Table of Contents
Millet – An Introduction and its History
Millets are one of the oldest foods known to the mankind, which were the first cereal grains that were consumed by human beings. Millet, cultivated in East Asia as many as 100 centuries ago, was more widely eaten than even rice, particularly in the area what is now China and the Korean peninsula. It is a drought-restraint grain.
In the modern world, people consider millets a bit of a wonder food. The protein structure of millet is somewhat similar to wheat, making them a gluten free substitute for breads, baking, etc.
Millets are also rich in various minerals like iron, calcium, fiber and phosphorus. So, it is imperative that we mix up our grain intake with some millets.
Millets occupy an important place in the overall history of the food, most commonly in the India. With the emergence of newer lifestyles of the humans, some of the practices that were very beautiful, we did leave behind. Now if we want to work on the path of a good future, the values we left need to be reclaimed.
Millet is widely grown across all over the planet as grains or the cereal crops for food for us.
There is a good evidence that the cultivation of the millet is done was the Korean Peninsula around 3,500 to the 2,000BC. The consumption of the millet used to be very much common in the 4500 BC, pre-dating in the Age of Indian Bronze.
Millets are also rich in various minerals like iron, calcium, fiber and phosphorus. So, it is imperative that we mix up our grain intake with some millets.
Millets occupy an important place in the overall history of the food, most commonly in the India. With the emergence of newer lifestyles of the humans, some of the practices that were very beautiful, we did leave behind. Now if we want to work on the path of a good future, the values we left need to be reclaimed.
Millet is widely grown across all over the planet as grains or the cereal crops for food for us.
There is a good evidence that the cultivation of the millet is done was the Korean Peninsula around 3,500 to the 2,000BC. The consumption of the millet used to be very much common in the 4500 BC, pre-dating in the Age of Indian Bronze.
Major changes are witnessed within the food habits of individuals, particularly in urban trendy individuals. Within the vision of western and elite life-style, we tend to are quickly forgetting our native foods and chasing towards the standardization. Millets alongside different native things are discarded as an inferior factor to be used.
The government policies and the impact of Green Revolution
These changes, plus the state policies affirmative the assembly of rice and wheat, have led to a pointy decline within the production and consumption of millet.
Before the revolution, millets contributed to around forty you look after all the cultivated grains, thereby conducive over wheat and rice. However, since the revolution, the assembly of rice has been doubled and of wheat has been tripled.
Reason for this type of government policy
There is a hypothesis that a tilt in government policies is nice for the sustenance of little farmers, as a result of what they are doing do not provide any profit for agro-chemical companies, giant food corporations etc. therefore the promotion of rice and wheat, and high investments created in machinery, hybrid seeds, fertilizers, pesticides etc., were a far a lot of profitable economic strategy.
Many believed that chemical agriculture would improve the yields and food security in India within the long-standing time.
Even though India is that the world leader in terms of production of millets, the share of millets in total grain production had born from forty to twenty nada, that has given rise to serious agricultural, environmental and organic process consequences. Rice has replaced millets on be devoured directly, and flour has replaced millet flour.
Winds of change for millets
Now after a long span of refraining from millets, efforts are being made to raise the demand of millets in India and the world by changing the mindset of the people. Many organisations are also coming up in support of this cause.
Measures are being taken to educate farmers about better millets growing techniques. Due importance is given to them because of the non-gluten tendency of millet. Many recipes with millets as the base have also been floating all over social media and on food channels.
One example of a major boost for the cause can be given by the Smart Food campaign. Smart Food with the tagline ‘good for you, good for the planet and good for the smallholder farmer’ is an initiative that initially focused on popularising millets, and sorghum. It has been selected by LAUNCH Food as one of the winning innovations for 2017.
Many organisations have already teamed up to popularise millets in India including the Indian Institute of Millet Research (IIMR), National Institute of Nutrition (NIN), MS Swaminathan Research Foundation (MSSRF) and Self Employed Women’s Association (SEWA).
Importance of different types of millets
Once a protracted span of refraining from millets is given, efforts are done being created to boost the demands of millets in Republic of India and also the world by dynamical the mind-set of the individuals. Several organizations also are springing up in support of this cause.
Measures are being taken to coach farmers regarding higher millets growing techniques. Due importance is given to them thanks to the non-protein tendency of millet. Several recipes with millets have the base that have additionally been floating everywhere social media and on food channels.
One example of a serious boost for the cause will be given by the good Food campaign. Good Food with the tagline ‘good for you, smart for the earth and smart for the husbandman farmer’ is an initiative that originally targeted on popularizing millets, and sorghum. It’s been hand-picked by LAUNCH Food in concert of the winning innovations for 2017.
Many organizations have already teamed up to popularize millets in Republic of India together with the Indian Institute of Millet analysis (IIMR), National Institute of Nutrition (NIN), MS Swaminathan analysis Foundation (MSSRF) and Self used Women’s Association (SEWA).
Some important points regarding millets
Due to the high resistance against harsh conditions, millets over here are one to be sustainable to the setting, to the farmer growing it, and supply low cost and high nutrient choices for all related to it.
Nearly forty you look after the food created in Bharat is wasted per annum, principally thanks to spoilage. However, millets don’t get destroyed simply of the millets are so sensible that they will be consumed even once 10-12 years of growing, thereby providing food security, and taking part in an important role to keep a check on food wastage.
Millet is made in fiber content, has metallic element and B vitamin (Vitamin B3). it’s a non-gluten grain containing high supermolecule content.
As so much as milleta are involved, there’s a robust revivification. we want to pay a heed in understanding things prefer to what one’s body is comfy with and no forceful amendment ought to be created.
The popularity of millet is slowly raising once more and plenty of efforts which are being easily created to bring them within the thought once more. A balanced approach has to be adopted to bring this crop back within the public consciousness.
This struggle can go protracted thanks to solve a number of the foremost food problems within the country.
Millets that are grown in India
- Pearl millet: India is the highest producer of pearl millet (Bajra). It has good amount of protein content that fuels you up and is great for chapatis. It can also be eaten as sprouted and in porridges.
- Kodo millet: It is also known as Kodra or Kodon. Kodo millet is rich in fibre and offers a great energy boost to your body and immune system. It is an ideal food for diabetic patients, and can be substituted for rice.
- Little millet: It has the highest fat content and is commonly consumed as bread, dosas, rotis and rice. It is widely popular by the name of Kutki.
- Finger millet: It is commonly known as Mandua in India and is famous as Ragi in Karnataka. Finger millet has the highest calcium content. It is a staple food in Karnataka in the form of muddes.
- Foxtail millet: It has the highest mineral content of all millets. Foxtail millet is the second most produced millet in the world. It is commonly known as Kangni.
- Barnyard millet: Barnyard millet grows faster than you can expect from any crop. It is known as Jhangora in Hindi. It has the highest fibre and iron content amongst its fellow millets.
- Sorghum: It is commonly known as Jowar. This grain is consumed all over India as rotis and porridges. It is rich in protein, carbohydrates and energy composition.
- Proso Millet: It is commonly known as Barri or Chena in Hindi. This grain has the highest protein content, and is quite high in carbohydrates as well. Because it is rich in carbohydrate content, you should consume it only when you are working out strenuously or trying to build muscles.
Conclusion
You can make almost everything and anything. You just need to substitute millets for grains like wheat and rice. You can also come up with new ways of using them by experimenting it with various recipes. As it is much higher in nutritional value it makes every dish much more filling and better for you.
Millet is the most versatile ingredient to make various dishes like idli, dosa, upma, khichdi, pulav/biriyani and kheer/payasam.
You can use millet in the same way you would use wheat flour or rice. You can use millet flour to make chapatis and breads or cook them like rice. Millet might take a little more water to cook than rice or wheat.
Toasting millets before cooking enhances their nutty flavour which can give salad a nice edge.
You can also cook millets with more water to make porridge similar to polenta and if this mix is thick enough, you can also cool it down and cut into squares to fry or use as savoury snacks. While cooking, stir it as much as possible.
It should be noted that millets do not keep too well overnight. So, make just enough for the meal.
