Science of Millets

 

A class of extremely varied small-seeded grasses known as millets is commonly cultivated as cereal crops or grains for humans to eat and animal fodder worldwide. The crop is preferred because of its short growing season in dry, warm weather and its excellent output. Pearl millet is the most often produced type of millet and is a significant crop in portions of Africa and India. Important crop species include finger millet, proso millet, and foxtail millet. Regarding their nutritional qualities, millets are not only on par with other main grains but also excellent providers of vitamins, carbs, and phytochemicals with nutraceutical qualities. 7–12% protein, 2-4% fat, 65-75% carbs, and 15-20% dietary fibre are included in millets.

                                                        General structure of millet grain

Nutrient Composition: Regular millet consumers report lower incidence of ulcers in the duodenum, cardiovascular illnesses, and hyperglycemia (diabetes). Important vitamins like thiamine, riboflavin, folic acid, and niacin are also high in millet grains. Similar to rice and wheat, millets are high in fatty acids and certain minerals. The amount of carbohydrates in millets varies greatly, with the proportions of amylose and amylopectin ranging from 16–28% and 72–84%, respectively. According to its nutritional makeup, millet grain is a good source of protein, energy, vitamins, minerals, and trace elements. A high source of phytochemicals, including dietary fibre and polyphenols (0.2-0.3%), is the edible part of millet kernels. The presence of phytates, polyphenols, and tannins in millets has been linked to metabolic disorders, ageing, and increased antioxidant activity. Of all the grains, finger millet has the highest calcium concentration (344 mg/100g); it is also highly concentrated in phytates (0.48g/100g), polyphenols, and tannins (0.61%).

Carbohydrate Digestibility: Depending on the rate and degree of digestion, starch is typically divided into three categories for nutritional purposes: resistant starch (RS), slowly digestible starch (SDS), and quickly digestible starch (RDS). SDS's nutritional qualities are crucial for the management and avoidance of a number of illnesses. Cardiovascular disorders and noninsulin dependent diabetes are linked to elevated plasma glucose and insulin levels following a glucose load. Carbohydrates that take longer to digest and absorb are better for managing metabolic diseases like diabetes and hyperlipidemia through diet.

Dietary Fiber: A longer travel time results in slower glucose release and absorption, which can assist manage some forms of diabetes (such as non-insulin-dependent diabetic mellitus). Dietary fibre components also bind food toxins in the stomach to lessen their toxicity and bile salts, which encourage cholesterol excretion from the body and so lower blood cholesterol levels.

References : Nutritional and Health Benefits of Millets

Millet Recipes – A healthy Choice