Millets are a group of small-seeded, nutrient-rich cereal crops that are widely consumed by humans, especially in Asia and Africa. There are 9 primary types of millets commonly used for food, but there are also several lesser-known varieties consumed in specific regions. Here’s a list of the main millets eaten by humans:
Major Millets:
- Pearl Millet (Bajra)
- Most widely grown millet.
- Common in India and Africa.
- Used for flatbreads, porridges, and fermented beverages.
- Finger Millet (Ragi)
- High in calcium.
- Popular in India and Africa for porridge, cakes, and roti.
- Foxtail Millet (Kangni/Kakum)
- Rich in protein and iron.
- Common in East Asia and India for steamed dishes and salads.
- Proso Millet (Chena)
- Known for its short growing season.
- Used in cereals, porridges, and breads.
- Barnyard Millet (Sanwa/Jhangora)
- High in fiber and low glycemic index.
- Ideal for diabetic-friendly diets.
- Little Millet (Kutki/Samai)
- Small grains.
- Often used as rice substitutes.
- Kodo Millet (Kodra)
- Gluten-free and rich in fiber.
- Used in porridge and bread.
Minor and Pseudo Millets:
- Sorghum (Jowar)
- Often categorized with millets due to similar uses.
- Used in flour, flatbreads, and fermented foods.
- Teff
- Native to Ethiopia.
- Primary ingredient in Ethiopian flatbread (injera).
Other regional millets include:
- Job’s Tears (used in parts of Southeast Asia).
- Browntop Millet (lesser-known but nutritious).
Modern Importance
Millets are gaining popularity globally for their health benefits, being gluten-free, rich in fiber, and resistant to harsh climates. They are now widely used in flours, snacks, and breakfast cereals.