|Home||» Products||» Grains||» Milet|
Millet is commonly known as Bazra in India. Pale yellow in colour, high in proteins, millet is the sixth important grain in the world. The millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for both human food and fodder. It has a delicate nutty flavor and, depending on how it is cooked, a texture that can be crunchy or soft. 97% of millet production takes place in developing countries. There are many varieties of millet; the primary types are called pearl, foxtail, proso, and finger.
Millets are major food sources in arid and semi arid regions of the world, and feature in the traditional cuisine of many others.
In western India, millet flour has been commonly used with Jowar flour for hundreds of years to make the local staple flat bread.
India is the world's largest producer of millets.
Millets are annual grasses. Millet grows to a height of approximately 40 in. and has a hollow stem. Both stems and leaves are curved with short hairs.
Millets require warm temperatures for germination and development and are sensitive to frost.
Millets grow well on well-drained loamy soils. They will not tolerate water-logged soils or extreme draught.
- In many studies, eating whole grains, such as millet, has been linked to protection against atherosclerosis, ischemic stroke, diabetes, insulin resistance, obesity, and premature death.
- Millet is a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion.
- Millet is a whole grain with no gluten, and so it has become a generous source of nutrition for people with gluten allergies and Coeliac’s disease.
- The phosphorous present in millet helps in the development & repair of body tissues.