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 greengram), V1 (roasted sorghum: roasted green gram) and V2 (malted sorghum: germinated greengram) 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.
calories. Also, fibres 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 fibre than rice and wheat. It is beneficial in conditions of anxiety, depression and insomnia.
carbohydrate, fair source of protein, excellent source of dietary fibre 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.
Cholesterol. The nutritional facts of little millets are it Helps control Blood sugar levels when consumed on regular basis.
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
grains. Millet has been major source of protein and energy for millions of people in asia, Africa and India for thousands of years.
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.