Millet (Panicum miliaceum L.) is an annual crop, is a tetraploid cereal with an exceptionally low water requirement and occurs in small grains. It has a very ancient history dating back to Neolithic China (1). There are about 20 different species cultivated all over the world, including :
- Pennisetum glaucum LR Br
- Eleusine coracana
- Paspalum setaceum
- Setaria italica L.
- Panicum sumatrense
- Echinochloa utilis
It is the sixth most important cereal in the world (2) and the main producers in 2014 in tons, are:
- India 11.420.000
- Niger 3.321.753
- Cina 1.780.000
- Mali 1.715.000
- Nigeria 1.384.900
Millet is an ancient grain valued for its digestibility and high nutritional content. It's an excellent source of energy, rich in fiber, protein, vitamins, and minerals, and serves as a gluten-free alternative to more common grains like wheat. It is used in various global cuisines in dishes ranging from porridges to soups to desserts.
Nutritional Profile (per 100 grams):
- Calories Approximately 378 kcal.
- Protein About 11 grams, providing a good source of plant-based protein.
- Fat About 4.2 grams, including essential fatty acids.
- Carbohydrates About 73 grams, with a high fiber content.
- Fiber About 8.5 grams, which helps improve digestion and prolong satiety.
- Vitamins and Minerals Rich in B vitamins, magnesium, phosphorus, iron, calcium, potassium, and zinc.
Industrial Production Process
The production of millet involves several key steps to process it from raw grains to a usable form for cooking and consumption. Millet is a versatile grain widely used in various cuisines worldwide, particularly in Africa and Asia, where it serves as an important dietary staple. Here’s a detailed look at the process:
Cultivation and harvesting. Millet is grown in various varieties and harvested when the grains are mature and ready to be extracted from the plants.
Cleaning and grading. After harvest, millet grains are cleaned to remove impurities such as dust, stones, and other plant residues.
Drying. The grains are dried using sunlight or artificial methods to reduce moisture content and ensure safe storage.
Dehulling. Millet grains are dehulled to remove the outer husk, making the grain more digestible and ready for cooking.
Milling (optional). For some applications, millet may be ground into flour.
Packaging. Finally, the cleaned, dehulled, and if necessary, milled millet is packaged in bags or containers for retail or wholesale distribution.
Considerations
Millet is especially valued for its low glycemic impact, making it suitable for those managing diabetes. It is also known for its anti-inflammatory properties and ease of digestion.
Culinary Use Can be cooked like rice or quinoa, used in soups, side dishes, salads, or milled into flour for baking.
Health Benefits Supports heart health, improves digestion, and can aid in weight management due to its high fiber and protein content.
Storage Should be stored in an airtight container in a cool, dry place to preserve its freshness and nutritional properties.
Studies
Millet is an important source of energy and protein and has a high nutritional value, comparable to the main cereals such as wheat, rice, corn. It has a high content of calcium, iron, potassium, magnesium, phosphorus, zinc, dietary fiber, polyphenols (antioxidants) and proteins (3).
It is gluten-free and therefore ideal for those who are gluten intolerant and easy to digest.
It contains a large amount of lecithin, which provides excellent support for the health of the nervous system by helping to restore nerve cell function, regenerate myelin fiber and intensify brain cell metabolism.
Millet is also rich in micronutrients such as niacin or vitamin B3, the vitamins of the B complex, vitamin B6 and folic acid (4).
It generally contains significant amounts of essential amino acids, particularly those containing sulfur, is a good source of essential amino acids, except for lysine and threonine, but has a relatively high content of methionine. It also has a higher fat content than maize, rice and sorghum (5).
Millet studies
References________________________________________________________________________
(1) Lu H. Y., Zhang J. P., Liu K. B., Wu N. Q., Li Y. M., Zhou K. S., Ye M. L., et al. 2009. Earliest domestication of common millet (Panicum miliaceum) in East Asia extended to 10,000 years ago. Proceedings of the National Academy of Sciences, USA 106: 7367–7372
Abstract. The origin of millet from Neolithic China has generally been accepted, but it remains unknown whether common millet (Panicum miliaceum) or foxtail millet (Setaria italica) was the first species domesticated. Nor do we know the timing of their domestication and their routes of dispersal. Here, we report the discovery of husk phytoliths and biomolecular components identifiable solely as common millet from newly excavated storage pits at the Neolithic Cishan site, China, dated to between ca. 10,300 and ca. 8,700 calibrated years before present (cal yr BP). After ca. 8,700 cal yr BP, the grain crops began to contain a small quantity of foxtail millet. Our research reveals that the common millet was the earliest dry farming crop in East Asia, which is probably attributed to its excellent resistance to drought.
(2) Changmei S., Dorothy J. (2014). Millet-the frugal grain. Int. J. Sci. Res. Rev. 3 75–90.
(3) Devi P. B., Vijayabharathi R., Sathyabama S., Malleshi N. G., Priyadarisini V. B. (2014). Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review. J. Food Sci. Technol. 51 1021–1040. 10.1007/s13197-011-0584-9
Abstract. The growing public awareness of nutrition and health care research substantiates the potential of phytochemicals such as polyphenols and dietary fiber on their health beneficial properties. Hence, there is in need to identify newer sources of neutraceuticals and other natural and nutritional materials with the desirable functional characteristics. Finger millet (Eleusine coracana), one of the minor cereals, is known for several health benefits and some of the health benefits are attributed to its polyphenol and dietary fiber contents. It is an important staple food in India for people of low income groups. Nutritionally, its importance is well recognised because of its high content of calcium (0.38%), dietary fiber (18%) and phenolic compounds (0.3-3%). They are also recognized for their health beneficial effects, such as anti-diabetic, anti-tumerogenic, atherosclerogenic effects, antioxidant and antimicrobial properties. This review deals with the nature of polyphenols and dietary fiber of finger millet and their role with respect to the health benefits associated with millet.
(4) Pathak H. C. (2013). Role of Millets in Nutritional Security of India. New Delhi: National Academy of Agricultural Sciences, 1–16.
(5) Habiyaremye C, Matanguihan JB, D'Alpoim Guedes J, Ganjyal GM, Whiteman MR, Kidwell KK, Murphy KM. Proso Millet (Panicum miliaceum L.) and Its Potential for Cultivation in the Pacific Northwest, U.S.: A Review. Front Plant Sci. 2017 Jan 9;7:1961. doi: 10.3389/fpls.2016.01961.
Abstract. Proso millet (Panicum miliaceum L.) is a warm season grass with a growing season of 60-100 days. It is a highly nutritious cereal grain used for human consumption, bird seed, and/or ethanol production. Unique characteristics, such as drought and heat tolerance, make proso millet a promising alternative cash crop for the Pacific Northwest (PNW) region of the United States. Development of proso millet varieties adapted to dryland farming regions of the PNW could give growers a much-needed option for diversifying their predominantly wheat-based cropping systems. In this review, the agronomic characteristics of proso millet are discussed, with emphasis on growth habits and environmental requirements, place in prevailing crop rotations in the PNW, and nutritional and health benefits. The genetics of proso millet and the genomic resources available for breeding adapted varieties are also discussed. Last, challenges and opportunities of proso millet cultivation in the PNW are explored, including the potential for entering novel and regional markets.
Millet 
Lecithin
