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Overview on Millets (Nutri cereals)

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Trends in Biosciences 8(13), Print : ISSN 0974-8, 3269-3273, 2015

MINI REVIEW
Overview on Millets
P. KARUPPASAMY
Food Science and Nutrition, Don Bosco Agricultural College,
Arakkonam, Tamil Nadu

ABSTRACT Eleusine, in the tribe Chlorideae. The origin of

millet is diverse with varieties coming from both
Millets are one of the oldest foods known to humans
and possibly the first cereal grain to be used for Asia and Africa. Millets have been main staples of
domestic purposes. Millets have been main staples of the people of semi-arid tropics of Asia and Africa
the people of semi-arid tropics of Asia and Africa for for centuries where other crops do not grow well.
centuries where other crops do not grow well. Since They have been cultivated since time immemorial.
ancient times, millet has been widely consumed in There are around 6,000 varieties of millet grown
Asia and India as well. The Indian flatbread roti is throughout the world. Millets are underutilized in
made from ground millet seeds. In spite of all these many developed countries. There is an immense
extraordinary qualities and capacities of millet potential to process millet grains into value added
farming systems, the area under millet production foods. (Chandrasekara and shahidi, 2010).
has been shrinking over the last five decades and
rapidly after the green revolution period. The tiny
History
“grain” is gluten-free and packed with vitamins and Millet is thought to have originated in North
minerals. Millet grain is highly nutritious with good Africa, specifically in Ethiopia, where it has been
quality protein, rich in minerals, dietary fibre, phyto- consumed since prehistoric times. There is even
chemicals and vitamins. The nutritional composition mention of millet in the Bible as an ingredient for
of the millets is compared with that of rice and wheat. unleavened bread. Millet is still an extremely
The protein content of foxtail millet, proso millet and important food staple in Africa where finely ground
pearl millet are comparatively higher than the protein
millet is used to make traditional flat bread known
content in wheat. The fibre content of kodo, little, foxtail
as injera. Since ancient times, millet has been
and barnyard millet is higher. Finger millet has a
widely consumed in Asia and India as well. The
remarkable amount of calcium 344.00mg / 100g.
Indian flatbread roti is made from ground millet
Cereal based food products are supplemented with
millets and has become increasingly popular due to seeds. In the Middle Ages, before potatoes and corn
nutritional and economic advantages. Value added were introduced, millet became a staple grain in
products from millet have the potential to add value to Europe, especially in countries in Eastern Europe.
business and has a large potential for growth as The Setaria variety of millet was introduced into
consumers believe that millets and millet based foods the United States in the 19th century. While millet
contribute directly to their health. has been used primarily for birdseed and livestock
fodder in Western Europe and North America, it is
Key words Millets, Origin, Production, Nutritive now gaining popularity as a delicious and nutritious
value, Value Addition grain that can be enjoyed for both its unique virtues
as well as the fact that it is a gluten-free grain
Millets are one of the oldest foods known to alternative to wheat. The majority of the world’s
humans & possibly the first cereal grain to be used commercial millet crop is produced by India, China
for domestic purposes. It is a cereal crop plant and Nigeria.
belonging to the grass family Graminae. The term Origin
millet refers to several types of small seeded annual
grasses that belong to the species under five genera The origin of millets their scientific name and
namely, Panicum, Setaria, Echinocloa, Pennisetum common names are as follows.
and Paspalum in the tribe Paniceae and one genus
3270 Trends in Biosciences 8 (13), 2015

Scientific Name Common Name Origin

Sorghum bicolor Sorghum, great millet, guinea corn, kafir corn, Northeast region of Africa
aura, mtama, jowar, cholam. kaoliang, milo, (Ethiopia-Sudan border)
milo-maize
Pennisetum glaucum Pearl millet, cumbu, spiked millet, bajra, bulrush Tropical West Africa
millet, candle millet, dark millet
Setaria italica Foxtail millet, Thenai, Italian millet, German Eastern Asia (China)
millet, Hungarian millet, Siberian millet
Panicum sumatrense Little millet, Samai Southeast Asia
Paspalum scrobiculatum Kodo millet, Varagu India
Panicum miliaceum Proso millet, common millet, Central and
hog millet, broom-corn millet, Russian millet, Eastern Asia
brown corn, Panivaragu
Echinochloa crusgalli and Barnyard millet, sawa millet, Japanese barnyard Japan
Echinochloa coracana millet, Kudhiraivali
Eleusine coracana Finger millet, African millet, koracan, ragi, Uganda or neighbouring region
wimbi, bulo, telebun, Ragi
  Gopalan et al., 2009

Grow fertile even on the poor soils delicate pulses such as green gram.
Most of the millets grow well on low fertile Best cropping system
soils. Millets like Pearl millet can also be grown on Millets grown under traditional practices are
sandy soils whereas finger millet grows well in not just crops but a best Farming System. Most
saline soils. Barnyard millet thrives in low fertile millet fields are inherently bio diverse. Five to fifteen
soils, where other crops like rice, struggle to grow crops are planted on the same space at the same
in such soils. Many of them are also grown to time. The Baranaja cropping systems in the
reclaim soils. Poor farmers in dry land India are Himalayas are a testimony to this. The Pannendu
owners of very poor lands. The only crops that Pantalu system of the South is a holistic farming
sustain agriculture and food security on these lands system that grows millets in combination with
are millets. If millets could flourish in ecological pulses and oilseeds.
zones where average rainfall is less than 500 mm
using soils that are sandy and slightly acid, it is a Challenge crops:
testimony for their, hardiness and extraordinary Millets are capable of growing under drought
capacity to survive very harsh conditions. That is conditions, and can withstand higher heat regimes.
why millets can withstand drought like conditions Millets grow under non-irrigated conditions in low
in the Deccan and Rajasthan and produce food and rainfall regimes as between 200 mm and 500 mm.
fodder for people and livestock, respectively. They are capable to face the water stress and grow.
No demand for synthetic fertilisers Millets are a good storehouse of nutrients in large
quantities. They include major and micro nutrients
They can grow well with the use of farmyard needed by the human body. Hence they can help
manures and household produced bio fertilisers as withstand malnutrition.
nutrients, so usage of synthetic fertilizers are
avoided. There is no demand for chemical fertilizers Government Allocation & Scheme
for the growth of millets. Under dry land conditions, Initiation
even in the absence of chemical fertilizers millets Government has announced an allocation of
grow better. In recent years, farmers have also Rs. 300 Crores in 2011-12 under Rashtriya Krishi
started using bio-fertilisers such as vermin Vikas Yojana for promotion of millets as Nutri-
compost. cereals. Scheme on Initiative for Nutrition Security
Pest free crops through Intensive Millets Promotion has been
formulated to operationalize the announcement. The
Most millets such as foxtail, little millet, kodo
scheme aims to demonstrate the improved
millet etc., are totally pest free when grown in
production and post-harvest technologies in an
traditional local landraces and under ecological
integrated manner with visible impact to catalyze
conditions. And hence do not need any pesticides.
increased production of millets in the country.
Even in storage conditions, millets not only not need
Besides increasing production of millets, the
any fumigants, but act as anti pest agents to store
Scheme through processing and value addition
 KARUPPASAMY, Overview on Millets 3271

techniques is expected to generate consumer Millets contain about 8.0 percent protein and
demand for millet based food products (INSIMP, 4.0 percent fat. They are rich source of vitamins
2011-12). and minerals. Millets are especially rich in calcium.
The dietary carbohydrates content of millets is also
Millet production
relatively high. Prolamines and glutelins form the
Top twenty millet producing countries include major portion of their proteins. The fats from millet
India, Nigeria, Niger, China, Burkina Faso, Russian contain a higher portion of unsaturated fatty acids
Federation, Mali, Sudan, Uganda, Senegal, Chad, and supply essential fatty acids. Although a
Ethiopia, Nepal, Tanzania, USA, Pakistan, considerable portion of nutrients is concentrated
Myanmar, Ghana, Ukraine and Angola (Food and in the seed coat, the bioavailability of the nutrients
Agricultural Organization of United Nations). The presents in the endosperm is higher than the seed
world’s millet production is shared by South and coat nutrients. Anti nutritional factors such as
East Asia (about 60%), Eurasia and Central Asia phytate and polyphenols are also present in millets
(14%), Africa (16%) and rest of the World (10%). but they are mostly confined to the seed coat and
India is the largest producer of millet grains, the milled millets are generally free from the anti-
producing about 33-37% of a total of 28 million nutritional factors (Kumar, 2010).
tonnes of the World produce. Minor millets are
Millets contain higher proportion of
grown over 7 million hectares of land in India,
unavailable carbohydrate and release of sugar from
producing 5 million tons of grains. The richness of
millet is slow. Millet protein contains amino acids
millet varieties in the dry lands of southern India is
in balanced proportions and is rich in methionine,
similar to the diversity seen in Africa. (Phanikumar,
cysteine and lysine. These are especially beneficial
2010).
to vegetarians who depend on plant food for their
The world production of millets is around 37.0 protein nourishment. Important vitamins namely
million tonnes where in finger millet contributed thiamine, riboflavin and niacin are present in high
by India during 1993-1994 was 2.9 million tonnes quantities. Millets, a rich source of dietary fibre
(Agricultural Situation in India, 1993). Finger millet provide a wide range of nutrients and
alone accounts for 2.6 million hectares, producing phytochemicals including dietary fibre, vitamin E,
3 million tons and providing staple food for people magnesium and folate that optimize health
in Karnataka, Tamil Nadu, Andhra Pradesh, Orissa, (Thilagavathy et al., 2010).
Maharashtra and Bihar (Phanikumar, 2010). Finger
Finger millet is rich in protein, iron, calcium,
millet constitutes about 81% of the minor millets
phosphorus, fibre and vitamin content. The calcium
produced in India and the rest by kodo millet, foxtail
content is higher than all cereals and iodine content
millet and little millet. (Pradhan et al., 2010)
is said to be highest among all the food grains. Ragi
In recent years, millets have been recognized has best quality protein along with the presence of
as important substitutes for major cereal crops to essential amino acids, Vitamin-A, Vitamin-B and
hope up with the world foods storage and to meet phosphorus (Gopalan et al., 2004). Ragi is a good
the demands of increasing population of both source of diet for growing children, expecting
developing and developed countries. Millet grains women’s, old age people and patients. Ragi
which account for about one sixth of the total food provides highest level antioxidants properties,
grain production hold an important place in the food phyto-chemicals, which makes it easily and slowly
grain economy of India (Shree et al., 2008) digestible. Hence it helps to control blood glucose
levels in diabetic patients very efficiently. The
Store house of Nutrients
bulkiness of the fibres and the slower digestion rate
The millet now referred as Nutri-cereal makes us feel fuller on, fewer calories and therefore
instead of coarse grain contains higher proportion may help to prevent us from eating excess calories.
of complex carbohydrates, resistant starch and (Kang et al., 2008 and Lakshmi and Sumathi,
slow rising sugar. They are high in fibre with soluble 2002).
fibre content from 3.4 to 6.5 percent. Low in fat
Millets such as bajra, thenai, varagu and white
from 1.1 to 5.0 percent. Rich in B vitamins
oats are rich sources of fibre and complex
especially niacin, pyridoxine and folic acid. Millets
carbohydrates. These grain flours in combination
offer good amount of calcium, iron, potassium,
with wheat flour made into chappathis would
magnesium and zinc. The nutrient content of millet
provide a diet rich in fibre and complex
is better than rice or wheat.
carbohydrates. (Thilagavathy et al., 2010).
3272 Trends in Biosciences 8 (13), 2015

Nutritive value of millets (per 100g)

Crop / Nutrient Protein Fat Fibre Minerals Iron Calcium Phosphorus

(g) (g) (g) (g) (mg) (mg) (mg)
Rice 6.4 0.4 0.2 0.7 1.0 9.0 143
Wheat 11.8 1.5 1.2 1.5 5.3 41 306
Sorghum 10.4 1.9 1.6 1.6 4.1 25 222
Pearl millet 11.6 5.0 1.2 2.3 8.0 42 296
Finger millet 7.3 1.3 3.6 2.7 3.9 344 283
Foxtail millet 12.3 4.3 8.0 3.3 2.8 31 290
Proso millet 12.5 1.1 2.2 1.9 0.8 14 206
Kodo millet 8.3 1.4 9.0 2.6 0.5 27 188
Little millet 7.7 4.7 7.6 1.5 9.3 17 220
Barnyard millet 6.2 2.2 9.8 4.4 5.0 20 280
 
(Gopalan et al., 2009)

Therapeutic advantage of millets the result that convenience foods based on

traditional processing has entered the market with
Diabetic Mellitus is the most common
huge success (Arya, 1992).
metabolic disorder affecting human with health
complications. Change in life style, poor dietary 1. Breakfast foods - Multigrain dosa mix Millet
habits and stress lead to dietary complications. paniyaram mix, millet pongal mix, millet
Millets being rich in complex carbohydrate, low paniyaram mix, millet adai mix and millet puttu
fat, richness of fibre and the characteristic slow mix
release of sugar are a good option to include in 2. Lunch - Multigrain Sambar rice mix,
diabetic diet. Thus millets are hypocholestremic and Multigrain Tomato rice mix, Multigrain
hypoglycaemic effect on humans. Millets help to Bisibele bath mix, Multigrain Biriyani, Pulav,
minimize the undesirable fermentation of undigested Jeera mix
food components in the gut and binding with toxins, 3. Health Foods – Nutrimalt, Thenai laddu
discharging them with stools in the colon. Thus (Nutriball)
brings down the incidence of colon cancer,
4. Nutritious blends - Nutri beverage, Malted
constipation and gastro-intestinal complications. It
products
is reported that cardiovascular diseases, duodenal
ulcers and hyperglycaemia occur rarely in regular 5. Snacks - Millet Khakhra, Millet murukku,
millet eaters (Viyalakshmi et al., 2006). Millet bar, Millet laddu, Millet blended
chocolate.
Millets as Convenience foods
All over the country, the market driven
Cereal based food products are supplemented convenient foods are penetrated in retail markets.
with millets and has become increasingly popular Convenient foods such as instant breakfast foods
due to nutritional and economic advantages. Value once considered as rich man food has now become
added products from millet have the potential to an essential food item of majority of population
add value to business and has a large potential for especially among working women. The popularity
growth as consumers believe that millets and millet of convenience food is due to increase in shelf life,
based foods contribute directly to their health. The unique taste and availability at reasonable cost. With
millet grains offer many opportunities for the these prevailing scenario, the tune of popularizing
development of diversified food products like millet based convenient foods has got good potential
bakery and puffed products, quick cooking cereals, to reach the households in a new brand.
ready-to-eat snacks, supplementary foods, weaning
The availability of fine cereals like rice and
foods and more importantly health foods by
wheat reduced the search for millets in daily diet.
adopting appropriate milling and processing
It is projected that millet consumption would
techniques (Seetharam et al., 2001). However their
continue to fall at about 0.5 percent per annum. At
preparation is time consuming and laborious, with
 KARUPPASAMY, Overview on Millets 3273

this scenario the planners, researchers and Arya, S.S. 1992. Convenience foods - Emerging Scenario.
consumers are embedded with the thought of Indian Food Industry. 11(4): 31-40.
millets, the forgotten millet treasure in India. Chandrasekara, A and F. Shahidi. 2010. Content of insoluble
National level millet promotion targets are focused bound phenolics in millets and their contribution to
to improve the availability and consumer reach for antioxidant capacity. J Agric Food Chem., 58: 6706–
6714.
millets.
Gopalan, C., B.V. Ramasastri and S.C. Balasubramanian,
Millets need very little inputs for their 2004. Nutritive value of Indian Foods. National Institute
sustenance and require only 25% of the water of Nutrition (NIN). Indian Council of Medical Research,
consumed by crops such as sugarcane and banana. Hyderabad, pp: 59-67.
They can grow well with the use of farmyard Gopalan, C., Rama Sastri, B.V and S. C. Balasubramanian,
manures and household produced bio fertilisers as 2009. Nutritive Value of Indian Foods, National Institute
nutrients, so usage of synthetic fertilizers are of Nutrition, Indian Council of Medical Research,
Hyderabad, India. 99.
avoided. They can also be termed as pest free crops
since they are not attacked by pests during their Initiative for Nutritional Security through Intensive Millets
Promotion (INSIMP) Operational Guidelines. 2011-12.
growth or storage. If there is any cropping system
that can withstand these challenges, survive and Kang R. K., R. Jain and D. Mridula, 2008. Impact of
flourish, it is the millet system. In spite of all these indigenous fiber rich premix supplementation on blood
glucose levels in diabetics. Am. J. Food Technol., 3(1):
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Kumar, S., Rekha and L. K. Sinha. 2010. Evaluation of quality
has been shrinking over the last five decades and
characteristics of soy based millet biscuits. Advances in
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Pradhan, A., Nag, S. K and S. K. Patil. 2010. Dietary
increased drastically. Millets are much cheaper, but
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they have to be properly processed for further
Science. 98 (6): 763-765.
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Seetharam, A., Kadalli, G. G and B. H. Halaswamy. 2001.
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Received on 07-06-2015 Accepted on 14-06-2015

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