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T. P. Mall* and S. C. Tripathi


Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops/grains. Millet is tiny in size and round in shape and can be white, gray, yellow or red. Millets are very high in their nutrition content. Each millets are three to five times nutritionally superior to rice and wheat in terms of proteins, minerals and vitamins. Millets are rich in B vitamins, calcium, iron, potassium, magnesium, zinc, also gluten-free and has low-GI (Glycemic index) thus millets are suitable for people allergies/intolerance of wheat. Also for diabetic, weight loss millets are excellent. It helps to lower type 2 diabetic and reduces the risk of heart disease Millets are a great source of starch, making it a high-energy food. It is also an excellent source of protein and fiber. Millets are mostly pest-free and low fertilizer used in growth. Millets can be cooked as we make rice and serve with dal, sambar, rasama or any curry of our choice. We can also make various dosa, idli, vada, bajjis/pakoras, murrukus/chakkli, nipatlu, pongal, mudda (dumpling), khichdi, pulav/biriyani, upma, sweets from millets, baked products such as bread and biscuits, or cooked just like boiled rice. they can also be use in baking, so we can include millets in our diet in more exciting way. Millets can be used to a whole variety of food that we consume everyday. They are ideal replacements to wheat and rice for their higher nutritional value.

Keywords: Millets, Nutrimental, Ethno medicinal, Grasses.

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