Nutritional Importance of Millets
Sorghum and various millets such as Pearl millet, Finger millet, Kodo millet, Proso millet, Foxtail millet, Little millet, and Barnyard millet serve as vital staple foods for millions of people around the world. These hardy grains are primarily grown in rain-fed regions with low rainfall, making them essential for sustainable agriculture and long-term food security. While millets are mainly consumed as food in developing countries, in developed nations they are often used as animal feed.
Nutritionally, millets are comparable to major cereal grains like rice and wheat, offering a rich source of protein, essential micronutrients, and beneficial phytochemicals. On average, sorghum and most millets contain about 10% protein and 3.5% fat, while Finger millet stands out with a higher protein content of 12–16% and 2–5% fat. These grains are also packed with vitamins and minerals that support overall health and energy metabolism.
The protein in sorghum, primarily known as prolamin (kaffirin), tends to have lower digestibility after cooking. However, this characteristic may be advantageous for certain dietary requirements, as it allows for a slower release of nutrients. In contrast, millet proteins possess a better amino acid composition and fewer cross-linked prolamins, resulting in improved digestibility and better nutritional absorption.
Additionally, traditional processing methods such as soaking, malting, decortication, and cooking can influence the antioxidant levels and nutrient activity in millets. Overall, millets provide a balanced combination of macronutrients and micronutrients, making them an excellent choice for promoting nutritional health, especially in regions prone to food scarcity.
Proximate Composition and Dietary Fibre (per 100 g)
