Millets are small-grained cereal crops that are highly tolerant of drought and provide important nutrients. The document discusses several millet varieties, including pearl millet, foxtail millet, proso millet, and finger millet. It outlines their nutritional contents and common names. While processing methods like dehulling, milling, and flaking can increase digestibility and nutrient availability, millets also contain antinutritional factors such as oxalic acid, phytic acid, and polyphenols.

2.  Introduction
 Varieties
 Nutritive values
 Processing
 Ant nutritional factors
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3.  Millet is a generic term used for small sized grains that form
heterogeneous group and referred along with maize and sorghum as
'coarse cereals'.
 tiny in size , round in shape , can be white, gray, yellow or red
 highly tolerant to extreme weather conditions such as drought
 It has been estimated that only about 10 percent of the millet used
globally is fed to animals
 India is the world's largest producer of millet.
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4. Pearl millet
 Scientific name “Pennisetum glaucum”
 Common names
Pearl millet, candle millet, dark millet, bajra, indian millet,
the most cultivated millet
 an important crop in India and parts of Africa
 Grain yields range from 250 kg to 1500 kg/ha, with average 670 kg/ha in
Africa and 790 kg/ha in India
 hard-hulled and should be ground before being fed to livestock
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5. Foxtail millet
 Scientific name “Setaria italic”
 Common names
 Foxtail millet, dwarf setaria, German millet, green foxtail millet, Hungarian
millet, Italian millet
 the second-most cultivated millet
 The grain of foxtail millet is ovoid in shape, 2 mm long, pale yellow to
orange, red, brown or black in colour.
 enclosed in thin hulls and should undergo de-husking before being stored and
processed for food as husks are attractive to insects
 The use of foxtail millet grains in livestock feeding is limited
 In Western countries, the grain is mainly used as bird feed
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6. Proso mille
 Scientific name “Panicum miliaceum”
 Common names
 Proso millet, common millet, broomtail millet, hog millet, white millet
 the third-most cultivated millet.
 grain broadly ovoid, up to 3 mm x 2 mm, smooth, variously coloured but often white,
 The grains are primarily used for human consumption
 The grain is a feed for animals, including ruminants, pigs, poultry and pet birds
 When feeding proso millet grain to livestock it is necessary to grind or process the
millet to crack the hard seed coat and break the kernels for a better digestion
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7. Finger millet
 Scientific name “Eleusine coracana ”
 Common names
 Finger millet, African finger millet, caracan millet
 the fourth-most cultivated millet
 The grain is readily digestible, highly nutritious and versatile
 not widely used for livestock.
 Lesser quality for livestock than maize, sorghum and pearl millet
 Grains are hard-hulled and should be ground finely before being fed to
animals
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8. Other varieties
 Little millet
 Kodo millet
 Browntop millet etc.
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9.  Nutritious compared to the major cereals such as rice and wheat.
 Contain more calories than wheat, probably because of it’s higher oil
content of 4.2 % which is 50% polyunsaturated
 contain low phytic acid
 Rich in dietary fiber, iron, calcium, B vitamins, potassium, phosphorus,
magnesium, zinc, copper and manganese
 Gluten free grain
 The only grain that retains it’s alkaline properties after cooking
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10. Magnesium
 acts as a co-factor for more than 300 enzymes
Phosphorus
 role in forming the mineral matrix of bone
 essential component of adenosine triphosphate or ATP
 important component of nucleic acids
 metabolism of lipids (fats) relies on phosphorus
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11. Fe(mg)Ca
(mg)
Energy
(Kcal)
Carbohyd
rate(g)
Crude
fiber(g)
Ash(g)Fat(g)Protein
(g)
Variety
11.04236367.02.32.24.811.8Pearl millet
3.935033672.63.62.61.57.7Finger millet
2.83135163.26.73.34.011.2Foxtail millet
2.9836463.85.23.13.512.5Proso millet
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12.  Technologyused for converting the grain into edible form and thereby
enhancing its quality is known as processing.
 Processing of cereals and millets plays significant role during its
utilization
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13.  Millets were earlier decorticated at household level by hand pounding
 Centrifugal sheller can be used to dehull/decorticate the small millets
 decreases the total mineral contents, but increasesthe bio-accessibility
of calcium, iron and zinc
 significantly decreases total phytic acid, polyphenols, dietary fibre and
the amount of tannins
 increase in protein digestibility.
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14.  Usually milled by a nonmotorized grain mill that cranks by hand or
another nonelectric method
 a manual grain mill that has been attached to a gas or electric motor by
a pulley system can also be used
 milling of millet grains was found to reflect a change in gross chemical
composition.
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15.  The process involves grain hydration followed by steaming and
pressing of grain
 The grain is soaked to its equilibrium moisture and is steamed or
roasted to gelatinize the starch and dried to 18% moisture, conditioned
decorticated and then flaked by passing through an edge runner
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millet
Boil in water and
keep over night
Adjust pH 8-8.5
Wash grain and
steam for 20 mnts
Dry to 20% moidture level snd
pass through flaking machine

17.  Mechanical popping can be done by equilibrating the grain to 16%
moisture and then exposing to 230 C for a fraction of a minute
 Special millet varieties are required for popping
 The varieties with hard endosperm and medium thick pericarp are
suitable
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18. Oxalic acid
 Reduces the bioavailability of calcium hence a negative impact on milk
production and fat content
Phytic acid
 Decrease their dietary availability
Polyphenolic compounds
 include tannins chelate metals such as iron and zinc and reduce the
absorption of these nutrients, also inhibit digestive enzymes and may
also precipitate proteins
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19.  widely grown around the world as cereal crops or grains for fodder and
human food.
 Contain different varieties including pearl millet, foxtail millet, proso
millet , finger millet, etc.
 Contain more calories, low phytic acid, rich in dietary fiber, iron,
calcium, B vitamins, potassium, phosphorus, magnesium, zinc, copper
and manganese
 Processed by dehulling , milling , flaking ,popping etc
 Contain certain anti nutritional factors such as oxalic acid , phytic acid
and polyphenolic components
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20. Thank you
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