Ragi- Finger Millet

Finger millet or “ragi” is a short, profusely tillering plant with characteristic finger like terminal inflorescences, bearing small reddish seeds. Maturity of crop is between three to six months depending on the variety and growing conditions. The crop is adapted to fairly reliable rainfall conditions and has an extensive but shallow root system. It is an annual plant extensively grown as a cereal in the dry areas of India, especially in the southern States.

Finger Millet contains high amount of calcium, protein with well-balanced essential amino acids composition along with Vitamin A, Vitamin B and phosphorous. It also contains high amount of calcium.  Its high fiber content also checks constipation, high blood cholesterol and intestinal cancer. Protein content in finger millet is high, thereby making it an important factor in preventing malnutrition. It is an ideal food for diabetics as it has demonstrated the ability to control blood glucose levels and hyperglycemia. 

Finger Millet contains about 7.3% protein, 1.3% fat, 72% carbohydrates and about 2.7% minerals.

    Foxtail millet or “Italian millet”, is a gluten-free grain and the second most commonly grown species besides being one of the oldest cultivated millet. Generally grown in semi-arid regions, it has a low-water requirement, though it does not recover well from drought conditions because it has a shallow root system. Successful production is due almost entirely to its short growing season. It matures in 65-70 days. Ironically,  foxtail millet can be planted when it is too late to plant most other crops. It forms a slender, erect, leafy stem varying in height from 1-5 ft. Seeds are borne in a spike-like, compressed panicle resembling yellow foxtail, green foxtail, or giant foxtail. The grains are very similar to paddy rice in grain structure. They contain an outer husk, which needs to be removed in order to be used. 

   It has twice the quantity of protein content when compared to rice. Apart from controlling blood sugar and cholesterol, it increases disease resistant capacity and is recommended for people suffering from diabetes and gastric problem. Foxtail millet with a sweet nutty flavor, provides a host of nutrients and is considered to be one of the most digestible and non-allergic grains available. It contains fiber, protein, calcium and vitamins. It is a nutritive food for children and pregnant women. It is rich in dietary fiber and minerals such as copper and iron that keep one’s body strong and immune. 

  Foxtail Millet contains about 12.3% protein, 4.3% fat, 60.9% carbohydrates, and about 3.3% minerals.

        Proso millet is a short season crop that grows in low rainfall areas. This millet can be cultivated along with red gram, maize and sorghum. The crop is notable both for its extremely short lifecycle, with some varieties producing grain only 60 days after planting,  its low water requirements and  producing grain more efficiently per unit of moisture than any other grain species tested. Proso millet is a relative of foxtail millet, pearl millet, maize, and sorghum within the grass subfamily Panicoideae. The grain contains a comparatively high percentage of indigestible fiber because the seeds are enclosed in the hulls and are difficult to remove by conventional milling processes. It releases energy over a longer period of time after consumption allowing one to work for longer duration without fatigue.

      This has heavy protein content, crude fiber, minerals and calcium. A health benefit of proso millet comes from its unique properties as is entirely gluten-free and has significant amounts of carbohydrate and fatty acids. It is a cheaper source of manganese as compared to other conventional sources like spices and nuts. It contains high amounts of calcium, which is most essential for bone growth and maintenance. It is proven to reduce cholesterol levels and also reduces the risk of heart diseases besides preventing breast cancer among other diseases. 

 Proso millet contains about 12.5% protein, 1.1%fat, 70.4 carbohydrates and 1.9% minerals.

   Sorghum or “Jowar” cereal is perceived to be an important coarse-grained food crop. Sorghum is a traditional staple food of the dry-land regions of the world, a warm season crop intolerant to low temperatures, resistant to pests and diseases highly nutritious and a climate-compliant crop. It ranks fifth in cereals produced world-wide and fourth in India.

   Generally, sorghum grains S act as a principal source of protein, vitamins, energy and minerals for millions of people especially in the semi-arid regions. On that count, they play a crucial role in the world’s food economy. It has a nutritional profile that is better than rice which is the staple food of majority of the human population for its rich protein, fibre thiamine, riboflavin, folic acid, calcium, phosphorous, iron and β-carotene. Sorghum is rich in potassium, phosphorus and calcium with sufficient amounts of iron, zinc and sodium. Due to this, it is being targeted as a means to reduce malnutrition globally. It helps to control heart problems, obesity and arthritis. Adding sorghum regularly in the meals of pregnant women helps them attain the dietary mineral and vitamin requirements. Sorghum helps to control heart problems, body weight and arthritis.

    Sorghum contains about 10.4% protein, 1.9% fat, 72.6% carbohydrates and about 1.6% minerals.