Millets
are highly nutritious being a rich source of proteins, vitamins, and minerals.
About 80% of millet grains are used for food, while the rest is used as animal
fodder and in the brewing industry for alcoholic products. In resource-poor
countries of Asia and Africa, millets provide 75% of total calorie intake next
to cereal grains with an average annual production of 14.2 and 12.4 million
tons. Millets are
nutritionally superior to rice and wheat as they contain a high amount of
proteins, dietary fibers, iron, zinc, calcium, phosphorus, potassium, vitamin
B, and essential amino acids. Millets are the primary source of carbohydrates in tropics and semi-arid
tropics of India and sub-Saharan Africa.
Millets
are recommended for well- being of infants, lactating mothers, elderly, and
convalescents. The grains release sugar slowly into the blood stream and thus
considered “gluten-free”. With high fiber and
protein content, millets are preferred as dietary foods for people with
diabetes and cardiovascular diseases. In
addition, they contain health promoting phenolic acids and flavonoids, that
play a vital role in combating free-radical mediated oxidative stress and in
lowering blood glucose levels. Pearl millet is rich in Fe, Zn, and lysine
(17–65 mg/g of protein) compared to other millets. It is thus recommended as an ideal food
for diabetics. It also contains significant amounts of potential antioxidants
like phenols, phenolic acids, and carotenoids.
0 Comments