Millets are a traditional staple food of the dry land regions of the world. They help in rendering health benefits like reduction in blood sugar level (diabetes), blood pressure regulation, thyroid, cardiovascular and celiac diseases. Millets are also rich in health promoting phytochemicals like polyphenols, lignans, phytosterols, phyto-oestrogens, phytocyanins.
These function as antioxidants, immune modulators, detoxifying agents etc. and hence protect against age-related degenerative diseases like cardiovascular diseases (CVD), diabetes, cancer etc. it increases energy levels and improves muscular and neural systems and are protective against several degenerative diseases such as metabolic syndrome and Parkinson’s disease.
Sorghum is a warm season crop, intolerant of low temperatures but fairly resistant to serious pests and diseases. Most of the sorghum produced in North and Central America, South America and Oceania is used for animal feed. Each sorghum nutrient has specific nutritional significance, which is suggestible to prevent and control life style diseases and disorders. Grain Sorghum an indigenous food to the semi-arid tropics of Africa and Asia stands fifth among the cereals in global production. Sorghum contains adequate nutritional values with 83% carbohydrate, 10% protein and 3.5% fat. Despite an impressive array of nutrients sorghum also
contains anti-nutritional factors such as tannin, phytic acid, polyphenol and trypsin inhibitors. The study was thus undertaken with an objective to determine the effect of the domestic processing methods on the blends of sorghum and green gram flour at a ratio of 70:30. The flour
mix is categorized into three variants namely, C1 (unprocessed sorghum: unprocessed green gram), V1 (roasted sorghum: roasted green gram) and V2 (malted sorghum: germinated green gram) respectively.
The results of the study showed that there was a reduction in the content antinutrients namely phytic acid, oxalic acid and tannin on processing at 2%, 43% and 14% in the
variation V1 and 3%, 51% and 22% in the variation V2 respectively.
Finger millet is highly nutritious and renders various health benefits. Raagi gets digested at a slower rate thus keeps one away from intake of excessive
calories. Also, fiber present in ragi give a feeling of fullness thus controls excessive food consumption. Ragi keeps diseases such as osteoporosis at bay and could reduce risk of fracture 68 F Nutritional and Health Benefits of Millets. In a study conducted in 2000, it was found that Finger Millet based diet helps diabetic as it contains higher fiber than rice and wheat. It is beneficial in conditions of anxiety, depression and insomnia.
Barnyard millet is a multi-purpose crop which is cultivated for food and fodder. It is also called by several other names viz., Japanese barnyard millet, ooda, oodalu, sawan, sanwa and sanwank.it can be potentially recommended for the patients with cardiovascular disease and diabetes mellitus. Barnyard millet is most effective in reducing blood glucose and lipid levels.It is a good source of slowly digestible carbohydrate, fair source of protein, excellent source of dietary fiber and minerals. Value addition of barnyard millet is an important strategy to improve its utilization and the method of processing determines the quality characteristics of the value added products.
Little millets are highly nutritious and renders various health benefits. It showed lowered triglyceride levels, LDL/VLDL Cholesterol and increase in HDL Cholesterol. The nutritional facts of little millets are it Helps control Blood sugar levels when consumed on regular basis.
kodo millet contains higher amount of dietary fiber, B vitamins, proteins and antioxidant properties. Unfortunately this millet is consumed less due to its difficulty in processing from whole grain to edible portion. The grains of Kodo millet were pre-treated as soaking in hot water at 68 to 700 C for 1-5 hours and then steamed for 20 minutes (T- I); soaking in cold water for 6 to 24 hours and then steamed for 20 minutes (T- II); steaming for 10-30 minutes (T-III). Further the grains were subjected to drying by tray drying with the help of an electric tray drier and shade drying
Why Eat Millet?
These are the traditional grains which are now less used in our daily diet. This is mainly because of not knowing the prominence and nutritional values of these grains. Millet has been major source of protein and energy for millions of people in Asia, Africa and India for thousands of years. It’s gluten-free, has a mild Flavor and adds healthy proteins and fiber to recipes.
Why Include Millets in Your Diet?
By introducing millets again to our diet, we can include wholesome, gluten-free, and nutrient-rich grain in our regular meals which can help prevent diseases such as diabetes, asthma, and cardiovascular issues.
Which Nutrients Are Present in Millets?
Besides the super nutrient – fiber, Millets are also rich in calcium, proteins, iron, and polyphenols. Polyphenols are the micronutrients that produce antioxidants and are present in plant-based foods.
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