The term millet is applied to a variety of very small seeds originally cultivated by ancient people in Africa and Asia. They are gluten free and have less glycemic index.
Finger Millet – Ragi
Botanical name : Eleusine coracana
Finger millet is the crop of early introduction from East Africa into India. Ragi is rich in calcium.
Uses
It is used as a staple food in many southern hilly regions of India. Ragi grains are made into porridge and gruel. Ragi malt is the popular nutrient drink. It is used as a source of fermented beverages.
Sorghum
Botanical name : Sorghum vulgare
Sorghum is native to Africa. It is one of the major millets in the world and is rich in calcium and iron.
Uses
It is fed to poultry, birds, pigs and cattle and a source of fermented alcoholic beverage.
Minor Millets
Foxtail Millet
Botanical name : Setaria italica
This is one of the oldest millet used traditionally in India. Which is domesticated first in China about 6000 years. Rich in protein, carbohydrate, vitamin B and C, Potassium and Calcium.
Uses
It supports in strengthening of heart and improves eye sight. Thinai porridge is given to lactating mother.
Kodo Millet
Botanical name : Paspalum scrobiculatum
Kodo millet is originated from West Africa, which is rich in fibre, protein and minerals.
Uses
Kodo millet is ground into flour and used to make pudding. Good diuretic and cures constipation. Helps to reduce obesity, blood sugar and blood pressure.