Introduction

Millets are a type of small-grained cereal that grows well with minimal amounts of fertilisers and pesticides and can withstand harsh weather conditions. Native to India, millet crops are often referred to as “Nutri-cereals” since they contain so many essential nutrients. Based on their grain size, millets are divided into two categories: Major Millets and Minor Millets. Pseudo millets, unlike ‘real’ grains, are not a member of the Poaceae botanical family. Despite this, they are nutritionally equivalent and can be utilised in the same ways.

The Ministry of Agriculture and Farmers’ Welfare has recognised the value of millets and declared sorghum (Jowar), pearl millet (Bajra), finger millet (Ragi/Mandua), foxtail millet (Kangani/kakun), proso millet (Cheena), kodo millet (Kodo), barnyard millet (Sawa/Sanwa/Jhangora), little millet

Gluten and allergen-free millets are available. Consumption of millet reduces triglycerides and C- reactive protein, both risk factors for cardiovascular disease.  All millet varieties are high in fibre content. Water is absorbed and bulk is created by dietary fibre. It slows the movement of food through the digestive tract, which aids in the elimination of toxins and reduces the likelihood of developing inflammatory bowel disease.