1.1 Definition of Millets
Millets (Gowda et al., 2022) are a group of small-seeded grasses that have been cultivated for thousands of years in various parts of the world, including India, China, Africa, and South America. These grains are highly nutritious and have been a vital source of food for people living in regions with poor soil and limited water resources. Millets are a rich source of nutrients, including fiber, protein, vitamins, and minerals. They are also highly drought-resistant and can grow in poor soil conditions, making them ideal for cultivation in arid and semi-arid regions.
Millets can be broadly classified into two categories: major millets and minor millets. Major millets include sorghum, pearl millet, finger millet, and foxtail millet, while minor millets include kodo millet, little millet, barnyard millet, and proso millet. Each of these millet varieties has its own unique nutritional properties and cultivation requirements.
Major millets, such as sorghum and pearl millet, are some of the most widely grown and consumed millets in the world. Sorghum is an important crop in many African countries and is used to make porridge, bread, and beer. Pearl millet is a staple food in many parts of India and is used to make roti, a type of flatbread. Finger millet is another major millet that is commonly grown in India and is used to make porridge and flour for baking.
Minor millets, such as kodo millet (Yousaf et al., 2021), little millet, barnyard millet, and proso millet, are less commonly grown and consumed but are still an major source of nutrition (Samtiya, Aluko, Dhaka, Dhewa, & Puniya, 2023) for many people. Kodo millet, for example, is a staple food in some parts of India and is rich in protein and fiber. Little millet is another minor millet that is commonly grown in India and is used to make porridge and snacks.
Despite their nutritional value and resilience, the popularity of milo has declined in recent years due to the rise of modern agricultural practices and the introduction of other grains. The Green Revolution, which began in the 1960s, led to the widespread adoption of high-yielding varieties of rice and wheat, which are now the primary crops grown in many parts of the world. This shift away from traditional crops like millets has led to a decrease in millet cultivation and intake, which has had negative consequences for both human health and the environment.
Recently, there has been a renewed popularity in millets as a sustainable and nutritious food source. Millets are gaining popularity as a healthy alternative to refined grains like wheat and rice. They are also being recognized for their potential to promote food security and sustainable agriculture in regions with poor soil and limited water resources. As such, efforts are being made to promote millet cultivation and consumption, particularly in developing countries where malnutrition and food insecurity are major issues.