Nutritious grain millet is reaching farmers through processing: Here are its Properties

Nutritious grain millet: Millets are a nutritional powerhouse, and their growing popularity is leading to an increased demand for varieties like jowar, bajra, and ragi. Often referred to as kaddan, millets are a group of coarse grains, including sorghum, finger millet, foxtail millet, little millet, proso millet, kodo millet, barnyard millet, and browntop millet.

Millets are typically categorized into two types: large and small. Large millets include jowar and bajra, while small millets include ragi, kodo, kutki, sanwa, kangni, and others. These grains are not only incredibly healthy but also highly beneficial for farmers. Their cultivation is cost-effective, requiring minimal water and low-fertility land, making them ideal for diverse farming conditions.

In recent years, demand for millets has surged, and a variety of millet-based products are now available in the market, including jowar, bajra, and ragi. This growing interest is expected to provide economic benefits to farmers cultivating these grains.

Jowar

Jowar (also known as great millet) is an excellent source of fiber, which aids in weight loss and alleviates constipation. It is rich in calcium, which strengthens bones, and copper and iron, which help combat anemia by boosting red blood cell production. In rural areas, jowar is commonly used to make roti, and it’s slowly becoming a staple in urban diets as well.

Bajra (pearl millet) is a warm-natured grain, traditionally consumed in the winter months as laddus or chapatis. Packed with protein, iron, calcium, and carbohydrates, bajra promotes healthy digestion and supports weight management. It is grown in states like Rajasthan, Maharashtra, Gujarat, Uttar Pradesh, and Haryana. Bajra is also rich in antioxidants, which promote restful sleep and ease menstrual cramps. Additionally, it helps in eliminating cancer-causing toxins from the body.

Ragi

(finger millet) is a highly nutritious grain, known for its calcium content, which is higher than most other grains. In 100 grams of ragi, there are 344 milligrams of calcium, crucial for bone strength and muscle health. Ragi is also abundant in iron. It can be used to make roti, chila, idli, and porridge, and is particularly beneficial for diabetic patients who avoid wheat.

Kodo is an ancient grain that has been largely overlooked in modern times. Rich in nutrition, it is low in fat and protein and has a low glycemic index, making it an excellent choice for diabetics. Grown mainly in Chhattisgarh, kodo is a staple for the tribal communities in the region.

Kangni

Kangni is another ancient grain, primarily grown in southern India. It has a thin straw layer that should be removed before consumption. Kangni can be boiled like rice or used to make chapati, bread, pudding, or noodles. It contains more protein than regular rice and is high in fiber, making it beneficial for people with diabetes or heart conditions.

Kuttu (also known as buckwheat) is grown in states like Tamil Nadu, Maharashtra, Andhra Pradesh, Odisha, Karnataka, Bihar, and Jharkhand. It can be used like rice to make idli and dosa, and is increasingly being used in bakery products. Kuttu is low in fat and rich in protein, iron, magnesium, and zinc, making it beneficial for heart patients, diabetics, and those with constipation.