2022, VOL. 8 ISSUE 3, PART B
Millet is one of the cereal grain belongs to grass family. Its widely consumed in developing countries and in India. Millet Millet is a rich source of nutrition. The food products and beverages made out of them have many health benefits. “Different types of millets have their own specialties. Sorghum grain is completely gluten-free and rich in iron, protein and fibre. Finger millet is a source of natural calcium and iron. It helps cure anaemia, and improves bone health. Pearl millet consists of magnesium which helps in reducing respiratory problems. Millets are highly nutritious, non-glutinous and non acid forming foods. Millets have many nutritional and health promoting properties especially the high fibre content. 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. They are rich in nutrition and dietary fibre. They serve as good source of protein, micronutrients and phyto chemicals. 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 protein. Millets are more nutritious than 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 acitivity. There are several varieties of millets. Pearl millet (bajra), sorghum millet (jowar), buckwheat (kuttu), amaranth (rajgira), finger millet (nachni /ragi), foxtail millet (kangni), little millet (samai), kodo millet (kodon), barnyard millet (sanwa) and proso millet (chena) are some of the types. The nutritional value, availability and huge production of the grain has drag the special attention of stakeholders. This article deals with three major aspects that Millet as a substitute food against rice, nutritional benefit of millet and awareness of millet consumption in common people.