar and Jowar with other pulses and even Bajra and other cereals could be done.The crop rotation of mung followed by Jowar improves soil fertility. Bajra can also be grown as a mixed crop.

Finger millet (Ragi) is an important cereal of Karnataka. It grows as summer and Rabi crops in Southern India but mainly as a Kharif crop in Northern India. It can grow in alkaline soil with a pH as high as 11. The duration of the Ragi crop is 135 days. It grows as the sole crop in Southern India and Orissa, as a mixed crop with Jowar, Bajra, Oilseed, and Pulses, and as an off-season crop in rice fallow.Foxtail (Italian) millet can grow under tropical and temperate conditions. It grows throughout the year in Southern India. The duration of the crop is 80-100 days.The Little millet and Barnyard millet are also produced under rainfed conditions. Both can withstand drought and waterlogging conditions.Proso,Kodo, and Browntop millets are highly drought resistant. Browntop has the shortest duration of 70-75 days among all millets.

Millets are also grown in irrigated conditions. One to two ploughing is enough for the cultivation of millets. The seed rate for sowing varies from millet to millet. 3 to 4 rain is sufficient to grow these crops.Thesowing is done through seed drill or dribbling. Nitrogenous fertilisers or phosphatic fertilisers are required in small quantities. There is a minimum or no requirement for pesticides. The panicles contain grains, and the stalk and leaves are utilised as fodder for animals.

Millets and Health

Millets are rich in non-starchy polysaccharides, fibre, and low glycemic index, which controls blood sugar levels, and arethe ideal grain for diabetic patients. The soluble fibre and millet protein help to improve gut health and reduce cholesterol levels. Millets are gluten-free grains, a viable choice for people with celiac disease. Ragi is an excellent source of calcium and is suitable for bone health, blood vessels, muscular contraction, and nerve function. Kodo millet is rich in iron. It purifies the blood, reduces hypertension, and regulates the body’s immune system. Foxtail millet keeps neurons (brain cells) healthy. Little millet is good for the thyroid. Because of the goodness of nutrients, these are termed Nutri cereals. These should be part of the daily diet, and each millet should be consumed in a week on a rotational basis. Bajrais best to eat in winter and Jowar in summer.Barnyard millet is usually eaten during religious fasts and is suitable for liver health. Browntop millet has anti-cancerous properties. Kutki, Sama, and Kagni can be substituted for rice.

These are coarse grains, so prior soaking of 6 to 8 hours before cooking is required. Traditional millet recipes like millet roti and millet khichdi already exist on the regional level. Besides that, many innovative recipes like millet dosa, millet idli, pancakes, millet bread, waffles, crispy crumbs in the salad, and cookies are developing professionally in hotels, bakeries, and also at home. New ideas to improve its palatability and acceptability by all age groups will end the hidden hunger and can fulfill the goal of zero hunger. Millet farming can play a crucial role in sustainable agriculture and make farmers prosperous.

Millets are also an integral part of the G-20 meetings, and delegates will be given an actual millet experience through tasting, meeting farmers and interactive sessions with start-ups and FPOs. The spirit of the whole government approach is indeed seen in the celebration of the International Year of Millets 2023.

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.

Key Takeaways

Most of millet crops are native of India and are group of small grained cereal food crops which are highly nutritious.
Millets are popularly known as Nutri-cereals as they provide most of the nutrients
required for normal functioning of human body.
Millets are Gluten free and good for people who are gluten-intolerant.
Prefer to buy Multi grain processed food products like Multigrain Atta, Multigrain Biscuits, Multigrain Bread etc having millets as one of the ingredient.
Don’t buy, if odour is unpleasant and taste is bitter or gritty. Avoid millets if living or dead insects are visible in the product.
Prefer millets in packed form and certified under AGMARK.
Check FSSAI license number on the package label.
Always read the manufacturing/ packaging date and best before date before buying.
Look for FSSAI Organic logo (Jaivik Bharat) on the pack while buying organic food products.

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.

Major Millets

Sorghum (Jowar)

Major portion of sorghum protein is prolamin (kaffirin) which has a unique feature of lowering digestibility upon cooking which might be a health benefit for certain dietary groups.
Sorghum proteins upon cooking are significantly less digestible than other cereal proteins, which might be a health benefit for certain dietary groups.
It is rich in protein, fibre, thiamine, riboflavin, folic acid, and carotene.
It is rich in potassium, phosphorus and calcium with sufficient amounts of iron, zinc and sodium.

Pearl Millet (Bajra)

Pearl millet contains considerably high proportion of proteins (12-16%) as well as lipids (4-6%).
It contains 11.5% of dietary fiber. It increases transit time of food in the gut. Hence, reduce risk of inflammatory bowel disease.
The niacin content in pearl millet is higher than all other cereals.
It also contains folicate, magnesium, iron, copper, zinc and vitamins E and B- complex. It has high energy content compared to other millets.
It is also rich in calcium and unsaturated fats which are good for health.

Finger Millet (Ragi)

Finger millet is the richest source of calcium (300-350 mg/100g)
Ragi has the highest mineral content.
It contains lower levels of protein (6-8%) and fat (1.5-2%)
Finger millet proteins are unique because of the sulphur rich amino acid contents.
The grains have excellent malting properties and are widely known for its use as weaning foods.
It has high antioxidant activity.

Minor Millets

Foxtail millet (Kakum)

It is high in carbohydrates.
It has double quantity of protein content compared to rice.
It contains minerals such as copper & iron.
It provides a host of nutrients, has a sweet nutty flavour and is considered to be one of the most digestible and non – allergic grains.

Kodo millets (Kodon)

It has high protein content (11%), low fat (4.2%) and very high fibre content (14.3%).
Kodo millet is rich in B vitamins especially niacin, pyridoxin and folic acid as well as the minerals such as calcium, iron, potassium, magnesium and zinc.
It contains a high amount of lecithin and is an excellent for strengthening the nervous system.

Barnyard millet (Sanwa)

It is the richest source of crude fiber and iron.
Its grains possess other functional constituents i.e., Gamma amino butyric acid (GABA) and Beta – glucan, used as antioxidants and in reducing blood lipid levels.

Little millet (Kutki/Shavan)

It is smaller than other millets.
It is high in iron content.
It has high antioxidant activities.
It contains about 38% of dietary fiber.

Proso millet (Chenna/Barri)

It contains the highest amount of proteins (12.5%).
Health benefits of proso millet come from its unique properties. It has significant amounts of carbohydrate and fatty acids.
It is cheaper source of manganese as compared to other conventional sources like spices and nuts.
It contains high amounts of calcium which is essential for bone growth and maintenance.
It reduces cholesterol levels and also reduce the risk of heart diseases

Pseudo Millets

Amaranth (Ramdana/ Rajgira)

High protein content (13-14%) and a carrier of lysine, an amono acid that’s missing or negligible in many other grains.
Consists of 6 to 9% of oil which is higher than most other cereals. Amaranth oil contains approximately 77% unsaturated fatty acids and is high in linoleic acid.
It is high in dietary fibre.
High in iron,magnesium, phosphorus, potassium and appreciable amounts of calcium.
A rich dietary source of phytosteriols, with cholesterol – lowering properties.
Contains a lunasin – like peptide and other bioactive peptides which are thought to have cancer – preventive and antihypertensive properties.

Buckwheat (Kuttu)

It contains protein 13-15% protein and rich in the amino acid lysine.
Rich in carbohydrates (mainly starch).
Contains vitamins B1, C and E.
Rich in polyunsaturated essential fatty acids, such as linoleic acid.
Contains higher levels of zinc, copper, and manganese than other cereal grains, and the bioavailability of these minerals is also quite high.
High in soluble fibre.
A rich source of polyphenol compounds.
Contains rutin, a bioflavonoid thought to help control blood pressure and possess anti – inflammatory and anti – carcinogenic properties.

Why one should eat millets?

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.

What are the Health benefits of Millets?

Millets are anti acidic;
Millets are gluten free;
Helps to prevent type 2 diabetes;
Effective in reducing blood pressure;
Reduces risk of gastrointestinal conditions like gastric ulcers or colon cancer;
Eliminate problems like constipation, excess gas, bloating and cramping;
Millet act as a probiotic feeding micro flora in our inner ecosystem.

Facts about Millets

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.

Provisions under Food Safety and Standards Act 2006

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/

Nutritional and Health Benefits of Millets