The green revolution forgot about the long-lasting values of millets, arid zone crops of India….. Triveni P .Shukla
ORIGIN: Millets were cultivated in India during 2300 BC as staple foods for a balanced diet with antioxidants, proteins, and fiber way back during the time of the Indus Valley civilizations of Mohan Jodaro and Harrappa. They were the major grains in Europe during the middle ages.
TYPES: Sorghum or Jawar, pearl millet or Bajara (Penisetum glaucum), finger millet or Ragi (Leucia species), Sanwan or barnyard millet, Kodo or brown top, Proso or chena Barr (Panicum species), foxtail millet, and pseudomillets like buckwhest and amaranth. Pearl millet or Bajara is the king of millets in India.
PRODUCTION: Rajastan, M.P., Mahaerastra, Karnataka, and Andhra Pradesh are the major growers in India, the major producer in the word to the extent of 41%. The second producer is Niger. Climate change will force Government of India to opt for and promote millets and this may change the fate of farmers and the stance of food security in India. Slow digestibility due to high fiber has been the problem. In 2021, the global production was 301 million MT. This makes millets a major crop in Asia for food, fodder, and even alcoholic beverage production. Pearl millet is the6th ranking crop in the world that can be used in place of corn and rice to prepare Idali, Upama, fried ricem Pulao, Biriyani, and Khichari.
I was involved in production and global marketing of a vitamin and mineral fortified mixture of pearl millet and soy grits under the World Food program.
MAJOR EXPORTERS: India and Niger
IMPORTERS: Indonesia, Belgium, Japan, Germany, Mexico, Italy, USA, Netherlands, Brazil, and China.
THE CUISINES: Polao and Upma in India and porridge in Germany and Russia.
CHEMICAL COMPOSITION: https://www.intechopen.com/chapters/76189
https://www.tandfonline.com/doi/full/10.1080/19476337.2020.1818831
https://link.springer.com/chapter/10.1007/978-981-16-7224-8_6
Protein- 7- 12 %; Fat- 2-5%; Ash- 1- 2.5; fiber – 15- 20%; Carbohydrate- 65- 75%
Riboflavin- 0.25, Thiamine- 0.59; Niacin- 3.2 mg/ 100 grams
Minerals manganese- 7, Iron- 4.8, Zinc – 3.8, and Sodium- none mg/ 100 grams
Antioxidants: Ferulic acid, catechins, carotenoids, tocopherols, phytic acid, tannins, and phenolics.
Ginger, garlic, onion, cinnamon, mustard, ashwagandha (Withania somnifera), peppermint, carom (cumin and fennel like), nutmeg, pistachio, and neem, have been known to ayurvedic seers as nutraceuticals for centuries. Ironically, the Western scientists fail to recognize the ancient wisdom. They never mention sanbar as a multi-vegetable extract with lentils and legume.
Ergothioneine shown below as thiourea derivative amino acid from histidine containing sulfur un the imidazole ring has been part of Indian cuisine by way of extensive use of black and kidney beans.
This amino acid prevents cataract, improves cognitive health and longevity, and prevents wrinkles on the skin. Onion, pepper, spinach, cabbage, tomato, zukuni, chickpea and nuts, and barley have been part the Indian diet
Taurine, a 2-aminoethane sulfonic acid, is a zwitterion. Fish and meat are its best sources other than the mother’s milk. It is essential for neurological development during first month of early infanc. No wonder why breast feeding was never ill-advised in India.
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