Millet

OTHER NAME : Bajri, Bajra, babala, bajra, cumbu, dukhn, gero, sajje
BOTANICAL NAME : finger millet (Eleusine coracana (L.)), little millet (Panicum sumatrance), kodo millet (Paspalum scrobiculatum (L.)), foxtail millet (Setaria italica (L.)), barnyard millet (Echinochloa frumentacea (L.)) and proso millet (Panicum miliaceum (L.)).
SYNONYMS :
PLANT FAMILY : Poaceae
PART USED : Seed

Category

Millets are one of the oldest cultivated foods known to humans. The group of small millets is represented by six species, namely finger millet (Eleusine coracana (L.)), little millet (Panicum sumatrance), kodo millet (Paspalum scrobiculatum (L.)), foxtail millet (Setaria italica (L.)), barnyard millet (Echinochloa frumentacea (L.)) and proso millet (Panicum miliaceum (L.)).

Millets are also rich sources phenolics (bound phenolic acid- ferulic acid, free phenolic acid-protocatechuic acid), lignans, β- glucan, inulin, resistant starch, phytates, sterols, tocopherol, dietary fiber and carotenoids. The main polyphenols are phenolic acids and tannins, while flavonoids are present in small quantities; they act as antioxidant and play many roles in the body immune system

Millet mainly used as traditional foods and beverages such as roti, bread (fermented or unfermented), porridge, snack and fast foods, baby foods, millet wine, millet nutrition powder etc…