Millet is among the oldest and cheapest crops known to humans. Cultivated since pre-historic times in north Africa and central Asia,it is possibly the first cereal grain used for domestic purposes. Because its outer coat is thicker than that of wheat,rice and corn,it is also known as coarse grain. Unlike wheat and rice though,the crop consumes little water,needs no irrigation and is adaptable to a wide range of ecological conditions. Hardy by nature,it grows even in drought and attracts few pests. There are several varieties of milletsorghum or jowar (cholam in south India),pearl millet or bajra (kambu in south India),finger millet or ragi,barnyard millet,proso millet,kodo millet and foxtail millet.On an average,10 to 12 per cent of millet is protein. It is rich in insoluble fibre and micronutrients such as zinc,iron and calcium. Ragis calcium levels are almost comparable to milk,whereas bajra is an excellent source of iron. However,the high proportion of phytates and tannins (antioxidants which help reduce cholesterol and blood sugar) in millet interferes with the absorption of minerals. Soaking or fermenting it enhances their absorption. Millet is hypoallergenic (non-allergy producing) and its safe to include it in diets of infants,lactating mothers,elderly and convalescents. But those unaccustomed to the coarse grain may also experience abdominal discomfort after eating large portions.Millet lacks gluten (the allergy-causing protein in wheat) and thus is an important component of gluten-free diets meant for wheat-intolerant people. Also,a recent study reported that consumption of finger millet is helpful for people with diabetes,as whole finger millet has a low glycemic response (the measure of the foods ability to elevate blood sugar). A study also reports that dietary phytate helps prevent kidney stone formation,protect against diabetes mellitus,caries,atherosclerosis and coronary heart disease and cancers.Millet flour is best used in making flat cakes and unleavened breads and does not have gluten which is needed to make dough elastic and strong.Its time the tradition of eating this forgotten grain is revived and it re-occupies its rightful place in our diets.
