Millets, ancient grains with modern relevance, offer sustainable solutions to today’s nutritional, environmental, and agricultural challenges. Rich in nutrients, climate-resilient, and eco-friendly, millets are ideal for combating lifestyle diseases and promoting food security. This presentation explores their role as smart foods for a healthier and more sustainable 21st century.

1. Millets-food for 21st
century
PRESENTED BY:
Dr. Rakesh Prajapat
Junior Resident
JLN Medical College Ajmer

2. Introduction
• Millets are grasses that have been cultivated since ancient times.
• They belong to the Poaceae family and are known for their resilience to
adverse environmental conditions, making them an essential crop in
regions with limited water resources and variable climates.
• Millets or coarse cereals are consumed without milling.
• The commonly used millets are Jowar (sorghum), Bajra (pearl millet),
and Ragi (finger millet).

3. • Traditionally considered as “poor man’s food,” millets are now
recognized as a vital source of nutrition, particularly in the context of food
security and sustainable agriculture.
• They contain antidiabetic properties and have low glycemic index (GI)
and reduce the postprandial blood glucose level and glycosylated
hemoglobin.
• Millets are helpful in reducing the incidence of malnutrition and well as
metabolic disorders.
• Millets have numerous health benefits, such as reducing the incidence of
cancer, obesity and diabetes, cardiovascular diseases , gastrointestinal
problems , migraine , and asthma , hyperglycemia.

4. • Most of the millets are three to five times more nutritious than most in
terms of vitamins, fiber, proteins, and minerals (calcium and iron) and are
gluten-free; hence, they are known as “superfoods.”
• Millets are an excellent source of protein as well as some amino acids (i.e.,
methionine and cysteine).
• Millets contain a large amount of various vitamins like E and B and
minerals, such as calcium, manganese, potassium, phosphorus,
magnesium, and iron.
• These wonder grains play a vital role in day-to-day diet as an essential
nutrient, especially in underdeveloped and developing countries.

5. • The Government of India has recently renamed jowar, bajra, ragi, and
other millets as "nutri cereals," dispensing with the nomenclature "coarse
cereals." This has been done to remove the wrong perception that these
grains are inferior to rice and wheat, as their health benefits are larger.
• Millets is comprising sorghum (jowar), pearl millet (bajra), finger millet
(ragi/mandua), minor millets as little millet (kutki), and two pseudo-
millets-black-wheat (kuttu) and amaranthus(chaulai) have high nutritive
value.
• According to the Indian Council of Medical Research, compared to rice,
foxtail millet has 81% more protein and little millet has even higher
quantities of fat, fiber, and iron, as compared to rice. India is the largest
producer of millet in the world.
• In a resolution adopted by the UN, the year 2023 has been declared as the
International Year of Millets.

6. Nutritive Value
• The calorie content of millets is about 350 kcal/100 g. The protein content
is 8-14 g%. They are also rich in minerals. Detailed nutritional values of
millets are given in Table

7. Nutritional Index of Millets
• The nutritional index of millets is comparable to major cereals such as rice,
wheat, and maize since they are an abundant source of carbohydrates,
dietary fiber, protein, vitamins, micronutrients, and phytochemicals.
• Millets are rich in essential nutrients, making them a valuable addition to
diets. They are gluten-free and have a lower glycemic index compared to
rice and wheat.
• Millets are abundant in dietary fiber, vitamins (especially B-complex
vitamins), minerals (iron, calcium, magnesium), and antioxidants.
• These grains also offer an excellent source of plant-based protein, with
variations among different millet types.
• Millets’ nutritional profile makes them particularly suitable for addressing
malnutrition and lifestyle-related diseases. The nutritional composition
of various millets.

8. • Proso contains a very high level of minerals and dietary fiber. It is a rich
source of various minerals and vitamins. It contains potassium, iron,
phosphorus, calcium, magnesium, zinc, vitamin B-complex, niacin, and
folic acid.
• Kodo millet provides gluten-free protein. It contains B-complex vitamins
such as B6, niacin, and folic acid and minerals including magnesium, iron,
potassium, calcium, and zinc. Moreover, it is highly digestible.

9. • Pearl millet has less amount of carbohydrates as compared to other staple
cereals, and it is mainly composed of starch and insoluble dietary fiber. It
is gluten-free and high in omega-3 fatty acids; the amino acid score is
also good, further it contains fatty acids (alpha-linolenic acid,
eicosapentaenoic acid, and docosahexaenoic acid), other micronutrients
(iron, zinc, copper, potassium, magnesium, phosphorous, manganese), and
B vitamins.
• Foxtail millet contains vitamins, minerals, high dietary fiber content,
resistant starch, and essential amino acids.

10. Ragi
• Ragi also known as finger millet, is a
robust, popular food and marvelous
grain crop in India.
• It is called dry land crops, mostly cultivated by the people of
Andhra Pradesh, Karnataka, Tamil Nadu, and Kerala, both
tropical and sub-tropic regions.
• Ragi can be easily termed as a superfood since it is loaded
with a variety of macro and micronutrients, essential fats,
proteins, vitamins, and minerals.

11. • Nutritive Value
 It contains a high amount of calcium (344 mg/100 g) has a
carbohydrate content of 72.6%, protein 7.7%, crude fiber
3.6%, and mineral 2.7% that is comparable to other cereals
and millets.
 Its crude fiber and mineral contents are markedly higher than
those of wheat (1.2% fiber, 1.5% minerals) and rice (0.2%
fiber, 0.6% minerals).
 Its protein is relatively better balanced; it contains more
lysine, threonine,and valine than other millets.

12. • Processing.
 The grain is malted and the flour of the malted grain is used as
a nourishing food for infants and invalids.
 Malting releases the amylases which dextrinize the grain
starch.
 Ragi can be milled by wet conditioning.
 It can be steamed followed by milling in a hammer or plate
mill or roller flour mill.

13. Jowar
• It is important millet in western and central India (especially
Maharashtra, Madhya Pradesh, and Andhra Pradesh) and is the
staple food for many Indians.
• Nutritive Value
 It is a nutritious millet with a high iron content of 4.1 mg/100
g.
 The protein content is in the range of 9-14%. Like other
millets, protein is limited in amino acids lysine and threonine.

14. • In some species, the leucine content is high, which interferes
with conversion of tryptophan to niacin; thus, jowar taken as
the sole food could be pellagragenic.
• Processing.
 Pearling involves wet milling, where top layers bearing the
color and fiber are removed by abrasion.
 Milling removes the proteins in the bran and the germ, which
are nutritionally superior to the protein present elsewhere in
the grain.
 Popping and flaking of jowar improves the starch digestibility
five times but reduces the protein digestibility in flakes.

15. Bajra
• Bajra (pearl millet) is grown in arid regions of our country. It is relished in
Rajasthan, Gujarat, and parts of Maharashtra as porridge. It is also used to
make flour for preparing chapatis.
• Nutritive Value.
 The protein content is in the range of 10-14%.
 The iron content of bajra is highest among all cereals and millets at 8
mg/100 g.
 It is also relatively rich in calcium, carotene, riboflavin, niacin, and folic
acid.
• Processing.
 It is consumed after dehusking and cooked in the same way as rice.
 The grain is sometimes eaten after it is parched.

16. Pseudo Cereals
• A pseudo cereal is one of any non-grasses that are used in
much the same way as cereals (true cereals are grasses).
• Their seed can be ground into flour and otherwise used as
cereals.
• Examples of pseudocereals are amaranth(rajgira), quinoa,
chia, and buckwheat (kuttu ka atta).

17. Health benefits consuming millets
• Their high dietary fiber content aids in digestion, reduces the risk of colon
cancer, and helps manage diabetes by regulating blood sugar levels.
• The presence of antioxidants in millets combats oxidative stress and lowers
the risk of chronic diseases.
• In addition, millets contain phytochemicals that exhibit anti-inflammatory
properties, contributing to overall well-being.
• Including millets in the diet has been linked to weight management,
cardiovascular health, and improved bone health due to its mineral content.

18. • They are free from gluten, hence suitable for persons suffering from celiac
disease or gluten sensitivity.
• Furthermore, millets have a low glycemic index, making them an excellent
choice for managing blood sugar levels.
• The millets have antioxidant Activity, anti-hyperglycemic effects, anti-
cholesterol effects, anti-hypertensive effects, and anthropometric effects.

19. • Foxtail millet
Improves hemoglobin levels and prevents anemia, and aids in controlling
blood sugar levels. In addition, it contains antioxidants that help in
combating oxidative stress and reducing the risk of chronic diseases.
• Finger millet (Ragi)
Promotes bone health and prevents conditions like osteoporosis as it is rich
in calcium. It is also a good source of amino acids, making it beneficial for
muscle repair and development. Ragi is often recommended for infants and
growing children to support healthy bone development.

20. • Pearl millet (Bajra)
Pearl millet is rich in fiber and has a low glycemic index, which helps
regulate blood sugar levels and contains a high content of iron and other
essential minerals, which can help prevent anemia and promote overall
well-being.
• Barnyard millet
Barnyard millet is a good source of dietary fiber, which aids in digestion
and can help prevent digestive issues such as constipation. It also contains
high levels of antioxidants, which can contribute to reducing the risk of
chronic diseases and promoting overall health.

21. • Kodo millet
Kodo millet is rich in phytochemicals and antioxidants, making it effective
in combating oxidative stress and reducing the risk of various diseases,
including cancer. It also has a low glycemic index, making it a suitable
option for individuals looking to manage their blood sugar levels.
• Little millet
A good source of B vitamins, particularly niacin, and thiamine, which are
essential for energy production and nerve function. It also contains
minerals such as iron and potassium, contributing to overall health and
well-being.

22. Anti nutrient Profile of Millets
• Millets have some antinutrient factors or chemicals.
• Antinutrients are phytochemical compounds that are being produced by
plants for their defense, and millets have more concentration of tannins,
phytates, oxalates, trypsin, and chymotrypsin inhibitors compared to wheat
and rice.
• These chemicals reduce nutrient bioavailability by inhibiting nutrient
absorption.
• If these are consumed uncooked, they result in nutritional deficiency,
micronutrient malnutrition, and bloating.
• For the elimination of antinutrients, their processing is needed.

23. Ecological Sustainability
• Millets are highly resilient to adverse environmental conditions, such as
drought and poor soil quality, making them an environmentally friendly
crop choice.
• Their low water requirements and ability to grow in marginal lands make
millets crucial in the face of climate change and water scarcity.
• Cultivating millets can contribute to biodiversity conservation and reduce
the need for chemical fertilizers and pesticides.
• Promoting millet-based farming systems can foster sustainable agriculture
and enhance resilience in agricultural communities.

24. • The cultivation of millets is environmentally sustainable for several
reasons. Millets are well-adapted to low-input farming systems and can
thrive in poor soils with minimal water requirements.
• They have a short growth cycle, reducing the need for extensive water and
chemical inputs. In addition, millets are less susceptible to pests and
diseases, reducing the reliance on pesticides.
• Their ability to grow in diverse agroecological zones also promotes
biodiversity and reduces monoculture farming practices.

25. Millets in addressing Malnutrition
• Millets have the potential to combat malnutrition, especially in regions
where staple grains lack essential nutrients.
• Their high protein, iron, and zinc content can help address nutrient
deficiencies, particularly among vulnerable populations like children and
pregnant women.
• Integrating millets into government nutrition programs and school meal
initiatives could contribute to improved public health.

26. Economic significance
• The cultivation and consumption of millets have socioeconomic
implications, particularly in rural areas of developing countries.
• Millet production can provide livelihood opportunities for smallholder
farmers, empower women in agriculture, and improve food security at the
local level.
• Furthermore, the growing global demand for millets presents export
opportunities and income generation potential for farmers in producing
regions.
• However, to fully realize these benefits, support in the form of research,
infrastructure development, and market access is essential.

27. • References
 Textbook of Community Medicine by Rajvir Bhalwar 5th
Edition
 Kaur N, Ray B, Kalyani CV. Millets: Ancient grains for modern nutrition
– A comprehensive review. Indian J Community Med 2024;49:665-8.
 Google Images
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