Millet is a common term to categorize small-seeded grasses that are often termed Nutri-cereals or Dryland-cereals. They are non-allergenic grains which are gluten free and used as a rich source of nutrition. Millets are of two types – Major Millets and Minor Millets; this classification is based on the size of grain. Millets includes Sorghum (Jowar), Pearl Millet (Bajra), Finger Millet (Ragi), Little Millet (Kutki), Foxtail Millet (Kakun), Proso Millet (Cheena), Barnyard Millet (Sawa), Kodo Millet (Kodon) and other millets. They are hardy, resilient crops that can withstand high temperatures, grow on poor soils with little or no external inputs and are thus termed as the ‘miracle grains’ or ‘crops of the future’.
Millets contain protein, fat, carbohydrates, and fibre, etc. Medicinally millet helps to decrease triglycerides and inflammation, thus preventing cardiovascular disease. Millets are nutritionally superior to wheat and rice owing to their higher levels of protein. It also has higher dietary fibre content compared to other staple cereals. Millets also serve as a source of dietary fibre, reduce chances of inflammatory bowel disease, and also helps to detoxify the body. They control level of cholesterol and reduces cases of fatty liver, provide strength to nervous system, support growth of bones and muscles, regulate metabolic activities thus control diseases like diabetes, promotes digestion thus resist complication of constipation and other digestive problems, boost immunity and nourishes body due to its nutrients value. Millets are more nutritious than other fine cereals. Millets also served as good sources of phosphorus and iron.
Finger millet (Eleusine coracana) or Ragi termed as “Super food” is a good source of carbohydrate, protein, dietary fibre and minerals, and an important staple food for people under low socio- economic group and those suffering from metabolic disorders like diabetes and obesity. It supports millions of smallholder dryland farmers across Sub- Saharan Africa and Asia as millets offer nutrition, resilience, income, and livelihood for farmers. They have multiple untapped uses such as food, feed, fodder, biofuels, and brewing.
Ayurveda described ragi as sweet with astringent taste, termed as Trundhanya or Kudhnya or Kshudradhanya. The highest source of calcium and mineral content is seen in ragi but has lower amounts of fat and protein. Finger millet grains have good malting capabilities and are well-known for their use as weaning foods. Ragi is naturally rich in iron, & benefits those with low haemoglobin levels. Vitamin B1 in ragi helps in the synthesis of red blood cells. The proteins are distinctive in finger millet due to the sulphur rich amino acid levels. Ragi is high in protein content, calcium, iron, and amino acids.
Ragi is used for making porridge for babies and infants. Sprouted ragi benefits more as it has significant levels of Vitamin C, which improves iron absorption. Ragi flour is one of the greatest non-dairy calcium sources. Due to its high fibre content, it prevents overeating and keeps you full for a longer time, which aids in weight loss. The insoluble fibre present in ragi helps in easy movement of foods in the stomach and adds water into the stool, hence aiding easy digestion and relieving constipation. Ragi is high in magnesium, which helps to improve insulin sensitivity by reducing insulin resistance. Ragi is a must-have for anyone on a glutenfree diet or suffering from celiac disease. Ragi is rich in antioxidants which prevents oxidation and fights against infections. With the aim to create awareness and increase production & consumption of millets, United Nations, at the behest of the Government of India, declared 2023 the International Year Millets.
