Millets (Siru Thaniyangal)

Millets (Siru Thaniyangal)

The term millet is applied to a variety of very small seeds originally cultivated by ancient people in Africa and Asia. They are gluten free and have less glycemic index.

Pearl Millet

Botanical name: Pennisetum americanum

It is one of the millets introduced in India and Africa. Pearl Millet is rich in fibre, iron and minerals, stable food grain in many parts of India, especially in Gujarat and Rajasthan.

Uses

It is commonly used to make flat bread, gluten free cereal based products, porridge (Kambang koozh), biscuits, pasta and non-dairy probiotic beverages.

Finger Millet – Ragi

Botanical name : Eleusine coracana Finger millet is the crop of early introduction from East Africa into India. Ragi is rich in calcium.

Uses

It is used as a staple food in many southern hilly regions of India.

Ragi grains are made into porridge and gruel.

Ragi malt is thepopular nutrient drink.

It is used as a source of fermented beverages.

Sorghum

Botanical name : Sorghum vulgare Sorghum is native to Africa.It is one of the majormillets in the world and is rich in calcium and iron.

Uses

It is fed to poultry, birds, pigs and cattle and a source of fermented alcoholic beverage