The most extensively cultivated millet is pearl millet (Pennisetum glaucum, P. typhoides, Pryhpideum, and P. americanum). Large stems, leaves, and heads characterise this summer cereal grass. In terms of farmed land and contributions to food security in parts of Africa and Asia that can only produce limited amounts of other crops, pearl millet is the most significant species of millet. Compared to other millet such as sorghum or maize, it utilizes moisture more effectively, Condensed panicles (spiked) measuring 10 to 150 cm In length, support the grain. Under conditions of heat and drought, Pearl Millets has the highest yield potential of all millets. Pearl millet can be beneficial in the process of weight loss as it is high in fiber content and also give satiety as it takes a longer time to pass through the stomach to the intestine. It has been found that due to its high fiber content risk of occurrence of gall stone is low. Pearl millet had phosphorus and a rich source of calcium which helps to attain peak bone density.
Finger millets, scientifically known as Eleusine coracana, are small, nutritious grains that have been cultivated for centuries and play a crucial role in many traditional diets. Commonly known as ragi or nachni, finger millets are primarily grown in arid and semi-arid regions, thriving in conditions where other crops might struggle. Finger millets are a powerhouse of nutrients, including calcium, iron, fiber, and essential amino acids. They contribute significantly to a well-balanced and nutritious diet The consumption of finger millets has been linked to various health benefits, including improved digestion, lower risk of diabetes, and enhanced bone health due to its rich mineral content.With the rising awareness of gluten sensitivities and celiac disease, finger millets offer a valuable gluten-free alternative, making them suitable for individuals with dietary restrictions.finger millets are not just a crop; they represent a nutritious, climate-resilient, and culturally significant food source with the potential to address contemporary challenges in agriculture and nutrition.
Sorghum is a crop from the Gramineae family that is high in carbohydrates and has the scientific name Sorghum bicolor L. It is one of the staple crops for millions of semi-arid residents, is also known as The KING OF MILLETS. Its main ingredient is starch, which is digested more slowly than in other cereals and also has a low protein and fat digestibility. The onset of non-communicable diseases is significantly influenced by oxidative stress and excessive free radical production. The expression of the phase II enzyme is controlled by sorghum derived phenolic chemicals. These operate as the body's natural defense against oxidative stress by converting highly reactive electrophilic species (RES)into harmless and excretable metabolites. The most extensively cultivated millet is pearl millet (Pennisetum glaucum, P. typhoides, Pyridium, and P. americanum). Large stems, leaves, and heads characterize this summer cereal grass.
