INTRODUCTION
Millets, also termed as nutri-cereals are a group of highly variable small-seeded grasses that are widely grown around the world as cereal crops. Millets are important crops in the semiarid tropics of Asia and Africa (especially in India, Mali, Nigeria and Niger) with 97% of millet production happening in developing countries1. Their versatility in multi-purpose use, stress adaptation and nutritive value makes them even more important crops in the era of extreme climate variability and high incidence of dietary induced malnutrition. The crop is favoured due to its productivity and short growing season under dry, high-temperature conditions. Cereals such as Millets contain major and minor nutrients in remarkable amount. FAO reported that traditional food processing (such as decortications, milling, germination, fermentation, malting, roasting etc.) is commonly used for preparation of food products of millets to improve their edible, nutritional and sensory properties2. Millets are a diverse group of cereals that include pearl, proso, foxtail, barnyard, little, kodo, browntop, finger and Guinea millets, sorghum and teff.
Millets can:
• Adapt and grow on poor soil conditions
• Resistant /tolerant to many crop diseases / pests
• Survive adverse climatic conditions
Nutritional Importance of Millets
Millets are nutritional compared to major cereals and serve as a good source of protein, micronutrients and phytochemicals. They have great amino acid profile. Most of the millets contain about 10% protein, 3.5% lipids, while pearl millets contain 12-16% protein and 4-6% lipids7. Millets contain fewer cross-linked prolamins, which may be a good factor contributing to higher digestibility of millet proteins. The essential amino acid profile of millet protein is better than maize.
Finger millet is the richest source of calcium (300-350 mg/100 g) and other small millets are good source of phosphorous and iron. Pearl millet is very rich in iron and has twice the protein of milk. The millets are rich in dietary fiber containing about 15-20% of its nutrient composition, which helps in prevention of constipation, lowering of blood cholesterol and slow release of glucose to the blood stream during digestion. Kodo millet includes three times the dietary fibre of wheat and maize and ten times that of rice. The millet eaters seemed to have lower incidence of cardiovascular diseases, duodenal ulcer and hyperglycaemia7. The millets are packed with vitamins viz., Thiamine, riboflavin, folic acid and niacin. They are also a rich source of phytochemicals including tannins, phenolic acids, anthocyanins, phytosterols and pinacosanols. All millet grains and especially sorghum fractions possess high antioxidant activity in vitro relative to other cereals and fruits3.
Health Benefits of Millets
There are various potential health benefits of millets and studies have shown that upon consumption of millets, following benefits benefits can be derived4,5,6,7:
• Reduced risk of heart disease
• Protects from diabetes
• Improves digestive system
• Lowers the risk of cancer
• Detoxifies the body
• Increases immunity in respiratory health
• Increases energy levels and improves muscular and neural systems
• Protective against several degenerative diseases such as Metabolic Syndrome and Parkinson’s disease.
Additionally, millets are also a rich source of magnesium and potassium which helps in reducing blood pressure and risk of heart stroke. The plant lignans present in millets has the capacity to convert into animal lignans in presence of microorganisms in digestive system and protect against certain cancers and heart diseases7. The high dietary fiber works in a way in which LDL is eliminated from the system and increases HDL effects. In case of diabetes, the efficiency of insulin and glucose receptors in the body is increased by the significant levels of magnesium content present in the millets and help in reducing risk of diabetes. Finger millet based diets have shown lower glycemic response, due to high fibre content present in finger millet apart from its amylase inhibition properties which are known to reduce starch digestibility and absorption8. National Institute of Nutrition (ICMR) in 2010 assessed Glycemic Index (GI) of sorghum based foods in collaboration with the Indian Institute of Millets Research, Hyderabad under National Agricultural Innovation Project (NAIP). The results revealed that sorghum based foods have low GI and reduces the postprandial blood glucose level.
According to a Market Intelligence Report for Millets, “The Millets Market is set to grow from its current market value that is more than US$9 billion to over US$12 billion by 2025. Favourable Government initiatives are expected to proliferate the market size of Global Millets Market during the period 2019-20259.” The millet incorporated products are increasingly visible in consumer market, including products such as flours, baked products, extruded snacks, etc. Soft biscuits and cookies are made using sorghum, maize and wheat composites, while gluten-free breads are now a major concern in various aspects of research9. Millets-based breakfast foods have shown to generate revenues of over US$ 2 billion in 2018, owing to increasing demand for consumption of fibrous and gluten free food.
Did you know about “International Year of Millets 2023”?
Objective of International Year of Millets
Millets are important staple crops that have entered the diet of millions of people and currently their production is declining. They can be grown in soils that are not fertile and with no or even lesser inputs than what is required for other cereals. Therefore, a lot of efforts need to be put into improving the agronomic practices by farmers. The downsides need to be addressed, particularly in regions that are threatened by climatic change. The proposal of International Year of Millets would lead to increase in the global production of millets, efficient processing and consumption, better utilization of crop rotations, address trade challenges and encourage better connectivity throughout food systems to promote millets as a key component of the food basket and to ensure sustainable food and nutritional security through climate-resilient agriculture.
Conclusion
The millets are power-packed with nutritional benefits and regular consumption of millets can help individuals remain healthy. We have been consuming millets since long time and now it has once again become necessary to shift our focus towards millets, considering the innumerable benefits they offer for us. Millets have been nutritionally superior to major cereal grains. However, major concerns regarding their cultivation also need to be acknowledged. They also stand superior to other cereals as they can easily thrive in extreme conditions such as drought, which makes it an excellent option for consumption, as it is also sustainable. The incorporation of millet-based foods into the various diets that consumers indulge in can help in promoting the cultivation of more millets that would revitalize the farmers. And most importantly, consumption of more millets can greatly help in tackling the problem of nutritional deficiencies such as iron and calcium that exist especially among women and children in various countries.
References
1. Bhat, S., Nandini, C. and Tippeswamy, V., 2018. Significance of small millets in nutrition and health-A review. Asian Journal of Dairy & Food Research, 37(1).
2. Sarita, E.S. and Singh, E., 2016. Potential of millets: nutrients composition and health benefits. Journal of Scientific and Innovative Research, 5(2), pp.46-50.
3. Awika, J.M. and Rooney, L.W., 2004. Sorghum phytochemicals and their potential impact on human health. Phytochemistry, 65(9), pp.1199-1221.
4. Manach, C., Williamson, G., Morand, C., Scalbert, A. and Rémésy, C., 2005. Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies. The American journal of clinical nutrition, 81(1), pp.230S-242S.
5. Scalbert, A., Johnson, I.T. and Saltmarsh, M., 2005. Polyphenols: antioxidants and beyond. The American journal of clinical nutrition, 81(1), pp.215S-217S.
6. Chandrasekara, A. and Shahidi, F., 2012. Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation. Journal of Functional Foods, 4(1), pp.226-237.
7. Nutritional and Health benefits of Millets by ICAR – Indian Institute of Millets Research (IIMR).Kumari, P.L. and Sumathi, S., 2002. Effect of consumption of finger millet on hyperglycemia in non-insulin dependent diabetes mellitus (NIDDM) subjects. Plant Foods for Human Nutrition, 57(3), pp.205-213.
8. Anglani, C., 1998. Sorghum for human food–A review. Plant Foods for Human Nutrition, 52(1), pp.85-95.
9. https://agriexchange.apeda.gov.in/Weekly_eReport/Millets_Report.pdf
