In March 2021, the 75th session of the United Nations General Assembly was held and the year 2023 was declared to be the International Year of Millets. The ongoing attempts aim at direct advocacy for the adoption of millets by the common population due to their nutritional benefits and increasing the cultivation of millets due to their environmental benefits.
This is a great step towards opening market opportunities for sustainable agriculture. Millets are magical crops, with the potential to work wonders for both our health and the planet's well-being. These small grains are often overlooked in favor of more commonly consumed grains like wheat, rice, and corn. However, millets are a nutritional powerhouse, packed with protein, fiber, vitamins, and minerals. Additionally, they are completely gluten-free and they have a low glycemic index.
Nutritional highlights of millets:
Pearl Millet: Pearl millet is a rich source of essential nutrients, including protein, fiber, iron, magnesium, and phosphorus. It is particularly high in iron, which is essential for the production of hemoglobin in the blood. Pearl millet is also a good source of B vitamins, including niacin, thiamine, and riboflavin, which are important for energy production and the maintenance of healthy skin, nerves, and digestion. Pearl millet grains are gluten-free, higher in fiber content than rice, and higher content of essential amino acids (leucine, isoleucine, and lysine) than other common cereals, such as wheat and rye.
They provide anti-inflammatory, antihypertensive, and anticarcinogenic characteristics, and antioxidant compounds, namely phenolic compounds (phenolic acids and flavonoids), reduce the risk of heart diseases, inflammatory bowel disease, and atherosclerosis. 3-Ferulic and p-coumaric, found in whole pearl millet have the capacity to reduce HT29 tumor cells.3
Finger Millet: Finger millet, also known as ragi, is a rich source of calcium and iron, making it an ideal food for growing children and people with calcium and iron deficiencies. It is also high in protein, fiber, and B vitamins, particularly niacin, and thiamine.
Foxtail Millet: Foxtail millet is a good source of dietary fiber, protein, iron, and magnesium. It is also rich in antioxidants, which help to protect the body from oxidative stress and inflammation.
Proso Millet: Proso millet is a rich source of protein, dietary fiber, and essential minerals such as iron, magnesium, and phosphorus. It is also low in fat and gluten-free, making it an excellent food for people with celiac disease or gluten intolerance. Proso millet is also a good source of antioxidants, which help to protect the body from cellular damage and reduce the risk of chronic diseases such as cancer and heart disease.
Sorghum: Sorghum is a rich source of antioxidants, particularly polyphenols, which have been shown to have anti-inflammatory and anti-cancer properties. It is also a good source of fiber, protein, iron, and B vitamins. Sorghum is low in fat.
But it's not just their nutritional value that makes millet so special. They also have a unique ability to thrive in challenging growing conditions, making them a valuable crop for farmers in drought-prone areas. Millets are drought-resistant, requiring much less water than other grains, and they can grow in poor soil with minimal fertilizer. The crop is low cost and less susceptible to contamination by aflatoxins and it is resistant to drought, low soil fertility, high salinity, and high-temperature tolerance compared to corn, for example. 4
This resilience makes millet an ideal crop for combating climate change. As the planet faces increasingly frequent and severe weather events, crops that can withstand these challenges will become more and more important. By promoting the cultivation of millets, we can help farmers adapt to changing environmental conditions and reduce the carbon footprint of agriculture.
Summing up, millets are incredibly versatile, and they have the potential to deal with our multiple problems of sustainability. The undertaking, “International Year of Millets” and all awareness activities going on under it are set to open up venues of sustainable agriculture, new jobs related to the exploration of the niche, impact on climate by increasing the total agricultural surface area and low requirement of environmental resources in terms of moisture and fertility. Thereby, improving our achievements in all of the following sustainable development goals.
Millets are the redeemers we were looking for!
References:
1. Taylor JRN, Barrion SC, Rooney LW. Pearl millet-new developments in ancient food grain. 2010 Jan;55(1):16–9.
2. Gopalan HS, Misra A, Jayawardena R. Nutrition and diabetes in South Asia. Eur J Clin Nutr 2018 729 [Internet]. 2018 Sep 5 [cited 2022 Aug 14];72(9):1267–73. Available from: https://www.nature.com/articles/s41430-018-0219-6
3. Chandrasekara A, Shahidi F. Antiproliferative potential and DNA scission inhibitory activity of phenolics from whole millet grains. J Funct Foods. 2011 Jul;3(3):159–70.
4. Rai KN, Gowda CLL, Reddy BVS, Sehgal S. Adaptation and potential uses of sorghum and pearl millet in alternative and health foods. In: Comprehensive Reviews in Food Science and Food Safety [Internet]. 2008 [cited 2022 Aug 14]. p. 340–52. Available from: https://www.researchgate.net/publication/279543828_Adaptation_and_potential_uses_of_sorghum_and_pearl_millet_in_alternative_and_health_foods
5. Slavin J. Fiber and Prebiotics: Mechanisms and Health Benefits. Nutrients [Internet]. 2013 Apr 22 [cited 2022 Aug 14];5(4):1417. Available from: /pmc/articles/PMC3705355/
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